Rosemary Cheese Pretzels

Flaky, Cheesy Pretzels with Fresh Herb Flavor

These Rosemary Cheese Pretzels are a savory twist on the classic pretzel—stuffed with gooey mozzarella and Parmesan, then boiled and baked for that signature chewy crust. Topped with fresh rosemary and coarse salt, they’re golden, crispy, and packed with flavor.

Perfect for game day, snacking, or as a unique appetizer!

Why You’ll Love This Recipe:

• 🧀 Cheesy Surprise Center: Each pretzel bursts with melted mozzarella and Parmesan.
• 🌿 Fresh Rosemary Finish: Adds earthy, aromatic depth without overpowering.
• 🥣 Simple Ingredients: Just flour, yeast, cheese, and butter—no fancy tools required.
• ⏱️ Quick Rise & Boil Method: Ready in under 2 hours—no overnight ferment needed.
• 🎉 Great for Sharing: Ideal at parties, picnics, or as a snack for cheese lovers.

Ingredients (Makes 12 pretzels):

For the Dough:

• 1½ cups (360ml) warm water (105–115°F / 40–45°C)
• 1 packet active dry yeast (or 2¼ tsp instant yeast)
• 1 tbsp sugar (to activate the yeast)
• 4 cups (500g) all-purpose flour
• 1 tsp salt
• 2 tbsp melted butter (adds richness to the dough)

For the Filling:

• 2 cups shredded mozzarella cheese (or cheddar, Gouda, or vegan cheese)
• ½ cup grated Parmesan cheese (adds salty depth)
• 2 tbsp fresh rosemary , chopped (or 1 tbsp dried rosemary)

For Boiling:

• 10 cups (2.5 liters) water
• ⅔ cup baking soda (for pretzel crust development)

For Topping:

• 1 egg , beaten (egg wash glaze)
• Coarse sea salt (for pretzel crunch and flavor)

Instructions:

Step 1: Make the Dough

In a bowl, combine:

• Warm water
• Yeast
• Sugar

Let sit for 5 minutes until foamy and fragrant.

Add:

• Flour
• Salt
• Melted butter

Mix until a soft dough forms.

Knead for 5–8 minutes on a floured surface until smooth and elastic.

Place in a lightly greased bowl, cover, and let rise for 1 hour in a warm spot until doubled in size.

Step 2: Shape the Pretzels

Divide dough into 12 equal portions .

Roll each into a ball, then flatten into 4-inch circles with a rolling pin or hands.

Spoon 2–3 tbsp of cheese mixture (mozzarella + Parmesan + rosemary) onto half of the circles.

Top with remaining dough circles and press edges together to seal tightly —like stuffed empanadas.

Pinch and roll the edges to ensure no cheese leaks during boiling and baking.

Step 3: Boil for Authentic Texture

Preheat oven to 450°F (230°C) .

Bring 10 cups water + ⅔ cup baking soda to a gentle boil in a large pot.

Carefully lower each pretzel into the boiling water for 30 seconds per side .

Use a slotted spoon to remove and drain excess water.

Step 4: Brush, Salt & Bake

Place pretzels on a parchment-lined baking sheet.

Brush tops with egg wash for golden color.

Sprinkle generously with coarse sea salt and a light dusting of fresh rosemary .

Bake at 450°F (230°C) for 12–15 minutes , or until golden brown and crisp.

Step 5: Cool & Serve Warm

Let cool for 5 minutes before serving.

Enjoy warm with dipping sauces like:

• Honey mustard
• Garlic aioli
• Marinara or ranch

Each bite brings together:

• Crispy, chewy pretzel shell
• Stretchy, melty cheese center
• Fragrant, herbal rosemary finish
• And that classic pretzel salt crunch

Tips for Success:

• 🥣 Seal Well: Press edges tightly to avoid cheese leakage during baking.
• 🧈 Room-Temp Cheese: Helps melt evenly—avoid over-stuffing.
• 🧁 Boiling Hack: Baking soda bath gives pretzels their iconic color and chewy crust.
• 🧂 Salt Generously: Sprinkle coarse salt on top while still wet from boiling.
• ❄️ Freeze Ahead: Bake and freeze fully cooked pretzels—reheat in oven for freshness.

Serving Suggestions:

• Pair with charcuterie, beer, or a crisp white wine.
• Great for game day, school snacks, or lunch boxes.
• Ideal with spicy dips, cheese sauces, or even hummus.

Nutritional Information (per pretzel, makes 12 – approximate):

(With regular cheese and butter – per piece)

• Calories: ~250 kcal
• Protein: ~8g
• Carbohydrates: ~30g
• Fat: ~12g
• Fiber: ~1g
• Sugar: ~3g

These Rosemary Cheese Pretzels prove that pretzels don’t have to be plain to be perfect. With their crispy shell, gooey cheese core, and fragrant herb finish—they’re a must-bake for lovers of handheld savory treats.