Easy Stuffed Soft Pretzel Recipe with Cheese

By Jason Griffith · March 3, 2026

Rosemary Parmesan Stuffed Soft Pretzels

There’s nothing quite like a warm, golden soft pretzel — especially when it’s stuffed with melty mozzarella and topped with fragrant rosemary and nutty Parmesan. These Rosemary Parmesan Stuffed Soft Pretzels are soft on the inside, slightly crisp on the outside, and filled with gooey cheese in every bite.

They’re perfect for game day, family movie night, or whenever you’re craving fresh-baked comfort food.

Why I Love This Recipe

As a food writer, I’m always drawn to breads that feel impressive but are totally achievable at home. These pretzels deliver:

  • That classic chewy pretzel texture
  • A gooey mozzarella center
  • Savory rosemary and Parmesan topping
  • Golden, bakery-style finish
  • Crowd-pleasing appeal

The baking soda bath gives them that signature pretzel crust, while the cheese filling makes them extra special.

Rosemary Parmesan Stuffed Soft Pretzels

Rosemary Parmesan Stuffed Soft Pretzels

Golden soft pretzels stuffed with melty mozzarella and topped with rosemary, Parmesan, and coarse salt.

Prep: 20 min | Cook: 15 min | Total: min

Servings: 8 pretzels

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 packet active dry yeast
  • 1 cup warm water
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten (for egg wash)
  • Coarse salt for topping
  • 10 cups water (for boiling)
  • 1/4 cup baking soda

Instructions

  1. In a large bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy.
  2. Add flour, salt, and melted butter. Mix until dough forms, then knead 5-7 minutes until smooth and elastic.
  3. Cover dough with a damp cloth and let rise in a warm place for about 1 hour, until doubled in size.
  4. Preheat oven to 425°F (220°C). Punch down dough and divide into 8 equal portions. Roll each into a 12-inch rope.
  5. Place shredded mozzarella along the center of each rope, pinch dough to seal, and shape into pretzels.
  6. Bring 10 cups of water to a boil and add baking soda. Carefully boil pretzels for 1-2 minutes per side, then transfer to a parchment-lined baking sheet.
  7. Brush pretzels with beaten egg. Sprinkle with chopped rosemary, grated Parmesan, and coarse salt.
  8. Bake for 12-15 minutes until golden brown. Cool slightly before serving.

Nutrition

  • Calories: 290 calories
  • Fat: 11 g
  • Carbs: 35 g
  • Protein: 10 g

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Ingredients You’ll Need

For the Dough:

  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 packet active dry yeast
  • 1 cup warm water
  • 2 tablespoons unsalted butter, melted

For the Filling & Topping:

  • 1 cup shredded mozzarella cheese
  • 1 tablespoon fresh rosemary, chopped
  • ½ cup grated Parmesan cheese
  • 1 egg, beaten (for egg wash)
  • Coarse salt

For the Baking Soda Bath:

  • 10 cups water
  • ¼ cup baking soda

Ingredient Notes & Swaps

  • Mozzarella: Use low-moisture for easier sealing.
  • Rosemary: Fresh gives the best flavor, but dried works in a pinch.
  • Parmesan: Freshly grated melts better and tastes richer.
  • Add garlic: A pinch of garlic powder in the topping adds extra depth.
  • Dipping sauce: Marinara, garlic butter, or even beer cheese pairs beautifully.

Step-by-Step Instructions

1. Activate the Yeast

In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.

2. Make the Dough

Add flour, salt, and melted butter. Mix until dough forms, then knead for 5–7 minutes until smooth and elastic.

3. Let It Rise

Cover dough with a damp cloth and let rise in a warm place for about 1 hour, until doubled in size.

4. Shape & Fill

Preheat oven to 425°F (220°C). Punch down dough and divide into 8 equal portions. Roll each into a 12-inch rope.

Place shredded mozzarella along the center of each rope, pinch to seal tightly, and shape into pretzels.

5. Baking Soda Bath

Bring 10 cups of water to a boil and add baking soda. Carefully boil each pretzel for 1–2 minutes per side. Transfer to a parchment-lined baking sheet.

6. Top & Bake

Brush with beaten egg. Sprinkle with chopped rosemary, Parmesan, and coarse salt.

Bake for 12–15 minutes until golden brown.

7. Cool & Serve

Let cool slightly before serving — the cheese inside will be hot and melty.

Tips for Success

  • Seal edges well to prevent cheese leaks.
  • Don’t skip the baking soda bath — it creates the chewy crust.
  • Work quickly after boiling so pretzels don’t stick.
  • Let pretzels cool slightly before biting into the hot cheese center.

Serving Suggestions & Pairings

These stuffed pretzels make an incredible snack or appetizer.

Serve alongside:

If you love creamy comfort dishes, pair them with Fettuccine Alfredo – The Creamy Pasta That Became a Comfort Food Favorite.

For a sweet contrast afterward, try Moist 1-Bowl Banana Bread – The Easy Recipe That Never Fails.

Nutritional Information (Per Pretzel)

  • Calories: 290
  • Fat: 11g
  • Carbohydrates: 35g
  • Protein: 10g

(Nutritional values are estimates and may vary based on ingredients used.)

Storage & Reheating Tips

  • Store in an airtight container at room temperature for up to 2 days.
  • Reheat in the oven at 350°F for 5–7 minutes to restore crispness.
  • Freeze baked pretzels for up to 2 months.
  • Avoid microwaving — it can make them rubbery.

Final Thoughts

These Rosemary Parmesan Stuffed Soft Pretzels combine everything you love about classic soft pretzels with an irresistible cheesy twist. Golden, chewy, and packed with savory flavor, they’re guaranteed to impress family and friends.

If you make them, I’d love to hear how they turned out. Leave a comment, share your favorite dipping sauce, and follow along for more homemade baking recipes made for real kitchens.

Happy baking! 🥨✨

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