Indulge in the ultimate snack experience with Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels! These warm, golden-baked pretzels are oozing with gooey mozzarella in every bite. Finished with fragrant rosemary and a savory Parmesan topping, they’re a perfect blend of cheesy, herby goodness.
Whether you’re hosting an epic game day party, planning a cozy movie night, or simply looking to wow your family with a new favorite treat, these pretzels hit the mark. Loved by snack enthusiasts across the USA, they combine irresistible flavor with classic American comfort, making them a must-try for anyone craving the perfect savory snack.
Why You’ll Love This Recipe
- Cheesy Center: Every bite is filled with melty mozzarella.
- Aromatic Flavors: Fresh rosemary and Parmesan add a delightful depth.
- Homemade Comfort: Nothing beats freshly baked soft pretzels.
- Versatile: Serve as a snack, appetizer, or pair with your favorite dip.
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 tbsp fresh rosemary, finely chopped
- 1 1/4 cups warm water (110°F or 45°C)
- 2 tbsp unsalted butter, melted
For the Filling and Topping:
- 8 oz mozzarella cheese, cut into small cubes
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh rosemary, finely chopped
- 1/2 cup baking soda (for the water bath)
- 4 cups water
- 1 egg, beaten (for egg wash)
- Coarse salt (for sprinkling)
Directions
1. Activate the Yeast
In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-7 minutes until foamy.
2. Make the Dough
In a large bowl, combine flour, salt, and chopped rosemary. Add the yeast mixture and melted butter. Mix until a dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp towel, and let rise for 1 hour or until doubled in size.
3. Prepare the Filling
Cut mozzarella into small cubes. Combine Parmesan and rosemary in a small bowl to use as a topping.
4. Shape the Pretzels
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope, flatten slightly, and place a piece of mozzarella in the center. Fold the dough around the cheese, pinch to seal, and shape into a pretzel.
5. Boil the Pretzels
Bring 4 cups of water and baking soda to a boil in a large pot. Carefully place each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
6. Add Toppings
Brush each pretzel with beaten egg, sprinkle with the Parmesan-rosemary mixture, and add a pinch of coarse salt.
7. Bake
Bake for 12-15 minutes, or until the pretzels are golden brown.
8. Serve Warm
Serve immediately with marinara sauce, melted butter, or your favorite dipping sauce for the ultimate experience.
Servings and Timing
- Yield: 8 pretzels
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
Variations
- Cheese Options: Try stuffing with cheddar, Gruyère, or pepper jack for a different flavor.
- Herbal Twist: Add thyme or oregano along with rosemary for a more complex herb blend.
- Spicy: Sprinkle red pepper flakes over the pretzels before baking for a spicy kick.
- Sweet Alternative: Omit the rosemary and cheese, and sprinkle with cinnamon sugar instead.
Storage/Reheating
- Storage: Store leftover pretzels in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 20-30 seconds.
FAQs
1. Can I use instant yeast?
Yes, you can substitute active dry yeast with instant yeast. Skip the activation step and mix it directly into the dry ingredients.
2. Can I freeze the pretzels?
Absolutely! Freeze baked pretzels in an airtight container for up to 2 months. Reheat in the oven before serving.
3. Can I make the dough in advance?
Yes, prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping.
4. What other fillings can I use?
Try stuffing with spinach and feta, cooked sausage, or caramelized onions and cheese.
5. Do I have to use the water bath?
The water bath with baking soda is essential for the classic chewy texture and golden crust.
6. Can I make them smaller?
Yes, divide the dough into 12-16 pieces for mini pretzels. Adjust the baking time to 8-10 minutes.
7. What’s the best way to keep them soft?
Brush with melted butter after baking and store in an airtight container.
8. Can I make these vegan?
Substitute the butter with vegan butter, use plant-based cheese, and skip the egg wash (use plant-based milk instead).
9. Can I skip the rosemary?
Yes, but rosemary adds a fragrant, savory touch. You can replace it with thyme or parsley if preferred.
10. What dipping sauces pair well?
Serve with marinara, garlic butter, honey mustard, or even ranch dressing for a variety of flavors.
Conclusion
Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels are the perfect mix of chewy, cheesy, and herby goodness. Whether you’re hosting a party, watching the big game, or just craving comfort food, these pretzels are sure to impress. Serve them warm, and watch them disappear!
Print
Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels
- Total Time: 1 hour 45 minutes
- Yield: 8 pretzels 1x
- Diet: Vegetarian
Description
Savor Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels—chewy, herby, and oozing with melted cheese, perfect for any snack or appetizer!
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tsp sugar
- 1 1/2 tsp salt
- 1 tbsp fresh rosemary, finely chopped
- 1 1/4 cups warm water (110°F or 45°C)
- 2 tbsp unsalted butter, melted
For the Filling and Topping:
- 8 oz mozzarella cheese, cut into small cubes
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh rosemary, finely chopped
- 1/2 cup baking soda (for the water bath)
- 4 cups water
- 1 egg, beaten (for egg wash)
- Coarse salt (for sprinkling)
Instructions
Activate the Yeast
In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-7 minutes until foamy.
2. Make the Dough
In a large bowl, combine flour, salt, and chopped rosemary. Add the yeast mixture and melted butter. Mix until a dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp towel, and let rise for 1 hour or until doubled in size.
3. Prepare the Filling
Cut mozzarella into small cubes. Combine Parmesan and rosemary in a small bowl to use as a topping.
4. Shape the Pretzels
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope, flatten slightly, and place a piece of mozzarella in the center. Fold the dough around the cheese, pinch to seal, and shape into a pretzel.
5. Boil the Pretzels
Bring 4 cups of water and baking soda to a boil in a large pot. Carefully place each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
6. Add Toppings
Brush each pretzel with beaten egg, sprinkle with the Parmesan-rosemary mixture, and add a pinch of coarse salt.
7. Bake
Bake for 12-15 minutes, or until the pretzels are golden brown.
8. Serve Warm
Serve immediately with marinara sauce, melted butter, or your favorite dipping sauce for the ultimate experience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
Keywords: Mozzarella Stuffed Rosemary Parmesan Soft Pretzels