One day, my youngest came home raving about the soft pretzels from a local farmers’ market he visited during a field trip. All I kept hearing about was how cheesy they were on the inside and “way better” than the ones I usually buy frozen. That was enough to set me off on a kitchen mission.
If there’s one thing I take pride in, it’s feeding my family food that’s even better than what they can find elsewhere. So, I rolled up my sleeves, cleared the counters, and decided to give pretzel-making a go—with a gooey, mozzarella-filled twist.
Now, I’ve made soft pretzels before—back when my husband and I were newlyweds, and we’d snack on them while watching movies. But I had never stuffed them before. And let me tell you, that added layer of melty mozzarella, kissed with fresh rosemary and Parmesan, changed everything. The kitchen smelled like a little bakery tucked away in a Tuscan alley. The kids couldn’t stop peeking into the oven. And when they finally took that first bite, their eyes lit up like I’d pulled pizza and pretzels into one warm, pillowy miracle.
Ever since then, these mozzarella-stuffed pretzels have become a weekly thing in our house—ideal for movie nights, snack trays during football games, or just because it’s Tuesday and we deserve something delicious. They’re budget-friendly, incredibly satisfying, and perfect for sharing (if you can manage not to eat them all yourself).
Short Description
These homemade mozzarella-stuffed soft pretzels are golden on the outside, soft and chewy inside, with gooey mozzarella, rosemary, and Parmesan tucked into every bite. A savory twist on a classic snack that’s perfect for families.
Key Ingredients
For the Pretzel Dough
- 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
For the Filling
- 8 ounces fresh mozzarella, cut into small cubes
- 2 tablespoons chopped fresh rosemary leaves
- 1/4 cup grated Parmesan cheese
For the Baking Soda Bath
- 4 cups water
- 1/4 cup baking soda
For the Topping
- Grated Parmesan cheese
- Fresh rosemary leaves, for garnish
Tools Needed
- Large mixing bowl
- Small bowl
- Clean kitchen towel
- Parchment paper
- Large saucepan
- Slotted spoon or spatula
- Baking sheet
Cooking Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes foamy and active. This step helps the dough rise properly—if it doesn’t foam, your yeast might be expired.
Step 2: Make the Dough
Add flour and salt to the yeast mixture. Stir to form a rough dough, then knead by hand (or with a dough hook) for about 8–10 minutes until smooth and elastic. If the dough is too sticky, add 1 tablespoon of flour at a time.
Step 3: Let It Rise
Cover the bowl with a clean towel and place it somewhere warm. Let the dough rise for 30–45 minutes, or until it has doubled in size.
Step 4: Prep the Filling
While the dough rises, mix mozzarella cubes, chopped rosemary, and Parmesan cheese in a small bowl. This flavorful filling adds a burst of gooey, herby goodness.
Step 5: Shape the Pretzels
Once risen, punch down the dough and divide it into 8 equal portions. Roll each into a long rope, about 18 inches. Flatten each rope slightly, spoon the cheese mixture down the center, then fold the edges over the filling, pinching to seal. Shape into pretzels.
Step 6: Baking Soda Bath
In a large saucepan, bring 4 cups of water close to boiling. Remove from heat and stir in baking soda. Dip each pretzel into the bath for about 30 seconds, using a slotted spoon to gently lift and drain.
Step 7: Bake to Golden Perfection
Place pretzels on a parchment-lined baking sheet. Sprinkle with grated Parmesan and a few rosemary leaves. Bake at 425°F (220°C) for 15–20 minutes, or until golden brown with a crisp crust and bubbling cheese inside.
Step 8: Cool and Serve
Let the pretzels cool slightly before serving. This gives the cheese time to set and avoids burned tongues from too-hot mozzarella.
Why You’ll Love This Recipe
– Gooey, melty mozzarella in every bite
– Crispy-on-the-outside, fluffy-on-the-inside texture
– Herby, savory flavor with Parmesan and rosemary
– Kid-approved and fun to eat
– Simple pantry ingredients
– No stand mixer required
– Make-ahead friendly
Mistakes to Avoid & Solutions
1. Dough too sticky
If your dough is too wet to knead, sprinkle in extra flour—just a tablespoon at a time until it’s manageable.
2. Cheese leaking out during baking
Make sure edges are tightly sealed when folding over the filling. Pinch well and smooth out any seams before baking.
3. Overbaking
If you leave them in too long, the pretzels can dry out. Bake just until golden and crisp—around 15–20 minutes.
4. Baking soda bath too hot
Boiling water can break down the dough. Make sure the water is just below boiling before adding baking soda and dipping pretzels.
5. Cheese not melty enough
Use fresh mozzarella, not pre-shredded—shredded varieties are often coated and won’t melt as well.
Serving and Pairing Suggestions
These pretzels are a hit on their own, but even better with a few pairings:
Serve with marinara or garlic butter dipping sauce
Add to a game-day snack board with olives, nuts, and cured meats
Pair with tomato soup for a cozy lunch
Serve alongside salad for a lighter meal
Cut in half and stuff with roasted veggies for a pretzel sandwich
Storage and Reheating Tips
Store in an airtight container at room temp for up to 2 days, or refrigerate for up to 5 days.
Freeze pretzels individually wrapped in foil or plastic wrap, then stored in a freezer bag for up to 2 months.
Reheat in a 350°F oven for 5–10 minutes or air fryer for 3–5 minutes to restore crispness. Avoid microwaving—this softens the crust.
FAQs
1. Can I make the dough ahead of time?
Yes! You can refrigerate the dough after the first rise. Let it come to room temp before shaping.
2. What other cheese can I use instead of mozzarella?
Try Monterey Jack, cheddar, or a mix of Italian cheeses for different flavor profiles.
3. Can I skip the baking soda bath?
The bath gives the pretzels their signature chewy texture and browned crust. It’s worth the step!
4. How do I keep the pretzels from sticking to the pan?
Always line your baking sheet with parchment paper or use a silicone baking mat.
5. Can I use instant yeast instead of active dry yeast?
Yes, use the same amount. You can skip the activation step and mix it straight into the flour.
Tips & Tricks
Use kitchen scissors to trim off excess dough if it feels too bulky when folding
Add a little crushed red pepper to the filling for a spicy twist
Make mini pretzel bites by cutting the dough rope into segments instead of shaping
Chill the filling for 10 minutes before assembling—firmer cheese is easier to wrap
Brushing with egg wash before baking gives a deeper golden shine
Recipe Variations
1. Jalapeño Cheddar Pretzels
Swap mozzarella for sharp cheddar and add finely chopped jalapeños to the filling. Follow the same shaping and baking steps. The result? A spicy, cheesy kick.
2. Garlic Butter Pretzels
Skip the rosemary and brush baked pretzels with garlic butter, then sprinkle with parsley and grated Parmesan. Adds a rich, savory twist that pairs perfectly with soup.
3. Sweet & Savory Pretzels
Add a teaspoon of honey to the dough. Fill with mozzarella and a spoonful of fig jam. After baking, drizzle with a little balsamic glaze for a gourmet-style snack.
4. Pizza-Stuffed Pretzels
Add a spoon of marinara and a slice of pepperoni with the mozzarella filling. Serve with extra marinara on the side for dipping.
Final Thoughts
These mozzarella-stuffed pretzels is one rare recipe that gets asked for again and again in our house. I love that it’s a mix of something classic and something fun. The smell alone is enough to draw everyone to the kitchen—even my husband, who usually hides when I bake. There’s a certain satisfaction in twisting the dough and tucking in that cheesy center, knowing you’re about to make something pretty magical with just a few simple ingredients.
Pretzel nights have become a little tradition now. We put on music, roll dough, sneak bites of cheese, and just enjoy being together. That’s what good food does—it slows you down, pulls you close, and makes memories you’ll come back to. And the best part? It doesn’t take a complicated recipe to make it happen. Just some flour, water, cheese, and a little love from your kitchen.
Mozzarella-Stuffed Soft Pretzels
Ingredients
For the Pretzel Dough
- 3½ cups all-purpose flour
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- For the 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 the Topping
- Grated Parmesan cheese
- Fresh rosemary leaves for garnish
Instructions
- Mix warm water, sugar, and yeast in a large bowl. Let sit 5 minutes until foamy. If it doesn’t foam, your yeast may be inactive.
- Add flour and salt to the yeast mixture. Stir, then knead for 8–10 minutes until smooth. Add extra flour 1 tbsp at a time if sticky.
- Cover and let the dough rise in a warm spot for 30–45 minutes until doubled in size.
- Combine mozzarella cubes, chopped rosemary, and Parmesan in a bowl. Set aside.
- Divide dough into 8 parts. Roll each into an 18-inch rope, flatten, fill with cheese mix, fold over, seal edges, and shape into pretzels.
- Heat 4 cups water until nearly boiling. Remove from heat, stir in baking soda. Dip pretzels for 30 seconds, then drain.
- Place pretzels on a parchment-lined sheet. Top with Parmesan and rosemary. Bake at 425°F (220°C) for 15–20 minutes until golden and crisp.
- Let cool slightly before serving to set the cheese and avoid burning your mouth.
