Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

 

🥨 Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels: The Ultimate Homemade Snack

Imagine biting into a warm, golden-brown soft pretzel, only to be met with a melty core of mozzarella cheese, the savory hit of fresh rosemary, and a finish of crisp Parmesan on top. Sound dreamy? It's not — it's real, and it's here.

These Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels are a delicious mash-up of your favorite soft pretzel shop snack and a gourmet cheesy breadstick. Perfectly chewy with a tender bite, these pretzels are bursting with flavor in every twist — and surprisingly simple to make at home.

Whether you're baking for game day, a holiday gathering, or just to treat yourself on a cozy weekend, these pretzels bring comfort, flair, and fun to any occasion.

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🧀 Why You’ll Love These Pretzels

• Homemade comfort with a restaurant-quality finish

• Gooey mozzarella center in every bite

• Aromatic rosemary and sharp Parmesan add depth and sophistication

• Perfect for sharing — or not (no judgment)

• Great as a snack, appetizer, or side dish to soups and salads

These are the kind of snacks that disappear quickly. You might want to double the batch!

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🌿 Ingredients Overview

Here's what you’ll need to make these savory soft pretzels:

Dough:

• 1 ½ cups warm water (about 110°F)

• 2 ¼ tsp active dry yeast (1 packet)

• 1 tbsp brown sugar

• 1 tsp salt

• 1 tbsp chopped fresh rosemary (or 1 tsp dried)

• 4 cups all-purpose flour

• 2 tbsp melted butter or olive oil

Filling & Topping:

• 8 mozzarella sticks (or cut fresh mozzarella into logs)

• 1/4 cup baking soda (for boiling water bath)

• 1 egg, beaten (for egg wash)

• 2 tbsp grated Parmesan cheese

• Coarse salt, for sprinkling

• Extra rosemary for garnish (optional)

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👩‍🍳 How to Make Mozzarella-Stuffed Pretzels

1. Make the dough:

In a large mixing bowl, combine warm water, yeast, and brown sugar. Let sit for 5–10 minutes until foamy. Add salt, rosemary, flour, and melted butter. Mix until a dough forms, then knead for 5–7 minutes until smooth and elastic.

Let the dough rise in a greased bowl, covered, for 1 hour or until doubled in size.

2. Shape and stuff:

Divide the dough into 8 equal pieces. Roll each piece into a rope, flatten it, and place a mozzarella stick in the center. Fold the dough over the cheese and pinch to seal. Shape into a pretzel (or twist into knots — your call!).

3. Boil the pretzels:

Bring a large pot of water to a boil and add the baking soda. Carefully boil each pretzel for 20–30 seconds, then transfer to a baking sheet lined with parchment paper.

4. Top and bake:

Brush each pretzel with the beaten egg. Sprinkle with Parmesan, a bit of coarse salt, and extra rosemary if desired.

Bake at 425°F (220°C) for 12–15 minutes, or until golden brown and crisp on top.

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🧄 Optional Dips to Serve With

• Warm marinara sauce

• Garlic butter

• Creamy ranch

• Balsamic glaze

• Spicy mustard

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🥶 Storage & Reheating Tips

• Fridge: Store in an airtight container for up to 3 days.

• Reheat: Warm in a 350°F oven for 5–7 minutes or microwave for 30 seconds.

• Freezer: Freeze unbaked pretzels after shaping and stuffing. Bake from frozen with 2–3 extra minutes.

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💡 Tips & Variations

• Cheese options: Try cheddar, pepper jack, or provolone for different flavor profiles.

• Want sweeter? Skip the herbs and cheese, and brush with butter + cinnamon sugar instead!

• Add-ins: Toss some chopped sun-dried tomatoes or olives into the dough for a Mediterranean twist.

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🥨 Final Thoughts

These Mozzarella-Stuffed Rosemary Parmesan Pretzels are comfort food with a gourmet twist — chewy on the outside, molten on the inside, and packed with herby, cheesy goodness. Whether you're impressing guests or treating yourself, they’re bound to be a repeat favorite.

Fair warning: Once people know you can make these, they'll keep coming back for more.

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Fresh-baked. Cheese-stuffed. Rosemary-kissed.
This is snacking done right. ✨