Name: Appetizer Recipes: Rosemary Parmesan Pretzels with Mozzarella Filling
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 1/2 cups warm water; 2 1/4 tsp active dry yeast; 1 tbsp granulated sugar; 4 cups all-purpose flour; 1 tsp salt; 2 tbsp chopped fresh rosemary; 1/2 cup grated parmesan cheese; 8 mozzarella cheese sticks; 1/4 cup baking soda; 1 egg, beaten (for egg wash); Coarse sea salt for topping; Olive oil for greasing bowl

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Appetizer Recipes like these rosemary parmesan pretzels bring everyone to the table fast. I first made them on a whim, thinking I’d just test a dough recipe. But something about the smell of rosemary, garlic, and parmesan melting into those golden crusts had the whole house wandering into the kitchen like bees to honey. I stuffed them with mozzarella because, let’s face it, life’s better with melted cheese in the middle of your carbs. The outside bakes to that deep, bronzy finish that crunches when you bite, but the inside? Soft, stretchy, and oh-so-satisfying when you hit that cheesy core. The flavor combo is straight out of your favorite pizzeria—but with that comforting, homemade touch. If you’re anything like me, you’ll have to slap a few hands away before they cool. Perfect for parties, game nights, or honestly just as a cozy snack to treat yourself. These are the kinds of Tasty Meals you don’t forget—and yeah, I may have eaten two before I even plated the rest. They fall under Mozzarella recipes, sure, but they’re also your new go-to for recipes appetizer wins and an unexpected favorite for folks who usually scroll past Pie Filling Recipes. Even my Disney Food Blog-loving niece gave them two thumbs up.

1) Key Takeaways
2) Easy Rosemary Parmesan Pretzels with Mozzarella Filling Recipe
3) Ingredients for Rosemary Parmesan Pretzels with Mozzarella Filling
4) How to Make Rosemary Parmesan Pretzels with Mozzarella Filling
5) Tips for Making Rosemary Parmesan Pretzels with Mozzarella Filling
6) Making Rosemary Parmesan Pretzels with Mozzarella Filling Ahead of Time
7) Storing Leftover Pretzels
8) Try these Appetizer recipes next!
9) Rosemary Parmesan Pretzels with Mozzarella Filling
10) Nutrition

1) Key Takeaways

Appetizer recipes like these bring comfort and bold flavor together
Stuffed with mozzarella, they’re the kind of pretzels that disappear fast
Boiling before baking gives that classic chewy texture with golden crust
Use fresh rosemary for best results, or swap for dried in a pinch

2) Easy Rosemary Parmesan Pretzels with Mozzarella Filling Recipe

If you’ve ever had a soft pretzel and thought, “You know what would make this better?” the answer is cheese. And that’s exactly what we’re doing here. These rosemary parmesan pretzels are the kind of appetizer recipes that get people talking—and eating with both hands.

We take a cozy dough made with warm water and active dry yeast, flavor it with fresh rosemary and parmesan, then wrap it around sticks of gooey mozzarella. Once boiled in a baking soda bath and baked to golden perfection, you’ve got yourself a salty, herby, cheesy situation that might cause mild stampedes in the kitchen.

These pretzels come out soft, chewy, and filled with warm mozzarella—pull-apart bites that are perfect for game night, family movie marathons, or let’s be real, your own personal snack hour. I serve them hot from the oven with a side of marinara or ranch if I’m feeling extra. These are mozzarella recipes at their finest.

3) Ingredients for Rosemary Parmesan Pretzels with Mozzarella Filling

Warm Water: The base of the dough starts with warm water to wake up the yeast. Make sure it’s not too hot—you want it cozy, not scalding.

Active Dry Yeast: This brings our dough to life. It needs a little sugar and warmth to get bubbly and ready to rise.

Granulated Sugar: Just a bit helps the yeast activate and adds slight sweetness to balance the salt and cheese.

All-Purpose Flour: Our dough foundation. Four cups gives structure and chew, the heart of all good pretzels.

Salt: We’re not making bland bread here. Salt gives the dough character and depth, and the pretzels wouldn’t be the same without it.

Fresh Rosemary: The real flavor hero. It brings a woodsy, fragrant twist that cuts through the richness of the cheese.

Parmesan Cheese: Salty, nutty, and exactly what pretzels didn’t know they needed. It gets kneaded right in for maximum flavor.

Mozzarella Cheese Sticks: The gooey middle. We use string cheese for convenience, but any firm mozzarella will melt beautifully inside.

Baking Soda: This gets added to the boiling water. It’s the secret to that signature golden-brown, chewy exterior you expect from good pretzels.

Egg (Beaten): The egg wash helps the pretzels shine. It gives color and a touch of crispness to the tops.

Coarse Sea Salt: Sprinkled on before baking, it gives that finishing crunch and salty bite we all look for in pretzels.

Olive Oil: Used to grease the bowl during rising. It keeps the dough from sticking and adds a little richness.

4) How to Make Rosemary Parmesan Pretzels with Mozzarella Filling

Step 1: In a large bowl, stir together the warm water, sugar, and yeast. Let it sit for about 10 minutes until it gets nice and foamy on top.

Step 2: Add in your flour, salt, rosemary, and parmesan. Mix until the dough starts pulling together, then knead it on a floured surface for 8–10 minutes until smooth.

Step 3: Drizzle olive oil into a clean bowl, plop your dough in, cover it, and let it rise somewhere warm. It should double in size after about an hour.

Step 4: Once risen, punch it down and divide the dough into 8 equal pieces. Roll each into a rope, flatten it slightly, and wrap it around a mozzarella stick. Pinch the seams so the cheese stays put.

Step 5: Bring a pot of water to a boil and carefully stir in the baking soda. Boil each pretzel one at a time for about 30 seconds, then place them on a parchment-lined baking sheet.

Step 6: Brush each with egg wash and sprinkle with coarse salt. Slide the tray into the oven and bake at 425°F for 18–20 minutes until deep golden brown.

Step 7: Let them cool just enough to not burn your mouth. These are best warm and gooey, the way appetizer recipes should be.

5) Tips for Making Rosemary Parmesan Pretzels with Mozzarella Filling

Don’t rush the rise. Giving the dough enough time to double helps build flavor and structure. It makes the difference between chewy and dense.

If your kitchen is chilly, tuck the dough in the oven with the light on or near a warm stovetop. Just don’t forget it in there.

Use parchment paper, not wax paper, when baking. It keeps the bottoms from sticking and saves you from scrubbing the sheet pan later.

If you’re swapping rosemary for dried, go light—half the amount will do. You want herbal notes, not a mouthful of pine needles.

These fall into the category of tasty recipes that vanish quick. Make a double batch if you’re feeding more than four people.

6) Making Rosemary Parmesan Pretzels with Mozzarella Filling Ahead of Time

These pretzels are perfect if you like to get ahead in the kitchen. Once they’re shaped and boiled, you can store them on a tray in the fridge for a few hours before baking. That gives you time to clean up or maybe nap before your guests arrive.

You can also freeze the shaped, unbaked pretzels. Just let them thaw a bit, then bake straight from the fridge. They’ll puff up beautifully and nobody will guess you made them a day early.

Once baked, they’re best served warm, but if you’ve got leftovers, a quick warm-up in the oven makes them taste freshly made again. They’re the pie filling recipes of the pretzel world—make ahead, bake fresh.

7) Storing Leftover Pretzels

Wrap any leftovers tightly in foil or place them in an airtight container. They’ll stay soft for up to two days at room temperature, though that mozzarella center will stiffen once cooled.

To reheat, pop them in the oven at 350°F for 8–10 minutes. Skip the microwave—it makes the dough rubbery and the cheese tough. You want that melty, soft center back, right?

If you’re a fan of Disney Food Blog-style snacking, these make a great next-day lunch. Dip them in marinara or serve with a simple salad and call it a win. That’s how we stretch appetizer recipes into full meals at my house.

8) Try these Appetizer recipes next!

9) Rosemary Parmesan Pretzels with Mozzarella Filling