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If you’re searching for the ultimate cheesy, herby snack to wow a crowd (or just treat yourself!), these Rosemary Parmesan Pretzels with Mozzarella Filling are true comfort food magic. Imagine warm, pillowy pretzels bursting with gooey mozzarella inside, all wrapped up in a golden crust flecked with parmesan and fragrant rosemary—basically, it’s everything a snack-lover dreams of!

Ingredients You’ll Need

Don’t be intimidated by the list—each ingredient in these Rosemary Parmesan Pretzels with Mozzarella Filling is a true flavor-builder! This is classic baking made easy, and every item helps create that perfect texture or bold pop of flavor you crave in a homemade snack.

• Active dry yeast: The foundation for pillowy-soft, bakery-style pretzel dough.
• Sugar: Helps activate the yeast and gives the pretzels a faint hint of sweetness.
• Warm water: Just the right temp wakes the yeast up—110°F is ideal for the fluffiest texture.
• All-purpose flour: Works beautifully for sturdy, chewy pretzels with a soft interior.
• Salt: Essential for flavor, both in the dough and sprinkled on top before baking.
• Fresh rosemary: Finely chopped, it infuses every bite with earthy, piney fragrance.
• Grated parmesan cheese: Adds a nutty, salty bite to the dough and pairs deliciously with mozzarella.
• Unsalted butter: Brushed over the pretzels after baking for a glossy, rich finish.
• Mozzarella string cheese: The secret star—gets incredibly melty and stretchy inside each pretzel.
• Water & baking soda: The classic pretzel bath, which gives you that unmistakable chewy crust and golden color.
• Egg: Beaten and brushed on before baking for a shiny, beautiful exterior.
• Coarse sea salt: A crunchy sprinkle on top for that iconic pretzel vibe.

Variations

The beauty of homemade pretzels is you can riff on them endlessly—think of this Rosemary Parmesan Pretzels with Mozzarella Filling recipe as your jumping-off point! Make it your own with creative swaps and tweaks to match your tastes or dietary needs.

• Spicy twist: Add a pinch of red pepper flakes or finely diced jalapeño to the dough for a gentle kick.
• Garlic lovers: Knead in some roasted garlic or sprinkle the finished pretzels with garlic powder before serving.
• Stuffed with variety: Swap mozzarella sticks for cheddar, pepper jack, or even little cubes of smoked gouda for new flavor adventures.
• Whole Wheat Version: Substitute half (or all) of the all-purpose flour with whole wheat flour for a nuttier, slightly heartier pretzel.
• Dairy-Free: Use plant-based cheese sticks and vegan butter for a crowd-pleasing dairy-free option.

How to Make Rosemary Parmesan Pretzels with Mozzarella Filling

Step 1: Activate the Yeast

Begin by dissolving your active dry yeast and sugar in a bowl with warm water—shoot for about 110°F, which feels warm but not hot to the touch. Let it rest for about 5 minutes until it turns bubbly and foamy on top. This is the yeast’s way of telling you it’s awake and ready to work its magic!

Step 2: Mix the Dough

Add your flour, salt, freshly chopped rosemary, and a generous mound of grated parmesan right into the bowl. Mix with a sturdy spoon or a stand mixer until the dough comes together. You’ll end up with a slightly sticky, fragrant dough that already smells incredible.

Step 3: Knead and Rise

Tip the dough onto a lightly floured surface and knead by hand for about 5–7 minutes (or by mixer with a dough hook) until it’s smooth and elastic. Place it in an oiled bowl, cover, and let it rise somewhere cozy for about 1 hour—it’ll double in size and become delightfully puffy.

Step 4: Shape and Fill the Pretzels

After the rise, punch the dough down and divide it into 12 equal portions. Take each piece, flatten it a bit, then wrap it snugly around a mozzarella string cheese, fully enclosing the cheese. Pinch and seal the edges—no cheese escapes here! Shape into a classic pretzel twist or a simple log, whichever is easiest for you.

Step 5: The Baking Soda Bath

Bring your big pot of water and baking soda to a boil. Gently lower each pretzel into the bubbling bath for 30 seconds—this step gives your Rosemary Parmesan Pretzels with Mozzarella Filling their signature chewy crust and deep golden color. Remove with a slotted spatula and set on a parchment-lined baking sheet.

Step 6: Bake to Golden Perfection

Brush each pretzel generously with beaten egg and sprinkle over the coarse sea salt. Pop the tray into a preheated 450°F oven for 12–15 minutes, until deeply golden and crisp on the outside. Once out, brush with melted butter for a glossy, irresistible finish. Let them cool just enough so the cheese won’t burn your tongue—no judgment if you dive right in!

How to Serve Rosemary Parmesan Pretzels with Mozzarella Filling

Garnishes

Right before serving, give your Rosemary Parmesan Pretzels with Mozzarella Filling an extra shower of finely grated parmesan and a touch more chopped rosemary. A drizzle of melted butter never hurts, and for true pretzel-shop style, serve them with small bowls of warmed marinara or honey mustard on the side for dipping.

Side Dishes

These pretzels shine on their own but play beautifully with simple sides—pair them with a crisp green salad, an antipasto plate, or a bowl of roasted tomato soup. For party spreads, offer a platter alongside cured meats and olives for a hearty, crowd-friendly snack lineup.

Creative Ways to Present

Arrange your Rosemary Parmesan Pretzels with Mozzarella Filling in a rustic basket lined with a linen napkin (the cheese will stay cozy and gooey this way). Or, try stacking them up on a tall wooden board with ribboned rosemary sprigs tucked around for a showstopping centerpiece at any gathering.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let the pretzels cool to room temp before storing them in an airtight container. They’ll keep on the counter for a day, or up to 3 days in the fridge—still absolutely snack-worthy!

Freezing

These freeze like a dream! Wrap cooled pretzels in foil, pop them in a zip-top bag, and freeze for up to 2 months. To enjoy, thaw overnight in the fridge for best texture (or use the microwave for quick satisfaction).

Reheating

To recapture that just-baked magic, warm pretzels in a 350°F oven for 8–10 minutes, or until the cheese is melty again. The microwave works in a pinch, but the oven is the ticket to restore crispiness and that fresh-from-the-oven taste.

FAQs

Final Thoughts

If you’ve never baked pretzels at home, let these Rosemary Parmesan Pretzels with Mozzarella Filling be your excuse to jump in—they’re the perfect balance of cozy, cheesy, and satisfying. You’ll fall in love at first bite! I can’t wait for you to share these with friends or family (or savor them all yourself—no judgment here!). Happy baking!

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