Mozzarella, Rosemary & Parmesan Stuffed Soft Pretzels

Soft, golden, and stuffed with gooey cheese, these homemade pretzels are the ultimate comfort snack.

Filled with mozzarella and Parmesan, and flecked with fresh rosemary for a burst of flavor,
they’re perfect for cozy nights or sharing with friends.

As they bake, your kitchen fills with the warm, savory scent of herbs and cheese —
and when you take that first bite,
you get melty cheese in every soft, pillowy twist.

Whether you’re baking for a crowd, or just treating yourself, these are a fun, delicious way
to elevate classic soft pretzels into something extra special.

For the Pretzel Dough

Warm Water – 1½ cups, between 110-115°F to activate the yeast properly.
Rapid Rise Yeast – 1 packet, to help the dough rise quickly and give it a soft texture.
Sugar – 1½ tablespoons, to feed the yeast and add a touch of sweetness.
Salt – 1¾ teaspoons, for flavor.
Fresh Rosemary – 2 tablespoons, chopped finely to mix into the dough and give it an herby note.
All-Purpose Flour – 4¼ cups, to form the structure of the pretzels.
Unsalted Butter – 6 tablespoons, very soft so it incorporates smoothly into the dough.

For the Cooking Liquid

Water – 10 cups, to create a quick boil for that classic pretzel crust.
Baking Soda – ¾ cup, added to the boiling water for a golden-brown, chewy exterior.

For the Cheese Filling

Mozzarella Cheese – 1 cup, shredded for that melty, gooey center.
Parmesan Cheese – ¼ cup, grated to add a sharp, nutty flavor.

For the Egg Wash

Egg – 1 large egg, beaten to give the pretzels a glossy finish.
Water – 1 tablespoon, to thin out the egg wash for even brushing.

Optional Toppings

Melted Butter – 2 tablespoons, for brushing on top after baking.
Parmesan Cheese – ¼ cup, grated for extra cheesy flavor.
Fresh Rosemary – ½ tablespoon, for an herby garnish.
Garlic Powder – ½ teaspoon, to add a subtle garlic kick.
Black Pepper – ½ teaspoon, for a hint of spice.
Salt – Pinch, to finish.

Mozzarella, Rosemary, and Parmesan Stuffed Soft Pretzels

Craving something uniquely delicious that combines the comforting chew of soft pretzels with the irresistible pull of melted cheese? Dive into these Mozzarella, Rosemary, and Parmesan Stuffed Soft Pretzels, where every bite delivers a burst of cheesy goodness and a hint of herb freshness.

Print Pin

Course: Appetizer, Dinner, Snack

Cuisine: Italian-inspired

Keyword: Mozzarella, Rosemary, and Parmesan Stuffed Soft Pretzels

Prep Time: 45

Cook Time: 25

Inactive (Rising) Time:: 1

Total Time: 2 10

Servings: Soft Pretzels

Notes

Ingredients

Dough

1½ cups warm water (110-115°F)
1 package Rapid Rise yeast
1½ tablespoons sugar
1¾ teaspoons salt
2 tablespoons fresh rosemary, chopped
4¼ cups all-purpose flour
6 tablespoons unsalted butter, very soft

Cooking Liquid

10 cups water
¾ cup baking soda

Fillings

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

Egg Wash

1 egg, beaten
1 tablespoon water

Optional Toppings

2 tablespoons melted butter
¼ cup Parmesan cheese, grated
½ tablespoon fresh rosemary
½ teaspoon garlic powder
½ teaspoon black pepper
Pinch of salt

Instructions

Dough Preparation

Start the dough:
- In the stand mixer bowl with a dough hook, mix warm water, yeast, sugar, and salt.
- Let the mixture stand for 10 minutes or until it begins to foam.
Add ingredients and knead:
- Add rosemary, flour, and butter.
- Knead on medium speed for 12 minutes.
First rise:
- Cover the dough with a warm, damp cloth.
- Place in a warm area to rise for 1 hour, or until doubled in size.

Assembly and Baking

Prepare fillings:
- Mix shredded mozzarella and Parmesan in a bowl.
- Freeze until needed.
Preheat and prepare:
- Preheat oven to 425°F.
- Line two large baking sheets with parchment paper.
Boil preparation:
- In a large pot or Dutch oven, bring 10 cups of water and ¾ cup of baking soda to a boil.
Shape dough:
- Divide the dough into 8 equal pieces.
- Roll each piece into a 16-inch rope, then flatten to about 4 inches wide.
- Evenly distribute 2 tablespoons of the cheese mixture along each rope.
- Roll back into a rope and seal the edges.
Form pretzels:
- Shape each rope into a "U".
- Cross the ends over and pinch onto the bottom to form pretzels.
Boil pretzels:
- Boil each pretzel for 30 seconds.
- Remove with a slotted spoon and place on the prepared sheets.
Bake:
- Brush each pretzel with egg wash.
- Bake for 16-18 minutes.

Finishing Touches

Cooling:
- Allow pretzels to cool on the baking sheet for 5 minutes.
Add toppings (optional):
- Mix Parmesan, rosemary, garlic powder, pepper, and salt in a bowl.
- Brush pretzels with melted butter and sprinkle with the topping mixture.

Nutrition

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1. Can I use store-bought dough for these pretzels?

Yes, absolutely! If you’re short on time or just want to skip the dough-making process, you can use store-bought pizza dough. Just roll it out, stuff it with cheese, shape, and bake. You’ll still get that delicious, cheesy pretzel without all the fuss!

2. What can I do if the cheese starts leaking out while baking?

To keep your cheese inside, freeze the shredded mozzarella and Parmesan mixture for about 20 minutes before stuffing your pretzels. It helps the cheese stay solid and melt more slowly. Also, don’t overstuff the pretzels—2 tablespoons of cheese filling per pretzel should do the trick!

3. Do I really need the baking soda bath?

Yes, the baking soda bath is a game-changer! It helps achieve that perfect golden, chewy pretzel crust. Without it, you might miss out on that authentic pretzel texture, so don’t skip this step!

4. Can I freeze the pretzels before baking?

Yes, you can! After shaping the pretzels, freeze them on a baking sheet until solid. Once frozen, transfer them to a bag or container. When you’re ready to bake, there’s no need to thaw—just add a few extra minutes to the baking time.

5. What if I don’t have fresh rosemary?

No worries! You can skip the rosemary or use other herbs like thyme, oregano, or even a mix of Italian seasoning. You can still enjoy the cheesy goodness, but the flavor will shift a little from the original recipe.