Name: Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 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; 8 ounces fresh mozzarella, cut into small cubes; 2 tablespoons chopped fresh rosemary leaves; 1/4 cup grated Parmesan cheese; 4 cups water; 1/4 cup baking soda; Grated Parmesan cheese; Fresh rosemary leaves, for garnish

I am so excited to share my Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe because they combine everything I love about comfort food: a soft, chewy exterior with a warm, gooey cheesy center bursting with fresh herbs and a nutty Parmesan finish. Whenever I make these pretzels, I’m instantly transported to a cozy kitchen filled with inviting scents, and I know I have a crowd-pleaser that’s perfect to enjoy any time of the year.

Why You'll Love This Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe

One of the reasons this Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe holds a special place in my heart is the fantastic layering of flavors. The fresh rosemary adds a fragrant, piney brightness that perfectly complements the creamy mozzarella and sharp Parmesan. When you bite into one, you get the unexpected surprise of melted cheese slowly oozing out, balanced by the saltiness and richness of the Parmesan crust baked to golden perfection. It’s like the ultimate savory indulgence.

Another thing I love about this recipe is how approachable it is. Even if you’re not an experienced baker, the step-by-step process is straightforward enough to follow, but it still results in a pretzel that feels fancy and homemade. I find the dough pleasantly forgiving and the boiling step with baking soda gives the pretzels their signature chewy crust every time. Plus, the resting and rising phases give you lots of opportunities to admire how the dough doubles in size and becomes springy and soft—the magic moment before baking.

These pretzels are so versatile that I love bringing them out for different occasions. They’re fantastic for casual family dinners when you want something special without a ton of fuss, but they also shine as a party appetizer or a game day snack that everyone can enjoy. I’ve found that guests love them best when they’re served warm, fresh from the oven, so I often plan my schedule to bake them just before everyone arrives. Honestly, once you try this Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe, you’ll want to make them again and again.

Ingredients You'll Need

A close-up view of three golden brown soft pretzels with a glossy, deep amber crust, sprinkled with coarse salt crystals and light flour dust. The pretzels have thick, twisted loops with textured, slightly cracked surfaces showing the soft, pale dough inside. They rest on a light beige cloth that sits on a white marbled surface. In the background, a small sprig of green rosemary adds a touch of color. The pretzels are arranged casually, filling the frame with warm, inviting tones. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is that it relies on simple, wholesome ingredients that you might already have in your kitchen, but together they create a wonderful combination of textures and flavors. Each ingredient plays a crucial role—flour builds the perfect dough, yeast keeps things light and airy, while the herbs and cheeses bring in layers of savory richness that make these pretzels so irresistible.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: The foundation for the soft and chewy texture of the pretzel dough.
Active dry yeast: Essential for making the dough rise and giving it that light, airy feel.
Warm water: Activates the yeast and helps form the dough.
Sugar: Feeds the yeast and adds a touch of sweetness to balance the savory flavors.
Salt: Enhances the overall flavor of the dough and balances the cheese fillings.
Fresh mozzarella: The star of the filling, providing gooey, melty texture inside.
Chopped fresh rosemary: Adds a fragrant, herbaceous note that really elevates the cheese filling.
Grated Parmesan cheese: Incorporated both inside the filling and sprinkled on top for a deliciously salty, crispy crust.
Baking soda: Used in the water bath to give the pretzels their signature chewy crust and golden color.
Additional Parmesan and fresh rosemary leaves: For garnishing and presentation, giving a beautiful and flavorful finish.

Directions

Step 1: In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let this mixture sit for about 5 minutes until it becomes frothy on top, which tells you the yeast is alive and ready to work its magic.

Step 2: Add the all-purpose flour and salt to the yeast mixture. Use your hands or a stand mixer with a dough hook to knead the dough until it’s smooth, elastic, and slightly tacky but not sticky—this should take about 5 to 7 minutes.

Step 3: Cover the bowl with a clean kitchen towel and let the dough rest in a warm spot for 30 to 45 minutes, or until it doubles in size. Watching those bubbles form and the dough rise always feels like a small miracle to me.

Step 4: While the dough is resting, preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.

Step 5: In a small bowl, combine the fresh mozzarella cubes, chopped rosemary, and grated Parmesan cheese. This mixture will be your delicious stuffed filling.

Step 6: Once your dough has risen, divide it into 8 equal portions and roll each portion into a long rope, around 12-15 inches in length for easy shaping.

Step 7: Flatten each rope slightly with your hands, then spoon the mozzarella and rosemary filling along the center lengthwise. Carefully fold the dough over the filling, making sure to pinch and seal the edges firmly to prevent the cheese from leaking out during baking.

Step 8: Shape each filled rope into a classic pretzel shape by forming a “U,” crossing the ends, and pressing them down onto the bottom curve.

Step 9: Bring 4 cups of water to a near boil in a large saucepan or kettle. Remove the water from heat, add the baking soda, and stir until dissolved. Carefully lower each pretzel into the baking soda bath one at a time for 30 seconds. This step helps develop that chewy, golden crust.

Step 10: Remove the pretzels with a slotted spoon and place them on the prepared baking sheet. Immediately sprinkle grated Parmesan cheese generously on top and garnish with fresh rosemary leaves for extra flavor and visual appeal.

Step 11: Bake in the preheated oven for 15 to 20 minutes, or until the pretzels turn a beautiful golden brown and the cheese topping crisps up nicely.

Step 12: Let the pretzels cool slightly on a wire rack before serving so the cheese filling sets just enough to enjoy without burning your mouth.

Servings and Timing

This Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe yields 8 generously stuffed pretzels, making it perfect for sharing with friends or enjoying leftovers. The preparation time involves about 40 minutes of active work plus 45 minutes of dough resting. Baking takes an additional 15 to 20 minutes. Overall, you’re looking at roughly 1 hour and 45 minutes from start to finish, including the dough rise. I find that this timing is just right to allow all the flavors to meld beautifully without requiring rushed steps.

How to Serve This Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe

Two golden brown twisted bread rolls lie on crumpled parchment paper inside a round white bowl. Each roll is topped with white sesame seeds, small green herb pieces, and shredded white cheese, adding texture and contrast. Around the bowl, fresh green herb sprigs add color and freshness to the warm tones of the bread. A small white bowl with mixed spices sits near the top left corner. The whole scene is set on a white marbled surface creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

When I serve these pretzels, I like to offer them warm, just out of the oven, so that melt-in-your-mouth mozzarella is perfectly gooey. I’ve found that they pair wonderfully with a variety of accompaniments to create a full snacking experience. A tangy mustard dipping sauce or a freshly made marinara adds an extra layer of flavor contrast, while a side of crisp green salad balances the richness nicely.

For presentation, I love scattering a few extra rosemary leaves on the serving platter to echo the herbal notes inside and offering small bowls of Parmesan for guests who want a little extra sprinkle on top. These pretzels are also fantastic for casual gatherings or game day, paired with a crisp white wine like a Sauvignon Blanc or even a light lager beer to complement the cheesy, herbal flavors. For a cozy non-alcoholic option, a sparkling lemonade brightens the palate beautifully.

Since these pretzels are quite filling, I usually serve one to two per person depending on appetite and side dishes. They’re perfect at room temperature too, but the flavor and texture are definitely at their best warm. I often place them on a wooden board or rustic basket lined with parchment paper to enhance that inviting, homemade vibe.

Variations

Over time, I’ve experimented with customizing this Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe to suit different tastes and dietary needs. For example, swapping fresh mozzarella for part-skim mozzarella cuts down on fat but still gives you that lovely melt. I also sometimes mix mozzarella with cream cheese for a softer, tangier filling that’s just as delicious.

If you want to add a bit of heat, I recommend sprinkling crushed red pepper flakes inside the filling or mixing them in with the rosemary before stuffing. It adds a subtle kick that wakes up the flavor without overpowering the cheese. For a gluten-free option, I’ve had success using a high-quality gluten-free flour blend that behaves similarly to all-purpose flour, although the chewy texture is a little less pronounced.

For those who want to change up the cooking method, I’ve even tried pan-frying smaller, bite-sized versions of the stuffed pretzels in a skillet with a little butter. It creates a crispy outside and keeps the inside melty—an excellent riff for a quick snack or appetizer.

Storage and Reheating

Storing Leftovers

I recommend storing leftover pretzels in an airtight container at room temperature if you plan to eat them within 1 to 2 days. If you want to keep them longer, placing them in the refrigerator wrapped tightly in plastic wrap or in a sealed container will keep them fresh for about 3 to 4 days. Just be mindful that refrigeration can slightly toughen the dough crust.

Freezing

Freezing these pretzels is definitely possible and a great way to have them ready for later. I usually let them cool completely, then wrap each pretzel individually in plastic wrap and place them in a freezer-safe bag or container. They keep well for up to 2 months. When you’re ready to enjoy them, thaw them overnight in the fridge before reheating for best results.

Reheating

To reheat, I prefer warming the pretzels in a preheated oven at 350°F (175°C) for about 8 to 10 minutes. This method revives the crispy crust and warms the cheese filling nicely. Avoid microwaving because while quicker, it can make the dough rubbery and the cheese overly hot and sometimes oily. If frozen, let thaw fully before reheating for an even texture.

FAQs

Can I use shredded mozzarella instead of fresh cubes for the filling?

Absolutely! Shredded mozzarella works well if you want a less chunky, more evenly melted filling, but fresh cubes often give a more delightful gooey texture. Just be sure to pack enough cheese inside for that perfect ooze.

Do I need the baking soda bath, and can I skip it?

The baking soda bath is essential for creating that chewy, golden crust that makes pretzels special. Skipping this step means your pretzels will taste more like regular bread rolls rather than authentic soft pretzels. I highly recommend not skipping it for the best results.

Can I prepare the dough ahead of time and refrigerate it?

Yes! You can prepare the dough and let it rise once, then wrap it tightly and refrigerate overnight. The next day, bring the dough back to room temperature before shaping and proceeding with the recipe. This can make your baking day much easier.

What can I substitute for fresh rosemary if I don’t have any?

If fresh rosemary isn’t available, dried rosemary is a decent substitute, but use about half the amount because dried herbs are more concentrated. Alternatively, fresh thyme or even a sprinkle of oregano can lend a lovely herbal note.

How do I prevent the cheese filling from leaking while baking?

Ensuring you seal the dough edges firmly by pinching and pressing is key. Also, avoid overfilling the dough—keeping the cheese in a moderate amount helps prevent leaks. If any cheese escapes during boiling, just carefully remove it and shape the pretzel quickly before baking.

Conclusion

I genuinely hope you give this Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe a try at home because it’s one of those heartwarming dishes that never fails to impress. The interplay of creamy cheese, fragrant herbs, and golden crust strikes the perfect balance of comfort and gourmet that I always crave. Once you make them, I’m sure they’ll become one of your favorite go-to treats just like they are for me!