Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Introduction

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are the ultimate combination of soft, chewy pretzel dough and gooey cheese. Infused with the savory flavors of rosemary and Parmesan, these pretzels are perfect as an appetizer, snack, or indulgent side dish. They’re baked to golden perfection and make any occasion feel special.

Ingredients

For the Dough

• 1 ½ cups warm water (110–115°F)
• 1 package rapid-rise yeast
• 1 ½ tablespoons sugar
• 1 ¾ teaspoons salt
• 4 ¼ cups all-purpose flour
• 6 tablespoons unsalted butter, softened
• 2 tablespoons fresh rosemary, chopped

For the Filling

• 1 cup mozzarella cheese, shredded
• ¼ cup Parmesan cheese, grated

For Boiling

• 10 cups water
• ¾ cup baking soda

For Topping

• 1 egg, beaten (egg wash)
• ¼ cup Parmesan cheese, grated
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• Pinch of salt

Instructions

1. Prepare the Dough

1. In a large bowl, combine warm water, yeast, sugar, and salt. Let sit for 10 minutes until foamy.
2. Add the rosemary, softened butter, and flour. Knead on medium speed for 10–12 minutes or by hand until the dough is smooth and elastic.
3. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.

2. Prepare the Cheese Filling

1. In a small bowl, combine the shredded mozzarella and Parmesan cheese.
2. Place the mixture in the freezer for about 20 minutes to prevent cheese leakage during baking.

3. Shape the Pretzels

1. Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper.
2. Divide the dough into 8 equal portions. Roll each portion into a 16-inch rope and flatten into a 4-inch wide strip.
3. Add 2 tablespoons of the cheese filling along the length of each strip, then tightly roll the dough back into a rope, pinching the edges to seal.

4. Shape and Boil the Pretzels

1. Shape each rope into a traditional pretzel shape or a ring, pressing the ends firmly to secure.
2. In a large pot, bring water and baking soda to a boil.
3. Boil each pretzel for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.

5. Bake the Pretzels

1. Brush the boiled pretzels with egg wash and sprinkle with Parmesan, garlic powder, black pepper, and salt.
2. Bake for 16–18 minutes or until golden brown.

6. Serve

• Allow the pretzels to cool for 5 minutes before serving. Enjoy plain or with honey mustard or marinara dipping sauce.

Conclusion

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a savory, cheesy twist on the classic soft pretzel. With their golden crust, fragrant rosemary, and gooey cheese filling, they’re a surefire hit for parties, game days, or anytime you’re craving something delicious. Enjoy them fresh out of the oven or freeze them for later indulgence!

For more details, visit the full recipe

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