There’s something truly comforting about homemade soft pretzels. The warm, tender dough combined with gooey mozzarella and fresh rosemary makes each bite a delight. These mozzarella-stuffed rosemary Parmesan soft pretzels are perfect for sharing with friends or enjoying during a cozy night in. They are easy to make and sure to impress!
What Makes This Recipe Special
This recipe brings a favorite treat right to your kitchen. With simple ingredients, you can create soft pretzels that are flavorful and satisfying. The combination of creamy mozzarella and fragrant rosemary creates a lovely balance. Plus, they’re perfect for all ages, making them a fun project for families or a tasty snack for gatherings.
How to Make Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels
Making these pretzels is a straightforward process. You’ll start by preparing the dough, then letting it rise. After that, you shape the pretzels, give them a quick baking soda bath, and finally bake them until golden brown. The whole family can join in the fun, making this a lovely weekend activity.
What You Need
For the Pretzel Dough:
- 1 ½ cups warm water (about 110°F)
- 1 tablespoon brown sugar
- 2 teaspoons instant yeast
- 4 tablespoons olive oil
- 1 ½ teaspoons salt
- 4 cups all-purpose flour (plus extra for kneading)
For Stuffing and Topping:
- 1 ½ cups mozzarella cheese, cubed (or mozzarella sticks cut into 1-inch pieces)
- 1 tablespoon finely chopped fresh rosemary (plus more for garnish)
- ⅓ cup grated parmesan cheese
- Coarse sea salt, for sprinkling
For Baking Soda Bath:
- ½ cup baking soda
- 9 cups water
For Brushing:
- 1 egg, beaten (for egg wash)
Directions
Step 1: Activate the yeast
In a large bowl, mix the warm water, brown sugar, and yeast. Let it sit for about 5 minutes until it’s foamy. This shows that the yeast is ready.
Step 2: Mix the dough
Add olive oil, salt, and flour to the bowl. Stir until you have a shaggy dough. Knead it by hand or with a mixer for about 5–7 minutes. It should be smooth and elastic. If it’s sticky, add a little more flour.
Step 3: Let it rise
Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 hour or until it has doubled in size.
Step 4: Prepare fillings and toppings
While the dough is rising, cube the mozzarella, chop up the rosemary, and grate the parmesan. Don’t forget to line two baking trays with parchment paper for easy cleanup.
Step 5: Shape the pretzels
Once risen, punch down the dough and divide it into 8 equal parts. Roll each piece into a 14-inch rope, flatten it slightly, and place the mozzarella in the center. Pinch the dough to seal it around the cheese, then twist it into a pretzel shape and place it on the tray.
Step 6: Baking soda bath
Preheat your oven to 425°F (220°C). In a large pot, bring 9 cups of water and ½ cup of baking soda to a boil. Carefully drop each pretzel into the bath for about 20 seconds. Use a slotted spoon to remove them and place them back on the tray.
Step 7: Brush and top
Brush each pretzel with the beaten egg. Sprinkle with chopped rosemary, parmesan, and coarse salt.
Step 8: Bake
Bake for 12–15 minutes until they’re deep golden brown and puffy. Let them cool for a few minutes before serving since they’ll be hot and melty inside!
Serving Ideas
These pretzels are delicious served warm, straight from the oven. Pair them with a side of mustard or a creamy dip for extra flavor. They go well with soup or a fresh salad for a complete meal. Ideal for parties, game nights, or just a cozy evening at home!
How to Store Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels
To keep leftovers fresh, store them in an airtight container in the fridge for up to 3 days. You can also freeze them for up to a month. To reheat, simply pop them in the oven at 350°F until warmed through. They may not stay as soft, but they will still be tasty!
Recipe Tips
- Timing: Make sure to let the dough rise in a warm spot for the best texture.
- Texture: If the dough feels too sticky, add a tiny bit of flour while kneading.
- Flavor: Try adding different herbs or spices to the dough for variety.
- Kids-Friendly: Let the kiddos help shape the pretzels into fun forms.
- Mistakes: If your pretzels don’t rise, check your yeast. It should be fresh and activated.
Variations & Swaps
- Cheese Swap: Use cheddar or pepper jack for a spicy twist.
- Herb Mix: Try adding garlic powder or a dash of Italian seasoning to the dough.
- Sweet Version: For a dessert pretzel, substitute sugar for salt in the dough and fill with sweetened cream cheese.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and store it in the fridge. Just let it come to room temperature before shaping.
Can I freeze these pretzels?
Absolutely! Freeze them before baking. To cook, just bake from frozen, adding a few extra minutes.
What can I dip these pretzels in?
They taste great with mustard, cheese sauce, or a warm marinara for dipping.
How do I reheat leftovers?
Reheat in a 350°F oven for about 10 minutes until warm. You can also microwave briefly.
What if my pretzels are tough?
This might happen if the dough was over-kneaded. Be gentle while kneading to keep the pretzel soft and tender.
Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels
Ingredients
For the Pretzel Dough
- 1.5 cups warm water (about 110°F)
- 1 tablespoon brown sugar
- 2 teaspoons instant yeast
- 4 tablespoons olive oil
- 1.5 teaspoons salt
- 4 cups all-purpose flour (plus extra for kneading)
For Stuffing and Topping
- 1.5 cups mozzarella cheese, cubed (or mozzarella sticks cut into 1-inch pieces)
- 1 tablespoon finely chopped fresh rosemary (plus more for garnish)
- 0.33 cups grated parmesan cheese
- to taste coarse sea salt, for sprinkling
For Baking Soda Bath
- 0.5 cups baking soda
- 9 cups water
For Brushing
- 1 egg beaten (for egg wash)
Instructions
Activation and Mixing
- In a large bowl, mix the warm water, brown sugar, and yeast. Let it sit for about 5 minutes until it’s foamy.
- Add olive oil, salt, and flour to the bowl. Stir until you have a shaggy dough. Knead it by hand or with a mixer for about 5–7 minutes until smooth and elastic.
Rising
- Place the dough in a lightly greased bowl, cover it with a towel, and let it rise in a warm spot for 1 hour or until it has doubled in size.
Preparing Fillings and Shaping
- While the dough is rising, prepare the mozzarella, rosemary, and parmesan. Line two baking trays with parchment paper for easy cleanup.
- Once risen, punch down the dough and divide it into 8 equal parts. Roll each piece into a 14-inch rope, place the mozzarella in the center, pinch the dough to seal it, and twist into a pretzel shape.
Baking Soda Bath and Baking
- Preheat your oven to 425°F (220°C). In a large pot, bring 9 cups of water and ½ cup of baking soda to a boil.
- Carefully drop each pretzel into the bath for about 20 seconds, then use a slotted spoon to remove and place them back on the tray.
- Brush each pretzel with the beaten egg and sprinkle with rosemary, parmesan, and coarse salt.
- Bake for 12–15 minutes until deep golden brown and puffy. Let them cool for a few minutes before serving.
