Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

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Why You’ll Love This Recipe:

These Ultimate Mozzarella Stuffed Rosemary Parmesan Soft Pretzels elevate the classic soft pretzel to gourmet heights with an irresistible combination of melted mozzarella, aromatic fresh rosemary, and sharp Parmesan cheese. Each bite delivers the perfect contrast of a golden, chewy exterior and a molten cheese center that stretches beautifully when pulled apart.

What makes this recipe truly exceptional is the sophisticated flavor profile that transforms a simple snack into an impressive appetizer or side dish. The earthy rosemary pairs magnificently with the creamy mozzarella, while the Parmesan adds a sharp, nutty depth that complements the herb perfectly. The traditional baking soda bath gives these pretzels their signature chewy texture and beautiful mahogany color.

Perfect for entertaining, game day gatherings, or simply treating your family to something special, these Ultimate Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are surprisingly achievable for home bakers. The dough is forgiving and easy to work with, while the stuffing technique, once mastered, becomes second nature. Your kitchen will smell absolutely divine as these bake, and the impressive presentation will have everyone thinking you’re a professional baker.

Ingredients You’ll Need:

For the Pretzel Dough:

  • 3 ½ cups all-purpose flour – Provides structure and chewiness
  • 2 ¼ tsp instant yeast – Ensures proper rise and flavor development
  • 1 tbsp sugar – Feeds the yeast and adds subtle sweetness
  • 1 tsp salt – Enhances flavor and strengthens gluten structure
  • 1 cup warm water (110°F) – Temperature is crucial for yeast activation
  • 2 tbsp butter, melted – Adds richness and tenderness to the dough

For the Filling & Topping:

  • 8 mozzarella cheese sticks (or 8 oz fresh mozzarella, cut into strips) – The star filling that creates those amazing cheese pulls
  • ¼ cup grated parmesan cheese – Adds sharp, nutty flavor complexity
  • 2 tbsp fresh rosemary, finely chopped – Essential for aromatic herb flavor
  • 1 tsp garlic powder – Complements the herbs and cheese beautifully
  • ½ tsp black pepper – Adds subtle heat and depth

For the Baking Soda Bath:

  • 8 cups water – Creates the alkaline bath for authentic pretzel texture
  • ⅓ cup baking soda – Essential for achieving the classic pretzel crust and color

For the Egg Wash:

  • 1 egg yolk – Creates beautiful golden-brown color
  • 1 tbsp water – Helps the egg wash spread evenly

How to Make Mozzarella Stuffed Rosemary Parmesan Soft Pretzels:

Step-by-Step Instructions:

Step 1: Prepare the Dough In a large mixing bowl, combine the warm water, sugar, and instant yeast. Stir gently and let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active. Add the melted butter, salt, and 3 cups of flour. Mix until a shaggy dough forms, then gradually add the remaining flour until the dough pulls away from the sides of the bowl.

Step 2: Knead the Dough Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If it’s too sticky, add flour one tablespoon at a time. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.

Step 3: Prepare the Filling Mixture While the dough rises, combine the grated Parmesan, chopped rosemary, garlic powder, and black pepper in a small bowl. Mix well and set aside. If using fresh mozzarella, cut it into 8 strips about 4 inches long and ½ inch thick.

Step 4: Shape the Pretzels Once risen, punch down the dough and divide into 8 equal pieces. On a lightly floured surface, roll each piece into a rectangle about 8 inches long and 4 inches wide. Place a mozzarella stick along one long edge and sprinkle with about 1 teaspoon of the herb-Parmesan mixture.

Step 5: Seal and Form Tightly roll the dough around the cheese, pinching the seam and ends to seal completely. Roll gently to form a rope about 12 inches long, being careful not to let the cheese break through. Shape into a pretzel by forming a U-shape, crossing the ends over each other twice, then folding down to the bottom of the U and pressing to seal.

Step 6: Prepare the Baking Soda Bath Preheat your oven to 425°F (220°C). In a large pot, bring 8 cups of water to a boil. Carefully add the baking soda (it will bubble up). Reduce heat to maintain a gentle boil.

Step 7: Boil the Pretzels Using a slotted spoon, carefully lower 2-3 pretzels at a time into the baking soda bath. Boil for 30 seconds, flip, and boil for another 30 seconds. Remove and place on a parchment-lined baking sheet. Repeat with remaining pretzels.

Step 8: Apply Egg Wash and Bake Whisk together the egg yolk and water. Brush each pretzel with the egg wash and sprinkle with any remaining herb-Parmesan mixture. Bake for 15-18 minutes until deep golden brown. Let cool for 5 minutes before serving to allow the cheese to set slightly.

Helpful Tips:

Temperature Matters: Use a thermometer to ensure your water is exactly 110°F for the yeast. Too hot will kill the yeast, too cool won’t activate it properly.

Seal Thoroughly: Make sure to pinch all seams and ends tightly when wrapping the cheese. Any gaps will allow the cheese to leak out during baking.

Don’t Skip the Bath: The baking soda bath is essential for authentic pretzel texture and color. It creates the characteristic chewy exterior that makes these Ultimate Mozzarella Stuffed Rosemary Parmesan Soft Pretzels special.

Fresh Herbs Make a Difference: While dried rosemary can work in a pinch, fresh rosemary provides much better flavor and aroma.

Work Quickly: Once shaped, get the pretzels into the baking soda bath relatively quickly to prevent over-rising, which can cause the cheese to break through the dough.

Details:

Prep Time: 30 minutes
Rise Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Servings: 8 pretzels
Difficulty: Intermediate
Category: Appetizer/Snack
Cuisine: German-American Fusion
Calories: Approximately 285 per pretzel

Notes:

These Ultimate Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are best served warm when the cheese is still melty and stretchy. If you need to make them ahead, you can shape the pretzels and refrigerate them overnight before the baking soda bath and baking step.

For variations, try substituting different cheeses like sharp cheddar, gouda, or even cream cheese mixed with herbs. You can also experiment with different herb combinations – thyme, oregano, or sage all pair beautifully with the cheese.

The dough can be made in a stand mixer using the dough hook attachment if preferred. Mix on low speed until combined, then knead on medium-low speed for 6-8 minutes until smooth and elastic.

Frequently Asked Questions:

Q: Can I use string cheese instead of mozzarella sticks? A: Yes! String cheese works perfectly and is actually easier to work with since it’s already the right size and shape for stuffing.

Q: What if my dough is too sticky to work with? A: Add flour gradually, one tablespoon at a time, until the dough is manageable. It should be slightly tacky but not stick to your hands.

Q: Can I make these Ultimate Mozzarella Stuffed Rosemary Parmesan Soft Pretzels without the baking soda bath? A: While you can skip it, the baking soda bath is what gives pretzels their characteristic texture and color. Without it, you’ll have more of a bread roll than a true pretzel.

Q: How do I prevent the cheese from leaking out? A: Make sure to seal all edges thoroughly and avoid overstretching the dough when shaping. If you see any thin spots, patch them with a small piece of dough.

Q: Can I freeze these pretzels? A: Yes! Freeze after baking and cooling completely. Reheat in a 350°F oven for 8-10 minutes until warmed through.

Storage Instructions:

Store cooled Ultimate Mozzarella Stuffed Rosemary Parmesan Soft Pretzels in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months.

To reheat room temperature pretzels, warm in a 350°F oven for 5-7 minutes. For frozen pretzels, thaw completely first, then reheat as directed. You can also microwave individual pretzels for 20-30 seconds, though the texture won’t be quite as crispy.

For best results, serve these pretzels the day they’re made when the exterior is at its crispiest and the cheese filling is at its stretchiest.

Related Recipes:

For more delicious bread and appetizer recipes, check out these favorites from Run of Life:

Conclusion:

These Ultimate Mozzarella Stuffed Rosemary Parmesan Soft Pretzels represent the perfect fusion of traditional German pretzel-making techniques with modern gourmet flavors. The combination of stretchy mozzarella, aromatic rosemary, and sharp Parmesan creates a sophisticated twist on the classic soft pretzel that’s sure to impress family and friends alike.

While the recipe requires a bit more time and technique than simple baked goods, the results are absolutely worth the effort. The satisfaction of pulling apart a warm pretzel to reveal perfectly melted cheese, combined with the incredible aroma of fresh herbs and baking bread, makes this recipe a true showstopper.

Whether you’re looking to elevate your game day spread, create an impressive appetizer for entertaining, or simply want to try your hand at artisanal bread making, these Ultimate Mozzarella Stuffed Rosemary Parmesan Soft Pretzels deliver on every level. The recipe is forgiving enough for intermediate bakers while producing professional-quality results that will have everyone asking for the recipe. Give them a try, and prepare to add a new favorite to your baking repertoire!

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