During one of those cozy, drizzly Sundays when the whole family is home and the house smells like something baking, I decided to tackle homemade soft pretzels—but with a little cheesy surprise inside. My husband was watching football, the kids were sprawled on the floor with their puzzles, and I just had that itch to make something warm, savory, and fun.

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Pretzels have always been a favorite around here—something about their golden, chewy crust and soft, warm center just hits the spot. But on this day, I wanted to do more than just shape and salt them. I wanted to stuff them.

I had a bag of mozzarella in the fridge begging to be used, plus a leftover wedge of Parmesan and some fresh rosemary from the herb garden that had survived the first frost. The idea clicked in my head like a light switch. Stuffed pretzels. Gooey, cheesy centers wrapped in that iconic golden crust. A little herby kick from the rosemary, that salty finish from the Parmesan—comfort food perfection.

By the time they came out of the oven, everyone was already hovering around the kitchen. We didn’t even wait for them to cool completely—just dove in. And wow. That cheese pull? Glorious. These have since become one of our go-to family snacks. I’ll often double the batch and freeze half for a quick reheat later in the week. If you’ve got a little extra time and a craving for something homemade and delicious, these mozzarella-stuffed soft pretzels are 100% worth it.

Short Description

Golden on the outside, soft and chewy inside, these mozzarella-stuffed soft pretzels are packed with melted cheese, rosemary, and Parmesan—perfect for snacking, sharing, or serving as a savory side.

Key Ingredients

For the Dough:

1½ cups warm water
1 packet (2¼ tsp) active dry yeast
1 tablespoon sugar
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter, melted

For the Filling:

2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons fresh rosemary, finely chopped

For Boiling:

10 cups water
⅔ cup baking soda

For Topping:

1 egg, beaten
Coarse sea salt
Extra rosemary (optional)

Tools Needed

Large mixing bowl
Measuring cups & spoons
Wooden spoon or dough hook
Clean towel or plastic wrap
Large pot
Slotted spoon
Baking sheet
Parchment paper
Pastry brush

Cooking Instructions

Step 1: Activate the Yeast
In a large bowl, mix warm water, sugar, and yeast. Let it sit for about 5 minutes until the mixture becomes foamy. This means your yeast is alive and ready to work. If it doesn’t foam, your yeast may be expired—start again with a fresh packet.

Step 2: Make the Dough
Add flour, salt, and melted butter to the yeast mixture. Stir until a shaggy dough forms, then knead by hand or with a mixer and dough hook for about 5 minutes, until the dough is smooth and elastic. If it feels too sticky, add flour 1 tablespoon at a time.

Step 3: Let It Rise
Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.

Step 4: Prepare the Filling
While the dough rises, mix shredded mozzarella, Parmesan, and chopped rosemary in a bowl. This combo creates a gooey, flavorful filling with just the right amount of sharpness and aroma.

Step 5: Shape and Fill the Pretzels
Once the dough has risen, punch it down and divide into 12 equal portions. Flatten each into a 4-inch circle. Spoon about 2 tablespoons of the cheese filling onto 6 of the circles. Top each with another dough circle and press the edges together to seal tightly.

Step 6: Prepare the Baking Soda Bath
Preheat the oven to 450°F. In a large pot, bring 10 cups of water to a boil. Remove from heat and slowly stir in the baking soda (it will bubble up).

Gently dip each sealed pretzel pocket into the bath for 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.

Step 7: Bake Until Golden
Brush each pretzel with beaten egg. Sprinkle with coarse sea salt and more rosemary if desired. Bake for 12–15 minutes, until the pretzels are golden brown and the cheese is visibly bubbling through the cracks.

Why You’ll Love This Recipe

– Warm, chewy texture with a cheesy surprise inside

– Kid-approved and perfect for game days or after-school snacks

– Uses pantry staples and affordable ingredients

– Can be prepped ahead and frozen

– A fun baking project that’s easy to follow

– Adds flavor twists with herbs and cheeses

Mistakes to Avoid & Solutions

Mistake 1: Dough Too Sticky
Solution: Add flour 1 tablespoon at a time until it’s soft but workable.

Mistake 2: Cheese Leaking Out While Baking
Solution: Press and seal the dough edges very firmly. You can also fold and crimp the edges like a mini calzone.

Mistake 3: Yeast Doesn’t Foam
Solution: Use fresh yeast and warm (not hot) water—about 110°F. Hot water kills yeast.

Mistake 4: Skipping the Baking Soda Bath
Solution: Don’t skip it—it gives the pretzels that signature chewy crust. Just be careful when adding baking soda to hot water—it foams up quickly.

Mistake 5: Undercooked Centers
Solution: If the tops are browning too fast but the centers are still doughy, tent with foil and bake for an additional 3–5 minutes.

Serving and Pairing Suggestions

Serve warm as an appetizer, snack, or lunchbox addition

Great on game days with mustard or marinara for dipping

Pair with soups like tomato basil or potato leek

Serve family-style on a platter or tucked into a breadbasket for guests

Add to a cheese board with pickles, meats, and olives

Storage and Reheating Tips

Refrigerate: Store in an airtight container for up to 3 days

Freeze: Freeze individually on a tray, then transfer to a bag—keeps up to 2 months

Reheat (Oven): Warm at 350°F for 10 minutes until the crust crisps again

Reheat (Microwave): Heat in 15-second bursts, though texture will be softer

Avoid: Overheating in the microwave or storing uncovered—it dries them out

FAQs

1. Can I use instant yeast instead of active dry?
Yes! Just mix it directly with the dry ingredients and skip the proofing step.

2. What if I don’t have rosemary?
You can use thyme, oregano, or leave out the herbs altogether. The cheese still shines.

3. Can I make these ahead?
Absolutely. Shape and fill the pretzels, refrigerate overnight, and bake the next day.

4. Can I use whole wheat flour?
Yes, but start by swapping just 1–2 cups to maintain the soft texture.

5. My pretzels are pale—what went wrong?
Make sure to do the baking soda bath and brush well with egg for that golden crust.

Tips & Tricks

Use string cheese for quicker filling—just slice it in half and tuck inside

Let kids help seal and brush the pretzels—great for family baking days

For extra crispiness, sprinkle Parmesan on the baking tray before placing pretzels

Add chili flakes to the cheese mixture for a spicy twist

Double the recipe and freeze half for busy nights

Recipe Variations

Pizza Pretzel Pockets:
Swap rosemary with Italian seasoning. Add mini pepperoni and a spoonful of pizza sauce to the filling. Serve with extra marinara.

Jalapeño Cheddar Pretzels:
Replace mozzarella with sharp cheddar. Add 1–2 tablespoons chopped pickled jalapeños to the filling. Great for spice lovers!

Garlic Herb Pretzels:
Mix minced garlic into the dough and brush with garlic butter after baking. Use parsley or basil in place of rosemary.

Sweet Cinnamon Pretzels:
Skip the cheese. Instead, fill with a mix of brown sugar and cinnamon. Brush with butter and sprinkle with cinnamon sugar after baking.

Final Thoughts

Every time I pull these golden, cheese-stuffed beauties out of the oven, my kitchen suddenly becomes the most popular room in the house. The smell alone makes my kids come running like I’ve rung a dinner bell in a cartoon. And let me tell you—watching gooey mozzarella stretch with that first pull-apart bite is pure satisfaction. These stuffed pretzels have officially earned “most requested snack” status in my house, especially during movie nights or when we’re hosting friends.

They’re just the kind of food that makes you feel like everything is going to be okay, even when your day’s been hectic. And as a mom who’s always juggling a dozen things, I’ll happily take that little win. Trust me—once you make these, you’ll start looking for excuses to whip up another batch. Go ahead and double it. You’ll thank yourself later.

Stuffed Pretzels

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Ingredients

For the Dough:

1½ cups warm water
1 packet 2¼ tsp active dry yeast
1 tablespoon sugar
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons butter melted

For the Filling:

2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tablespoons fresh rosemary finely chopped

For Boiling:

10 cups water
⅔ cup baking soda

For Topping:

1 egg beaten
Coarse sea salt
Extra rosemary optional

Instructions

In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy. If not, start over with fresh yeast.
Add flour, salt, and melted butter. Stir to combine, then knead by hand or with a mixer for 5 minutes until smooth. Add flour 1 tablespoon at a time if sticky.
Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
Mix mozzarella, Parmesan, and chopped rosemary in a bowl.
Punch down dough and divide into 12 pieces. Flatten into 4-inch circles. Add 2 tablespoons of filling to 6 circles, top with remaining dough, and seal edges well.
Preheat oven to 450°F. Boil 10 cups of water, remove from heat, and slowly stir in baking soda. Dip each pretzel for 30 seconds, then place on a parchment-lined sheet.
Brush with egg, sprinkle with sea salt and rosemary. Bake for 12–15 minutes, until golden and cheese is bubbling.