Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Ingredients: 2 ½ cups all-purpose flour 1 tsp salt 1 tbsp sugar 1 packet active dry yeast 1 cup warm water 2 tbsp unsalted butter, melted ~ Tasty recipes

Introduction & Flavor Concept

Soft pretzels are beloved for their chewy interior, slightly crisp crust, and that characteristic golden brown color (often achieved via a baking‑soda bath). When you combine that classic pretzel with melty mozzarella hidden inside, plus fragrant fresh rosemary in the dough, and a topping of Parmesan (and perhaps garlic, coarse salt, butter) — you get a gourmet twist on a comfort classic. The mozzarella gives the “stuffed” element; the rosemary infuses herbal aroma; and the Parmesan adds umami and crunch on top.

This recipe (inspired by Baker by Nature and other sources) balances those flavors, addresses practical issues (like cheese leakage), and includes tips for optimal results. Baker by Nature+2wildcedareats.com+2

Let’s walk through ingredients, method, variations, and all the detail.

Ingredients (makes ~8 stuffed pretzels)

Here’s a breakdown of ingredients, grouped by component:

Dough

1½ cups warm water (approx. 110–115 °F / 43–46 °C) Baker by Nature+1
1 packet (≈ 2¼ tsp) active dry yeast (or rapid rise yeast) Baker by Nature+2Recipes by Clare+2
1½ tablespoons sugar (to feed the yeast) Baker by Nature+2Forfoodiefriends+2
1¾ teaspoons salt (fine salt) Baker by Nature+2Recipes by Clare+2
2 tablespoons fresh rosemary, finely chopped (fresh is better than dried) Recipes by Clare+3Baker by Nature+3LiLi Cooks+3
4¼ cups all-purpose flour (plus extra if needed) Baker by Nature+2Recipes by Clare+2
6 tablespoons unsalted butter, softened (or room temperature) Baker by Nature+2Recipes by Clare+2

Cheese Filling

1 cup mozzarella, shredded (or small cubes) Baker by Nature+2Forfoodiefriends+2
¼ cup Parmesan cheese, grated Baker by Nature+2Forfoodiefriends+2

Baking / Boiling Setup

10 cups water (or 10 cups liquid) for the baking soda bath Baker by Nature+2Recipes by Clare+2
¾ cup baking soda (to mix into the water bath) Baker by Nature+2Forfoodiefriends+2

Egg Wash & Topping

1 egg + 1 tablespoon water, beaten (for egg wash) Baker by Nature+2Forfoodiefriends+2
Optional melted butter (for brushing after bake) Baker by Nature+2Forfoodiefriends+2
Extra Parmesan, grated (for topping) wildcedareats.com+2Baker by Nature+2
Fresh rosemary leaves / chopped (for sprinkling) wildcedareats.com+2Forfoodiefriends+2
Garlic powder (½ tsp) — optional for extra flavor on top wildcedareats.com+1
Black pepper (½ tsp) — optional for topping wildcedareats.com+1
Coarse salt (for sprinkling) wildcedareats.com+1

Equipment & Prep Before You Begin

Stand mixer with dough hook (optional but helpful) or a large mixing bowl and your hands
Baking sheets (two), lined with parchment paper
Large pot or Dutch oven for the baking soda bath
Slotted spoon or spider (for lifting pretzels out of the bath)
Pastry brush
Knife and cutting board (for rosemary, cheese, etc.)
Measuring cups & spoons
Clean kitchen towel or plastic wrap (for proofing)

Before starting:

Shred or cube the mozzarella and mix it with the Parmesan in a bowl. Place that cheese mixture in the freezer for ~20 minutes so it stays firm when you fill (this helps reduce leakage during baking). Baker by Nature+2Forfoodiefriends+2
Chop the fresh rosemary finely.
Soften the butter (if not already).
Preheat your oven when needed (we’ll state that later).
Line your baking sheets with parchment paper so pretzels don’t stick.

Method: Step by Step

1. Activate the yeast & begin dough

In the bowl of your mixer (or a large mixing bowl), combine the warm water and sugar. Stir in yeast and salt. Let it stand ~10 minutes (or until foamy). Baker by Nature+2Recipes by Clare+2
Once foamy, add chopped rosemary, flour, and softened butter.
Knead (with dough hook or by hand) until the dough is smooth, elastic, and no longer sticking — about 10–12 minutes on medium speed (if using mixer) or a bit longer by hand. Baker by Nature+2Recipes by Clare+2

2. First rise / proof

Shape dough into a ball and place in a lightly greased bowl. Cover with a damp towel or plastic wrap.
Let rise in a warm, draft-free place until doubled in size — about 1 hour (may vary by ambient temperature). Baker by Nature+2Recipes by Clare+2

3. Prepare baking soda bath & preheat oven

While the dough is rising, bring 10 cups of water to a boil in a large pot.
Add ¾ cup baking soda slowly, stirring to dissolve (it may fizz).
Preheat your oven to 425 °F (approx. 220–225 °C). Baker by Nature+2Recipes by Clare+2

4. Shape, fill, and form pretzels

Once dough has risen, punch it down gently to release air.
Divide into 8 equal pieces (or more, if you prefer smaller pretzels).
For each piece, roll into a long rope (e.g. ~16 inches long), then flatten it a bit (so you can place cheese inside) Baker by Nature+2Recipes by Clare+2
Remove the cheese mixture from your freezer. Place ~2 tablespoons (or an even strip) of the cheese mixture along the center of each flattened rope.
Tightly roll the rope (like a jelly roll) to encase the cheese; pinch edges properly to seal so the cheese doesn’t escape. Baker by Nature+2wildcedareats.com+2
Then shape the rope into a pretzel: form a “U,” cross the ends, and press them to the base of the U. (This is the typical pretzel shape.) Baker by Nature+2Recipes by Clare+2

5. Baking soda bath (the pretzel dip)

Carefully lower each shaped pretzel (one by one) into the boiling baking soda bath (for about 30 seconds). If parts of the pretzel aren’t fully submerged, spoon some bath liquid on top for ~15 more seconds. Baker by Nature+2Recipes by Clare+2
Use a slotted spoon or spider to lift the pretzel out, letting the extra liquid drip off.
Transfer to the prepared parchment-lined baking sheets.

6. Egg wash & initial bake

Brush each pretzel with the egg wash (egg + water).
Bake in the preheated oven for ~16–18 minutes (some sources say 12–18; you want a deep golden brown) Baker by Nature+2Recipes by Clare+2
(Some bakers wait until after the full bake before brushing butter and applying toppings; others do a partial brushing before bake.)

7. Finishing touches: butter & toppings

After baking, immediately (!!) brush pretzels with melted butter (if using) to help toppings adhere and add richness. Baker by Nature+2wildcedareats.com+2
In a small bowl, mix extra grated Parmesan, chopped rosemary, garlic powder, black pepper, and a pinch of salt. Sprinkle this topping mixture over the pretzels while they’re still warm so it sticks. wildcedareats.com+2Baker by Nature+2

8. Cool & serve

Let the pretzels cool for ~5 minutes on the baking sheet (or cooling rack) so they hold shape.
Serve warm so the mozzarella is still melty inside.

Tips, Tricks & Troubleshooting

Cheese Leakage / Preventing burst pretzels

Use chilled (frozen in the freezer) cheese filling to slow melting while the dough bakes. Baker by Nature+1
Don’t overstuff. Overstuffing often leads to seams breaking and cheese spilling out. Baker by Nature
Pinch seams tightly and seal edges well. Use your fingers (or a little water) to press dough shut.
Keep the dough thickness around ¼ to ½ inch thickness around the filling (not too thin).
Bake the full 16+ minutes until the crust is set so the interior has time to fully bake before the cheese weakens the dough.

Dough consistency & flour adjustments

The dough should be pliable, soft but not sticky. If too sticky, add a little more flour; if too dry, add small amounts of water.
Because rosemary and cheese bits add texture, sometimes you need a bit extra flour while kneading — just a tablespoon at a time.

Baking soda bath care

Boil water first, then carefully add baking soda (it will fizz).
Do not skip or shorten the bath: it’s what gives the pretzel crust its chew, dark color, and characteristic flavor.
Ensure each pretzel is fully submerged (or spoon bath over top) for uniform crust.

Baking & crust color

Oven temperature ~425 °F (220–225 °C) is standard. Some bakers go up to 450 °F in convection mode.
If after 16 minutes your pretzels aren’t dark enough, you can bake a few more minutes, watching carefully to avoid burning.
The butter brushing post‑bake helps produce a glossy finish and helps hold toppings.

Topping adhesion

Brushing with butter when warm helps toppings stick well.
Sprinkle toppings (Parmesan, rosemary, garlic powder) while the pretzel is still warm so they adhere.
If desired, you can lightly press toppings into the pretzel surface with your fingers.

Cooling & serving

Serve while warm — that’s when the cheese is gooey and the contrast between crust and filling is best.
Let them rest a few minutes so they’re cool enough to handle but still warm inside.

Storage & reheating

These pretzels are best eaten fresh or on the same day.
If you have leftovers, store in an airtight container in the refrigerator.
To reheat, gently warm in an oven (e.g. 350 °F / 175 °C) or toaster oven rather than microwave to preserve crust. Add a minute or two extra to warm the center.
Freezing fully baked stuffed pretzels is tricky due to moisture and cheese, but you might freeze unbaked, shaped pretzels (before the baking soda bath) — though this requires trial, and cheese leakage is a risk.

Scaling & quantities

To make more pretzels, simply scale dough, baking bath, and filling proportionally (keeping ratios).
Ensure your pot is large enough for the baking soda bath and your oven has capacity for baking trays.
You could also make smaller pretzel bites instead of full pretzels for a party platter — just adjust baking time slightly.

Flavor variations & customizations

Use other cheeses: blend mozzarella + fontina, provolone, or even cheddar for a different twist.
Add herb variations: thyme, basil, or finely chopped oregano could substitute or complement rosemary.
Add spice: a pinch of red pepper flakes or black pepper in the cheese mix for a subtle heat.
Use garlic butter instead of plain butter for brushing.
Try a sweet version: omit rosemary, stuff with cream cheese + jam, and brush with butter + sugar topping (less traditional).
Use whole wheat flour or part whole wheat for a more rustic texture (may affect dough hydration).
For a vegan version, use plant-based cheese and vegan butter, but the baking performance may differ.

Estimated Timeline

Step	Time Estimate
Yeast activation, mixing, kneading	~15 minutes
First rise (proof)	~1 hour
Prepping baking soda bath, cheese chilling, etc.	~10 minutes (in parallel)
Shaping, filling, forming pretzels	~15–20 minutes
Baking soda bath dipping	~5 minutes
Baking	~16–18 minutes
Cooling & topping	~5 minutes

Total: ~1 hour 50 minutes (including rises and overlaps) — roughly comparable to many sources’ total times. Baker by Nature+2Recipes by Clare+2

Serving Suggestions & Pairings

Serve these pretzels warm to maximize the gooey cheese experience.
Offer dipping sauces: marinara, garlic butter, pesto, mustard, or olive oil + herbs.
Pair with soups or stews — e.g. tomato soup, minestrone, or a creamy soup.
Serve on a platter with a side of green salad or cured meats / charcuterie.
These make great appetizers, party snacks, or game-day treats.

Narrative / “Full Article” Style Version (For Printing or Sharing)

Below is a more narrative, continuous version you could use as a printable recipe: