Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

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Golden brown on the outside, pillow-soft on the inside, these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are the ultimate fusion of comfort food and artisan baking. The luscious melted mozzarella tucked within each bite contrasts beautifully with the savory crunch of Parmesan and the aromatic punch of fresh rosemary. Whether you’re serving them as an indulgent snack, a party appetizer, or alongside a cozy soup, these pretzels bring both elegance and heartwarming flavor to the table.

Baking these pretzels fills your kitchen with the irresistible scent of fresh herbs, butter, and warm bread—a sensory experience that’s almost as satisfying as eating them. The rich, cheesy interior ensures every bite is delightfully gooey, while the soft yet chewy dough delivers a perfect pretzel texture. It’s a recipe designed to impress, but simple enough to become a go-to favorite in your kitchen repertoire.

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Why You’ll Love This Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

• Irresistible Flavor Combo: Melty mozzarella, sharp Parmesan, and earthy rosemary create layers of rich, savory flavor.
• Soft & Chewy Perfection: The dough is tender inside with just the right amount of chew on the outside.
• Impressive Yet Easy: Looks like it came from a bakery, but is straightforward to make at home.
• Versatile: Great as a snack, appetizer, or side for soups, salads, and pasta dishes.
• Crowd Pleaser: Loved by both kids and adults alike—perfect for parties or family nights.

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Preparation Phase & Tools to Use

(Essential Tools and Equipment + Importance of Each Tool)

Before diving into this mouthwatering recipe, having the right tools on hand will make the process smoother and more enjoyable:

• Stand Mixer with Dough Hook Attachment
  Speeds up kneading and ensures a consistent, elastic dough. If you don’t have one, hand-kneading works fine but takes a bit longer.
• Large Mixing Bowl
  Essential for allowing the dough to rise properly without sticking to the sides or overflowing.
• Kitchen Scale
  Helps achieve precise measurements, especially important for flour to get the perfect dough texture.
• Bench Scraper or Sharp Knife
  For dividing the dough evenly and shaping the pretzels cleanly.
• Baking Sheet Lined with Parchment Paper
  Prevents sticking and makes cleanup easy. A silicone baking mat is also a great alternative.
• Pastry Brush
  To evenly coat the pretzels with egg wash or butter for that signature golden shine.
• Slotted Spoon
  For safely transferring pretzels from the baking soda bath to the baking sheet without excess water.
• Small Saucepan
  To prepare the baking soda bath, which gives the pretzels their classic chew and color.

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Preparation Tips

• Use Bread Flour if Possible
  It has higher protein content, yielding a chewier pretzel. All-purpose flour works too, but the texture will be slightly softer.
• Don’t Overstuff
  Add enough mozzarella to make the centers gooey, but not so much that it bursts through the dough while baking.
• Fresh Rosemary is Key
  Dried rosemary won’t have the same vibrant flavor or aromatic quality—use fresh sprigs whenever possible.
• Monitor Proofing
  Allow the dough to rise until it has doubled in size—this step is crucial for achieving a light, fluffy texture inside.
• Prep Baking Soda Bath in Advance
  Having this ready before shaping the pretzels ensures a seamless workflow and prevents the dough from drying out.
• Seal Well
  When wrapping mozzarella inside the dough, pinch the edges tightly to keep the cheese from leaking during baking.

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Ingredients for This Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

For the Dough:

• 3 ¾ cups (470g) bread flour (or all-purpose flour)
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ¼ cups warm water (about 110°F / 45°C)
• 2 tbsp granulated sugar
• 1 tsp fine sea salt
• 2 tbsp unsalted butter, melted

For the Filling:

• 8 oz fresh mozzarella, cut into small cubes or thick slices

For the Baking Soda Bath:

• 8 cups water
• ⅓ cup baking soda

For the Topping:

• 1 egg yolk beaten with 1 tbsp water (egg wash)
• ¼ cup freshly grated Parmesan cheese
• 1–2 tbsp fresh rosemary leaves, roughly chopped
• Coarse sea salt, for sprinkling
• 2 tbsp melted butter (for brushing after baking)

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Step 1: Prepare the Dough

In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy—this activates the yeast. Add the melted butter, salt, and flour. Mix on low with a dough hook until the dough starts to come together, then increase to medium speed and knead for about 6–7 minutes until the dough is smooth, elastic, and slightly tacky.

Transfer the dough to a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1 hour or until doubled in size.

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Step 2: Prepare the Baking Soda Bath

While the dough is rising, prepare the baking soda bath. Bring 8 cups of water to a boil in a large saucepan. Slowly add the baking soda (it will bubble up—add carefully). Once dissolved, reduce the heat to a gentle simmer. Keep it warm and ready.

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Step 3: Shape and Fill the Pretzels

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Punch down the risen dough and divide it into 8 equal portions using a bench scraper or knife. Working with one piece at a time, roll it into a rope about 14–16 inches long. Flatten the rope gently, place several pieces of mozzarella along the length, and carefully fold and pinch the dough around the cheese to seal it fully.

Shape the sealed rope into a pretzel shape or a simple ring (like in the image) and place on the prepared baking sheet.

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Step 4: Dip in Baking Soda Bath

Using a slotted spoon, gently lower each pretzel into the baking soda bath for about 20–30 seconds. Remove and place back on the parchment-lined baking sheet. This bath gives the pretzels their classic chewy texture and deep golden color.

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Step 5: Add Toppings and Bake

Brush each pretzel with the egg wash to promote browning. Sprinkle generously with Parmesan, rosemary, and a touch of coarse sea salt.

Bake for 12–15 minutes, or until deep golden brown and bubbly cheese starts to peek through.

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Step 6: Final Touch

Once out of the oven, brush the pretzels with melted butter for an extra layer of flavor and shine. Let cool slightly before serving warm—this is when the mozzarella is at its gooey best!

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Notes

• Customize the Cheese: While mozzarella provides a wonderfully gooey center, you can experiment with other cheeses like provolone, fontina, or even brie for a different flavor profile.
• Herb Variations: If rosemary isn’t your favorite, try fresh thyme or chives for a subtle twist.
• Freezer-Friendly: These pretzels freeze beautifully. Just bake, cool, and freeze them. Reheat in the oven for about 10 minutes at 350°F (175°C) to bring back their warmth and texture.
• Dough Make-Ahead: You can prepare the dough a day ahead and let it rise in the refrigerator overnight. Let it come to room temperature before shaping.
• Soft vs. Chewy: If you prefer a softer pretzel, reduce the baking soda bath time slightly to about 15 seconds. For an ultra-chewy crust, leave them in the bath for 30 seconds.

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Watch Out for These Mistakes While Cooking

• Overproofing the Dough: Letting the dough rise too long can cause it to collapse or bake up too airy. Keep an eye on the size—it should double, not triple.
• Poor Sealing: If the mozzarella isn’t fully sealed inside the dough, it will leak during baking. Pinch seams well and place the seam side down if needed.
• Skipping the Baking Soda Bath: This step is what gives pretzels their signature chewy crust and dark golden color. Don’t skip or substitute it!
• Using Dried Rosemary: Dried rosemary can taste woody or overly strong. Fresh rosemary adds a bright, aromatic note that balances beautifully with the cheese.
• Adding Too Much Cheese: Tempting as it is to stuff lots of mozzarella, overfilling will cause tearing and cheese leaks.
• Crowding the Baking Sheet: Space the pretzels apart so they can bake evenly. Overcrowding can lead to pale or uneven baking.

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What to Serve With Mozzarella Stuffed Rosemary Parmesan Soft Pretzels?

These flavorful, cheesy pretzels can easily stand on their own as a snack, but they also pair wonderfully with a variety of sides, dips, and meals. Whether you’re serving them at a party, alongside dinner, or as a cozy appetizer, here are some fantastic options:

8 Recommendations

1. Warm Marinara Sauce

A classic pairing—dip these pretzels in a rich, garlicky marinara sauce for an Italian-inspired snack.

2. Beer Cheese Dip

Creamy, sharp, and savory, beer cheese is the ultimate accompaniment for soft pretzels.

3. Butternut Squash Soup

The sweet, velvety texture of this soup pairs beautifully with the savory, cheesy pretzels.

4. Charcuterie Board

Serve alongside cured meats, olives, and fruit for an elevated appetizer spread.

5. Garlic Aioli

A smooth, garlicky aioli adds depth and creaminess to every bite of the pretzels.

6. Tomato Basil Soup

Perfect for a cozy meal—dip the pretzels into a warm, herbaceous tomato basil soup.

7. Grilled Sausages

Pretzels and sausages are a match made in comfort food heaven. Add a little mustard on the side for extra zing.

8. Fresh Green Salad

A light, crisp green salad with a lemon vinaigrette balances the richness of the pretzels.

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Storage Instructions

Room Temperature

If you plan to enjoy the pretzels within 1–2 days, store them in an airtight container at room temperature. Line the container with parchment paper to help absorb moisture and keep the crust from getting soggy.

Refrigeration

For longer storage (up to 5 days), refrigerate the pretzels in an airtight container. Reheat them in the oven at 350°F (175°C) for about 5–7 minutes to restore their soft texture and melt the cheese again.

Freezing

These pretzels freeze wonderfully. After baking and cooling completely, place them in a freezer-safe bag or container with parchment paper between each one. Freeze for up to 2 months.
To reheat: No need to thaw—simply bake frozen pretzels at 350°F (175°C) for 10–12 minutes until heated through and crispy on the outside.

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Estimated Nutrition

(Per pretzel, based on a yield of 8 pretzels)

• Calories: ~300 kcal
• Total Fat: 12 g
  • Saturated Fat: 6 g
• Cholesterol: 40 mg
• Sodium: 700 mg (varies based on salt used)
• Carbohydrates: 35 g
  • Fiber: 1 g
  • Sugars: 2 g
• Protein: 12 g
• Calcium: 150 mg
• Iron: 2 mg

Note: Nutrition values are estimates and will vary depending on exact ingredients used and portion sizes.

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Frequently Asked Questions

1. Can I use instant yeast instead of active dry yeast?

Yes! You can substitute instant yeast directly—no need to proof it first. Just add it with the flour and other dry ingredients. The rise time may be slightly shorter.

2. Can I use pre-shredded mozzarella?

You can, but fresh mozzarella (block or ball form) melts more beautifully and gives a gooier, creamier center. Pre-shredded cheese often contains anti-caking agents that affect texture.

3. Do I have to do the baking soda bath?

Yes! The baking soda bath is crucial—it gives pretzels their signature chewy crust and rich brown color. Skipping it will result in more of a regular bread roll texture.

4. Can I make the dough ahead of time?

Absolutely. You can prepare the dough a day in advance and refrigerate it after the first rise. Let it come to room temperature before shaping and baking.

5. What other cheeses work well in this recipe?

Provolone, fontina, gouda, or even brie make excellent substitutions. Choose a cheese that melts smoothly.

6. Can I make these pretzels gluten-free?

Yes, but you’ll need to use a gluten-free flour blend designed for yeasted breads. Results may vary depending on the brand and blend.

7. How do I keep the pretzels soft after baking?

Store them in an airtight container, and reheat gently in the oven to restore softness and that fresh-baked flavor. Avoid microwaving, as it can make them rubbery.

8. Can I double the recipe?

Definitely! This recipe scales beautifully. If doubling, bake in batches to avoid overcrowding the oven and ensure even baking.

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Conclusion

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels combine everything we love about comfort food: rich, melty cheese, fragrant herbs, and perfectly chewy golden crusts. With a little preparation and a few simple techniques, you can create pretzels that rival those of any artisan bakery—right in your own kitchen. They’re ideal for gatherings, game nights, or just treating yourself to something a little extra special. Once you try them, you’ll be coming back to this recipe again and again. Enjoy every gooey, savory bite!

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