There’s something about pulling apart warm, golden Mozzarella Stuffed Soft Pretzels and watching that melted cheese stretch that just feels right. Salty on the outside, gooey in the middle they’re homemade comfort without the fuss.
I first made these on a random Thursday last spring when I needed something quick but a little more exciting than plain pasta. The dough came together faster than I expected, and my daughter actually helped twist them while I prepped the baking soda bath. After ten years of food blogging and testing countless bread recipes, I’ve learned that simple yeast doughs like this are far more forgiving than most people think. When I don’t feel like cooking but still want dinner to feel special, this is what saves the whole evening.
These Mozzarella Stuffed Soft Pretzels are a warm and soft treat filled with gooey melted mozzarella, perfect for an easy dinner or a family-friendly weeknight meal. Enjoy homemade pretzels bursting with cheese in every bite—ideal for cheese stuffed pretzels lovers and anyone craving a delicious snack.
Combine warm water, sugar, and yeast in a large bowl and let it rest for about 5 minutes until bubbly.
Mix in flour and salt, then knead the dough until it turns smooth and elastic.
Cover with a clean cloth and allow the dough to rise for 30 to 45 minutes until it doubles in size.
Preheat your oven to 425°F (220°C) and prepare a baking sheet with parchment paper.
In a separate bowl, stir together mozzarella cubes, chopped rosemary, and grated Parmesan to make the filling.
Cut the dough into 8 pieces and roll each into a long rope.
Press each rope flat, place filling in the center, then fold and pinch the dough to seal in the cheese, shaping it like a pretzel.
Bring 4 cups of water to almost boiling, remove from heat and stir in baking soda.
Briefly dip each pretzel in the baking soda bath for 30 seconds, then transfer to the prepared baking sheet.
Sprinkle each pretzel generously with grated Parmesan and top with a few rosemary leaves.
Bake for 15 to 20 minutes until golden and the topping is crispy.
Let the pretzels cool a little before enjoying.
Notes
For extra flavor, brush melted butter on warm pretzels before serving. You can add crushed red pepper flakes to the filling for a spicy twist or swap some mozzarella with cream cheese for a lighter option. Best enjoyed warm for soft, gooey deliciousness.
Why You’ll Love These Pretzels
These pretzels hit that sweet spot between homemade and doable. The dough is forgiving, the filling is just mozzarella and fresh rosemary, and the whole thing comes together in under two hours most of that is hands-off rising time.
Gooey and golden: Fresh mozzarella melts into stretchy pockets of cheese, with Parmesan adding a salty, crispy crust.
Easier than you think: No fancy shaping skills required. Even wonky pretzels taste incredible.
Perfect for tired evenings: It’s my go-to when I’m tired and still want dinner to feel like dinner comforting but not heavy.
Family-approved: Kids love pulling them apart, and adults love the fresh rosemary and that classic pretzel chew.
The Ingredients You’ll Need
Everything here is straightforward and easy to find at any U.S. grocery store. I always keep active dry yeast in my fridge for moments like this, and fresh mozzarella is usually right next to the deli section.
All-purpose flour: The backbone of your dough nothing fancy, just reliable everyday flour.
Active dry yeast: Helps the dough rise and get that soft, pillowy texture.
Fresh mozzarella: Cut into small cubes so it melts evenly inside each pretzel.
Fresh rosemary: Adds a fragrant, earthy note that pairs beautifully with cheese.
Baking soda bath: This is what gives pretzels that signature chewy crust and deep golden color.
Parmesan cheese: Used both in the filling and sprinkled on top for extra savory flavor.
How the Dough Comes Together
The dough starts with warm water, sugar, and yeast you’ll see it get frothy and bubbly after about five minutes. That’s how you know the yeast is alive and ready to work. Then you add flour and salt, kneading until it feels smooth and elastic. I usually do this by hand, but a stand mixer with a dough hook works great too.
Cover the bowl with a clean kitchen towel and let it rest somewhere warm for 30 to 45 minutes. It should double in size and feel soft and airy when you poke it. This is the part where you can walk away and do something else fold laundry, check your email, or just sit down for a minute.
Stuffing and Shaping the Pretzels
Once the dough has risen, divide it into eight equal pieces. Roll each one into a long rope, then flatten it slightly so you have room to spoon the mozzarella, rosemary, and Parmesan filling down the center. Fold the dough over the filling and pinch the edges to seal it, then twist it into a pretzel shape or honestly, any shape that holds the cheese inside.
Pro Tip: If your dough feels sticky, dust your hands lightly with flour. If it’s too dry, dampen your fingertips with a tiny bit of water to help seal the edges.
The Baking Soda Bath
This step is what makes soft pretzels taste like pretzels. Bring four cups of water to near boiling, then remove from heat and stir in the baking soda. It’ll bubble up a bit that’s normal. Carefully lower each pretzel into the bath for about 30 seconds, then lift it out with a slotted spoon and place it on your lined baking sheet.
The bath gives the pretzels that shiny, chewy crust and helps the Parmesan stick. Don’t skip it it’s quick and makes all the difference.
Baking and Serving
Sprinkle each pretzel generously with grated Parmesan and a few fresh rosemary leaves, then bake at 425°F for 15 to 20 minutes. They’ll turn golden brown and smell incredible. Let them cool for just a few minutes before serving the cheese inside will be molten hot at first.
These are best enjoyed warm, pulled apart with your hands so you can see that melted mozzarella stretch. Serve them with marinara for dipping, or just eat them as-is. They’re hearty enough to be dinner on their own, especially with a simple side salad.
Step
Timing
Proof yeast
5 minutes
Knead dough
5–8 minutes
First rise
30–45 minutes
Shape and fill
10–15 minutes
Baking soda bath
5 minutes
Bake
15–20 minutes
Storage and Reheating Tips
If you have leftovers which is rare in my house store them in an airtight container at room temperature for up to two days. Reheat in a 350°F oven for about 5 minutes to bring back that crispy crust and gooey center. Microwaving works in a pinch, but the texture won’t be quite as good.
You can also freeze baked pretzels for up to a month. Wrap each one individually in foil, then reheat from frozen in the oven at 375°F for 10 to 12 minutes.
Storage Method
Duration
Best Reheating
Room temperature (airtight)
2 days
Oven at 350°F, 5 min
Refrigerator
3–4 days
Oven at 350°F, 7 min
Freezer (wrapped in foil)
1 month
Oven at 375°F, 10–12 min
Simple Swaps and Tweaks
Want to change things up? Here are a few easy swaps that work beautifully:
Cheese: Try part-skim mozzarella or a blend of mozzarella and cream cheese for a lighter, tangier filling.
Herbs: Swap rosemary for fresh thyme or oregano if that’s what you have on hand.
Spice: Add a pinch of crushed red pepper flakes to the filling for a little kick.
Topping: Brush warm pretzels with melted butter right after baking for extra richness.
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FAQs (Mozzarella Stuffed Soft Pretzels)
How do you prevent the cheese from leaking out during baking?
Make sure to seal the dough edges completely around the cheese filling. Use small cubes of mozzarella rather than shredded cheese, as cubes hold their shape better. Pinch and roll the seam tightly, then place the pretzel seam-side down on the baking sheet.
Can you make the dough ahead of time?
Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch down the dough and refrigerate it covered. Let it come to room temperature for about 30 minutes before shaping and stuffing with cheese.
What type of mozzarella works best for this recipe?
Low-moisture mozzarella is ideal because it melts well without making the dough soggy. Cut it into small 1/2-inch cubes for easy stuffing. Fresh mozzarella contains too much water and can make the dough heavy and difficult to work with.
Why do you boil pretzels before baking?
Boiling in baking soda water creates the signature chewy texture and dark golden crust. The alkaline solution helps develop that classic pretzel flavor and appearance. Keep the boiling time to 30 seconds per side to avoid overcooking.
How long do these stay fresh?
These taste best when eaten warm on the same day. Store leftovers covered at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a 350°F oven for 5-7 minutes to restore the crust texture.
These Mozzarella Stuffed Soft Pretzels come together in under two hours and taste like something you’d find at a ballpark but better, because they’re warm from your own oven. The dough is soft and pillowy, the cheese pulls apart in long gooey strands, and that golden Parmesan crust adds just the right amount of salt and crunch. You’ll love how it turns out, even if your pretzel shapes aren’t perfect.
Here’s a trick I learned from my aunt’s kitchen if you want even more flavor, brush the warm pretzels with melted garlic butter right after they come out of the oven. You can also swap the rosemary for thyme or basil depending on what’s growing in your garden, and if you’re short on time, skip the traditional pretzel twist and just fold each dough rope in half like a stuffed breadstick. They’ll freeze beautifully too, so make a double batch and tuck some away for a night when you need dinner to feel effortless.
I’d love to see how yours turn out tag me if you share a photo, or tell me in the comments if you grew up with homemade pretzels like these. Pin this recipe so you’ve got it saved for your next weeknight reset, and maybe text it to a friend who loves easy comfort food as much as you do. Some nights just need an easy dinner that still feels like home.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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