🥨 Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels
Soft, pillowy pretzels with a golden, cheesy crust, a fragrant hint of rosemary, and a melty mozzarella surprise in the center—these are a flavor explosion in every bite. The Parmesan adds a savory, nutty edge, the rosemary brings fresh herbal notes, and the gooey cheese center makes them utterly irresistible. Perfect for game day, parties, or just because you deserve them.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 packet active dry yeast (2 ¼ tsp)
- 1 cup warm water (110°F)
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh rosemary, chopped
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (for stuffing)
- 1 egg (for egg wash)
- Coarse salt (for topping)
- 10 cups water (for boiling)
- ¼ cup baking soda
Instructions
- Activate yeast – In a large mixing bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy.
- Make the dough – Add flour, salt, melted butter, rosemary, and Parmesan to the yeast mixture. Mix until a dough forms. Knead on a floured surface for 5–7 minutes until smooth and elastic.
- First rise – Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
- Preheat oven – Set to 450°F (230°C). Line two baking sheets with parchment paper.
- Shape pretzels – Divide dough into 8 pieces. Flatten each piece, place some mozzarella in the center, then pinch edges to seal. Roll into a rope (about 18 inches), twist into a pretzel shape.
- Boil – Bring 10 cups water and baking soda to a boil. Boil each pretzel for 30 seconds per side. Remove with slotted spoon, place on baking sheet.
- Egg wash & salt – Brush each pretzel with beaten egg, sprinkle with coarse salt and extra Parmesan if desired.
- Bake – Bake 12–15 minutes until deep golden brown.
- Serve warm – Best enjoyed fresh while mozzarella is still melty.
Notes
- Boiling in baking soda water is key for that classic pretzel chew.
- Seal dough well around mozzarella to prevent leaks while baking.
- Fresh rosemary gives a stronger aroma, but dried can be used in a pinch (use 1 tsp).
Tips
- For an extra cheesy top, sprinkle shredded mozzarella over pretzels during the last 5 minutes of baking.
- Serve with warm marinara for a pizza-inspired twist.
- If freezing, bake first, then reheat in the oven to keep texture.
Servings
Makes 8 pretzels.
Nutritional Info (per pretzel)
- Calories: 280
- Protein: 11g
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 37g
- Fiber: 2g
- Sugars: 2g
- Sodium: 860mg
Benefits
- High-protein snack thanks to mozzarella and Parmesan.
- Herbs and cheese add flavor without excessive sauces.
- Homemade freshness means you control ingredients and sodium.
Q & A
Q: Can I make the dough ahead of time?
A: Yes—store in the fridge overnight for a slow rise, then shape and bake the next day.
Q: How do I prevent cheese from leaking out?
A: Seal dough seams tightly and place seam side down on the baking sheet.
Q: Can I use whole wheat flour?
A: You can, but texture will be denser—consider using half whole wheat and half all-purpose.
Q: Do I have to boil them?
A: Yes—boiling in baking soda water gives pretzels their signature texture and flavor.