Mozzarella Stuffed Rosemary Soft Pretzels Recipe

If you’re anything like me, you adore soft pretzels — but imagine them ooey, gooey, and stuffed with melty mozzarella, all kissed with fragrant rosemary. That’s exactly what you get with this Mozzarella Stuffed Rosemary Soft Pretzels Recipe. These pretzels have that perfect chewy outside, gooey cheesy center, and a hint of herbal brightness that will have you coming back for more. I promise, once you try this recipe, you’ll wonder why you ever settled for plain pretzels.

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Ingredients & Why They Work

Every ingredient in this Mozzarella Stuffed Rosemary Soft Pretzels Recipe is thoughtfully chosen. The dough ingredients lend the perfect chew, while the cheeses bring richness, and the rosemary injects an earthy, fresh note. Choosing fresh rosemary and quality cheeses really makes a big difference here.

• Warm water: Activates the yeast; just the right temperature prevents killing it and ensures a good rise.
• Rapid Rise yeast: Speeds up rising, so you’re not waiting forever to get to eating.
• Sugar: Feeds the yeast and adds a touch of sweetness to balance salt and herb flavors.
• Salt: Vital for seasoning and controlling yeast activity to avoid overproofed dough.
• Fresh rosemary: Adds that sharp, piney flavor – don’t settle for dried here if you can help it!
• All-purpose flour: Gives structure without weighing the dough down; versatile and reliable.
• Unsalted butter: Makes the dough tender and rich – plus the melted butter brushed on top adds flavor and sheen.
• Cooking liquid (water + baking soda): Creates the classic pretzel crust; baking soda raises pH to give that deep brown color and chew.
• Mozzarella and Parmesan cheeses: Mozzarella melts deliciously inside, and Parmesan provides salty tang in the mix and topping.
• Egg wash: Helps brown the pretzels and act as glue for the toppings to stick.
• Seasonings for topping (garlic powder, black pepper, salt): Elevate the final bite with layers of savory goodness.

Make It Your Way

I love to tweak this Mozzarella Stuffed Rosemary Soft Pretzels Recipe depending on the occasion or what I’m craving. Sometimes I’ll add sun-dried tomatoes or swap the mozzarella for provolone for a smokier bite. But the rosemary and baking soda bath are non-negotiables for me — they’re the magic makers.

• Variation: I once added finely chopped jalapeños inside for a spicy twist—and trust me, that combo with rosemary is unexpected but fantastic.
• Dairy-free option: Swap mozzarella and Parmesan for your favorite vegan cheeses to keep the same gooey experience.
• Gluten-free adjustment: This dough doesn’t behave the same with gluten-free flours, but experimenting with a blend that mimics bread flour can get close.

Step-by-Step: How I Make Mozzarella Stuffed Rosemary Soft Pretzels Recipe

Step 1: Activating the Yeast for a Perfect Rise

Start by mixing warm water with yeast, sugar, and salt in your mixer bowl. I always double-check that my water isn’t too hot (110-115°F is spot on) — too warm can kill the yeast, too cool slows it down. Let it sit until bubbly and foamy, about 10 minutes. This means the yeast is alive and kicking, ready to make your dough light and airy.

Step 2: Kneading in Rosemary, Flour & Butter

Once your yeast foams, add the fresh chopped rosemary, flour, and softened butter. Knead this on medium speed for about 12 minutes. This step builds that chewy soft pretzel texture. Your dough should be smooth, a bit tacky but not sticky. If it clings to your fingers, toss in a tiny bit more flour as you go.

Step 3: Let the Dough Rise

Cover your dough with a warm damp cloth and find a cozy spot in your kitchen to let it double in size — around 1 hour. I place mine near a sunny window or inside an oven with just the light on (no heat) to keep it warm and draft-free.

Step 4: Preparing the Cheese Filling and Workstation

While the dough’s rising, mix the shredded mozzarella and Parmesan cheese together in a small bowl and pop it in the freezer. Chilling the cheese filling makes it easier to handle and helps prevent the cheese from oozing out too quickly when you roll your pretzels.

Step 5: Shaping & Stuffing the Pretzels

Preheat your oven to 425°F and prep two baking sheets with parchment paper. At this point, you’ll also want your water and baking soda cooking liquid heating on the stove. Divide the dough into 8 equal pieces and roll each out to a 16-inch rope, then flatten to about 4 inches wide. Spread about 2 tablespoons of your chilled cheese mix along the center, then roll it back up tightly, pinching the edges to seal that cheesy goodness inside. Form each into the classic pretzel shape — a U, cross the ends over, and pinch them down at the base.

Step 6: Boiling the Pretzels

This is the magic moment that gives pretzels their signature chew and crust. Drop each shaped pretzel, one at a time, into the boiling baking soda water for 30 seconds. Don’t overcrowd — give each its own space to bubble up nicely. Use a slotted spoon to remove and place them on your lined baking sheets, letting any excess water drip back into the pot.

Step 7: Baking & Topping

Brush your pretzels with egg wash to get that golden shine, then pop them in the oven for 16-18 minutes until deeply golden brown. If you want to go all in, mix Parmesan, fresh rosemary, garlic powder, pepper, and a pinch of salt to sprinkle over melted butter brushed on the warm pretzels once they come out. This topping adds an irresistible finishing touch.

How to Serve Mozzarella Stuffed Rosemary Soft Pretzels Recipe

Garnishes

I usually brush these warm pretzels with melted butter and sprinkle on a mix of grated Parmesan, chopped rosemary, garlic powder, and a little black pepper. It makes every bite pop with flavor and adds a delightful salty, crunchy crust. Fresh herbs right before serving bring out the best aroma.

Side Dishes

These are fantastic on their own, but I often serve them with a simple marinara sauce for dipping or alongside a rich beer cheese dip for a party. A light salad with lemon vinaigrette balances the richness beautifully if you want a fuller meal.

Creative Ways to Present

For game day or gatherings, I’ll arrange mini pretzels on a wooden board surrounded by small bowls of different dips—like spicy mustard, ranch, and tomato salsa. Sometimes I toss some colorful edible flowers or fresh parsley sprigs around for that boutique bakery charm.

Make Ahead and Storage

Storing Leftovers

After they cool completely, I store leftover pretzels in an airtight container at room temperature for up to 2 days. If you live somewhere humid, pop in the fridge but let them return to room temp before reheating to keep that chewiness.

Freezing

These freeze wonderfully! I usually freeze them individually wrapped in plastic and placed in a freezer bag. When I want one, I thaw it overnight in the fridge and then bake it fresh, which brings back softness perfectly.

Reheating

To revive the pretzels, I heat them in a 350°F oven for 8-10 minutes until warm and soft again. Avoid microwaving unless in a pinch; it tends to make the crust chewy instead of crisp.

FAQs

Final Thoughts

This Mozzarella Stuffed Rosemary Soft Pretzels Recipe is one of those cozy, comforting treats that I genuinely look forward to making whenever I want to impress guests or treat myself. The gooey cheese and fragrant herbs create a perfect bite, whether as a snack or a party showstopper. Trust me, once these come out of your oven, the smell alone will have everyone gathering around. Give it a try — I’m excited for you to discover your new favorite pretzel.

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