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This homemade mozzarella-stuffed rosemary parmesan soft pretzel recipe transforms ordinary pretzels into an extraordinary treat that combines the comforting chew of traditional pretzels with melty cheese and aromatic herbs. The combination of golden-brown exterior and gooey cheese center creates the perfect savory snack for any occasion.
I first made these for a game day gathering, and they disappeared faster than any other appetizer. The delightful surprise of cheese pulling into long strands when you tear them apart has made these pretzels my most requested recipe when friends come over.
Ingredients
- Warm water: helps activate the yeast properly and ensures your dough rises beautifully
- Active dry yeast: provides the perfect lift and chewy texture
- All-purpose flour: creates the ideal structure without being too dense
- Unsalted butter: adds richness and tenderness to the dough
- Shredded mozzarella: creates those perfect cheese pulls when the pretzels are served warm
- Parmesan cheese: adds a salty umami depth that elevates these beyond basic pretzels
- Fresh rosemary: provides aromatic complexity that dried simply cannot match
- Baking soda bath: creates that distinctive pretzel exterior and mahogany color
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Step-by-Step Instructions
- Activate the Yeast:
- Combine warm water at precisely 110°F with yeast and sugar in a large bowl. Allow mixture to rest undisturbed for 5 minutes until it becomes foamy and fragrant, which confirms your yeast is alive and ready to work.
- Prepare the Dough:
- Add flour, salt, and melted butter to your activated yeast mixture, stirring with a wooden spoon until a shaggy dough forms. The dough should pull away from the sides of the bowl but still feel slightly tacky.
- Knead to Perfection:
- Transfer your dough to a lightly floured surface and knead for a full 5 minutes. This develops the gluten which gives pretzels their characteristic chew. The dough is ready when it feels smooth, springy, and elastic when poked.
- First Rise:
- Place the kneaded dough in a greased bowl, turning once to coat all surfaces. Cover with a clean kitchen towel and let rise in a draft-free warm spot for 1 hour. The dough should double in size and feel airy when gently pressed.
- Shape and Fill:
- After punching down the risen dough, divide it into 12 equal portions. Press each piece into a 4-inch circle, keeping the edges thinner than the center. Place mozzarella and Parmesan on half of the circles, leaving a half-inch border around the edge.
- Seal Completely:
- Place plain dough circles atop the cheese-covered ones. Pinch edges firmly together with your fingertips, then roll between your palms to ensure complete sealing. Any gaps will allow cheese to escape during baking.
- Baking Soda Bath:
- Bring water and baking soda to a rolling boil in a large pot. Gently lower each pretzel into the solution for exactly 30 seconds. This alkaline bath creates the distinctive pretzel crust and deep golden color when baked.
- Finish and Bake:
- Arrange boiled pretzels on parchment-lined baking sheets. Brush generously with beaten egg for shine, then sprinkle with sea salt and fresh rosemary. Bake in a 450°F oven for 12-15 minutes until deeply golden brown.
The rosemary is truly what makes these pretzels special in my kitchen. I grow several varieties in my garden, and the fragrance that fills the house when these bake brings everyone to the kitchen. My daughter actually requested these instead of birthday cake last year, which tells you everything about how beloved they've become.
Make-Ahead Options
These pretzels work beautifully as a make-ahead treat. You can prepare the dough and even shape the pretzels up to 24 hours in advance, keeping them covered in the refrigerator. Simply bring them to room temperature before the baking soda bath. Alternatively, you can freeze the shaped unbaked pretzels, then thaw in the refrigerator overnight before proceeding with the baking soda bath and baking instructions.
Cheese Variations
While mozzarella creates the perfect cheese pull, these pretzels welcome creative variations. Try using fontina for a nuttier flavor or add small cubes of cheddar for sharper taste. For a spicy kick, pepper jack works beautifully, especially when paired with a sprinkle of red pepper flakes in the dough. My personal favorite combination is smoked gouda with mozzarella, which adds incredible depth to the flavor profile.
Serving Suggestions
Serve these pretzels with a variety of dipping options to take them to another level. Whole grain mustard mixed with a touch of honey complements the rosemary beautifully. A simple marinara sauce highlights the Italian-inspired flavors, while a beer cheese dip makes these perfect for game day spreads. I often serve these as the centerpiece of a casual weekend lunch alongside a crisp green salad.
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Frequently Asked Questions
- → How do I ensure the pretzel dough rises properly?
Make sure the water used to activate the yeast is warm (about 110°F/45°C). Place the dough in a warm, draft-free area to rise, like near the stove or in a preheated oven that's turned off.
- → Can I substitute the mozzarella or Parmesan cheese?
Yes! You can try other melting cheeses like cheddar, Gruyère, or Monterey Jack for the filling. For the topping, Pecorino Romano or Asiago can replace Parmesan.
- → What’s the purpose of boiling the pretzels in baking soda water?
Boiling the pretzels in baking soda water creates the chewy texture and helps achieve the characteristic golden crust when baked.
- → Can I make the pretzel dough ahead of time?
Yes, you can prepare the dough ahead and refrigerate it for up to 24 hours after letting it rise. Bring it to room temperature before shaping.
- → What’s the best way to store leftover pretzels?
Store cooled pretzels in an airtight container for up to 2 days at room temperature, or freeze them for longer storage. Reheat in the oven for a crispy texture.
- → How can I make these pretzels vegan?
Use plant-based butter, vegan cheese alternatives, and replace the egg wash with a mixture of non-dairy milk and maple syrup.