Few things can compete with the aroma of warm, freshly baked pretzels. Now imagine them infused with fragrant rosemary, coated in nutty Parmesan, and filled with gooey mozzarella that stretches with every bite. These Rosemary Parmesan Pretzels with Mozzarella Filling are more than just a snack—they’re a gourmet twist on a comfort classic.
Perfect for game nights, parties, or cozy evenings at home, this recipe is simple enough for beginners yet impressive enough to wow guests. With the right technique and a few pro tips, you’ll master the art of homemade pretzels while creating an irresistible cheesy surprise inside every bite.
Why You’ll Love This Recipe
- Cheesy center: Melted mozzarella creates the ultimate cheese pull.
- Herb & cheese crust: Rosemary adds freshness, Parmesan delivers deep umami.
- Perfect texture: Soft inside, chewy outside, thanks to the baking soda bath.
- Versatile: Snack, appetizer, or even dinner side.
- Make-ahead friendly: Can be refrigerated or frozen for later.
Ingredients (Makes 8 Large Pretzels)
For the Dough:
- 4 cups all-purpose flour (plus more for kneading)
- 1 packet (2 ¼ tsp) instant yeast
- 1 ½ cups warm water (110°F/45°C)
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp olive oil
For the Filling:
- 8 mozzarella sticks (or cut block mozzarella into ½-inch strips)
For Topping:
- ½ cup freshly grated Parmesan cheese
- 2 tsp fresh rosemary, finely chopped
- 1 tbsp melted butter
- 1 tsp coarse salt (pretzel or sea salt)
For Baking Soda Bath:
- 10 cups water
- ⅔ cup baking soda
Step-by-Step Instructions
1. Make the Dough
- In a large bowl, whisk together warm water, sugar, and yeast. Let sit 5 minutes until foamy.
- Stir in salt, olive oil, and flour gradually until a soft dough forms.
- Knead on a floured surface for 6–8 minutes until smooth and elastic.
2. First Rise
- Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
3. Shape the Pretzels
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Punch down dough and divide into 8 equal pieces.
- Roll each piece into a 16–18-inch rope.
- Place a mozzarella stick inside, fold dough over it, and seal well to avoid leaks.
- Shape into classic pretzel twists or keep as “pretzel bites.”
4. Baking Soda Bath
- In a large pot, bring 10 cups of water + baking soda to a boil.
- Carefully dip each pretzel in the bath for 30 seconds (this gives them the chewy crust and golden color).
- Place on baking sheet.
5. Season & Bake
- Brush pretzels with melted butter.
- Sprinkle with Parmesan, rosemary, and coarse salt.
- Bake 12–15 minutes until deep golden brown.
- Serve warm for the best cheese pull!
Culinary Science Behind Pretzels
- Why baking soda bath? The alkaline environment accelerates the Maillard reaction, giving pretzels their deep color and signature chewy crust.
- Why mozzarella inside? Its high moisture and melting properties ensure a gooey, stretchy center.
- Why Parmesan + rosemary? Parmesan adds savory umami, while rosemary provides fresh herbal brightness to balance richness.
Pro Tips for Success
- Seal dough tightly around cheese to prevent leakage.
- Don’t skip the soda bath—it’s what makes pretzels authentic.
- Use bread flour for extra chewiness if preferred.
- For party bites, cut dough into smaller sections before shaping.
Serving Suggestions
- Dip in marinara sauce for a pizza-like flavor.
- Pair with garlic butter or honey mustard.
- Serve alongside a cold beer, crisp white wine, or sparkling lemonade.
- Slice leftovers into cubes → toast into pretzel croutons for salads.
Storage & Reheating
- Room Temp: Store in airtight container up to 2 days.
- Fridge: 3–4 days.
- Freezer: Wrap individually, freeze up to 2 months.
- Reheat: Bake at 350°F (175°C) for 10 minutes or air fry for 4–5 minutes.
Variations to Try
- Spicy Jalapeño Pretzels → add chili flakes + jalapeños inside.
- Sweet Rosemary Honey Pretzels → drizzle honey before serving.
- Vegan Option → use plant-based cheese + nutritional yeast instead of Parmesan.
- Mini Pretzel Bombs → bite-sized cheesy snacks for parties.
Nutrition (Per Pretzel, Approx.)
- Calories: 285
- Protein: 12g
- Carbs: 42g
- Fat: 8g
- Calcium & antioxidants from cheese + rosemary
FAQs
Q1: Can I freeze rosemary parmesan pretzels?
Yes—wrap individually and freeze up to 2 months. Reheat at 350°F for 10 minutes.
Q2: How do I stop mozzarella from leaking?
Seal seams tightly and pinch dough ends well. Chilling cheese sticks before wrapping also helps.
Q3: Can I make them without yeast?
Not for the same texture. Yeast is essential for the soft, chewy rise.
Q4: What’s the best cheese for stuffing pretzels?
Mozzarella works best, but cheddar, gouda, or pepper jack can add bold flavors.
Conclusion
These Rosemary Parmesan Pretzels with Mozzarella Filling are the perfect blend of rustic charm and gourmet flavor. Soft, cheesy, and fragrant, they’re guaranteed to become a favorite snack or party appetizer. With easy steps, pro tips, and endless variations, you’ll master pretzel-making while delighting everyone at the table.
👉 Try them today and experience the magic of homemade cheesy pretzels!
