Soft Mozzarella Stuffed Pretzels with Fresh Rosemary

Golden brown, soft and chewy, and oozing with melted mozzarella, these pretzels are the ultimate comfort food. The aroma of freshly baked dough mingling with fragrant rosemary fills the kitchen, and the first bite greets you with a crisp exterior, a gooey cheese center, and a subtle herbaceous note. Trust me, these soft mozzarella stuffed pretzels with fresh rosemary are worth every twist and turn.

Behind the Recipe

Pretzels have always carried a sense of fun, from being enjoyed at carnivals to cozy nights at home. This version takes that nostalgic snack and elevates it with a savory filling of mozzarella and a touch of fresh rosemary for sophistication. They are playful yet elegant, perfect for sharing at parties, serving as a snack, or pairing with a cozy bowl of soup.

Recipe Origin or Trivia

Soft pretzels date back to medieval Europe, where monks are believed to have twisted dough to resemble folded arms in prayer. They became a symbol of good luck and prosperity before spreading throughout Germany and, later, the United States. Adding mozzarella and rosemary is a modern twist, blending Italian flavor with traditional baking for a snack that feels both old-world and fresh.

Why You’ll Love Soft Mozzarella Stuffed Pretzels with Fresh Rosemary

These pretzels deliver on taste, fun, and comfort in every bite.

Versatile: Perfect for parties, snacks, or even as a side dish with soups and salads.

Budget-Friendly: Made with simple pantry staples and a little mozzarella.

Quick and Easy: Straightforward steps make them doable even for novice bakers.

Customizable: Switch up the fillings or toppings for your own twist.

Crowd-Pleasing: Melty cheese and warm bread are always a hit.

Make-Ahead Friendly: Dough can be prepared in advance and baked later.

Great for Leftovers: Reheat them in the oven for a gooey snack anytime.

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Chef’s Pro Tips for Perfect Results

A few careful touches will ensure pretzel perfection.

1. Make sure the water bath is hot but not boiling when adding baking soda, it helps the pretzels brown evenly.
2. Seal the dough tightly around the mozzarella to prevent leaks.
3. Use bread flour for extra chewiness, though all-purpose works too.
4. Brush generously with egg wash for a golden, shiny finish.
5. Bake on parchment paper to prevent sticking and make cleanup easier.

Kitchen Tools You’ll Need

You don’t need fancy equipment, just the basics.

Mixing Bowls: For dough preparation and rising.

Stand Mixer (optional): Speeds up kneading but not required.

Baking Sheet: For baking pretzels evenly.

Parchment Paper: Keeps pretzels from sticking.

Slotted Spoon: For lifting pretzels out of the baking soda bath.

Pastry Brush: To apply egg wash.

Ingredients in Soft Mozzarella Stuffed Pretzels with Fresh Rosemary

Every ingredient brings its own role to the chewy, cheesy masterpiece.

1. Bread Flour: 4 cups provides structure and chewy texture.
2. Warm Water: 1 1/2 cups (110°F) activates the yeast.
3. Active Dry Yeast: 2 1/4 teaspoons (1 packet) makes the dough rise.
4. Granulated Sugar: 2 tablespoons feeds the yeast and balances flavor.
5. Salt: 2 teaspoons seasons the dough.
6. Olive Oil: 2 tablespoons adds richness and tenderness.
7. Mozzarella Cheese: 8 ounces, cut into small cubes melts into gooey centers.
8. Fresh Rosemary: 1 tablespoon, finely chopped infuses herbal fragrance.
9. Baking Soda: 2/3 cup for the boiling bath that gives pretzels their signature crust.
10. Egg: 1, beaten creates a golden sheen when brushed on top.
11. Coarse Sea Salt: 1 tablespoon sprinkles on top for flavor and crunch.

Ingredient Substitutions

It’s easy to adjust the recipe for what you have on hand.

Bread Flour: Use all-purpose flour, though pretzels will be less chewy.

Mozzarella: Swap with cheddar, provolone, or pepper jack for variety.

Olive Oil: Canola or vegetable oil works in a pinch.

Fresh Rosemary: Dried rosemary (use half the amount) or thyme can substitute.

Ingredient Spotlight

Mozzarella Cheese: The star filling, it melts beautifully to create those gooey, stretchy bites everyone loves.

Rosemary: Provides a fresh, earthy aroma that complements the richness of the pretzels and cheese.

Instructions for Making Soft Mozzarella Stuffed Pretzels with Fresh Rosemary

The process is simple and fun, and shaping the pretzels is half the joy.

1. Preheat Your Equipment: Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Combine Ingredients: In a large bowl, combine warm water, yeast, and sugar. Let sit 5 minutes until foamy. Stir in salt, olive oil, and flour gradually, mixing until a dough forms. Knead 5–7 minutes until smooth. Let rise 1 hour until doubled.
3. Prepare Your Cooking Vessel: Bring 10 cups of water and baking soda to a simmer in a large pot.
4. Assemble the Dish: Divide dough into 8 pieces. Flatten each piece, place mozzarella cubes in the center, and pinch edges tightly to seal. Roll into ropes, twist into pretzel shapes, and sprinkle with chopped rosemary.
5. Cook to Perfection: Using a slotted spoon, lower pretzels into the baking soda bath for 30 seconds each, then transfer to baking sheet.
6. Finishing Touches: Brush with beaten egg, sprinkle with coarse salt, and bake 12–15 minutes until golden brown.
7. Serve and Enjoy: Let cool slightly, then serve warm with dipping sauces like marinara or mustard.

Texture & Flavor Secrets

The secret lies in the contrast. The outside bakes up golden and slightly crisp, the inside remains soft and chewy, and the mozzarella delivers gooey, stretchy bites. Rosemary adds a fragrant, savory note that elevates the entire experience.

Cooking Tips & Tricks

• Chill mozzarella cubes briefly before stuffing to make sealing easier.
• Don’t skip the baking soda bath, it’s what gives pretzels their authentic color and flavor.
• For extra cheesy flavor, sprinkle shredded mozzarella on top before baking.

What to Avoid

• Don’t overproof the dough, or pretzels will lose shape.
• Avoid under-sealing the dough, or cheese will leak out during baking.
• Don’t overcrowd the baking sheet, leave space for even baking.

Nutrition Facts

Servings: 8 pretzels
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (including rise time)

Make-Ahead and Storage Tips

You can make the dough ahead and refrigerate overnight, then shape and bake the next day. Baked pretzels can be stored in an airtight container for 2 days and reheated in the oven to bring back their softness. They also freeze well, just thaw and reheat before serving.

How to Serve Soft Mozzarella Stuffed Pretzels with Fresh Rosemary

These pretzels shine on their own but pair beautifully with dipping sauces like marinara, garlic butter, or honey mustard. Serve them as a game-day snack, a party appetizer, or a fun dinner side.

Creative Leftover Transformations

Slice leftover pretzels and use them for sandwiches, cut into chunks for croutons, or reheat and dip into soup or chili.

Additional Tips

Sprinkle sesame seeds or everything bagel seasoning on top for extra crunch. For a gourmet touch, drizzle with balsamic glaze after baking.

Make It a Showstopper

Serve pretzels stacked on a wooden board with dipping sauces in small bowls around them. The golden brown color with melted cheese peeking through makes them irresistible at first glance.

Variations to Try

• Use pepper jack cheese for a spicy kick.
• Add garlic powder to the dough for extra flavor.
• Try stuffing with spinach and mozzarella for a cheesy-spinach twist.
• Make mini bite-sized pretzel nuggets instead of full pretzels.
• Top with parmesan cheese before baking for a crispy, cheesy crust.

FAQ’s

1. Can I make these pretzels without cheese?

Yes, they’ll still be delicious, just like classic soft pretzels.

2. Can I freeze the dough?

Yes, freeze after the first rise, then thaw and shape before baking.

3. Why did my cheese leak out?

The dough may not have been sealed tightly enough, make sure edges are pinched well.

4. Can I use shredded mozzarella instead of cubes?

Cubes work better, but shredded can be used if tightly packed inside.

5. Can I make them gluten-free?

Yes, use a gluten-free bread flour blend, though texture may differ.

6. Do I have to use fresh rosemary?

No, dried works too, just use half the amount.

7. How long do leftovers last?

Up to 2 days in an airtight container, best reheated before serving.

8. Can I make them vegan?

Yes, substitute vegan cheese, plant-based butter, and skip the egg wash or use non-dairy milk.

9. Can I boil longer for darker pretzels?

Yes, up to 1 minute for a deeper brown and stronger pretzel flavor.

10. What’s the best dipping sauce?

Marinara, garlic butter, honey mustard, or even ranch all pair wonderfully.

Conclusion

Soft mozzarella stuffed pretzels with fresh rosemary are a playful yet elegant twist on a beloved classic. With their chewy dough, gooey cheese centers, and fragrant herb topping, they’re an appetizer, snack, or side dish that will impress every time. Trust me, once you make these, they’ll become a new favorite.

Watch How To Make Soft mozzarella stuffed pretzels