Rosemary Parmesan Pretzels with Mozzarella Filling are an irresistible combination of warm, soft pretzels with a cheesy mozzarella center and a delicious hint of rosemary and Parmesan. These savory pretzels are perfect for a snack, appetizer, or side dish, offering a unique twist on traditional pretzels. The combination of rosemary, Parmesan, and gooey mozzarella creates a flavor profile that’s both aromatic and cheesy, making these pretzels perfect for dipping into marinara sauce or enjoying on their own.

Why You’ll Love This Recipe

• Cheesy center: The gooey mozzarella filling inside the pretzel adds an indulgent touch, making every bite even more satisfying.

• Herb-infused dough: The rosemary and Parmesan in the dough provide a fragrant, savory base that enhances the pretzels’ flavor.

• Soft and chewy texture: These pretzels have the perfect chewy texture, making them a satisfying snack or appetizer.

• Perfectly paired: Whether served with marinara sauce, a garlic butter dip, or on their own, these pretzels are versatile and delicious.

• Homemade and fresh: Making pretzels from scratch means you get to enjoy them hot and fresh from the oven, with a golden crust and soft interior.

Ingredients

For the dough:

• 2 ¼ teaspoons active dry yeast (1 packet)

• 1 ½ cups warm water (110°F/43°C)

• 1 tablespoon sugar

• 4 cups all-purpose flour

• 1 teaspoon salt

• 2 tablespoons olive oil

• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

• ¼ cup grated Parmesan cheese

• 2 cups shredded mozzarella cheese (for filling)

• 1 tablespoon olive oil (for brushing)

For the pretzel bath:

• 10 cups water

• 2/3 cup baking soda

For garnish:

• Coarse sea salt

• Extra Parmesan for sprinkling (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Dough:

1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy.

2. Prepare the dough: In a large mixing bowl, combine the flour, salt, rosemary, and Parmesan cheese. Add the activated yeast mixture and olive oil. Stir until the dough begins to come together.

3. Knead the dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.

4. Let the dough rise: Lightly oil the bowl, place the dough back in the bowl, and cover with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size.

5. Preheat the oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

For Assembling the Pretzels:

1. Divide the dough: After the dough has risen, punch it down and divide it into 8 equal pieces.

2. Roll out the dough: Roll each piece into a long rope, about 12 inches long. Flatten the rope slightly and place 2 tablespoons of shredded mozzarella cheese in the center. Fold the dough over the cheese, pinching the edges to seal it.

3. Shape the pretzels: Once the cheese is enclosed, form the dough into a pretzel shape. To do this, create a U-shape with the dough, cross the ends over the top, and twist them before bringing them back down to form a pretzel.

4. Prepare the baking soda bath: In a large pot, bring 10 cups of water to a boil. Once boiling, carefully add the baking soda (it may bubble up), then lower the heat to a simmer.

5. Dip the pretzels: Carefully drop each pretzel into the simmering water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets. This bath gives the pretzels their golden, chewy crust.

6. Brush and bake: Brush each pretzel with olive oil and sprinkle with coarse sea salt. Bake for 12-15 minutes, or until the pretzels are golden brown and the cheese is melted.

7. Garnish and serve: Once baked, remove the pretzels from the oven and let them cool slightly before serving. Optionally, sprinkle with extra Parmesan cheese for added flavor.

Servings and Timing

• Servings: This recipe makes 8 pretzels.

• Preparation time: 20 minutes

• Rising time: 1 hour

• Cooking time: 15 minutes

• Total time: 1 hour 35 minutes

Variations

• Cheese options: You can substitute the mozzarella with other cheeses like cheddar, provolone, or gouda for a different flavor.

• Herb variations: Experiment with different herbs like thyme, oregano, or basil for unique flavor combinations.

• Dipping sauces: Serve these pretzels with a variety of dipping sauces, such as marinara sauce, garlic butter, or mustard for a more savory option.

• Vegan version: Use a dairy-free cheese alternative for the mozzarella and Parmesan to make this recipe vegan-friendly.

Storage/Reheating

• Storage: Store leftover pretzels in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 5 days.

• Reheating: To reheat, place the pretzels in the oven at 350°F (175°C) for about 5-7 minutes, or until warmed through and the cheese has melted again.

FAQs

Can I use a bread machine to make the dough?

Yes, you can use a bread machine to knead the dough if you have one. Just add the ingredients to the machine in the order specified by the manufacturer and let it run through the dough cycle.

Can I freeze these pretzels before baking?

Yes, you can freeze the shaped pretzels before boiling and baking. Place the uncooked pretzels on a baking sheet and freeze them until firm. Then, transfer them to a freezer bag. When ready to bake, boil and bake the pretzels directly from frozen, adding an extra couple of minutes to the baking time.

Can I make these pretzels without mozzarella filling?

Yes, you can make these pretzels without the mozzarella filling and still enjoy the delicious rosemary Parmesan flavor in the dough. Simply skip the cheese filling and proceed with shaping and baking.

How can I make the dough rise faster?

If you’re short on time, you can speed up the rising process by placing the dough in a warm, draft-free area, such as an oven with the light on or near a radiator.

Can I use a different type of flour?

Yes, you can use whole wheat flour or a gluten-free flour blend, though the texture of the pretzels may change. For best results, use bread flour for a chewier texture.

Can I make these pretzels ahead of time?

Yes, you can make the pretzels ahead of time and store them in the refrigerator for up to 2 days. Reheat them in the oven to bring back their fresh, warm texture.

Conclusion

Rosemary Parmesan Pretzels with Mozzarella Filling are a savory, cheesy, and aromatic treat that’s perfect for any occasion. With a soft, chewy dough infused with rosemary and Parmesan and a gooey mozzarella center, these pretzels are a real crowd-pleaser. Whether served as an appetizer, snack, or part of a meal, these pretzels are sure to impress with their irresistible flavor and texture. Enjoy them warm from the oven with your favorite dipping sauce!