Rosemary Parmesan Mozzarella Pretzels combine cheesy indulgence, herbaceous flair, and bakery style pretzel perfection into one unforgettable gourmet experience. Hi, I’m Jack recipe developer, food enthusiast, and the heart behind Cooks Foody. This blog was born from my love for cooking meals that bring people together and this recipe is the ultimate sharable snack.

I created this recipe on a whim during a weekend baking session when I was craving something both cheesy and comforting. These pretzels are soft, golden, and gooey on the inside thanks to string mozzarella, with a crust kissed by parmesan and fresh rosemary. Ready to bake like a pro? This recipe walks you through every savory twist and turn.

In this post, we’ll cover:

Why these gourmet pretzels work so well
Choosing the best ingredients for maximum flavor
Easy-to-follow baking instructions
Expert tips, flavor variations, and FAQs

Why This Rosemary Parmesan Mozzarella Pretzels Recipe Works

✅ Uses everyday ingredients with gourmet flair
🥞 String cheese creates a molten cheesy center
🌟 No stand mixer required for the dough
⏳ Quick proofing and baking ready in about 90 minutes
🧀 Customizable toppings and fillings

Choosing the Right Ingredients for Rosemary Parmesan Mozzarella Pretzels

Best Cuts for This Recipe (Think: Cheese & Dough)

Mozzarella Sticks: Perfect for stuffing, they melt evenly and stay creamy.
Fresh Parmesan: Grates best from a wedge for bolder flavor.
Fresh Rosemary: Essential for the aromatic top layer.

Buying Tips

Use low-moisture mozzarella to avoid excess liquid.
Choose active dry yeast that bubbles quickly when proofed.

Substitutions

Use cheddar sticks or provolone instead of mozzarella.
Sub thyme or basil for rosemary if needed.
For a gluten-free version, try a GF flour blend with xantham gum.

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Ingredients & Prep for Rosemary Parmesan Mozzarella Pretzels

Baking Prep Essentials

2 3/4 cups all-purpose flour
2 1/4 tsp active dry yeast
1 1/2 tbsp sugar
1 tsp salt
1 tbsp chopped fresh rosemary
1/2 cup grated parmesan cheese
12 mozzarella string cheese sticks
2 tbsp butter (unsalted, melted)
1 large egg (for egg wash)
2/3 cup baking soda (for boiling bath)
11 cups water

Flavor Beams (Herby, Cheesy, Golden)

Herbaceous: Rosemary
Creamy: Mozzarella
Nutty: Parmesan
Glossy & golden: Egg wash and melted butter

Pantry Staples

Flour, salt, sugar, water, baking soda, egg

Step-by-Step Cooking Instructions for Rosemary Parmesan Mozzarella Pretzels

Pre-Cooking Prep for Rosemary Parmesan Mozzarella Pretzels

Activate the yeast: Mix yeast, sugar, and 1/3 cup warm water. Let sit for 5–10 minutes until bubbly.
Prepare the dough: Mix flour and salt, then add yeast mixture and 1 cup warm water. Stir into a dough.
Knead: Turn onto a floured surface and knead 5–6 minutes until smooth.
Rest: Let dough rise in a greased bowl, covered, for 45 minutes.

Cooking Method for Rosemary Parmesan Mozzarella Pretzels

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Shape dough: Divide into 12 portions. Flatten each, place a mozzarella stick in the center, and roll into ropes.
Twist into pretzels or shape into sticks.
Baking soda bath: Boil water and baking soda. Dip each pretzel for 20 seconds. Remove and place on baking sheet.
Toppings: Brush with egg wash. Sprinkle rosemary and parmesan generously.
Bake: 12–15 minutes until golden brown and puffed.
Finish: Brush with melted butter and a pinch of coarse sea salt.

Doneness Check for Rosemary Parmesan Mozzarella Pretzels

Crust should be golden, crisp outside.
Inside should be soft, with melted cheese visible when pulled apart.

Resting for Rosemary Parmesan Mozzarella Pretzels

Cool slightly for 5–7 minutes before serving.
Best enjoyed warm when the cheese is still gooey!

Pro Tips for Perfect Rosemary Parmesan Mozzarella Pretzels

Avoiding Tough or Dry Crust

Don’t overbake: Check at the 12-minute mark.
Use a generous egg wash for shine and moisture.

Tool Recommendations

Dough scraper for handling sticky dough
Silicone baking mat or parchment for even baking
Slotted spoon for boiling bath

Storage & Reheating

Store: In an airtight container at room temp for 1 day or refrigerate up to 3.
Freeze: Wrap tightly and freeze up to 1 month.
Reheat: Warm in oven at 350°F for 5–7 minutes or air fry for 2–3.

Flavor Variations for Rosemary Parmesan Mozzarella Pretzels

Spicy Twist

Add red pepper flakes or a pinch of cayenne to the dough.

Keto/Paleo

Sub with almond flour + mozzarella dough (fathead dough).

Global Flavors

Style	Flavor Modifications
Italian	Add garlic powder & sun-dried tomato bits to dough
German	Use coarse mustard butter topping
Mexican	Fill with pepper jack, top with jalapeños & cilantro

Serving Suggestions for Rosemary Parmesan Mozzarella Pretzels

Pair with: Tomato soup, marinara dipping sauce, garlic aioli
Drink Pairings:
- Beer: Belgian wheat or brown ale
- Wine: Sparkling Prosecco or Sauvignon Blanc
- Mocktail: Sparkling rosemary lemonade

FAQs for Rosemary Parmesan Mozzarella Pretzels

Can I use frozen dough?

Yes, thaw completely and proceed from shaping stage.

Can I use different cheeses?

Absolutely cheddar, provolone, or Gruyère work well.

Can I skip the baking soda bath?

Not recommended it creates the authentic chewy pretzel crust.

Conclusion

Craving something warm, cheesy, and crave worthy? Rosemary Parmesan Mozzarella Pretzels will satisfy every savory urge with bakery style brilliance.

Rosemary Parmesan Mozzarella Pretzels Gourmet Cheesy Perfection (2025)

Author: Jack
Total Time: 2 hours 10 minutes
Yield: 8 Serving

Print Recipe

Ingredients

For the Dough:

1 ½ cups warm water (110-115°F)
1 package Rapid Rise yeast
1 ½ tablespoons sugar
1 ¾ teaspoons salt
2 tablespoons fresh rosemary, chopped
4 ¼ cups all-purpose flour
6 tablespoons unsalted butter, very soft
Cooking Liquid:

10 cups water
¾ cup baking soda
Fillings:

1 cup mozzarella cheese, shredded
¼ cup parmesan cheese, grated
Egg Wash:

1 egg, beaten
1 tablespoon water
Toppings:

2 tablespoons melted butter (optional)
¼ cup parmesan cheese, grated
½ tablespoon fresh rosemary
½ teaspoon garlic powder
½ teaspoon black pepper
Pinch of salt

Instructions

Combine water, yeast, sugar, and salt in a stand mixer bowl. Let stand for 10 minutes until foamy.
Add rosemary, flour, and butter. Knead on medium speed for 12 minutes.
Cover dough with a damp cloth and let rise for 1 hour or until doubled in size.
Combine mozzarella and parmesan in a bowl and freeze until needed.
Preheat oven to 425°F. Line two baking sheets with parchment paper.
Bring water and baking soda to a boil in a large pot.
Divide dough into 8 equal rounds, roll each into a 16″ rope, and then flatten into a 4″ wide strip.
Place 2 tablespoons of cheese filling along each strip, roll tightly into a rope, and shape into pretzels.
Boil each pretzel for 30 seconds, then transfer to baking sheets.
Brush pretzels with egg wash and bake for 16-18 minutes.
Brush with melted butter and sprinkle with additional toppings if desired.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Appetizers

Nutrition

Serving Size: 1
Calories: 292
Sugar: 2g
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 12g
Cholesterol: 21mg