Introduction

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels combine the comforting chew of classic pretzels with a gooey, cheesy center. Infused with fragrant rosemary and sharp Parmesan, they make a perfect savory snack or appetizer.

Two twisted bread loaves with a golden-brown crust sit on a white rectangular plate placed on a white marbled surface. The bread is sprinkled with green leafy herbs and grated cheese on top. The crust looks crispy with some darker toasted spots, and the bread has a soft, fluffy texture inside that is visible through the twisted gaps. The herbs add a fresh contrast of green color, while the cheese gives a creamy, melted layer on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1 packet (2 1/4 teaspoons) instant yeast
1 1/2 teaspoons salt
1 tablespoon sugar
1 1/2 cups warm water (about 110°F)
1/4 cup baking soda
1/4 cup unsalted butter (melted)
1 tablespoon fresh rosemary (chopped)
1/2 cup grated Parmesan cheese
8 ounces mozzarella cheese (cut into 1-inch cubes)
Coarse sea salt (for sprinkling)

Instructions

Step 1: In a mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes foamy.
Step 2: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the yeast mixture, stirring until combined.
Step 3: If using a stand mixer, knead the dough with the dough hook for about 5 minutes until smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for about 8 minutes.
Step 4: Incorporate the chopped rosemary and grated Parmesan into the dough. Form the dough into a ball, place it in a greased bowl, cover with a towel, and let it rise for about 1 hour or until doubled in size.
Step 5: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 6: Punch down the risen dough and divide it into 8 equal pieces. Flatten each piece and place a cube of mozzarella in the center. Fold the dough around the cheese to seal and form a ball.
Step 7: Roll each ball into a rope about 24 inches long, then twist into a pretzel shape. Place the pretzels on the prepared baking sheet.
Step 8: In a saucepan, bring 4 cups of water to a boil. Carefully add the baking soda. Using a slotted spoon, drop each pretzel into the boiling water and cook for about 30 seconds each. Remove and drain on paper towels.
Step 9: Brush each pretzel with melted butter and sprinkle with coarse sea salt.
Step 10: Bake in the preheated oven for 12-15 minutes, or until golden brown.

Tips & Variations

Use fresh rosemary for the best flavor, but dried rosemary can be substituted in a pinch—use about half the amount.
For extra cheesy pretzels, sprinkle some extra grated Parmesan on top before baking.
If you prefer a softer crust, brush the pretzels with melted butter right after baking as well.
Try swapping mozzarella for cheddar or pepper jack for a different twist.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for 5-7 minutes to restore their softness and gooey cheese center. They can also be frozen before baking; freeze after shaping pretzels, then thaw and bake as directed.

How to Serve

The image shows three stuffed bread rolls placed on a long white rectangular plate set on a white marbled surface. Each roll is sliced into several thick pieces but kept together in the shape of a whole roll. The bread has a golden-brown crust topped with melted cheese and sprinkled with chopped green herbs, adding a fresh pop of color. The inside of the rolls appears soft with a filling that looks like a creamy mixture of cheese and possibly vegetables or chicken, showing a pale orange and white texture. The bread looks freshly baked, with a slightly shiny and soft outer layer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, you can use active dry yeast, but it needs to be dissolved in warm water and allowed to activate for about 10 minutes before mixing it with the flour.

How do I know when the pretzels are done baking?

The pretzels are done when they turn a deep golden brown on the outside and sound hollow when tapped. Baking times may vary slightly depending on your oven.