Heavenly Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Warm, golden-brown soft pretzels with mozzarella stuffed rosemary parmesan create a delectable twist on the classic snack.

These savory treats blend traditional pretzel craft with irresistible cheese and herb flavors.

Each bite promises a surprising burst of melted mozzarella that stretches and delights the senses.

The rosemary adds an aromatic depth while parmesan brings a sharp, nutty undertone to the dough.

Salt-sprinkled edges provide a perfect crunch against the soft, chewy interior.

The combination of herbs, cheese, and perfectly baked pretzel makes this recipe a standout crowd-pleaser.

You won’t be able to resist breaking these pretzels apart and enjoying every delicious morsel.

FAQs

• What kind of cheese works best inside the pretzels?

Mozzarella is ideal because it melts beautifully and creates a gooey, stretchy center that complements the soft pretzel texture perfectly.

• Do I need special equipment to make these pretzels?

No special equipment is needed – just a large bowl, baking sheet, and a pot for boiling. Basic kitchen tools will work fine for this recipe.

• Why do I need to boil the pretzels before baking?

Boiling the pretzels in baking soda water creates a crispy, golden brown exterior and helps develop the traditional pretzel texture and signature chewy crust.

• Can I make the dough ahead of time?

Yes, you can prepare the dough in advance. After kneading, cover and refrigerate overnight. Let it come to room temperature and rise before shaping and baking.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Calories: 280 kcal

Servings: 8

Mozzarella Stuffed Pretzel Ingredient Breakdown

• Warm Water: Activates yeast and helps develop gluten structure for soft texture.
• Sugar: Feeds yeast for proper rising and adds subtle sweetness.
• Active Dry Yeast: Provides essential leavening and creates airy, fluffy dough.
• All-Purpose Flour: Creates the fundamental structure of pretzel with perfect elasticity.
• Salt: Enhances overall flavor and controls yeast fermentation.
• Olive Oil: Adds moisture and helps create smooth, pliable dough texture.

• Mozzarella Cheese: Creates irresistible gooey center with melty, stretchy texture.
• Parmesan Cheese: Delivers sharp, nutty flavor to the pretzel surface.

• Butter: Helps achieve golden, crispy exterior and adds rich flavor.
• Rosemary: Provides aromatic, herbaceous notes with earthy undertones.
• Coarse Sea Salt: Adds crunchy texture and enhances overall seasoning.
• Baking Soda: Creates signature pretzel shine and traditional chewy crust.

Tools for Shaping Mozzarella Rosemary Parmesan Pretzels

• Large mixing bowl: Essential for combining and kneading dough ingredients.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Damp cloth: Used to cover rising dough and keep it moist.
• Baking sheet: Needed for baking pretzels to golden perfection.
• Parchment paper: Prevents pretzels from sticking to the baking sheet.
• Large pot: Required for boiling pretzels in baking soda water.
• Slotted spoon: Helps remove pretzels from boiling water safely.
• Pastry brush: Perfect for applying melted butter to pretzel tops.
• Flat surface: Used for kneading and rolling out dough.
• Knife or dough cutter: Helps divide dough into equal pieces.

How to Bake Mozzarella Stuffed Pretzels from Scratch

• Wake Up the Yeast

Grab warm water and mix in sugar and yeast. Wait 5 minutes for the mixture to bubble and get foamy. Toss in flour, salt, and olive oil. Mix until a soft dough forms.

• Knead and Rise

Work the dough on a floured surface until smooth. Pop it into a greased bowl, cover, and let it rest for about an hour until it puffs up beautifully.

• Stuff and Shape

Divide the dough into 8 pieces. Roll each into a long rope. Hide a chunk of mozzarella inside each rope, carefully sealing the edges to keep the cheese tucked in.

• Create Pretzel Twists

Bend each rope into a classic pretzel shape by crossing and twisting the ends. Make sure to pinch the corners tight.

• Bath and Boost

Dunk each pretzel in boiling water with baking soda for 30 seconds. This gives them that signature chewy exterior.

• Dress and Bake

Brush with melted butter and sprinkle generously with Parmesan, fresh rosemary, and sea salt. Slide into a hot 425F oven for 12-15 minutes until they turn a gorgeous golden brown.

• Enjoy Immediately

Pull out those steamy, cheesy pretzels and let them cool just enough to handle. Bite in and savor the gooey mozzarella surprise inside.

Tips That Keep Pretzels Soft with Cheesy Centers

• Knead the dough thoroughly to develop gluten, ensuring a soft and stretchy pretzel texture that holds the mozzarella filling perfectly.
• Keep a damp cloth over rising dough to prevent the surface from drying out, which helps create a more uniform and smooth pretzel exterior.
• Pinch the dough edges firmly when enclosing mozzarella to prevent cheese from leaking during boiling and baking, maintaining a beautiful stuffed pretzel.
• Substitute all-purpose flour with a gluten-free blend and add xanthan gum to maintain the pretzel's structure and create a similar texture for those with wheat sensitivities.
• Prepare the dough and shape pretzels ahead of time, then refrigerate overnight. Remove from the fridge 30 minutes before boiling and baking to bring to room temperature for perfect rising and baking.

Serve Stuffed Pretzels for Snacks or Parties

• Cheesy Dipping Delight: Whip up a quick marinara sauce or garlic aioli for dunking these warm, gooey pretzels. The tangy sauce complements the rich cheese and rosemary perfectly.
• Party Platter Perfection: Arrange these pretzels on a wooden board with small bowls of dips, creating an impressive appetizer spread that'll wow your guests at game nights or gatherings.
• Breakfast Twist Surprise: Slice these pretzels in half and use them as an unconventional base for eggs benedict or a savory breakfast sandwich with crispy bacon and a soft-scrambled egg.
• Wine Night Companion: Pair these herbal, cheesy pretzels with a crisp white wine or light beer to elevate your casual evening snacking experience. The rosemary adds a sophisticated touch that pairs beautifully with drinks.

Store Pretzels So They Stay Pillowy

• Store these pretzels in an airtight container in the refrigerator for up to 3 days. Wrap each pretzel individually to maintain freshness and prevent them from sticking together.
• Freeze cooled pretzels in a single layer on a baking sheet, then transfer to a freezer-safe bag. They'll stay delicious for 2-3 weeks. Reheat directly from frozen in a 350°F oven for 8-10 minutes until warm and crispy.
• Revive day-old pretzels by warming them in a toaster oven or conventional oven. Avoid microwave reheating to keep the exterior crisp and prevent the cheese from becoming rubbery.
• Best enjoyed fresh and warm. If preparing in advance, slightly underbake the pretzels to prevent drying out when reheated. Let them cool completely before storing to maintain their ideal texture and prevent moisture buildup.

Incredible Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

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4.8 from 12 reviews

• Total Time: 1 hour 30 minutes
• Yield: 9 1x

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Description

Savory Mozzarella Stuffed Rosemary Parmesan Soft Pretzels blend Italian and German culinary traditions with irresistible cheesy goodness. Crisp exterior and melty interior make these pretzels a perfect snack for enjoying together.

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Ingredients

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• 8 sticks mozzarella cheese (about 4 inches each)
• 4 cups (500 g) all-purpose flour
• ¼ cup (25 g) grated Parmesan cheese
• 1 ½ cups (360 ml) warm water
• 2 ¼ tsps (1 packet) active dry yeast
• 1 large egg
• 2 tbsps unsalted butter, melted
• 1 tbsp granulated sugar
• 1 tsp salt
• 2 tbsps chopped fresh rosemary
• ½ cup (120 g) baking soda
• 10 cups water
• Coarse salt

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Instructions

1. Yeast Activation: Combine warm water, sugar, and active dry yeast in a spacious mixing vessel. Let the mixture rest until it becomes foamy, signaling the yeast’s vitality.
2. Dough Preparation: Merge flour, salt, and olive oil into the yeast mixture. Knead the cohesive dough on a lightly dusted surface for 5-7 minutes, developing an elastic and smooth texture.
3. Proofing Process: Transfer the kneaded dough to a greased container, covering it with a damp cloth. Allow the dough to rise in a warm environment for approximately one hour, or until it doubles in volume.
4. Pretzel Shaping: Deflate the risen dough and divide it into eight uniform segments. Roll each segment into an elongated rope, positioning a modest mound of mozzarella cheese in the center.
5. Cheese Encasement: Fold the dough over the cheese, meticulously sealing the edges to prevent leakage. Transform each stuffed rope into a classic pretzel shape by crossing the ends and creating an elegant twist.
6. Boiling Technique: Bring a large pot of water to a rolling boil and add baking soda. Gently immerse each pretzel for 30 seconds, using a slotted spoon to remove and transfer to a parchment-lined baking sheet.
7. Final Touches: Preheat the oven to 425F (220C). Brush pretzel surfaces with melted butter and generously sprinkle with Parmesan cheese, fragrant rosemary, and coarse sea salt.
8. Baking and Serving: Bake the pretzels for 12-15 minutes until achieving a rich golden-brown color. Allow a brief cooling period, then serve warm to reveal the molten mozzarella center and aromatic exterior.

Notes

• Activate Yeast Carefully: Ensure water temperature is between 100-110°F to prevent killing the yeast, which can result in dense, flat pretzels.
• Knead Dough Thoroughly: Develop gluten by kneading for the full 5-7 minutes to achieve the perfect chewy pretzel texture and prevent tearing when shaping.
• Seal Cheese Completely: Press dough edges firmly when encasing mozzarella to prevent cheese leakage during boiling and baking, maintaining a clean, intact pretzel shape.
• Boil Briefly: Limit boiling time to exactly 30 seconds to create that classic pretzel crust without making the dough soggy or losing its structural integrity.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 9
• Calories: 250
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 30 mg