A Flavor-Packed Twist on a Classic Comfort Food

Few foods can match the warm, comforting appeal of a freshly baked soft pretzel. Its golden-brown crust, soft chewy center, and touch of salt make it a universally loved snack. But when you take this classic, elevate it with fresh rosemary, nutty Parmesan, and a gooey mozzarella-filled center, the humble soft pretzel transforms into something extraordinary—a fusion of rustic charm and gourmet indulgence.

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are more than just a snack; they’re a sensory experience. The contrast between the crisp, herbed crust and the creamy, molten cheese inside creates a balance of flavors and textures that’s hard to resist. Whether served as a party appetizer, game day favorite, or a cozy weekend bake, these pretzels offer a satisfying twist that will impress even the most discerning palate.

This recipe is perfect for home bakers who want to go beyond the basics. It combines traditional bread-making techniques with inventive ingredients, encouraging creativity while still remaining approachable. You’ll learn how to work with yeast dough, shape pretzels by hand, prepare a cheese filling that doesn’t leak during baking, and infuse flavor with real herbs and aged cheese.

In the sections that follow, we’ll walk through each step of the process, explore tips for success, suggest variations, and offer serving ideas that turn these pretzels into a full culinary experience. Whether you’re a seasoned baker or just diving into the world of homemade bread, this comprehensive guide will equip you with everything you need to make unforgettable soft pretzels that are bursting with flavor.

Let’s get started.

Step-by-Step Instructions

How to Make Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Step 1: Gather All Ingredients and Equipment

Ingredients – Dough:

• 4 cups (500g) all-purpose flour (plus more for dusting)

• 2 ¼ teaspoons (1 packet) active dry yeast

• 1 ½ cups warm water (110°F / 45°C)

• 1 tablespoon granulated sugar

• 2 teaspoons kosher salt

• 2 tablespoons unsalted butter, melted and cooled slightly

• 2 tablespoons finely chopped fresh rosemary

Ingredients – Filling and Topping:

• 8 oz low-moisture mozzarella cheese, cut into 3-inch sticks or small cubes

• ½ cup grated Parmesan cheese (for topping)

• 1 egg, beaten (for egg wash)

• 1 tablespoon water (to mix with egg wash)

• Coarse kosher salt (for sprinkling)

• Additional fresh rosemary (optional, for garnish)

Ingredients – Baking Soda Bath:

• 10 cups water

• ⅔ cup baking soda

Equipment Needed:

• Stand mixer with dough hook (optional but helpful)

• Large mixing bowl

• Medium saucepan (for baking soda bath)

• Slotted spoon or spider strainer

• Baking sheets (2)

• Parchment paper

• Sharp knife or bench scraper

• Clean kitchen towel or plastic wrap

• Pastry brush

• Cooling rack

Step 2: Activate the Yeast

1. In a small bowl, combine the warm water and sugar. Stir until the sugar dissolves.

2. Sprinkle the yeast over the water and let it sit for 5–10 minutes, or until it becomes foamy. This indicates the yeast is alive and active. If it doesn’t foam, start again with fresh yeast and water.

Tip: Use a thermometer to ensure your water is between 105°F and 115°F. Too hot will kill the yeast; too cold and it won’t activate properly.

Step 3: Make the Dough

1. In a large mixing bowl (or stand mixer bowl), combine the flour, kosher salt, and chopped rosemary.

2. Add the melted butter and activated yeast mixture.

3. Mix until a dough begins to form. If using a stand mixer, knead on medium speed for about 5–7 minutes using the dough hook.

4. If mixing by hand, turn the dough out onto a floured surface and knead for 8–10 minutes, until the dough is smooth, elastic, and only slightly tacky.

The rosemary will infuse the dough with fragrance and flavor. Make sure it’s finely chopped to incorporate evenly.

Step 4: First Rise

1. Lightly oil a large bowl. Place the dough inside, turning it once to coat with oil.

2. Cover the bowl with plastic wrap or a clean kitchen towel.

3. Let the dough rise in a warm, draft-free area for 60–90 minutes, or until doubled in size.

Ideal rising temperature is around 75°F to 80°F. You can place the bowl in a slightly warmed (but turned off) oven to help the process along.

Step 5: Prepare the Mozzarella Filling

1. While the dough rises, cut your mozzarella into sticks about 3 inches long and ½-inch wide.

2. Place the cheese sticks on a paper towel and lightly pat dry to remove excess moisture.

3. Refrigerate the cheese until needed. Chilled mozzarella melts more slowly during baking, reducing the risk of leaks.

You can use string cheese sticks for uniformity and convenience, as long as they are low-moisture mozzarella.

Step 6: Preheat Oven and Prepare Baking Soda Bath

1. Preheat your oven to 450°F (230°C).

2. Line two baking sheets with parchment paper and set aside.

3. In a large pot, bring 10 cups of water and ⅔ cup baking soda to a boil.

4. Once boiling, reduce heat slightly and keep it simmering while you shape the pretzels.

The baking soda bath is essential for developing the pretzels’ deep brown color and chewy crust.

Step 7: Shape the Pretzels

1. Once the dough has doubled in size, punch it down to release air.

2. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces using a bench scraper.

3. Working one piece at a time, roll it into a rope about 18–20 inches long. Flatten the rope slightly with your fingers to form a wide strip.

4. Place a mozzarella stick in the center of the dough strip.

5. Carefully fold the dough over the cheese and pinch the edges tightly to seal, forming a filled rope. Make sure the seam is well sealed to prevent cheese from escaping.

6. Shape the rope into a traditional pretzel shape:

   • Form a U-shape.

   • Cross the ends over each other twice.

   • Fold the ends down to the bottom of the U and press gently to seal.

7. Place the shaped pretzel onto the prepared baking sheet. Repeat with remaining dough.

Don’t overfill the pretzels or the cheese may ooze out during baking.

Step 8: Baking Soda Bath Dip

1. Using a slotted spoon or spider strainer, gently place each pretzel into the simmering baking soda bath for about 30 seconds.

2. Spoon water over the top of the pretzel if needed to ensure full coverage.

3. Remove with the strainer, let excess water drip off, and return to the baking sheet.

Be gentle to avoid breaking the seal on the cheese-stuffed dough.

Step 9: Add Toppings

1. In a small bowl, whisk the egg with 1 tablespoon water to make an egg wash.

2. Brush the top of each pretzel with egg wash using a pastry brush.

3. Sprinkle generously with grated Parmesan cheese.

4. Optionally, sprinkle additional rosemary and coarse salt for extra flavor and texture.

The egg wash gives the pretzels their glossy, golden finish and helps toppings stick.

Step 10: Bake the Pretzels

1. Bake the pretzels in the preheated oven for 12–15 minutes, or until they are deep golden brown.

2. Rotate the trays halfway through baking for even browning.

3. If the cheese starts to ooze slightly, don’t worry—it adds to the rustic look.

Keep an eye on them in the last few minutes to avoid over-baking.

Step 11: Cool and Serve

1. Remove the pretzels from the oven and transfer them to a cooling rack.

2. Let them cool for 5–10 minutes before serving—the cheese inside will be extremely hot.

3. Serve warm, optionally with dipping sauces like garlic butter, marinara, or ranch.