Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

So the other day I was craving something warm, cheesy, and carby (you know those days), and I ended up making these soft pretzels that turned out insanely good. I stuffed them with melty mozzarella, mixed fresh rosemary into the dough, and topped them with Parmesan and coarse salt… like, yes please. Honestly, these feel like something you’d get from a fancy bakery but better because they’re homemade.

Let’s get into it—you’re going to love them.

Why You’ll Love This Recipe

• Each bite is loaded with melty mozzarella cheese—need I say more?
• The rosemary and Parmesan combo adds the most amazing flavor and aroma
• They’re golden, soft, chewy, and just the right amount of salty
• Perfect for a cozy snack, game day, or even a casual appetizer for friends
• You can totally make these ahead of time and reheat them later (they’re still great!)

Ingredients

Here’s a peek at what you’ll need to bring these delicious pretzels to life (full ingredient list with exact measurements is just below in the recipe card):

• All-purpose flour
• Active dry yeast
• Fresh rosemary
• Parmesan cheese
• Shredded mozzarella
• Unsalted butter
• Egg for that glossy finish
• Coarse salt for sprinkling
• And yes—baking soda for the traditional pretzel bath

How to Make These Cheesy Soft Pretzels

Make the Dough

Let It Rise

Shape and Fill the Pretzels

Boil the Pretzels

Add Toppings and Bake

Cool and Serve

Expert Tips and Tricks

• Don’t skip the baking soda bath—it’s what gives pretzels that classic chewy exterior.
• Make sure the dough is sealed well around the mozzarella to avoid cheese leaks.
• If your dough feels too sticky, add a little more flour one tablespoon at a time.

Recipe Variations and Possible Substitutions

• Swap rosemary for thyme or Italian seasoning if that’s what you have on hand.
• Use cheddar or provolone instead of mozzarella for a different cheesy twist.
• Want to make it spicy? Add a few red pepper flakes to the dough or use pepper jack cheese inside.

Serving and Pairing Suggestions

These pretzels are amazing on their own, but here are a few ideas to elevate them:

• Serve with warm marinara sauce or garlic butter for dipping
• Pair with a bowl of tomato soup for a comforting lunch
• Add them to a game-day snack board with cured meats and olives
• Great alongside a light salad if you’re doing that balanced thing

Storage and Reheating Tips

Let leftovers cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, pop them in a 350°F oven for 8–10 minutes or microwave for about 30 seconds until warm and soft again.

FAQs

Can I freeze these pretzels?
Yes, after baking and cooling, freeze them in a zip-top bag. Reheat straight from frozen in the oven at 350°F until warmed through.

Can I make the dough ahead of time?
Absolutely. Prepare the dough, let it rise, then refrigerate overnight. Let it come to room temp before shaping.

What can I use if I don’t have fresh rosemary?
You can use 1 tsp of dried rosemary or substitute with Italian seasoning or oregano.

Why do I need to boil the pretzels before baking?
That quick baking soda bath is what gives the pretzels their classic texture and deep golden crust. It’s totally worth the extra step.

Conclusion

These mozzarella-stuffed rosemary Parmesan pretzels are everything a cozy, cheesy snack should be—warm, flavorful, and comforting. They’re surprisingly simple to make and so much better than anything store-bought. I hope you try them soon and love them as much as I do!

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