If you are on the hunt for a snack that feels like a big, warm hug, look no further than the Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe. These pretzels are the perfect blend of fluffy, chewy dough wrapped around melted mozzarella, all accented by fragrant rosemary and that irresistible Parmesan crust. Every bite delivers a golden, savory experience that’s impressive enough for guests but simple enough to whip up on a weeknight. Whether you’re an experienced baker or a kitchen beginner, this recipe will quickly become a beloved favorite in your repertoire.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building the flavor, texture, and aroma of your Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe. From rich fresh mozzarella to the herby punch of rosemary and the perfect golden crust created by baking soda, every component harmonizes beautifully.
- All-purpose flour: The base of your dough, creating the classic chewy pretzel texture you crave.
- Active dry yeast: Essential for that beautiful rise and soft interior of the pretzel dough.
- Warm water: Activates the yeast and helps form the perfect dough consistency.
- Sugar: Feeds the yeast to get your dough fluffy and light.
- Salt: Balances and enhances all the savory flavors.
- Fresh mozzarella: The melty, gooey center that makes these pretzels truly indulgent.
- Chopped fresh rosemary: Adds a fragrant, herby note that lifts the entire recipe.
- Grated Parmesan cheese: Mixed into the filling and sprinkled on top for an extra layer of savory depth.
- Water and baking soda: Create the signature pretzel crust through a quick boil before baking.
- Fresh rosemary leaves: For garnish, giving the final touch of aroma and beauty.
How to Make Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe
Step 1: Activate the Yeast
Start by mixing warm water, sugar, and yeast in a large bowl. Let the mixture sit for about 5 minutes until it’s frothy and bubbling—this tells you the yeast is alive and ready to work its magic in your dough.
Step 2: Form the Dough
Add your all-purpose flour and salt to the activated yeast mixture. Knead the dough well for 8 to 10 minutes until it’s smooth and elastic. This process develops the gluten that gives your pretzels that chewy texture we love.
Step 3: Let the Dough Rise
Cover your dough and allow it to rise in a warm spot for 30 to 45 minutes, until it has doubled in size. This resting time is crucial to achieve a soft, airy pretzel interior.
Step 4: Prepare the Filling
While the dough rises, combine the mozzarella cubes, chopped rosemary, and grated Parmesan in a small bowl. This mixture will be the savory, melty surprise inside each pretzel.
Step 5: Shape and Fill the Pretzels
Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a long rope about 12 to 14 inches long. Flatten the ropes gently and spoon the mozzarella-rosemary-Parmesan stuffing into the center. Carefully fold the dough over and pinch the edges securely to seal the filling inside.
Step 6: Boil with Baking Soda
Bring 4 cups of water to near boiling, then remove from heat and stir in the baking soda. Submerge each stuffed pretzel in this bath for 30 seconds. This step might seem unusual, but it’s the secret behind that iconic dark golden crust and slight tangy flavor of pretzels.
Step 7: Add the Toppings and Bake
After carefully removing the pretzels from the baking soda bath with a slotted spoon, place them on a parchment-lined baking sheet. Sprinkle them generously with grated Parmesan cheese and garnish with fresh rosemary leaves. Bake in a preheated oven at 425°F (220°C) for 15 to 20 minutes until golden brown and irresistible.
Step 8: Cool Then Enjoy
Let your Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe cool for a few minutes before digging in. This allows the cheesy filling to set just enough so it won’t ooze everywhere but remains perfectly melty and luscious.
How to Serve Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe
Garnishes
Simple toppings like extra grated Parmesan and fresh rosemary leaves enhance the look and flavor, adding a delightful herbal aroma and salty crunch to complement the stuffed dough’s richness.
Side Dishes
These stuffed pretzels pair wonderfully with tangy mustard dips, creamy cheese sauces, or even a fresh green salad for a lighter contrast. They also make a perfect snack alongside a cold craft beer or a cozy cup of soup.
Creative Ways to Present
Try serving these pretzels twisted into fun shapes or cut into pinwheels for a party platter. You can also offer a range of dipping sauces—think garlic butter, spicy sriracha mayo, or honey mustard—to invite everyone to customize their bites.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container at room temperature for up to two days. This helps retain the pretzels’ softness while keeping the cheese fresh and melty.
Freezing
You can freeze baked pretzels by wrapping them tightly in plastic wrap and placing them in a freezer bag. Freeze for up to 2 months. To enjoy later, thaw at room temperature.
Reheating
To bring your pretzels back to life, reheat them in a preheated 350°F (175°C) oven for about 10 minutes until warm and crisp on the outside. This method keeps the cheese gooey without drying out the dough.
FAQs
Can I use shredded mozzarella instead of cubed for the filling?
Yes, shredded mozzarella will work, but cubed gives a better gooey melt and is easier to contain inside the dough without leaking during the boiling step.
What does the baking soda bath really do?
The baking soda bath raises the pH on the pretzel surface, creating that signature chewy crust and deep golden color you expect from a soft pretzel. It also adds a subtle tangy flavor that balances the richness of the cheese.
Can I substitute dried rosemary for fresh?
Fresh rosemary is preferred because of its vibrant aroma and texture, but if needed, dried rosemary can be used. Just remember to crush it finely before mixing to avoid overpowering bites.
Is it necessary to boil the pretzels before baking?
Absolutely! Boiling in the baking soda bath is what sets pretzels apart from regular bread, giving them their unique crust and flavor.
How long do these pretzels keep fresh?
Best enjoyed fresh on the day they’re made, but you can keep leftovers at room temperature for up to two days or freeze for longer storage.
Final Thoughts
Trust me when I say that the Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe is a game-changer for homemade snacks. Each warm, cheesy, fragrant morsel is a celebration of comfort food at its finest. Whether you’re making them for game day, a family gathering, or just a cozy night in, these pretzels will deliver joy in every bite. Give this recipe a try—you’ll be amazed how quickly these become a staple in your kitchen!
Print
Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 pretzels 1x
Description
These irresistible Mozzarella Stuffed Soft Pretzels feature a perfectly chewy dough filled with fresh mozzarella, aromatic rosemary, and savory Parmesan cheese. Boiled briefly in a baking soda bath and baked to golden perfection, they offer a delightful combination of soft interiors and a slightly crisp crust. Perfect as a snack or appetizer, these pretzels bring a delightful homemade twist to a classic favorite.
Ingredients
Dough Ingredients
- 3.5 cups All-purpose flour
- 1 packet Active dry yeast (2 1/4 teaspoons)
- 1 cup Warm water
- 1 tablespoon Sugar
- 1 teaspoon Salt
Filling and Topping
- 8 ounces Fresh mozzarella, cut into small cubes
- 2 tablespoons Chopped fresh rosemary
- 1/4 cup Grated Parmesan cheese
- Grated Parmesan cheese for topping
- Fresh rosemary leaves for garnish
Water Bath
- 4 cups Water
- 1/4 cup Baking soda
Instructions
- Activate the yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make the dough: Add the all-purpose flour and salt to the yeast mixture. Knead the mixture for 8-10 minutes until the dough is smooth and elastic.
- Let the dough rise: Cover the bowl with a clean towel and allow the dough to rise in a warm place for 30-45 minutes, or until it has doubled in size.
- Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper for baking.
- Prepare the filling: In a small bowl, mix the fresh mozzarella cubes, chopped rosemary, and grated Parmesan cheese to form the filling.
- Shape the pretzels: Once the dough has risen, divide it into 8 equal parts. Roll each portion into a 12-14 inch long rope, then flatten slightly.
- Stuff and seal: Place the mozzarella and rosemary filling in the center of each flattened rope. Fold the dough over and press the edges to seal completely, enclosing the filling.
- Prepare the baking soda bath: In a large saucepan, bring 4 cups of water to near boiling, then remove from heat and stir in the baking soda until dissolved.
- Boil the pretzels: Carefully lower each stuffed pretzel into the baking soda water bath for 30 seconds. This step gives the pretzels their characteristic chewy crust.
- Place on baking sheet: Using a slotted spoon, remove each pretzel from the water bath and place them onto the prepared baking sheet.
- Add toppings: Generously sprinkle grated Parmesan cheese over each pretzel and garnish with fresh rosemary leaves for added flavor and aroma.
- Bake: Bake the pretzels in the preheated oven for 15-20 minutes, or until golden brown on the outside.
- Cool and serve: Allow the pretzels to cool slightly on a rack before serving to enjoy the melty cheese and soft dough.
Notes
- Ensure the water for activating yeast is warm, not hot, to avoid killing the yeast.
- Sealing the edges of the pretzels tightly is crucial to prevent cheese from leaking during boiling and baking.
- The baking soda bath is essential to achieve the signature crust and color of traditional pretzels.
- Fresh rosemary can be substituted with dried if unavailable, but fresh enhances flavor best.
- Consume pretzels warm for the best stretchy mozzarella experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
