If you’re a fan of soft pretzels with a flavorful twist, you’re going to fall head over heels for my Mozzarella Stuffed Rosemary Soft Pretzels Recipe. Imagine biting into that perfectly chewy, golden exterior, only to find a gooey mozzarella and parmesan surprise inside, all infused with fresh rosemary. It’s the kind of snack that feels both cozy and fancy, and trust me, once you try this, your kitchen will be smelling like a dream.

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Why This Recipe Works

Cheesy Filling Magic: Using a combo of mozzarella and parmesan creates a melty, flavorful center that oozes just right without overpowering the dough.
Fresh Rosemary Flavor: Infusing the dough and topping with fresh rosemary strikes the perfect balance of herby, aromatic goodness that feels homey and elegant.
Baking Soda Boil: Briefly boiling the pretzels in baking soda water gives that classic dark, chewy crust you expect from great soft pretzels.
Simple Yet Stunning: It’s a straightforward recipe with accessible ingredients that delivers restaurant-quality pretzels you’ll be proud to share.

Mozzarella Stuffed Rosemary Soft Pretzels, cheesy soft pretzel recipe, homemade stuffed pretzels, rosemary infused pretzels, cheesy savory pretzel snacks - The image shows four golden-brown knotted bread rolls with a soft, slightly shiny top layer that is speckled with small green herb bits and a light dusting of white powder. Each roll has thick dough twisted into a knot shape, revealing a creamy white filling inside the folds, contrasting with the golden crust. The rolls rest on a beige baking mat with a red border, placed on a white marbled surface that has a few fresh rosemary sprigs scattered around. The texture of the bread looks fluffy inside and crisp on the outside, with some uneven browning adding a homemade feel. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The mix of tender, buttery dough with herbs and the rich cheese blend is what makes these pretzels stand out. Plus, the baking soda bath is a game changer for texture and color. Here’s what you’ll want on hand:

Warm water: Perfect temperature (110-115°F) activates the rapid rise yeast without killing it.
Rapid Rise yeast: Speeds up the rising process so you’re not waiting all day.
Sugar: Feeds the yeast and adds a subtle sweetness to balance the savory flavors.
Salt: Enhances flavor in the dough and balances the sweetness.
Fresh rosemary: Chopped finely to infuse its piney, fragrant notes into the dough and topping.
All-purpose flour: Gives the pretzels structure with a soft but sturdy crumb.
Unsalted butter: Adds tenderness and richness to the dough without overpowering.
Baking soda: Key to that deep pretzel crust, it interacts with heat during boiling to brown the dough beautifully.
Mozzarella cheese: Melts beautifully for that classic ooey-gooey center.
Parmesan cheese: Adds a sharp, nutty flavor that complements mozzarella and rosemary perfectly.
Egg wash: Gives a glossy finish and helps toppings stick.
Toppings (extra parmesan, rosemary, garlic powder, pepper, salt): Layers of flavor and a little savory crunch to finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love tweaking this recipe depending on the season or mood. Sometimes I add a pinch of red pepper flakes for a subtle kick, or swap parmesan for asiago for a sharper edge. The stuffing is flexible too — adding some fresh basil or swapping mozzarella for smoked cheese can bring a whole new vibe.

Variation: I once tried stuffing jalapeños for a spicy twist — they turned out amazing and surprised my guests perfectly!
Dairy-free option: You can use vegan mozzarella and parmesan alternatives if you want to go dairy-free without losing that gooey texture.
Herb swaps: Fresh thyme or oregano works well if you want to experiment with different rosemary substitutes.

Step-by-Step: How I Make Mozzarella Stuffed Rosemary Soft Pretzels Recipe

Step 1: Activate the Yeast and Begin the Dough

Start by combining your warm water (make sure it’s between 110-115°F — too hot will kill the yeast!) with the rapid rise yeast, sugar, and salt in your mixer bowl. Let it sit for about 10 minutes until the yeast bubbles up and becomes foamy. That’s your first sign that the yeast is alive and ready to work its magic.

Step 2: Knead in the Rosemary, Flour, and Butter

Once the yeast is bubbly, add your chopped fresh rosemary, flour, and soft butter. Knead it with your dough hook on medium speed for a good 12 minutes. This part is crucial — you want a smooth, slightly sticky dough that springs back when poked. If it feels too dry, add a splash of water, but take care not to add too much or the pretzels won’t hold their shape.

Step 3: Let the Dough Rise

Cover your dough with a warm, damp towel or plastic wrap and let it sit in a cozy spot for about an hour until it doubles in size. A warm room helps, but if it’s chilly in your kitchen, placing it inside an oven with just the light on works wonders.

Step 4: Prepare the Cheese Filling

While your dough does its thing, toss your shredded mozzarella and grated parmesan into a bowl and pop it into the freezer. Keeping the filling cold makes rolling and stuffing easier and helps the cheese melt more evenly during baking.

Step 5: Shape and Fill Your Pretzels

Divide your risen dough into 8 equal pieces. Roll each one into a 16-inch rope, then flatten each rope to about 4 inches wide. Take a couple of tablespoons of your chilled cheese mix and spread it evenly along the length of the dough. Now, carefully roll up the dough jelly-roll style, sealing the edges so the cheese stays inside while baking. Next, shape the rope into a classic pretzel shape: make a U, cross the ends twice, and press the ends down onto the base to seal.

Step 6: Boil, Brush, and Bake

Bring your 10 cups of water with baking soda to a vigorous boil. Boil each pretzel for about 30 seconds — this step is non-negotiable if you want that authentic pretzel crust. Use a slotted spoon to fish them out and lay them on parchment-lined baking sheets. Brush them generously with egg wash so they get that beautiful shine. Bake at 425°F for 16-18 minutes until golden.

Step 7: Add the Finishing Touches

Once your pretzels have cooled slightly, brush them with melted butter, then sprinkle the topping mix of parmesan, more rosemary, garlic powder, black pepper, and a pinch of salt. This step is where the flavor layers really come alive — trust me, it’s worth the few extra minutes!

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Pro Tips for Making Mozzarella Stuffed Rosemary Soft Pretzels Recipe

Don’t Skip the Baking Soda Bath: This step helps create the characteristic pretzel crust and gives that special tangy flavor.
Chill the Cheese Filling: Freezing the cheese briefly makes stuffing much easier and reduces leakage during baking.
Seal the Dough Well: Make sure you pinch the edges tightly after rolling to avoid cheese oozing out in the oven.
Use Fresh Rosemary: Fresh herbs provide that bright, fresh aroma that dried just can’t match.

How to Serve Mozzarella Stuffed Rosemary Soft Pretzels Recipe

Garnishes

I like to keep it simple with a sprinkle of extra parmesan and fresh rosemary on top right after baking — it adds a nice pop of flavor and looks inviting. Sometimes, I drizzle a little garlic butter over the warm pretzels for a decadent finish that always gets compliments.

Side Dishes

These pretzels are fantastic on their own as a snack, but if you want to turn it into a meal, pair them with a bowl of hearty tomato soup or a fresh mixed greens salad tossed with a tangy vinaigrette. They also work great alongside charcuterie boards filled with olives, meats, and fruit.

Creative Ways to Present

For parties, I’ve twisted the pretzels into mini bite-size versions and served them with a variety of dipping sauces — marinara, honey mustard, or even a spicy sriracha mayo. They’re also lovely served stacked in a basket lined with a checked cloth for a rustic, cozy feel.

Make Ahead and Storage

Storing Leftovers

I store leftover pretzels in an airtight container at room temperature for up to 2 days. Before biting in, I pop them in a toaster oven for a few minutes to refresh the crust and warm up the cheesy center. They definitely taste best fresh but reheating goes a long way.

Freezing

If you want to make these ahead, freezing works beautifully. After boiling and shaping your pretzels but before baking, freeze them on a parchment-lined tray, then transfer to a zip-lock bag. When you’re ready, bake straight from frozen — just add a few extra minutes to the baking time.

Reheating

The oven or a toaster oven is your best bet to reheat leftovers while keeping that soft yet crisp texture. Avoid microwaving if you want to maintain the exterior’s chew and crispness; it tends to get chewy otherwise.

FAQs

Can I use dried rosemary instead of fresh in this Mozzarella Stuffed Rosemary Soft Pretzels Recipe?

Yes, you can substitute dried rosemary for fresh if that’s what you have, but use about half the amount since dried rosemary is more concentrated and can be potent. Also, crush it lightly before adding to release the oils and flavor.
What’s the purpose of boiling the pretzels in baking soda water?

Boiling the pretzels in baking soda water gives their characteristic chewy crust and golden-brown color. The alkaline water reacts with the dough’s surface, helping it develop that classic pretzel flavor and texture during baking.
Can I make these pretzels without a stand mixer?

Absolutely! You can knead the dough by hand on a floured surface for about 15 minutes until smooth and elastic, though it will take more effort. The stand mixer just makes it easier and quicker.
How do I prevent the cheese from leaking out during baking?

Make sure to chill the cheese filling beforehand and pinch the dough edges very tightly after rolling it up. Using the right dough thickness to hold the filling also helps keep everything intact during baking.

Final Thoughts

This Mozzarella Stuffed Rosemary Soft Pretzels Recipe is honestly one of my favorite comfort snacks — it’s a wonderful mix of chewy, cheesy, and herby that never fails to impress. Whether you’re baking for family, friends, or just treating yourself on a weekend afternoon, I promise you’ll find yourself coming back to this recipe again and again. Give it a go, and who knows? It might just become your new signature snack too!