Mozzarella-Stuffed Soft Pretzels

Featured in Appetizing Starters.

These warm and chewy mozzarella-stuffed soft pretzels are the perfect savory snack. The pretzel dough is enhanced by a rich mozzarella filling mixed with fresh rosemary and Parmesan for a unique flavor. After forming the pretzel shape, the dough is boiled in a baking soda bath, which gives it that signature golden brown crust. Topped with additional Parmesan and rosemary, these pretzels are baked until golden and crispy. Serve warm for the ultimate cheese lover's delight—pair with your favorite dipping sauce or enjoy them on their own!

Casey
Updated on Tue, 03 Jun 2025 14:12:09 GMT
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This homemade mozzarella stuffed soft pretzel recipe transforms ordinary pretzel dough into an extraordinary cheesy treat. The combination of pillowy soft pretzels with a gooey center of melted mozzarella, fresh rosemary, and Parmesan creates an irresistible snack that disappears within minutes at any gathering.

I first created these stuffed pretzels for a game day gathering last winter, and they've become my signature contribution to every potluck since. The look on people's faces when they pull apart that first pretzel and see the stretchy cheese inside never gets old.

Ingredients

  • All purpose flour creates the perfect chewy texture and serves as the foundation for these pretzels
  • Active dry yeast ensures a proper rise and develops that classic pretzel flavor
  • Fresh mozzarella delivers that incredible melty cheese pull that makes these pretzels special
  • Fresh rosemary adds aromatic flavor that pairs beautifully with the cheese
  • Parmesan cheese provides a salty umami depth both inside and on top of the pretzels
  • Baking soda bath gives these pretzels their authentic golden crust and distinctive pretzel flavor

Step-by-Step Instructions

Activate the yeast
Combine warm water (around 110°F), sugar, and yeast in a large mixing bowl and let it sit for 5 minutes until frothy and aromatic. This step ensures your yeast is alive and will properly leaven your dough.
Create the dough
Add flour and salt to the activated yeast mixture, then knead for about 5 minutes until you have a smooth, elastic dough that springs back when poked. The dough should feel tacky but not sticky to the touch, with a satiny surface.
First rise
Cover the bowl with a clean kitchen towel and allow the dough to rest in a warm spot for 30 to 45 minutes. During this time, the dough should double in size as the yeast works its magic, creating those air pockets that give pretzels their light texture.
Prepare the filling
While the dough rises, mix together the cubed fresh mozzarella, chopped rosemary, and grated Parmesan in a bowl. This filling combination provides the perfect balance of creamy, herbal, and savory flavors that will melt beautifully inside the pretzels.
Shape and stuff
Divide the risen dough into 8 equal portions. Roll each portion into a 12 inch rope, then flatten slightly with your palms. Spoon about 2 tablespoons of the cheese mixture along the center, then carefully fold the dough over the filling, pinching the edges firmly to seal completely. Form into a pretzel shape by creating a U, crossing the ends twice, then pressing them onto the bottom curve.
Baking soda bath
Bring water to a near boil in a large saucepan, then remove from heat and dissolve the baking soda into it. This alkaline bath is crucial for achieving that distinctive pretzel flavor and golden brown exterior. Carefully lower each pretzel into the solution for exactly 30 seconds, then transfer to a parchment lined baking sheet.
Finish and bake
Sprinkle the bathed pretzels with additional Parmesan and a few rosemary leaves for garnish. Bake in a preheated 425°F oven for 15 to 20 minutes until deeply golden. You'll know they're done when the exterior develops a rich amber color while the inside remains tender.
Rest before serving
Allow the pretzels to cool for 5 minutes before serving. This brief rest allows the molten cheese to set slightly while the pretzel maintains its warmth and chewiness, creating the perfect eating experience.
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The fresh rosemary is truly what elevates these pretzels from good to extraordinary. I grow rosemary in my kitchen window year-round specifically for this recipe. The first time I made these with fresh herbs from my garden, my teenage son who normally picks herbs out of everything declared them "actually awesome" and requested them for his birthday dinner.

Storing Leftovers

These pretzels are best enjoyed fresh from the oven, but any leftovers can be stored in an airtight container at room temperature for up to 2 days. To revive them, sprinkle with a few drops of water and reheat in a 350°F oven for about 5 minutes until warmed through. The microwave works in a pinch but tends to make the pretzel slightly tougher.

Ingredient Swaps

If you're looking to change up the flavor profile, there are several delicious variations to try. Substitute the mozzarella with cheddar or pepper jack for a sharper flavor. Swap rosemary for thyme or oregano depending on what you have on hand. For a sweeter version, try filling with a mixture of cream cheese, cinnamon, and brown sugar, then drizzle with a simple glaze after baking.

Dipping Sauce Pairings

While these pretzels are delicious on their own, serving them with dipping options takes them to another level. A spicy mustard brings out the savory aspects of the pretzel itself, while marinara sauce complements the Italian herb and cheese filling beautifully. For a crowd-pleasing option, serve with warm garlic butter or a simple herb olive oil.

Why The Baking Soda Bath Matters

The baking soda bath is what transforms regular bread dough into a true pretzel. This alkaline solution alters the pH of the dough's surface, accelerating the Maillard reaction during baking. This not only creates that characteristic deep brown color but also develops the distinctive pretzel flavor and chewy texture that makes these treats so craveable.

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Frequently Asked Questions

→ How do I ensure the pretzel dough is smooth?

To get a smooth dough, knead the mixture for about 8–10 minutes until it's elastic and not sticky. Resting the dough properly allows it to rise perfectly.

→ Can I use a different cheese for the filling?

Yes, you can substitute mozzarella with shredded cheddar, Gruyère, or even a blend of your favorite cheeses to customize the flavor.

→ Why is the baking soda bath necessary?

The baking soda bath gives the pretzels their classic crispy exterior and chewy texture by promoting browning during the bake.

→ Can I prepare the dough in advance?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. Bring it back to room temperature before shaping and filling.

→ How can I make these pretzels lighter?

For a lighter version, opt for part-skim mozzarella and reduce the Parmesan topping, or mix in cream cheese for the filling.

→ What dipping sauces pair well with these pretzels?

Melted cheese sauce, marinara, honey mustard, or garlic butter are excellent options that complement the pretzels' cheesy and savory flavors.

→ Can I make these pretzels gluten-free?

Yes, by using a gluten-free flour blend suitable for yeasted dough recipes, you can adapt the recipe to be gluten-free.

Mozzarella Stuffed Soft Pretzels

Golden soft pretzels filled with melted mozzarella, rosemary, and Parmesan topping. Perfect snack or appetizer.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Casey

Category: Tasty Snacks

Difficulty: Intermediate

Cuisine: European

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Pretzel Dough

01 3 1/2 cups all-purpose flour
02 2 1/4 teaspoons active dry yeast
03 1 cup warm water
04 1 tablespoon sugar
05 1 teaspoon salt

→ Mozzarella Filling

06 8 ounces fresh mozzarella, cut into small cubes
07 2 tablespoons chopped fresh rosemary leaves
08 1/4 cup grated Parmesan cheese

→ Baking Soda Bath

09 4 cups water
10 1/4 cup baking soda

→ Topping

11 Grated Parmesan cheese
12 Fresh rosemary leaves, for garnish

Instructions

Step 01

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.

Step 02

Add flour and salt to the yeast mixture, kneading until a smooth and elastic dough forms.

Step 03

Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes, allowing it to double in size.

Step 04

Preheat oven to 220°C (425°F) and line a baking sheet with parchment paper. In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling.

Step 05

Divide the risen dough into 8 equal portions. Roll each portion into a long rope, flatten slightly, and spoon the mozzarella filling onto the center. Fold the dough over the filling and seal the edges, forming a pretzel shape.

Step 06

In a large saucepan, bring 4 cups of water to near boiling. Remove from heat and add baking soda, stirring until dissolved.

Step 07

Carefully lower each pretzel into the baking soda bath for 30 seconds, then transfer to the lined baking sheet. Sprinkle with grated Parmesan and garnish with rosemary leaves.

Step 08

Bake for 15-20 minutes until golden brown and the cheese crust is crispy.

Step 09

Allow the pretzels to cool slightly before serving for the best taste and texture.

Notes

  1. These warm and pillowy pretzels are filled with gooey melted mozzarella, making them irresistible for any cheese lover.
  2. For added depth of flavor, you can brush melted butter over the warm pretzels just before serving.
  3. Customize the filling by adding crushed red pepper flakes for a hint of spiciness.
  4. For a lighter version, use part-skim mozzarella or a combination of mozzarella and cream cheese for the filling.
  5. Enjoy the pretzels while they are still warm for the best taste and texture.

Tools You'll Need

  • Large mixing bowl
  • Clean cloth
  • Small bowl
  • Baking sheet
  • Parchment paper
  • Large saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten (flour)
  • Contains dairy (mozzarella, Parmesan cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 260
  • Total Fat: 11 g
  • Total Carbohydrate: 32 g
  • Protein: 9 g