Here’s a polished recipe article version of your Mozzarella Stuffed Rosemary Parmesan Soft Pretzels:
Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Introduction
Soft pretzels are already an irresistible snack, but this recipe takes them to a whole new level. Imagine the classic golden-brown chewiness of a fresh pretzel, stuffed with gooey mozzarella, sprinkled with fragrant rosemary, and finished with nutty Parmesan. These pretzels are warm, cheesy, and flavorful—a savory treat that’s perfect for parties, game nights, or simply indulging at home.
Ingredients
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 packet active dry yeast
1 cup warm water
2 tbsp unsalted butter, melted
1 tbsp fresh rosemary, chopped
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 egg (for egg wash)
Coarse salt (for topping)
10 cups water (for boiling)
¼ cup baking soda
Directions
Prepare the Dough
In a large bowl, combine the warm water, sugar, and yeast. Let it rest for about 5 minutes until frothy. Stir in the flour, salt, and melted butter, mixing until a dough forms. Knead the dough on a lightly floured surface for 5–7 minutes, until smooth and elastic.
Let the Dough Rise
Cover the dough with a damp cloth and set aside in a warm spot for about 1 hour, or until it has doubled in size.
Shape the Pretzels
Preheat your oven to 425°F (220°C). Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 12-inch rope. Place a small amount of shredded mozzarella in the center of each rope, fold the dough over to enclose the cheese, and twist into a pretzel shape.
Boil the Pretzels
Bring 10 cups of water to a boil in a large pot. Stir in the baking soda carefully. Lower each pretzel into the water, boiling for 1–2 minutes per side. Remove and place them on a parchment-lined baking sheet.
Add Toppings
Brush each pretzel with beaten egg, then sprinkle generously with rosemary, Parmesan, and coarse salt.
Bake
Bake in the preheated oven for 12–15 minutes, until the pretzels are golden brown and fragrant.
Serve
Let cool slightly, then enjoy warm with the melty mozzarella center. Perfect on their own or with your favorite dipping sauce!
Tips
- Make sure to seal the dough well around the mozzarella to keep the cheese from leaking out.
- Use parchment paper for easy cleanup and to prevent sticking.
- These are best enjoyed fresh from the oven but can be reheated in the oven for a few minutes.
Start by preparing the yeast dough and allowing it to rise until doubled in size. Once ready, divide the dough into equal portions and roll them into ropes. Fill each rope with shredded mozzarella and seal the edges tightly to keep the cheese inside. Twist the ropes into classic pretzel shapes, then briefly boil them in baking soda water to achieve that signature chewy texture. After boiling, brush with egg wash and sprinkle with rosemary, Parmesan, and coarse salt. Bake until golden brown and enjoy the warm, melty centers.
Variations
Cheese Lovers’ Pretzels: Swap mozzarella for cheddar, provolone, or pepper jack for different flavors.
Herb Infusion: Try oregano, thyme, or basil instead of rosemary for a unique twist.
Garlic Butter Finish: Brush the baked pretzels with garlic butter instead of egg wash for a rich, savory coating.
Mini Pretzel Bites: Roll smaller dough pieces into bite-sized nuggets with cheese inside—perfect for dipping in marinara or ranch.
Sweet Version: Skip rosemary and Parmesan, stuff with cream cheese or Nutella, and sprinkle with cinnamon sugar after baking for a dessert-style pretzel.