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MOZZARELLA STUFFED ROSEMARY PARMESAN SOFT PRETZELS

Sana Umer
Soft pretzels stuffed with gooey mozzarella, infused with fresh rosemary and Parmesan cheese—a perfect homemade snack or appetizer.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine American
Servings 8 pretzels
Calories 320 kcal

Ingredients
  

  • 1 ½ cups warm water 110°F
  • 2 ¼ teaspoons active dry yeast 1 packet
  • 1 tablespoon granulated sugar
  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2 tablespoons unsalted butter melted
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh rosemary finely chopped
  • ½ cup grated Parmesan cheese
  • 10 cups water
  • ⅔ cup baking soda
  • Coarse sea salt for sprinkling

Instructions
 

Prepare the dough:

  • In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.

Mix and knead:

  • Add flour, salt, and melted butter to the yeast mixture. Mix until a dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.

First rise:

  • Place dough in a greased bowl, cover with a towel, and let rise for 1 hour or until doubled in size.

Preheat oven and prepare baking soda bath:

  • Preheat oven to 450°F (230°C). In a large pot, bring 10 cups water and baking soda to a boil.

Shape the pretzels:

  • Divide dough into 8 pieces. Roll each into a 12-inch rope. Place mozzarella cheese along the center, fold dough over cheese, and pinch edges to seal. Shape into pretzel form.

Boil the pretzels:

  • Boil each pretzel in the baking soda bath for 30 seconds. Remove and place on a parchment-lined baking sheet.

Add toppings:

  • Brush pretzels with melted butter. Sprinkle rosemary, Parmesan, and coarse sea salt on top.

Bake:

  • Bake for 12-15 minutes or until golden brown.

Cool and serve:

  • Let cool slightly before serving warm.

Notes

  • Make Ahead Tip: Shape and stuff pretzels ahead of time and freeze before baking. Boil and bake from frozen, adding 2–3 extra minutes to baking time.
  • Cheese Options: Try other melty cheeses like cheddar, gouda, or provolone for different flavour profiles.
  • Storage: Store cooled pretzels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven for best texture.
  • Serving Suggestion: Delicious on their own or served with marinara, mustard, or garlic butter dipping sauce.
Keyword homemade pretzel recipe, mozzarella pretzels, rosemary parmesan pretzels, stuffed soft pretzels