Name: Mozzarella Stuffed Soft Pretzels Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: German-American
Ingredients: 3 1/2 cups all-purpose flour; 1 packet (2 1/4 teaspoons) active dry yeast; 1 cup warm water; 1 tablespoon sugar; 1 teaspoon salt; 8 ounces fresh mozzarella, cut into small cubes; 2 tablespoons chopped fresh rosemary leaves; 1/4 cup grated Parmesan cheese; 4 cups water; 1/4 cup baking soda; Grated Parmesan cheese; Fresh rosemary leaves, for garnish

If you’re looking to create the ultimate cozy snack, these Mozzarella Stuffed Soft Pretzels are about to become your new baking obsession. Each one is buttery, golden, and irresistibly soft, twisted around a pocket of melty mozzarella, fresh rosemary, and Parmesan, then finished with a gloriously crisp cheese crust. This recipe brings together bakery-fresh flavor and serious homemade charm, making it truly special for gatherings, movie nights, or when you want to treat yourself to something warm and cheesy.

Mozzarella Stuffed Soft Pretzels Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mozzarella Stuffed Soft Pretzels is how they transform simple, everyday staples into something totally magical. Each ingredient brings something essential: softness, cheesy richness, a hint of fragrant herbs, and that signature crust that makes pretzels so delightful.

All-purpose flour: The backbone of the dough, giving our pretzels their tender, chewy bite.
Active dry yeast: Key for lift and rise; don’t skip the frothy proofing step for the fluffiest results.
Warm water: Helps activate the yeast and gives the dough its perfect texture.
Sugar: Just a touch to feed the yeast and help brown the pretzels.
Salt: Balanced flavor and that classic pretzel taste depend on it.
Fresh mozzarella (cubed): The star of the show; melts beautifully for gooey pockets inside each pretzel.
Chopped fresh rosemary: Adds an herby, aromatic note that brings a little something extra to every bite.
Grated Parmesan cheese: Blends into the filling and forms a crispy, savory topping.
Water (for baking soda bath): Gives the pretzels their classic golden crust.
Baking soda: Essential for that deep color and signature pretzel flavor.
Fresh rosemary leaves (for garnish): Pops of color and a fragrant finish right before serving.

How to Make Mozzarella Stuffed Soft Pretzels

Step 1: Mix and Activate the Yeast

In a large mixing bowl, stir together the warm water, sugar, and active dry yeast. Let this mixture sit for about 5 minutes, until it becomes frothy and bubbly on top—this means your yeast is alive and working, setting you up for perfectly fluffy pretzels.

Step 2: Make the Pretzel Dough

Add the all-purpose flour and salt to the bowl with the activated yeast mixture. Mix everything together, then knead by hand or with a mixer until the dough is smooth and elastic. This process develops the gluten that gives your Mozzarella Stuffed Soft Pretzels their tender chew.

Step 3: Let the Dough Rise

Cover your bowl with a clean kitchen towel and let the dough rest in a warm spot for about 30 to 45 minutes. You’re looking for it to double in size, which means it’s aerated and ready to transform into pillowy pretzels.

Step 4: Prepare the Cheese Filling

While the dough is rising, combine the cubed mozzarella, chopped rosemary, and grated Parmesan in a small bowl. This filling is the molten, melty surprise at the heart of every bite and infuses each pretzel with luscious flavor.

Step 5: Shape and Fill the Pretzels

Once the dough has risen, divide it into eight equal pieces. Roll each piece into a long rope and gently flatten it. Spoon a bit of your mozzarella mixture along the center, then carefully fold the dough over the filling, pinching the edges to seal. Twist each filled rope into a classic pretzel shape—they may look rustic, but that just adds to their homemade charm.

Step 6: The Baking Soda Bath

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment. In a saucepan, bring 4 cups of water to just under a boil, then remove from heat and carefully stir in the baking soda (watch for bubbles!). Dip each pretzel into the bath for about 30 seconds—this is the secret to achieving that golden, chewy crust.

Step 7: Top and Bake

Set the dipped pretzels onto the lined baking sheet. Sprinkle each one generously with more Parmesan and a few rosemary leaves, then bake for 15 to 20 minutes. You’re looking for a deep golden brown color and a crisp cheese topping. Let them cool briefly—trust me, the wait is worth it for that perfect molten cheese experience!

How to Serve Mozzarella Stuffed Soft Pretzels

Garnishes

Right out of the oven, add a final shower of fresh rosemary leaves and an extra sprinkle of Parmesan. A light brush of melted butter is pure magic for extra shine and flavor, and a pinch of flaky sea salt ties everything together.

Side Dishes

Mozzarella Stuffed Soft Pretzels pair amazingly well with simple sides like a fresh green salad, roasted tomato soup, or a tangy marinara for dipping. For party spreads, try placing them alongside pickled veggies or a creamy dip—think honey mustard or herby ranch.

Creative Ways to Present

You can stack your Mozzarella Stuffed Soft Pretzels on a bread board for a rustic, shareable centerpiece or serve each pretzel in a parchment “cone” for grab-and-go fun. For gatherings, consider a DIY dipping bar with spicy mustards, pesto, or even a drizzle of chili honey for those who like a little heat.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to one day, or refrigerate for up to three days. They’ll lose some crispness but stay delicious and cheesy inside.

Freezing

To freeze, allow the baked pretzels to cool completely. Wrap each individually in plastic wrap and then store in a freezer bag. They’ll keep for up to two months—perfect for future snack cravings or surprise guests.

Reheating

Rewarm Mozzarella Stuffed Soft Pretzels by baking them at 350°F (175°C) for 8–10 minutes straight from the fridge, or about 15 minutes from frozen. This perks up the cheese and revives that buttery, crisp crust.

FAQs

Can I make these Mozzarella Stuffed Soft Pretzels with store-bought dough?

You absolutely can, especially if you’re short on time. Just roll it out, fill, shape, and follow the rest of the steps—though the from-scratch dough really does add something special.

What type of mozzarella works best?

Fresh whole-milk mozzarella turns perfectly gooey, but part-skim will also work well. Avoid pre-shredded bagged cheese for the best melt and flavor inside your pretzels.

Do I have to use rosemary?

No, you can swap in other herbs like thyme, chives, or parsley, or leave the herbs out entirely. Rosemary does add a unique, aromatic kick that’s hard to beat, though.

Why is the baking soda bath necessary?

This step gives your pretzels the classic chewy, shiny crust and rich golden color. Skipping it means your pretzels will be tasty, but you’ll miss out on that signature texture and bite.

Can I add other fillings to Mozzarella Stuffed Soft Pretzels?

Yes! Try adding sautéed spinach, bits of sun-dried tomato, crushed red pepper, or even a little cream cheese to the filling for new twists every time you bake.

Final Thoughts

There’s something so joyful about baking (and biting into) these Mozzarella Stuffed Soft Pretzels. With their golden, cheesy crust and gooey center, they’re sure to win over any crowd—or just make a regular afternoon feel extra special. Give them a try and let these homemade pretzels add a little warmth and cheesy goodness to your kitchen!