Who doesn’t love to eat fresh and delicious pretzels? They are an absolutely amazing treat that is great to have around the holiday season.
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are everything you didn’t know you needed. They are warm, cheesy, savory and just completely irresistible.
So, let’s dive right into this recipe.
Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Try these homemade Mozzarella Stuffed Rosemary Parmesan Pretzels. They are an easy crowd-pleaser.
Ingredients
- Warm water: 1 and 1/2 cups (between 110-115°F)
- Rapid Rise yeast: 1 package
- Sugar: 1 and 1/2 tablespoons
- Salt: 1 and 3/4 teaspoons
- Fresh rosemary: 2 tablespoons, chopped
- All-purpose flour: 4 and 1/4 cups
- Unsalted butter: 6 tablespoons, very soft
- Water (for boiling): 10 cups
- Baking soda: 3/4 cup
- Mozzarella cheese: 1 cup, shredded
- Parmesan cheese: 1/4 cup, grated
- Egg: 1, beaten
- Butter (optional): 2 tablespoons, melted
- Parmesan (for topping): 1/4 cup, grated
- Rosemary: 1/2 tablespoon, chopped
- Garlic powder: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Salt: Pinch
Substitute Ingredients
No mozzarella? Swap it with cheddar, gouda, or pepper jack for a flavorful twist. Out of parmesan?
Try asiago, pecorino, or even nutritional yeast for a cheesy finish. Replace rosemary with thyme, oregano, or Italian seasoning for a different herb profile.
Need a dairy-free option? Use vegan cheese and butter substitutes to keep it plant-based while still deliciously savory!
Instructions
1. Activate the Yeast – Get the Dough Started: In the bowl of a stand mixer, combine warm water, yeast, sugar, and salt.
Stir gently and let the mixture sit for about 10 minutes until it becomes foamy. This step wakes up the yeast, ensuring it’s ready to create light, fluffy, and flavorful pretzels.
2. Make the Dough – Knead to Perfection: Add the chopped rosemary, flour, and softened butter to the activated yeast mixture.
Using a dough hook attachment, knead on medium speed for about 10–12 minutes until the dough becomes smooth and elastic.
If it feels sticky, sprinkle in a bit more flour until it’s easier to handle. Cover the dough with a damp cloth and let it rise in a warm place for about an hour, or until it doubles in size.
3. Prepare the Cheese Filling – Cool and Firm It Up: While the dough rises, mix together the shredded mozzarella and parmesan in a small bowl.
Place the mixture in the freezer for a short chill. This firms it up, making it easier to stuff into the pretzels without melting too soon during baking.
4. Preheat and Prep – Oven and Baking Soda Bath: Preheat your oven to 425°F and line baking sheets with parchment paper to keep the pretzels from sticking.
In a large pot, bring 10 cups of water to a boil and stir in the baking soda. This baking soda bath is the secret to that chewy texture and beautifully golden crust we all love in pretzels.
5. Shape the Dough and Add the Cheese – Stuff and Roll: Divide the dough into 8 equal sections. Roll each piece into a 16-inch rope, then flatten it slightly to create a strip about 4 inches wide.
Spoon about 2 tablespoons of the chilled cheese mixture down the center. Roll the dough tightly around the cheese, pinching the edges to seal it in and prevent leaks during baking.
6. Twist into Pretzels – Have Fun with Shapes: Shape each filled dough rope into a U, cross the ends over each other, and press them down to form the classic pretzel twist.
Don’t worry about perfection—slightly rustic shapes add charm and character to your homemade treats.
7. Boil and Bake – Crisp and Golden: Gently drop each pretzel into the simmering baking soda bath for about 30 seconds.
Use a slotted spoon to lift them out, letting any excess water drain off, and place them on the prepared baking sheets.
Brush each pretzel with an egg wash to give them a glossy finish, then bake for 16–18 minutes until they’re golden brown and wonderfully fragrant.
8. Finish with Flavor – Butter and Toppings: Right after baking, brush the warm pretzels with melted butter to lock in moisture and flavor.
Sprinkle them with a savory blend of parmesan, rosemary, garlic powder, black pepper, and a touch of salt.
Serve them fresh and warm for the ultimate cheesy, soft, and savory snack that’s impossible to resist!
Storing Leftovers
To store leftover mozzarella stuffed pretzels, let them cool completely before placing them in an airtight container or resealable bag.
Keep them at room temperature for up to 2 days or refrigerate for up to 5 days.
For longer storage, freeze individually wrapped pretzels in plastic wrap and place them in a freezer-safe bag for up to 2 months. Reheat in the oven to restore their crispy texture!
Now that you have prepared these incredible pretzels, serve them and enjoy them. They are perfect for the holiday season.