Indulge in the irresistible combination of soft, chewy dough, fragrant rosemary, and gooey mozzarella with these stuffed pretzels. Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels elevate a classic snack with a cheesy surprise inside, making them perfect for any occasion.

With a hint of garlic and a finishing sprinkle of parmesan, these savory pretzels are a crowd-pleasing favorite. Whether enjoyed fresh from the oven or reheated later, these soft pretzels offer a rich, flavorful twist on a beloved comfort food.

Key Ingredients in Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Rosemary – Herbaceous Flavor

Chopped fresh rosemary infuses the dough with a fragrant, woodsy aroma. Its earthy tones perfectly complement the rich mozzarella and parmesan.

Mozzarella Cheese – Gooey Center

Melted mozzarella creates the ultimate gooey surprise inside these pretzels. Its mild, creamy flavor balances the herb-filled dough and salty parmesan.

Parmesan Cheese – Sharp and Savory

Both inside the filling and sprinkled on top, parmesan cheese brings a nutty, salty bite. It adds a sharp contrast to the soft dough and melty mozzarella.

Black Pepper and Garlic Powder – Subtle Heat

Black pepper and garlic powder sprinkled on top enhance the savory depth of the pretzels, giving them a slight, zesty kick to round out the flavors.

Steps to Make These Cheesy Pretzels

Mixing and Preparing the Dough

Start by combining yeast, sugar, and warm water, letting the mixture sit until it turns foamy. Add in flour, butter, salt, and rosemary, kneading the dough until it’s smooth and elastic. Once done, cover the dough and allow it to rise for an hour, doubling in size.

Preparing the Cheese Filling

While the dough rises, prepare the mozzarella and parmesan filling. Mix the shredded cheeses together, and place the bowl in the freezer to keep the filling firm for easier stuffing later.

Rolling and Stuffing the Dough

After dividing the dough into portions, flatten each piece into a long strip. Spread the chilled cheese mixture along the center, then roll the dough around the filling, sealing the edges. Each dough rope is then shaped into a traditional pretzel form.

Boiling and Baking

Boil the pretzels for 30 seconds in a baking soda and water mixture. This step ensures the pretzels develop that classic chewy crust. After boiling, brush each pretzel with egg wash, bake until golden brown, and then garnish with melted butter, parmesan, rosemary, and a hint of garlic and pepper.

Tips for Perfect Pretzels Every Time

For the best results, make sure the water temperature is between 110°F and 115°F when mixing with the yeast. Too hot, and it will kill the yeast; too cold, and the dough won’t rise properly.

When stuffing the pretzels, don’t overfill them to avoid cheese leaking out during baking. If cheese does seep out, it creates a crispy, cheesy edge, which some may find irresistible!

Lastly, boiling the pretzels is key to achieving that chewy, golden crust. Be sure to give each pretzel 30 seconds in the baking soda water bath.

How to Store Leftovers

To keep these mozzarella stuffed pretzels fresh, store them in an airtight container at room temperature for up to two days. If you plan to keep them longer, freeze them for up to a month.

To reheat, simply pop them in a 350°F oven for about 10 minutes or until warm and crispy again. This will restore the softness of the pretzel dough and melt the mozzarella for a freshly baked taste.

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Indulge in these soft and savory pretzels stuffed with gooey mozzarella, fragrant rosemary, and rich parmesan. These homemade pretzels are not only delicious but also a delightful twist on the classic, with a cheesy surprise inside!

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For the Dough:

1 ½ tablespoons sugar
4 ¼ cups all-purpose flour
1 package Rapid Rise yeast
6 tablespoons unsalted butter softened
1 ½ cups warm water 110-115°F
2 tablespoons fresh rosemary chopped
1 ¾ teaspoons salt
For the Cooking Liquid:
10 cups water
¾ cup baking soda

Fillings:

¼ cup parmesan cheese grated
1 cup mozzarella cheese shredded

Egg Wash:

1 egg beaten
1 tablespoon water

Toppings:

½ teaspoon black pepper
1 pinch of salt
2 tablespoons melted butter optional
½ teaspoon garlic powder
¼ cup parmesan cheese grated
½ tablespoon fresh rosemary

Anleitungen

Prepare the Dough:

In a stand mixer with the dough hook attachment, combine warm water, yeast, sugar, and salt. Let the mixture sit for about 10 minutes until it becomes foamy. Incorporate the flour, butter, and chopped rosemary, and knead on medium speed for 12 minutes. Cover the dough with a damp, warm cloth and leave it in a warm spot to rise for 1 hour or until it doubles in size.

Cheese Filling:

In a small bowl, mix the shredded mozzarella and grated parmesan. Place the bowl in the freezer until needed.

Preheat and Boil:

Preheat your oven to 425°F and line two baking sheets with parchment paper. Meanwhile, in a large pot or Dutch oven, bring 10 cups of water and the baking soda to a boil.

Shape the Dough:

Divide the risen dough into 8 equal portions. Roll each piece into a 16-inch rope, then flatten it to about 4 inches wide. Take the cheese filling from the freezer and distribute 2 tablespoons of the cheese along the center of each dough rope. Roll the dough back up tightly, jelly-roll style, and pinch the edges to seal the cheese inside.

Form Pretzels:

Shape each filled dough rope into a “U”, cross the ends over each other, and press them onto the bottom of the dough to form a pretzel shape.

Boil the Pretzels:

Place each pretzel, one by one, into the boiling water for 30 seconds. Use a slotted spoon to remove the pretzels, allowing excess water to drip back into the pot before transferring them to the prepared baking sheets.

Bake:

Brush the top of each pretzel with the egg wash. Bake in the preheated oven for 16 to 18 minutes or until golden brown.

Cool and Finish:

Let the pretzels cool on the baking sheet for 5 minutes. Optionally, brush with melted butter and sprinkle with parmesan, rosemary, garlic powder, black pepper, and a pinch of salt.