Hey friend, if you love soft pretzels but want to take them up a notch with gooey cheese and fresh herb goodness, you’re in for a treat. This Mozzarella Stuffed Rosemary Soft Pretzels Recipe is hands-down one of my favorite homemade snacks to whip up. Imagine biting into a soft, buttery pretzel with melty mozzarella and a hit of parmesan and rosemary inside—it’s seriously next-level. Stick with me, and I’ll walk you through every delicious step so you can nail this at home!

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Why This Recipe Works

Perfect Balance of Flavors: Fresh rosemary and parmesan complement creamy mozzarella for a savory bite that’s hard to resist.
Soft, Tender Dough: Kneading the dough with butter creates a beautifully soft texture, melting in your mouth with every chew.
Simple Prep with Big Impact: Boiling in baking soda bath before baking gives pretzels that classic chewy crust and stunning golden color.
Easy to Customize: The recipe provides a great base to add your own herbs, cheeses, or spices to suit your taste and occasion.

Mozzarella Stuffed Rosemary Soft Pretzels, cheese stuffed pretzels, rosemary savory pretzels, homemade soft pretzels with cheese, cheesy herb soft pretzels - The image shows four golden-brown knotted bread rolls with a soft, slightly shiny top layer that is speckled with small green herb bits and a light dusting of white powder. Each roll has thick dough twisted into a knot shape, revealing a creamy white filling inside the folds, contrasting with the golden crust. The rolls rest on a beige baking mat with a red border, placed on a white marbled surface that has a few fresh rosemary sprigs scattered around. The texture of the bread looks fluffy inside and crisp on the outside, with some uneven browning adding a homemade feel. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When I first made this Mozzarella Stuffed Rosemary Soft Pretzels Recipe, I was amazed how such simple ingredients came together to create something so fancy-tasting. Each one plays a key role—from the fresh rosemary infusing the dough to the combination of cheeses that melt perfectly inside.

Warm Water: Activates the yeast gently—temperature matters here so your dough rises just right.
Rapid Rise Yeast: Speeds things up without sacrificing flavor or texture.
Sugar: Feeds the yeast and adds a subtle sweetness.
Salt: Balances flavor in the dough and controls yeast growth.
Fresh Rosemary: This herb infuses the dough with its woody, aromatic essence; fresh is best.
All-Purpose Flour: Provides the structure and chewiness essential to a great pretzel.
Unsalted Butter: Softens the dough and adds rich flavor that really makes these pretzels special.
Water & Baking Soda (for cooking): The alkaline bath is crucial for the pretzel’s chewy crust and deep golden color.
Mozzarella Cheese: Melts beautifully for that ooey-gooey center you crave.
Parmesan Cheese: Adds sharp, nutty contrast and depth to the mild mozzarella.
Egg Wash: Gives pretzels that gorgeous shiny finish.
Melted Butter and Toppings (Rosemary, Parmesan, Garlic Powder, Black Pepper, Salt): Adds an extra flavor punch and makes your pretzels irresistible right out of the oven.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love sharing this Mozzarella Stuffed Rosemary Soft Pretzels Recipe with friends and their eyes always light up when I tell them how customizable it is. I’ve tried adding different cheeses or mixing in spices like smoked paprika for a smoky twist—you should play around and see what combo makes YOU happy.

Variation: Sometimes, I swap mozzarella for smoked gouda or pepper jack for a little heat, and it’s always a crowd-pleaser.
Dietary Modification: You can make these vegan by substituting dairy-free cheeses and butter alternatives—just know the texture might differ slightly.
Seasonal Change: In fall, I add finely chopped fresh sage with the rosemary, which adds an earthy flavor that pairs perfectly with cheese.

Step-by-Step: How I Make Mozzarella Stuffed Rosemary Soft Pretzels Recipe

Step 1: Activate the Yeast and Start Your Dough

I always check the water temperature carefully—between 110-115°F is ideal to wake the yeast without killing it. Mix warm water, yeast, sugar, and salt, then let it bubble up for about 10 minutes until foamy. That’s your green light to move on!

Step 2: Knead in the Good Stuff

Once the yeast is nice and bubbly, add the fresh rosemary, flour, and soft butter. Using a stand mixer with a dough hook makes the 12-minute kneading easy, but you can do it by hand if you’re up for a workout. The dough should be soft but not sticky—if it sticks to your hands too much, sprinkle a little more flour.

Step 3: First Rise and Prepping Your Cheese

Cover the dough with a warm, damp cloth and tuck it in a cozy corner of your kitchen. I usually set mine near the oven with the light on—that little warmth jumpstarts the rise. While you wait for the dough to double in size (about an hour), toss your mozzarella and parmesan in a bowl and pop it into the freezer so it’s firm when you’re ready to stuff.

Step 4: Boil the Pretzels—The Magic Step

This might seem unusual, but boiling the shaped pretzels in water with baking soda is exactly what gives them the chewy texture and shiny crust. Once your dough is ready, roll it into ropes, stuff with cheese, shape into pretzels, and boil each for 30 seconds. Be patient and gentle here—you don’t want them falling apart!

Step 5: Bake and Finish with Toppings

After boiling, brush each pretzel with egg wash for that golden sheen and bake at 425°F for 16-18 minutes until puffed and browned. If you opt for the extra topping—melted butter, rosemary, parmesan, and spices—brush and sprinkle ‘em on right after baking so they stick and taste amazing.

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Tips from My Kitchen

Exact Water Temperature: I’ve learned that too hot or cold water can kill the yeast or slow rising—use a thermometer for best results.
Chill Cheese Filling: Keeping the cheese firm before stuffing prevents leakage and keeps the rolls tight.
Don’t Skip the Baking Soda Bath: This step is mandatory for authentic pretzel texture and look; I’ve tried baking without it and missed that iconic crust.
Egg Wash for Shine: Brushing on egg wash right before baking seals in moisture and gives pretzels that irresistible glossy finish.

How to Serve Mozzarella Stuffed Rosemary Soft Pretzels Recipe

Garnishes

I always garnish mine with a mix of freshly chopped rosemary and parmesan right after brushing melted butter on top—it not only looks stunning but adds a fragrant, savory pop that keeps you coming back for more.

Side Dishes

These pretzels pair beautifully with a warm bowl of tomato soup or alongside a fresh garden salad. For game day, I like serving them with a variety of dipping sauces like spicy mustard or garlic aioli—they add another flavor dimension that’s seriously crave-worthy.

Creative Ways to Present

For parties, I arrange the pretzels stacked in baskets lined with parchment, sprinkled generously with extra herbs and cheese. I’ve also twisted smaller sizes for bite-sized appetizers, which disappear before I even snap a photo!

Make Ahead and Storage

Storing Leftovers

I wrap leftover pretzels tightly in foil or plastic wrap and keep them in the fridge for up to 3 days. Reheating later is simple and keeps them tasting almost as fresh as when first baked.

Freezing

One fun thing I do is freeze the shaped, stuffed pretzels before boiling and baking. I freeze them on a tray until firm, then transfer to a bag. When I want a snack, I boil and bake straight from frozen—you just add a few extra minutes to the baking time.

Reheating

To reheat, I pop pretzels in a preheated oven at 350°F for about 8-10 minutes, wrapped in foil to avoid drying out. This revives the cheesy ooziness and gives back that glorious soft crust.

FAQs

Can I use other cheeses besides mozzarella and parmesan?

Absolutely! Mozzarella and parmesan are my favorites for their melt and flavor balance, but feel free to experiment with cheddar, gouda, or pepper jack. Just keep in mind how well the cheese melts and your personal flavor preferences.
Why do you boil pretzels in baking soda water?

Boiling in an alkaline baking soda bath changes the surface starch of the dough, creating that iconic chewy texture and deep golden-brown color once baked. It’s a traditional step that really makes the difference.
Can I make the dough ahead of time?

Yes! You can prepare the dough, let it rise once, then cover and refrigerate overnight. When ready, bring to room temperature before shaping to make stuffing and boiling easier.
How do I prevent the cheese from leaking out?

Freeze your cheese mixture before stuffing so it’s firm and less likely to ooze during shaping or boiling. Also, be sure to pinch the dough seams tightly to seal the cheese inside well.
Can I skip the egg wash?

You can, but the egg wash helps achieve that classic shiny, golden pretzel exterior and also helps any toppings stick better. If avoiding eggs, a light brush of melted butter is a decent alternative.

Final Thoughts

This Mozzarella Stuffed Rosemary Soft Pretzels Recipe isn’t just a snack—it’s a cozy, comforting experience to make and enjoy with people you love or just treat yourself to. I love how approachable it is while still feeling special enough for a gathering or movie night. So grab your apron, get that dough rising, and trust me, these soft pretzels stuffed with melty cheese and fresh rosemary will have you hooked from the very first bite!