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These mozzarella stuffed rosemary Parmesan soft pretzels bring a delightful twist to a beloved snack. Warm, cheesy, and fragrant with fresh herbs, they turn any gathering into a cozy celebration.
I first experimented with this recipe on a chilly evening and was amazed at how the combination of mozzarella and rosemary brought new life to traditional pretzels. Since then, they have become a go-to treat in our home.
Ingredients You Need
- Warm water at 110 degrees Fahrenheit: activates the yeast gently for perfect rise
- Active dry yeast: creates the soft, airy dough& always check freshness for best results
- Sugar: feeds the yeast and adds subtle sweetness
- All-purpose flour: forms the dough&s structure& sift for lightness and smooth texture
- Salt: balances flavors and controls yeast activity
- Unsalted butter: adds richness and tenderness to the dough
- Shredded mozzarella cheese: provides goooy, melty filling that&s the star of the show
- Grated Parmesan cheese: offers sharpness and a nutty depth to the cheese blend
- Fresh rosemary: contributes aromatic herbal notes& pick young leaves for the best flavor
- Water and baking soda bath: creates the classic pretzel crust with that signature chew
- Beaten egg brush: helps achieve a golden, glossy finish
- Coarse sea salt: sprinkles on top for bursts of savory crunch
Detailed Cooking Directions
- Build The Yeast Mixture:
- Combine warm water, yeast, and sugar in a large bowl. Stir gently until mixed. Let sit for 5 to 10 minutes until foamy, confirming the yeast is active.
- Make The Dough:
- Add flour, salt, and melted butter to the yeast mixture. Stir and knead the dough for 5 to 7 minutes until it becomes smooth and elastic. Cover and rest for 15 minutes to relax the gluten.
- Prepare The Cheese Filling:
- In a separate bowl, combine shredded mozzarella, grated Parmesan, and finely chopped fresh rosemary, mixing thoroughly.
- Shape The Pretzels:
- Divide the rested dough into 8 equal parts. Roll each into a long rope, flatten slightly, and place spoonfuls of cheese mixture down the center. Fold the dough over the filling, seal the edges carefully, and twist into classic pretzel shapes.
- Set Up For The Baking Soda Bath:
- Heat 10 cups of water in a large pot until boiling and add 2/3 cup baking soda carefully to create the alkaline bath that forms the pretzel crust.
- Boil The Pretzels:
- Lower each pretzel into the boiling bath for about 30 seconds, then remove with a slotted spoon and place on parchment-lined baking sheet.
- Finish And Bake:
- Brush each pretzel with beaten egg and sprinkle with coarse sea salt. Bake in a 425 degrees Fahrenheit oven for 12 to 15 minutes or until deep golden brown.
- Cool And Serve:
- Allow pretzels to cool slightly so the cheese filling sets without losing the fresh meltiness inside.
These pretzels always remind me of family game nights where the smell of fresh baking filled the house. Kids love pulling the cheesy centers apart while adults enjoy them with a cold drink. Making the dough together became a lovely ritual of patience and teamwork that brings everyone closer.
Smart Storage Tips
Store leftover pretzels in an airtight container at room temperature for up to two days without losing softness. For longer storage, freeze wrapped pretzels individually and reheat by warming in an oven set to 350 degrees Fahrenheit for 10 minutes. Avoid refrigeration as it tends to dry out the dough.
Ingredient Variations
Swap mozzarella for sharp cheddar or gouda to add different flavors and textures inside. Try adding finely chopped sun-dried tomatoes or caramelized onions to the filling for an extra savory twist. Use fresh thyme or oregano instead of rosemary for a different herbal profile that complements the cheese
Perfect Pairing Ideas
These pretzels shine with craft beers such as pilsners or IPAs which balance the richness. A side of honey mustard or garlic aioli dipping sauces brings brightness and creaminess. Fresh green salads or roasted vegetable platters make a lovely accompaniment for a light meal
Let the pretzels rest briefly after baking for the cheese filling to set beautifully delivering that satisfying gooey pull with every bite.
Frequently Asked Questions
- → What type of cheese works best for the filling?
Mozzarella provides a creamy, melty texture, while Parmesan adds sharpness. Using both creates a balanced cheesy filling.
- → Why is the dough boiled in baking soda water before baking?
Boiling in baking soda water creates the pretzel’s signature chewy crust by triggering a Maillard reaction during baking.
- → Can fresh rosemary be substituted with dried?
Fresh rosemary offers a vibrant aroma and flavor, but dried rosemary can be used in smaller amounts, though it’s less fragrant.
- → How do I ensure the pretzels seal properly around the cheese?
Pinching the dough edges firmly and slightly pressing around the filling helps keep the cheese from leaking during baking.
- → What are good serving suggestions for these pretzels?
They’re perfect on their own or served warm with mustard or a savory dip to complement the cheesy and herb notes.
- → Can I prepare the dough in advance?
Yes, the dough can be refrigerated after the first rise and shaped later, allowing flexibility in timing.