Name: Soft Mozzarella Stuffed Pretzels with Fresh Rosemary
Prep time: 20 min
Cook time: PT-488375H55M24S
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 ½ cups all-purpose flour; 1 packet (2 ¼ tsp) active dry yeast; 1 cup warm water; 1 tablespoon sugar; 1 teaspoon salt; 8 oz fresh mozzarella, cubed; 2 tablespoons fresh rosemary leaves, chopped; ¼ cup grated Parmesan cheese; 4 cups water (for boiling bath); ¼ cup baking soda; Extra Parmesan, for topping; Fresh rosemary, for garnish

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These soft mozzarella stuffed pretzels with fresh rosemary are my idea of the perfect savory snack—warm, chewy dough with a golden-brown crust, gooey mozzarella inside, and the fragrant lift of rosemary in every bite. I love making them for game days, parties, or even just a cozy evening at home. They taste like something from a bakery but are surprisingly easy to make from scratch.

Why You’ll Love This Recipe

I love this recipe because it combines the comfort of a soft pretzel with the indulgence of melted cheese. The fresh rosemary and Parmesan on top add a gourmet touch, while the chewy dough and gooey filling make them irresistibly satisfying. They’re also versatile—I can serve them as an appetizer, a snack, or even alongside a soup or salad for a heartier meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 cup warm water
1 tablespoon sugar
1 teaspoon salt
8 oz fresh mozzarella, cubed
2 tablespoons fresh rosemary leaves, chopped
¼ cup grated Parmesan cheese
4 cups water (for boiling bath)
¼ cup baking soda
Extra Parmesan for topping
Fresh rosemary for garnish

Directions

I activate the yeast by mixing warm water, sugar, and yeast in a large bowl. I let it sit for 5–10 minutes until foamy.
I add the salt and gradually mix in the flour until a dough forms. I knead for about 5 minutes until smooth, then cover and let it rise in a warm spot for 1 hour, or until doubled in size.
Once risen, I punch down the dough and divide it into 8 equal pieces.
I flatten each piece into a small rectangle, place a few cubes of mozzarella in the center, and fold the dough over the cheese, sealing tightly.
I roll each filled piece into a rope, then twist into a pretzel shape.
In a pot, I bring 4 cups of water to a boil, add baking soda, and gently boil each pretzel for 30 seconds per side. I place them on a parchment-lined baking sheet.
I sprinkle with Parmesan and chopped rosemary, then bake at 425°F (220°C) for 12–15 minutes, or until golden brown.
I let them cool slightly before serving so the cheese isn’t too hot, then garnish with extra rosemary if desired.

Servings and timing

This recipe makes 8 pretzels. Prep time is about 20 minutes plus 1 hour for dough rising, and baking takes 12–15 minutes, so total time is roughly 1 hour 35 minutes.

Variations

I sometimes swap mozzarella for cheddar, pepper jack, or gouda for a different flavor.
For extra heat, I mix red pepper flakes into the topping.
I’ve also made a sweet version with cinnamon sugar instead of rosemary and Parmesan.

Storage/Reheating

I store cooled pretzels in an airtight container at room temperature for 1–2 days or in the refrigerator for up to 4 days. To reheat, I bake them at 350°F (175°C) for about 5–7 minutes to restore their texture. They can also be frozen for up to 2 months and reheated straight from frozen.

FAQs

How do I keep the cheese from leaking out?

I seal the dough edges very well around the mozzarella and avoid overstuffing.

Can I make the dough ahead of time?

Yes, I prepare the dough, let it rise once, then refrigerate overnight. I shape and bake the next day.

Do I have to do the baking soda boil?

Yes, it’s essential for that classic pretzel flavor and chewy crust.

Can I make mini pretzel bites instead?

Absolutely—I divide the dough into smaller pieces, stuff, and shape into bite-sized nuggets.

What’s the best mozzarella to use?

I prefer fresh mozzarella for creaminess, but low-moisture mozzarella works too and leaks less.

Conclusion

These soft mozzarella stuffed pretzels with fresh rosemary are the kind of snack I can’t resist—cheesy, fragrant, and fresh from the oven. They’re impressive enough for entertaining but easy enough for an everyday treat, and they always disappear fast from the table.