Soft Cheesy Parmesan Pretzels

These cheese-filled herb pretzel twists take normal pretzels to a whole new level by stuffing them with gooey mozzarella and adding fragrant rosemary and parmesan. You'll fall in love with the contrast between the soft inside and the perfectly golden outside, making them an irresistible snack you won't be able to put down.

I whipped these up for watching sports with friends, and they vanished in minutes - way before anything else I'd made. Now whenever I have people over, they always ask me to make "those amazing cheese-filled pretzels" because they love watching the cheese stretch into long strings when they pull them apart.

Ingredients

• Warm water: gets the yeast going and makes sure your dough puffs up nicely
• Active dry yeast: gives that perfect bounce and chewiness
• All-purpose flour: forms the backbone without making them too heavy
• Unsalted butter: makes the dough soft and adds a lovely flavor
• Shredded mozzarella: melts into those satisfying stringy pulls when warm
• Parmesan cheese: brings a nutty, salty kick that makes these pretzels stand out
• Fresh rosemary: adds an amazing scent and flavor you just can't get from dried herbs
• Baking soda bath: creates that classic pretzel skin and beautiful brown color

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Step-by-Step Instructions

Activate the Yeast:

Mix warm water around 110°F with yeast and sugar in a big bowl. Let it sit for 5 minutes until it gets foamy and smells yeasty - that means your yeast is good to go.

Prepare the Dough:

Throw in your flour, salt, and melted butter to the foamy yeast mixture. Stir everything with a wooden spoon until it forms a rough dough that starts pulling away from the bowl but still feels a bit sticky.

Knead to Perfection:

Dump your dough onto a lightly floured counter and knead it for about 5 minutes. This builds up the gluten that gives pretzels their chewy texture. You'll know it's ready when it feels smooth and bounces back when you poke it.

First Rise:

Put your kneaded dough in a greased bowl, flip it once so it's coated all over. Cover it with a kitchen towel and let it sit somewhere warm without drafts for an hour. It should double in size and feel puffy when touched.

Shape and Fill:

After punching the air out of your risen dough, cut it into 12 equal pieces. Flatten each piece into a 4-inch circle, making the edges thinner than the middle. Put mozzarella and Parmesan on half of the circles, leaving some space around the edges.

Seal Completely:

Top the cheese-covered circles with the plain dough circles. Press the edges firmly together with your fingers, then roll the whole thing between your hands to make sure it's totally sealed. Any holes will let cheese leak out during baking.

Baking Soda Bath:

Get water and baking soda boiling in a big pot. Carefully drop each pretzel into the bubbling water for just 30 seconds. This bath is what gives pretzels their unique crust and rich golden color.

Finish and Bake:

Put your boiled pretzels on baking sheets lined with parchment paper. Brush them with beaten egg to make them shiny, then sprinkle with sea salt and fresh rosemary. Bake at 450°F for 12-15 minutes until they're a deep golden brown.

The rosemary really takes these pretzels to another level in my kitchen. I've got a few different types growing in my garden, and when these are baking, the smell pulls everyone into the kitchen like magic. Last year my daughter even wanted these instead of a birthday cake - that's how much my family loves them!

Make-Ahead Options

You can totally prep these pretzels ahead of time. The dough can be made and even shaped up to a day before - just keep them covered in the fridge. Take them out and let them warm up before you do the baking soda bath. You can also freeze the shaped uncooked pretzels, then thaw them overnight in the fridge before continuing with the bath and baking steps.

Cheese Variations

Mozzarella gives you those perfect stretchy cheese pulls, but don't be afraid to try other cheeses too. Fontina adds a nice nutty flavor, or chunks of cheddar bring more sharpness. If you like some heat, pepper jack works great, especially if you mix some red pepper flakes into the dough. My favorite combo is actually smoked gouda with mozzarella - it adds such an amazing flavor you've got to try it.

Serving Suggestions

These pretzels taste even better with some dips on the side. Try whole grain mustard mixed with a little honey that goes really well with the rosemary. A basic marinara sauce complements the Italian flavors, and beer cheese dip makes them perfect for watching sports. I often put these at the center of a casual weekend lunch with a simple green salad on the side.

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Frequently Asked Questions

→ What helps the pretzel dough rise correctly?

Use warm water (about 110°F/45°C) to activate the yeast. Let the dough rest someplace warm and protected from drafts, like inside an oven that’s been preheated and then turned off.

→ Can I switch out mozzarella or Parmesan cheese?

Absolutely! Try cheddar, Monterey Jack, or Gruyère for the filling, and swap Parmesan for Pecorino Romano or Asiago for the topping.

→ Why boil pretzels in baking soda water?

Boiling in baking soda water is what gives pretzels their signature chewy texture and crusty, golden brown finish in the oven.

→ Is it possible to prep the dough ahead of time?

Yes! After the initial rise, refrigerate the dough for up to a day. Toss it on the counter to warm up before shaping.

→ How should I save leftovers?

Put cooled pretzels in an airtight container for two days at room temperature or freeze them for longer. A quick pass through the oven brings them back to crispy glory.

→ How can I adapt this for vegans?

Substitute with plant-based cheese, vegan butter, and replace the egg wash with a mix of non-dairy milk and a touch of syrup.