Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

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Golden, buttery, and perfectly twisted, these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are the kind of savory snack dreams are made of. Each warm bite wraps your taste buds in a soft and chewy dough shell, with a surprise center of gooey mozzarella. Finished with a generous sprinkle of rosemary and nutty parmesan, these pretzels strike the perfect balance between comforting and gourmet.

Whether you’re hosting a game night or simply want something warm and satisfying for an afternoon snack, these pretzels are easy to make and wildly rewarding. You’ll love how the herby aroma fills your kitchen and the contrast of that cheesy center against the salty, crisp top. They’re just as fun to pull apart as they are to devour.

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What Kind of Mozzarella Should I Use?

For best results, go with low-moisture mozzarella sticks or shredded mozzarella. These melt beautifully inside the dough without turning watery. Fresh mozzarella can work too but may make the interior softer due to the added moisture, so it’s ideal only if you’re serving them right away.

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Ingredients for the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

All-purpose flour – Gives the pretzel dough structure and that soft, chewy bite.

Warm water – Activates the yeast and brings the dough together.

Active dry yeast – Essential for rising and giving that fluffy interior texture.

Brown sugar – Adds a slight sweetness that balances the saltiness.

Salt – Needed for flavor and sprinkled on top for that iconic pretzel finish.

Baking soda – Used in the boiling step to create the signature chewy crust.

Butter – Brushed on top for richness and helps toppings stick.

Mozzarella cheese – The melty, gooey center that makes every bite decadent.

Fresh rosemary – Adds a fragrant, herby punch that elevates the flavor.

Grated Parmesan cheese – Salty and nutty, it complements the mozzarella perfectly.

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How To Make the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Step 1: Make the Dough

In a large bowl, combine warm water, active dry yeast, and brown sugar. Let it sit for 5 minutes until foamy. Stir in the flour and salt, then knead until the dough is soft and slightly tacky, about 7–8 minutes by hand or 5 minutes using a stand mixer with a dough hook. Cover and let it rise for 45–60 minutes, until doubled in size.

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Step 2: Prep the Cheese and Boiling Water

While the dough rises, cut your mozzarella into thick sticks if not already done. Bring a large pot of water to a boil, then carefully add baking soda. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

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Step 3: Shape the Pretzels

Punch down the risen dough and divide it into equal portions (about 8 pieces). Roll each portion into a rope, flatten it slightly, and place a mozzarella stick in the center. Pinch the dough around the cheese to seal, then shape into a pretzel twist or circle.

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Step 4: Boil for the Crust

Gently drop each pretzel into the boiling baking soda water for 20–30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.

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Step 5: Add Toppings and Bake

Brush each pretzel with melted butter. Sprinkle generously with chopped fresh rosemary, grated Parmesan, and coarse salt. Bake for 15–18 minutes or until deeply golden brown and bubbling with cheese.

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Step 6: Cool Slightly and Serve

Let the pretzels cool on a wire rack for 5 minutes before serving. The mozzarella will still be gooey and warm inside, perfect for pulling apart.

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Serving and Storing These Soft Pretzels

These mozzarella stuffed soft pretzels are best served warm, fresh from the oven. The cheese stays gooey, and the rosemary and Parmesan flavors are at their most fragrant. Pair them with a simple marinara sauce for dipping or serve alongside a charcuterie board as a savory highlight.

If you have leftovers, let them cool completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. To reheat, bake at 350°F for about 8 minutes or until warmed through—this helps re-crisp the outside and melt the cheese again.

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Frequently Asked Questions

How do I keep the cheese from leaking out?

Make sure to seal the dough tightly around the mozzarella. Pinch all seams closed, and avoid overstuffing to reduce the chance of leaks during baking.

Can I use other cheeses?

Yes! Try cheddar for a sharper bite or provolone for a smoky twist. Just stick with low-moisture options.

What kind of salt is best for topping?

Coarse sea salt or pretzel salt works best for that classic crunch and burst of flavor.

Can I freeze them?

Absolutely. Freeze unbaked pretzels after shaping and boiling, then bake directly from frozen at 375°F for 20–25 minutes.

Do I have to use rosemary?

Not at all. Thyme, oregano, or everything bagel seasoning are great alternatives for a different flavor profile.

Can I make these gluten-free?

You can try with a gluten-free all-purpose flour blend, though the texture may vary slightly. Make sure the blend includes xanthan gum for better elasticity.

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Want More Appetizer Ideas?

If you’re loving these cheesy pretzels, here are more crave-worthy snacks you can whip up next:

• Taco Ranch Bites are loaded with flavor and perfect for party platters.
• Deep Dish Pizza Cupcakes offer a gooey, handheld version of a favorite dinner.
• Air Fryer Cheesy Taco Bombs pack a melty surprise in every bite.
• Creamy Boat Dip (Rotel Ranch Dip) is a must-serve at your next gathering.
• Mississippi Sin Quiche brings a creamy, savory twist to your brunch board.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest appetizer board so you can revisit it any time.

And don’t forget to share how your pretzels turned out! Did you swap cheeses or herbs? Serve them with soup or dip?

Drop your thoughts and tweaks in the comments. I love seeing how everyone puts their own spin on it. Let’s keep the kitchen inspiration flowing!

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