Name: Mozzarella Stuffed Soft Pretzels
Prep time: 40 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: 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 (for baking soda bath); 1/4 cup baking soda; Grated Parmesan cheese (for topping); Fresh rosemary leaves, for garnish

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Mozzarella Stuffed Soft Pretzels are a cozy, satisfying twist on a classic favorite. I take the traditional soft pretzel dough and wrap it around gooey, melted mozzarella cheese, bake it to golden-brown perfection, and finish with fragrant rosemary and Parmesan. These pretzels turn any ordinary day into something special.

Why You’ll Love This Recipe

I love how these pretzels combine the best of both worlds—chewy, salty pretzels with a rich, cheesy center. The aroma of rosemary as they bake is absolutely irresistible. They're perfect as a snack, appetizer, or party treat. Plus, they’re customizable and fun to make.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

For the mozzarella filling:
8 ounces fresh mozzarella, cut into small cubes
2 tablespoons chopped fresh rosemary leaves
¼ cup grated Parmesan cheese

For the baking soda bath:
4 cups water
¼ cup baking soda

For topping:
Grated Parmesan cheese
Fresh rosemary leaves, for garnish

Directions

I start by combining warm water, sugar, and yeast in a mixing bowl, letting it sit for 5 minutes until foamy.
Then I add flour and salt, kneading the mixture into a smooth dough.
I cover the bowl and let the dough rise for 30-45 minutes, until doubled in size.
While the dough rests, I preheat the oven to 425°F and line a baking sheet with parchment paper.
I mix mozzarella cubes with rosemary and Parmesan for the filling.
Once the dough is ready, I divide it into 8 portions, rolling each into a rope.
I flatten each rope, spoon in the cheese mixture, and seal the dough around it.
I shape each filled dough rope into a pretzel.
In a saucepan, I heat the water and stir in baking soda, then dip each pretzel into the bath for 30 seconds.
I place them on the baking sheet, sprinkle with more Parmesan and rosemary, and bake for 15–20 minutes until golden.
After baking, I let them cool slightly before digging in.

Servings and timing

Servings: 8 pretzels
Prep time: 40 minutes
Cook time: 20 minutes
Additional time (rising): 45 minutes
Total time: 1 hour 45 minutes

Variations

I sometimes swap in whole wheat flour for a heartier pretzel.
For a vegan version, I use dairy-free mozzarella and skip the Parmesan.
I like to add extras like chopped jalapeños or olives for extra flavor.
For a sweet variation, I fill them with cream cheese and top with cinnamon sugar.
Changing the topping to Italian herbs or everything bagel seasoning gives them a fun twist.

Storage/Reheating

I let the pretzels cool completely before storing.
I store them in an airtight container in the fridge for up to 3 days.
To freeze, I lay them out on a tray until solid, then pack them in freezer bags.
I reheat them in a 350°F oven for 5–7 minutes or microwave briefly until warm.

FAQs

What kind of mozzarella should I use?

I like using fresh mozzarella cut into cubes—it melts beautifully and gives the best cheesy pull.

Can I make the dough ahead of time?

Yes, I sometimes make the dough the night before and store it in the fridge. I just let it come to room temp before shaping.

Is the baking soda bath really necessary?

Yes, I always include it—it gives the pretzels their signature chewy crust and deep color.

Can these be frozen?

Absolutely. I freeze them after baking and reheat in the oven when I'm ready to enjoy.

What dips go well with these?

I usually serve them with marinara, garlic butter, or honey mustard. Ranch is a great option too.

Conclusion

These Mozzarella Stuffed Soft Pretzels are always a hit in my kitchen. I love how they combine homemade comfort with cheesy indulgence. Whether it’s for a casual snack or a crowd-pleasing appetizer, I keep coming back to this recipe. Warm, golden, and delicious—these pretzels never disappoint.

Mozzarella Stuffed Soft Pretzels

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Author: Sue
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Yield: 8 pretzels
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Mozzarella Stuffed Soft Pretzels are a delicious twist on the classic snack, filled with gooey mozzarella, topped with rosemary and Parmesan, and baked to golden perfection.

Instructions

Combine warm water, sugar, and yeast in a mixing bowl and let sit for 5 minutes until foamy.
Add flour and salt, knead into a smooth dough.
Cover and let rise for 30-45 minutes until doubled in size.
Preheat oven to 425°F and line a baking sheet with parchment paper.
Mix mozzarella cubes with rosemary and Parmesan for the filling.
Divide dough into 8 portions and roll each into a rope.
Flatten each rope, spoon in the cheese mixture, and seal the dough around it.
Shape each filled rope into a pretzel.
Heat water and baking soda in a saucepan, dip each pretzel in the bath for 30 seconds.
Place pretzels on the baking sheet, sprinkle with Parmesan and rosemary.
Bake for 15-20 minutes until golden brown.
Let cool slightly before serving.