Name: Rosemary Parmesan Mozzarella-Stuffed Pretzels
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American / Fusion
Ingredients: 2 ¼ teaspoons active dry yeast; 1 ½ tablespoons sugar; 1 cup warm water (110°F); 2 ¾ cups all‑purpose flour; 1 teaspoon salt; 1 tablespoon finely chopped fresh rosemary; ½ cup grated parmesan cheese; 2 tablespoons unsalted butter, melted; 12 sticks of mozzarella string cheese; 10 cups water; ⅔ cup baking soda; 1 large egg, beaten; Coarse sea salt, for sprinkling

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These rosemary parmesan mozzarella-stuffed pretzels are the ultimate savory indulgence. Fluffy yet chewy soft pretzel dough is infused with fragrant rosemary and nutty parmesan, then wrapped around gooey mozzarella sticks. After a quick boil and a golden bake, each bite is a perfect balance of crispy crust and melty cheese center. Rosemary Parmesan Mozzarella-Stuffed Pretzels

Why You’ll Love This Recipe

I love how this recipe transforms the classic soft pretzel into a cheesy, herb-infused masterpiece. The rosemary adds a fresh, earthy note that pairs beautifully with the sharp parmesan and creamy mozzarella. Each pretzel is hand-twisted around a mozzarella stick and baked to golden perfection, giving me that irresistible pull-apart cheesy center. It’s a fun twist on a comfort food favorite—and it’s always a hit at parties or as an anytime snack.

ingredients

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

2 ¼ teaspoons active dry yeast
1 ½ tablespoons sugar
1 cup warm water (110°F)
2 ¾ cups all‑purpose flour
1 teaspoon salt
1 tablespoon finely chopped fresh rosemary
½ cup grated parmesan cheese
2 tablespoons unsalted butter, melted
12 sticks of mozzarella string cheese
10 cups water
⅔ cup baking soda
1 large egg, beaten
Coarse sea salt, for sprinkling

directions

I start by dissolving the yeast and sugar in warm water, letting it sit for 5 minutes until it gets frothy.
Then I mix in the flour, salt, rosemary, and parmesan until a dough forms.
I knead the dough on a floured surface for about 5 to 7 minutes until it’s smooth and elastic.
I place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm spot for about an hour, until it doubles in size.
I preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
I bring the 10 cups of water to a boil and stir in the baking soda.
Once the dough has risen, I divide it into 12 equal pieces. Each piece gets wrapped around a mozzarella stick and sealed well at the ends.
I drop each pretzel into the boiling baking soda water for 30 seconds, then transfer them to the prepared baking sheet using a slotted spatula.
I brush each pretzel with beaten egg and sprinkle on coarse sea salt.
I bake them for 12 to 15 minutes until they’re beautifully golden.
Once out of the oven, I brush them with melted butter for extra richness and shine.

Servings and timing

Yield: 12 pretzels
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Serving Size: 1 pretzel
Calories per serving: 300 kcal

Variations

I sometimes like to switch things up with these twists:

Swap the mozzarella for pepper jack or smoked gouda for a flavor boost.
Add crushed red pepper flakes to the dough for a hint of heat.
Use garlic butter instead of plain melted butter after baking.
Shape the dough into small bites instead of full pretzels for bite-sized snacks.
Mix in sun-dried tomatoes or olives with the dough for Mediterranean flair.

storage/reheating

To store leftovers, I keep the pretzels in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them individually wrapped in foil and sealed in a zip-top bag.

To reheat, I use the oven or air fryer at 350°F for about 5–7 minutes. That way, they stay crisp on the outside and melty inside. I avoid the microwave—it makes them soggy and unevenly heated.

FAQs

How do I prevent the cheese from leaking out?

I make sure to seal the dough tightly around the mozzarella stick and pinch the ends well. Any gaps can let the cheese escape during boiling or baking.

Can I use pre-shredded parmesan instead of freshly grated?

I prefer freshly grated because it melts better and has more flavor, but pre-shredded works in a pinch.

Do I have to do the baking soda boil?

Yes, I always do this step. It gives the pretzels their signature chew and that classic deep brown crust.

Can I make the dough ahead of time?

Absolutely. I sometimes prep the dough the night before and let it rise slowly in the fridge. I just bring it to room temperature before shaping.

Are these pretzels good without the cheese?

They’re still delicious! The rosemary and parmesan in the dough provide great flavor even without the mozzarella center.

Conclusion

These rosemary parmesan mozzarella-stuffed pretzels bring everything I love about soft pretzels to the next level—herby, cheesy, crispy, and comforting. They’re perfect for game day, parties, or when I just want a snack that feels like a treat. Once I made them the first time, they became a regular in my kitchen.

Rosemary Parmesan Mozzarella-Stuffed Pretzels