I’m excited to share my recipe for Mozzarella Stuffed Rosemary Parmesan Soft Pretzels! These pretzels are fluffy on the inside, cheesy in the center, and packed with flavor from the fresh rosemary and Parmesan. They make a delightful snack or perfect appetizer for gatherings.
What You’ll Need
- all-purpose flour
- instant yeast
- salt
- sugar
- warm water (About 110°F.)
- baking soda
- unsalted butter (Melted.)
- fresh rosemary (Chopped.)
- grated Parmesan cheese
- mozzarella cheese (Cut into 1-inch cubes.)
- coarse sea salt (For sprinkling.)
My Trusted Kitchen Tools
- Mixing bowls
- Whisk
- Stand mixer or dough scraper
- Baking sheet
- Parchment paper
- Slotted spoon
Bringing It All Together
- In a mixing bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until foamy.
- In another bowl, whisk together flour and salt. Gradually mix in the flour mixture to the yeast mixture.
- Knead the dough with a dough hook for about 5 minutes or mix by hand for about 8 minutes until smooth.
- Add chopped rosemary and grated Parmesan to the dough. Form it into a ball and place in a greased bowl, covering it with a towel. Let it rise for about 1 hour or until doubled in size.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and divide it into 8 pieces. Flatten each piece and place a mozzarella cube in the center. Seal the dough around the cheese.
- Roll each ball into a 24-inch rope and twist it into a pretzel shape, placing it on the prepared baking sheet.
- Boil 4 cups of water in a saucepan and add baking soda carefully. Drop each pretzel into the boiling water for about 30 seconds. Remove and let them drain on paper towels.
- Brush each pretzel with melted butter and sprinkle with coarse sea salt.
- Bake in the oven for 12-15 minutes or until golden brown.
Making It Your Own (Swaps & Ideas)
Feel free to experiment with different cheeses like cheddar or pepper jack for a spicy twist! You can also add spices like garlic powder or onion powder for extra flavor. If you love a sweet taste, try adding a cinnamon sugar topping.
How We Love to Serve It
I love to serve these pretzels warm right out of the oven. They are perfect with a side of mustard or a cheesy dip. They make every game night or gathering special, just like the memories I have from my childhood.
A Few Tips For Success
- Make sure your water is warm but not too hot; this helps the yeast activate without killing it.
- Let the dough rise in a warm spot to ensure it gets nice and fluffy.
- Don’t skip the boiling step; this gives the pretzels their signature crust!
Saving Some For Later
You can store these pretzels in an airtight container at room temperature for up to 2 days. For longer storage, place them in the freezer, wrapped in plastic. Reheat them in the oven to restore their crispness.
From My Kitchen to Yours
I hope you enjoy making these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels as much as I do. They are sure to impress everyone who tries them!
Your Questions, Answered
What is the best way to warm up leftover pretzels?
To warm up leftover pretzels, preheat your oven to 350°F. Place them on a baking sheet and heat for about 10 minutes to make them fresh and warm again.
Can I freeze these pretzels?
Yes, you can freeze the pretzels. Just wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. They keep well for about 2 months.
How do I know when the pretzels are done baking?
Pretzels are done when they are golden brown and have a nice crust. You can check by tapping the bottom; it should sound hollow when cooked through.
Print
Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Fluffy pretzels stuffed with mozzarella cheese, flavored with fresh rosemary and Parmesan, perfect as a snack or appetizer.
Ingredients
- 3 ½ cups all-purpose flour
- 1 packet instant yeast
- 1 tsp salt
- 1 tbsp sugar
- 1 ½ cups warm water (about 110°F)
- ⅓ cup baking soda
- ¼ cup unsalted butter (melted)
- 2 tbsp fresh rosemary (chopped)
- ½ cup grated Parmesan cheese
- 8 cubes mozzarella cheese (1-inch each)
- coarse sea salt (for sprinkling)
Instructions
- In a mixing bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until foamy.
- In another bowl, whisk together flour and salt. Gradually mix in the flour mixture to the yeast mixture.
- Knead the dough with a dough hook for about 5 minutes or mix by hand for about 8 minutes until smooth.
- Add chopped rosemary and grated Parmesan to the dough. Form it into a ball and place in a greased bowl, covering it with a towel. Let it rise for about 1 hour or until doubled in size.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and divide it into 8 pieces. Flatten each piece and place a mozzarella cube in the center. Seal the dough around the cheese.
- Roll each ball into a 24-inch rope and twist it into a pretzel shape, placing it on the prepared baking sheet.
- Boil 4 cups of water in a saucepan and add baking soda carefully. Drop each pretzel into the boiling water for about 30 seconds. Remove and let them drain on paper towels.
- Brush each pretzel with melted butter and sprinkle with coarse sea salt.
- Bake in the oven for 12-15 minutes or until golden brown.
Notes
Experiment with different cheeses and spices for variation. Serve warm with mustard or cheesy dip.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 0g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg
Keywords: pretzel, mozzarella, rosemary, parmesan, appetizer