Why This Recipe Is Irresistible
Soft pretzels have that amazing crust from a baking soda bath + chewy interior.
Stuffing them with mozzarella makes each bite ooze with melty cheese.
Rosemary and Parmesan bring herbal, nutty, savory notes that complement the cheese beautifully.
The technique (dough → boil → bake) ensures balance of texture and structure.
Several versions of this stuffed pretzel concept exist. For example, Recipes by Clare offers a version with rosemary in the dough, cheese filling, and a finishing brush + topping.
Recipes by Clare
Wild Cedar Eats shares a recipe using a baking soda bath and a butter/rosemary/parmesan glaze.
wildcedareats.com
What follows blends best practices, ingredient rationale, and detailed steps so your result turns out as great as it tastes.
Ingredients & Key Notes
Below is a master ingredients list (for ~8 large stuffed pretzels). You can scale up or down.
Dough & Yeast
1½ cups (≈ 355 ml) warm water (ideally ~110‑115 °F / 43‑46 °C)
1 package (2¼ tsp) active dry yeast or rapid‑rise yeast
1½ tablespoons granulated sugar (to “feed” the yeast)
1¾ teaspoons salt
2 tablespoons fresh rosemary, chopped finely
4¼ cups (≈ 540 g) all-purpose flour
6 tablespoons (≈ 85 g) unsalted butter, very soft
Cheese Filling
1 cup mozzarella cheese, shredded (low‑moisture preferred)
¼ cup Parmesan cheese, freshly grated
(Optional) Keep cheese in freezer until ready to stuff, to reduce leakage
Boiling / Pretzel Bath
10 cups water
¾ cup baking soda
Finishing & Topping
1 egg, beaten (for egg wash)
1 tablespoon water (for diluting egg wash)
2 tablespoons melted butter (for brushing after bake)
¼ cup Parmesan cheese, grated (for topping)
½ tablespoon fresh rosemary, chopped (for garnish)
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
Coarse salt or pretzel salt for sprinkling
Equipment & Prep Tips
You’ll need:
Large mixing bowl (or stand mixer with dough hook)
Measuring cups & spoons
Clean surface for kneading
Large pot for boiling
Baking sheets (lined with parchment)
Foil or cloth to cover dough while resting
Cooling racks
Fine sieve or sifter (for dusting)
Prep tips:
Keep the cheese cold before stuffing, to minimize leaks during bake.
Chop your rosemary finely so it integrates well in dough.
Grate Parmesan fresh for more flavor.
Line your baking sheet in advance.
Preheat oven before pretzels are ready.
Step‑by‑Step Instructions & Theory
Below is a complete walk‑through, explaining why each step matters.
1. Activate Yeast & Mix First Ingredients
In your mixing bowl, combine warm water, sugar, and yeast. Stir gently, let sit ~5‑10 min until frothy (this confirms yeast is alive).
Add salt, chopped rosemary, softened butter. Stir to combine.
Gradually mix in flour (start with ~3 cups, then add more) until dough begins to form.
The rosemary here infuses the dough with its aroma so every bite has a savory herbal note.
2. Knead to Strength & Smoothness
Transfer dough to floured surface (or keep in mixer with hook). Knead ~8‑12 minutes until smooth, elastic, and slightly tacky (not too sticky).
You can test by poking: it should bounce back slowly. Good gluten development gives chew and structure critical to containing the cheese.
3. First Rise
Place dough in lightly oiled bowl, cover with damp cloth or plastic wrap.
Let rise in warm place (~75‑80 °F / ~24 °C) for ~1 hour, or until roughly doubled in size.
This fermentation step builds flavor and creates air pockets for a light interior.
4. Prepare Cheese & Preheat Oven + Boiling Bath
While dough rises, mix the mozzarella + Parmesan for filling. Place in freezer for a bit if you can. This helps keep the cheese firm while handling.
Preheat oven to 425 °F (≈ 220 °C).
Prepare pretzel bath: bring 10 cups water + ¾ cup baking soda to a rolling boil. This bath sets the crust’s gelatinized layer, creating the classic pretzel bite.
5. Shape, Stuff & Seal
After rise, punch down dough to release large air bubbles.
Divide dough into ~8 equal portions (or more for smaller pretzels).
Roll each portion into a rope (e.g. ~16‑18 inches), flatten slightly into a strip (~3‑4 inches wide).
Place cheese mixture along the center of the strip.
Fold edges over the cheese and pinch firmly to seal. Be extra careful at the ends.
Twist or shape into pretzel form. Tuck ends under.
If any cheese is exposed, pinch again to re‑seal.
Tip: Freezing cheese or chilling stuffed ropes briefly can help avoid oozing during baking.
6. Boil (Pretzel Bath)
One at a time, carefully lower stuffed pretzels into the boiling baking soda bath for ~30 seconds per side (so ~1 minute total). Use a slotted spoon or spatula.
If part of the pretzel is not submerged, you can spoon the boiling water over the top.
Remove and place onto parchment-lined baking trays.
The baking soda bath is essential: it raises surface alkalinity, helping generate the characteristic crust, color (Mahony browning), and chew.
7. Egg Wash & Toppings
Brush each pretzel with beaten egg + water (egg wash).
Immediately sprinkle with chopped rosemary, grated Parmesan, garlic powder, black pepper, coarse salt.
The egg wash helps toppings adhere and gives a glossy finish.
8. Bake Until Golden
Bake for 12‑15 minutes (depending on pretzel size and oven) until deep golden brown, edges slightly crisp, center cooked.
Remove from oven, brush with melted butter to enrich and gloss surface.
Optionally, add more topping (Parmesan, rosemary) right after brushing while still warm.
9. Cool Slightly, Serve Warm
Transfer pretzels to cooling racks for a few minutes (5–10) before serving, so cheese inside stabilizes just a bit and outer crust remains crisp.
Best served warm, when the cheese is still stretchy and the aroma is fresh.
Tips, Troubleshooting & Advanced Advice
Problem Likely Cause Solution / Avoidance
Cheese leaking / oozing Inadequate sealing, cheese too warm, overstuffing Chill cheese, pinch seams well, don’t overfill
Pretzels pale / not browned Bath or oven not hot enough, not long enough bake Ensure baking soda bath is boiling, bake at correct temp
Dense interior Underproofed dough, too much flour Let dough fully rise, don’t overflour
Tough crust Overboiled in bath, too thick baking soda bath Limit bath time (~30s per side)
Underbaked center Large pretzel size, short bake time Extend bake 2–3 min or reduce pretzel size
Other tips:
Use low-moisture mozzarella (less water) to reduce leakage.
Chop rosemary finely so it mixes smoothly into dough and won’t tear structure.
Freshly grate Parmesan for stronger flavor and melting.
Watch oven hotspots — rotate trays mid‑bake if needed.
If making ahead: you can shape and freeze unbaked stuffed pretzels; boil + bake from frozen (add a few minutes).
Serve with dipping sauces: marinara, garlic butter, pesto, or olive oil + herbs.
Variations & Flavor Twists
Cheddar / Provolone: Swap or mix cheeses for a different flavor profile.
Herb blend: Add thyme, oregano, or basil to dough or topping.
Spicy version: Mix in red pepper flakes or chopped jalapeño into cheese filling or dough.
Mini pretzel bites: Make smaller pretzels for party-sized portions.
Garlic butter brush: After bake, brush warm pretzels with garlic butter instead of plain butter.
Sweet version: Omit rosemary & Parmesan; fill with cinnamon-sugar + cream cheese and finish with a sugar glaze.
Presentation & Serving Suggestions
Serve on a wooden board or platter, sprinkle extra rosemary sprigs and grated Parmesan around.
Offer small bowls of marinara, pesto, or garlic-herb dipping sauces.
Pair with a salad or soup for a cozy meal.
Serve with a cold beverage (beer, iced tea, wine) to balance richness.
Label for fillings or spice levels if doing variations (e.g., spicy vs standard).
Timeline & Planning
You don’t need to tackle everything in one go. Here’s a good schedule:
Time Task
-2 h Mix dough, first rise
-1 h 30 min Chill cheese, preheat oven, prep baking soda bath
-1 h 15 min Shape, stuff, boil pretzels
-45 min Bake pretzels
Final Brush butter, top, rest, and serve
You could also prepare dough the day before, refrigerate, then shape/boil/bake on event day.
Sample Full Recipe Card
Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels
Yields: ~8 large stuffed pretzels
Time: ~2–2½ hours (including rises, boil, bake)
Ingredients
Dough & Yeast
1½ cups warm water (110–115 °F)
1 package (2¼ tsp) active dry yeast
1½ tablespoons sugar
1¾ teaspoons salt
2 tablespoons fresh rosemary, finely chopped
4¼ cups all-purpose flour
6 tablespoons unsalted butter, softened
Cheese Filling
1 cup mozzarella, shredded
¼ cup Parmesan, grated
Pretzel Bath
10 cups water
¾ cup baking soda
Topping & Finish
1 egg + 1 tbsp water (egg wash)
2 tablespoons melted butter
¼ cup Parmesan, grated
½ tablespoon fresh rosemary, chopped
½ teaspoon garlic powder
½ teaspoon black pepper
Coarse/pretzel salt
Instructions
Activate yeast with warm water + sugar. Let froth ~5–10 min.
Add salt, rosemary, butter, and flour. Mix then knead ~8–12 min until elastic.
Place in oiled bowl, cover, and let rise ~1 hour until doubled.
Mix cheese filling (mozzarella + Parmesan). Chill if possible.
Preheat oven to 425 °F (220 °C). Prepare baking soda bath: bring 10 cups water + ¾ cup baking soda to boil.
Punch down dough; divide into 8 pieces. Roll each into rope and flatten.
Place cheese in center, fold over, pinch seams. Shape into pretzels.
Boil each pretzel ~30 sec per side. Drain and place on parchment-lined trays.
Brush with egg wash. Sprinkle with rosemary, Parmesan, garlic powder, black pepper, and salt.
Bake 12–15 min until golden.
Brush with melted butter. Add extra topping if desired.
Cool slightly and serve warm.
Final Thoughts
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are as beautiful as they are delicious. The chewy pretzel exterior, the melty molten cheese center, and the aromatic herbal + cheesy accent make them a standout snack or appetizer. With careful technique—especially sealing the cheese and performing the baking soda bath—you can achieve a perfect balance of structure and indulgence.
If you like, I can also send you a printable recipe card, metric version, or step‑by‑step photos. Do you want me to format that for you?
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