Mozzarella Stuffed Soft Pretzels

There’s something magical about soft pretzels straight out of the oven—warm, pillowy, slightly golden, and just begging to be pulled apart. Now, imagine them filled with gooey mozzarella, infused with fragrant rosemary, and topped with a crispy Parmesan crust. These Mozzarella Stuffed Soft Pretzels are a game-changer for anyone who loves a cheesy snack, a fun appetizer, or a comforting treat that feels both indulgent and homemade.

Whether you’re baking for a cozy movie night, a weekend brunch, or a family gathering, this recipe will impress everyone. It’s approachable enough for home bakers yet gives that irresistible restaurant-quality vibe.

Why You’ll Love This Recipe

• Cheese lovers’ dream: Mozzarella filling that melts perfectly in each bite.
• Soft and pillowy texture: Achieved through proper kneading and proofing.
• Gourmet flavor: Fresh rosemary and Parmesan make these pretzels taste elevated and sophisticated.
• Interactive and fun: Shaping pretzels is a creative kitchen activity.
• Customizable: Adjust cheese types, herbs, or add a hint of spice.
• Perfect for sharing: Makes 8 generously stuffed pretzels, ideal for gatherings.

Ingredients Breakdown

This recipe yields 8 pretzels. All measurements are precise to ensure perfect results.

For the Dough:

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 cup warm water
• 1 tablespoon sugar
• 1 teaspoon salt

Mozzarella Filling:

• 8 ounces fresh mozzarella, cut into small cubes
• 2 tablespoons chopped fresh rosemary leaves
• ¼ cup grated Parmesan cheese

Baking Soda Bath:

• 4 cups water
• ¼ cup baking soda

Topping:

• Grated Parmesan cheese
• Fresh rosemary leaves, for garnish

Optional Add-ins & Tips:

• Brush melted butter over pretzels for extra richness.
• Add crushed red pepper flakes to the filling for a spicy kick.
• Use part-skim mozzarella or combine with cream cheese for a lighter option.

Tools & Equipment Needed

To make these stuffed pretzels successfully, gather:

• Large mixing bowl
• Measuring cups and spoons
• Wooden spoon or stand mixer with dough hook
• Clean kitchen towel
• Baking sheet lined with parchment paper
• Small bowl for mixing filling
• Saucepan or kettle for the baking soda bath
• Slotted spoon or tongs
• Grater for Parmesan cheese
• Optional: pastry brush for melted butter

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. This ensures the yeast is active and ready to give your dough a soft, airy texture.

Step 2: Make the Dough

Add flour and salt to the yeast mixture. Knead until the dough is smooth and elastic—about 8–10 minutes by hand or 5–6 minutes in a stand mixer. The dough should be slightly tacky but not sticky.

Step 3: Let the Dough Rise

Cover the bowl with a clean cloth. Allow the dough to rest for 30–45 minutes, letting it double in size. Proper proofing is essential for soft, fluffy pretzels.

Step 4: Prepare the Filling

In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan. This mixture will create the gooey, aromatic center of each pretzel.

Step 5: Shape the Pretzels

Divide the risen dough into 8 equal portions. Roll each portion into a long rope and flatten slightly. Spoon the mozzarella-rosemary filling down the center, fold the dough over, and seal the edges carefully. Shape into classic pretzels or keep them as filled twists.

Step 6: Baking Soda Bath

Bring 4 cups of water to near boiling in a large saucepan. Remove from heat and stir in ¼ cup baking soda until dissolved. Carefully lower each pretzel into the water bath for 30 seconds. This step gives the pretzels their signature chewy crust.

Step 7: Topping and Baking

Transfer pretzels to a parchment-lined baking sheet. Sprinkle generously with grated Parmesan and garnish with a few fresh rosemary leaves. Bake in a preheated oven at 425°F (220°C) for 15–20 minutes, until golden brown and the cheese crust is crispy.

Step 8: Serve and Enjoy

Allow the pretzels to cool slightly before serving. Optional: brush with melted butter for extra richness. These pretzels are best enjoyed warm for gooey mozzarella and a soft interior.

Tips & Variations

• Vegetarian-friendly: The recipe is already vegetarian; for vegan, replace mozzarella and Parmesan with plant-based alternatives.
• Spicy twist: Add crushed red pepper flakes to the mozzarella filling.
• Cheese combo: Mix mozzarella with cream cheese or fontina for creamier filling.
• Herbal variations: Swap rosemary with thyme, oregano, or fresh basil.
• Mini pretzels: Make smaller, bite-sized versions for parties or snacks.

Flavor Profile & Pairings

These Mozzarella Stuffed Soft Pretzels are rich, savory, and aromatic. The soft, chewy dough contrasts beautifully with the gooey cheese center. Parmesan adds a crisp, nutty edge while rosemary introduces a fragrant, earthy note.

Best accompaniments:

• Marinara sauce for dipping
• Garlic aioli or mustard for a tangy contrast
• Charcuterie boards for a casual appetizer

Nutritional Overview (Per Pretzel)

Nutrient	Amount
Calories	292
Total Fat	7g
Saturated Fat	4g
Unsaturated Fat	2g
Cholesterol	21mg
Sodium	2372mg
Carbohydrates	45g
Fiber	2g
Sugar	2g
Protein	12g

Dietary notes: Vegetarian-friendly. Can be adapted to vegan with plant-based cheese alternatives.

Make-Ahead & Meal Prep Tips

• Dough prep: Make the dough in advance and refrigerate for up to 24 hours. Bring to room temperature before shaping.
• Filling prep: Cubed mozzarella and herbs can be prepared ahead of time.
• Storage: Store baked pretzels in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Reheat gently in the oven for best results.
• Freezing: Freeze unbaked, shaped pretzels on a parchment-lined tray, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to cooking time.

FAQs

1. Can I use shredded mozzarella instead of cubes?
Yes, but cubes help maintain gooey pockets without leaking out during baking.

2. Why is the baking soda bath necessary?
The bath creates the chewy crust and golden color characteristic of soft pretzels.

3. Can I make these gluten-free?
Use a high-quality gluten-free flour blend. Texture may vary slightly.

4. How do I prevent cheese from leaking?
Seal the dough edges completely and flatten slightly to encase the filling.

5. Can I add other herbs?
Absolutely! Thyme, oregano, or basil complement mozzarella beautifully.

Cooking Timeline (At a Glance)

Step	Time	Notes
Prepare yeast	5 min	Activate yeast with warm water and sugar
Knead dough	10 min	Smooth, elastic texture
First rise	30–45 min	Dough doubles in size
Prepare filling	5 min	Mix mozzarella, rosemary, Parmesan
Shape pretzels	10 min	Seal edges carefully
Baking soda bath	5 min	Gives chewy crust
Bake	15–20 min	Golden brown and crispy on top
Total	1 hr 45 min	From start to finish

Serving Suggestions

• Serve warm with marinara or garlic butter for dipping.
• Place on a board with cheese, charcuterie, or fresh fruit for a party platter.
• Sprinkle additional fresh rosemary or flaky sea salt for presentation.

Recipe Variations

1. Cheddar & Jalapeño Pretzels: Use shredded cheddar and finely chopped jalapeños for a spicy, cheesy twist.
2. Sweet Stuffed Pretzels: Replace mozzarella with cream cheese and drizzle with honey or chocolate.
3. Everything Bagel Pretzels: Top with sesame seeds, poppy seeds, and coarse salt before baking.
4. Spinach & Artichoke Pretzels: Mix chopped spinach and artichoke with cream cheese for a savory, veggie-filled version.

Ingredient Spotlight

Mozzarella: Fresh mozzarella offers a creamy, meltable texture. Cubes work best to keep pockets of gooey cheese inside each pretzel.

Rosemary: Fresh rosemary adds an aromatic, slightly piney flavor. Use freshly chopped leaves for maximum fragrance and taste.

Parmesan: Provides a nutty, crispy crust that contrasts beautifully with the soft pretzel interior. Freshly grated is preferred.

Pro Cooking Tips

• Ensure water is warm (not hot) when activating yeast; too hot kills it.
• Don’t skip the baking soda bath—it’s key for authentic pretzel texture.
• Brush melted butter immediately after baking for an extra glossy, flavorful finish.

Storage & Freezing Guide

• Room Temperature: 1 day in an airtight container.
• Refrigeration: Up to 3 days; reheat in oven.
• Freezing: Shape pretzels, flash-freeze, and store in freezer bags. Bake from frozen with slight time adjustment.

Nutrition Estimate Table (Per Pretzel)

Nutrient	Amount
Calories	292
Total Fat	7g
Saturated Fat	4g
Cholesterol	21mg
Sodium	2372mg
Carbohydrates	45g
Fiber	2g
Protein	12g

Expanded Conclusion

These Mozzarella Stuffed Soft Pretzels are the ultimate comfort food—cheesy, soft, aromatic, and perfectly golden. With just a little patience and the right technique, you can recreate bakery-quality pretzels at home.

Perfect for snack time, parties, or even a cozy night in, these stuffed pretzels are sure to impress family and friends. Try different herbs, cheeses, or toppings to make them your own. Remember, they’re best enjoyed warm—gooey mozzarella, crispy Parmesan, and soft dough make for a bite that’s simply irresistible.

Bring the magic of homemade pretzels to your kitchen and watch them disappear fast. Your taste buds will thank you!

Print