Mozzarella-Stuffed Rosemary Parmesan Pretzels

Mozzarella-Stuffed Rosemary Parmesan Pretzels

What if you could enjoy soft, golden pretzels with a molten, cheesy center and a burst of rosemary flavor?
That’s exactly what these Mozzarella-Stuffed Rosemary Parmesan Pretzels deliver—an irresistible combination of fluffy dough, gooey mozzarella, and fragrant herbs, topped with a crispy Parmesan crust.

Perfect for snacking, parties, or a creative appetizer, these pretzels are sure to impress.

Why These Stuffed Pretzels Are So Addictive

Mozzarella-Stuffed Pretzels bring together soft pretzel dough and rich, melty cheese with the earthy flavor of fresh rosemary.
The baking soda bath gives them that signature chewy exterior, while the Parmesan on top adds a salty, crispy finish.

Prep time is about 30 minutes, plus resting time for the dough.
Bake time is 15 to 20 minutes.
In just about an hour and a half, you can have warm, cheesy pretzels fresh from your oven.

They’re perfect for game day, family movie night, or whenever you’re craving a homemade savory treat.

Ingredients You’ll Need

For the Pretzel Dough

• 3 1/2 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water
• 1 tablespoon sugar
• 1 teaspoon salt

For the Mozzarella Filling

• 8 ounces fresh mozzarella, cut into small cubes
• 2 tablespoons chopped fresh rosemary leaves
• 1/4 cup grated Parmesan cheese

For the Baking Soda Bath

• 4 cups water
• 1/4 cup baking soda

For the Topping

• Grated Parmesan cheese
• Fresh rosemary leaves for garnish

Ingredient Tips

• Use warm water (around 110°F) to activate the yeast properly.
• Fresh mozzarella provides the best melty center, but low-moisture mozzarella can work too.
• Fresh rosemary adds a burst of flavor, but you can substitute dried rosemary if needed (use about 1 tablespoon).
• Grated Parmesan cheese adds extra saltiness and crisp texture on top.

You can also experiment with different fillings like pepper jack, cheddar, or even a little cooked bacon.

Step-by-Step Instructions

1. Activate the Yeast
In a large mixing bowl, combine the warm water, sugar, and active dry yeast.
Let the mixture sit for about 5 minutes until it becomes frothy and bubbly, indicating that the yeast is active.

2. Make the Dough
Add the flour and salt to the yeast mixture.
Knead the dough by hand or with a dough hook on a stand mixer until it becomes smooth and elastic, about 7 to 10 minutes.

3. Let the Dough Rise
Cover the bowl with a clean cloth and let the dough rest in a warm place for 30 to 45 minutes.
The dough should double in size.

4. Prepare the Filling
While the dough is rising, combine the mozzarella cubes, chopped rosemary, and grated Parmesan cheese in a small bowl.
Set aside.

5. Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper to prevent sticking.

6. Shape the Pretzels
Punch down the risen dough and divide it into 8 equal portions.
Roll each piece into a long rope, flatten slightly with your fingers.

Spoon some of the mozzarella filling along the center of each dough rope.
Fold the dough over the filling and pinch the edges to seal tightly, encasing the cheese.

Shape the filled dough into traditional pretzel shapes by forming a U, twisting the ends together, and folding the twist down onto the bottom of the U.

7. Prepare the Baking Soda Bath
Bring 4 cups of water to near boiling in a large saucepan.
Remove from heat and carefully stir in the baking soda until dissolved.

8. Dip the Pretzels
One at a time, carefully lower each pretzel into the baking soda bath for about 30 seconds.
Use a slotted spoon to lift the pretzel out and place it on the prepared baking sheet.

9. Add Toppings
Sprinkle grated Parmesan cheese generously over each pretzel.
Add a few extra rosemary leaves for garnish.

10. Bake
Bake the pretzels for 15 to 20 minutes, or until they are deeply golden brown and the cheese is bubbling.

11. Cool Slightly and Serve
Allow the pretzels to cool for a few minutes on the baking sheet.
Serve warm for the ultimate cheesy, herby experience.

How to Serve Them Perfectly

Mozzarella-Stuffed Pretzels are best enjoyed warm when the cheese is melty and gooey.

Serving Suggestions

• Serve with a side of marinara sauce for dipping
• Pair with a mustard-based sauce for a tangy contrast
• Offer as a fun appetizer at a party or as a side with soups and salads
• Sprinkle a little flaky sea salt on top right after baking for extra flavor

They’re perfect for sharing, but you might want to make a double batch—these disappear fast.

Storage and Make-Ahead Tips

To store leftovers
Let the pretzels cool completely.
Store in an airtight container at room temperature for up to 2 days.

To reheat
Warm in a 300°F oven for about 5 to 7 minutes until heated through.
This helps restore the crisp exterior.

To freeze
Wrap individual pretzels tightly in plastic wrap and then foil.
Freeze for up to 2 months.
Reheat from frozen in a 325°F oven until warmed through.

Make-ahead tip
Prepare the dough and filling ahead of time.
Shape the pretzels, cover loosely, and refrigerate for up to 12 hours before baking.

Recipe Variations

1. Garlic Butter Pretzels
Brush the baked pretzels with garlic butter for extra flavor.

2. Jalapeño Cheddar Pretzels
Swap rosemary for chopped jalapeños and mozzarella for sharp cheddar.

3. Pesto Mozzarella Pretzels
Add a spoonful of pesto to the mozzarella filling for an herby twist.

Each variation offers a different flavor profile while keeping the same chewy, golden texture.

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Conclusion: A Cheesy Twist on a Classic Favorite

Mozzarella-Stuffed Rosemary Parmesan Pretzels combine the best of soft, homemade pretzels with a gooey, cheesy surprise inside.
The addition of fresh rosemary and Parmesan makes them stand out with bold, savory flavors.

Perfect for casual get-togethers, cozy nights at home, or any time you want a creative take on soft pretzels.

Give them a try—you won’t be able to stop at just one.

Have you made them? Share your favorite fillings or dipping sauces in the comments below.

Frequently Asked Questions

Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast can be added directly to the dry ingredients without proofing first.

What’s the purpose of the baking soda bath?
The baking soda bath gives the pretzels their classic chewy crust and deep golden color.

Can I make these gluten-free?
Use a gluten-free all-purpose flour blend, but note that texture may vary slightly.

Why is my dough not rising?
Ensure your water is warm but not hot (about 110°F) to activate the yeast without killing it.

Can I use different cheese for the filling?
Absolutely. Feel free to swap mozzarella for provolone, cheddar, or your favorite melting cheese.