Mozzarella-Stuffed Soft Pretzels Recipe

Imagine that moment when you bite into a gorgeously golden pretzel and discover a gooey, perfectly stretchy center of mozzarella—that’s exactly what Mozzarella-Stuffed Soft Pretzels deliver! These homemade beauties offer a delightful blend of chewy, herby dough, melty cheese, and a savory finish that’s impossible to resist.

this Recipe

Ingredients You’ll Need

You won’t need a chef’s pantry—just a handful of baking basics, a sprinkle of fresh herbs, and some quality cheeses to transform your kitchen into a soft pretzel paradise. Here’s how each ingredient earns its delicious spot in these Mozzarella-Stuffed Soft Pretzels.

• Warm water: Acts as the foundation for activating the yeast and giving your dough just the right texture.
• Rapid Rise yeast: Helps the dough rise beautifully and saves you time in the process.
• Sugar: Feeds the yeast and adds a subtle touch of sweetness that balances the savory notes.
• Salt: Crucial for building flavor into the dough and highlighting all the herby, cheesy goodness.
• Fresh rosemary, chopped: Infuses each bite with aromatic warmth and earthy charm.
• All-purpose flour: Reliable structure provider, ensuring that perfect chewy-but-soft pretzel crumb.
• Unsalted butter, very soft: Adds richness to the dough, resulting in a tender, flavorful bite.
• Water (for boiling): Sets the outside of the pretzel, prepping it for that signature chewy crust.
• Baking soda: Essential for the pretzel’s signature brown sheen and hint of tang after boiling.
• Mozzarella cheese, shredded: The star of the show—supple, stringy, and utterly satisfying in every bite.
• Parmesan cheese, grated: Doubles down on cheesy flavor, both inside and on top for a glorious finish.
• Egg (for egg wash): Gives that beautiful golden sheen on the finished pretzels.
• Butter (for brushing): Optional, but truly fabulous for taking the flavor and shine up a notch after baking.
• Garlic powder, black pepper, extra rosemary, pinch of salt: Magical mix for a savory, aromatic topping.

Variations

One of my favorite things about Mozzarella-Stuffed Soft Pretzels? There is endless room to play! Whether you need to tweak for allergies or you’re just feeling adventurous, these pretzels are endlessly customizable.

• Cheese Swap: Try cheddar, fontina, or pepper jack as the stuffing for a different flavor and melt experience.
• Herb Twist: Swap the rosemary for fresh thyme, basil, or chives for an herbaceous upgrade.
• Whole Wheat: Use half whole wheat flour for a nuttier flavor and a little extra heartiness.
• Bite-size Minis: Make smaller knots or bites for party snacks or game-day appetizers—you’ll get more cheesy middles in every batch!
• Vegan Version: Substitute your favorite plant-based cheese and butter for a completely dairy-free treat.

How to Make Mozzarella-Stuffed Soft Pretzels

Step 1: Prepare the Dough

Start by combining warm water, rapid rise yeast, sugar, and salt in the bowl of your stand mixer. Let things sit for about 10 minutes—the mixture will get foamy and fragrant as it activates. Once the yeast is nice and lively, add chopped rosemary, flour, and those ultra-soft butter pats. Knead everything together with the dough hook for a full 12 minutes until you have a supple, stretchy dough.

Step 2: Let It Rise

Give your dough a cozy spot under a warm, damp cloth and let it rise for about an hour. You’re looking for the dough to double in size—it should get puffy and pillowy, perfect for shaping into pretzels.

Step 3: Make the Cheese Filling

Stir together shredded mozzarella and freshly grated parmesan in a bowl. Pop this cheesy blend in the freezer while you prep the dough—a quick chill keeps it firmer and easier to stuff without melty messes.

Step 4: Shape the Pretzels

Punch down your dough gently and divide it into 8 even rounds. Roll each into a 16-inch rope, then flatten it so you have about a 4-inch-wide strip—think of it as a cheesy sleeping bag waiting to be stuffed.

Step 5: Fill, Roll, and Form

Pull the cheese from the freezer; scatter a couple tablespoons of filling along the center of each dough strip. Carefully roll up the dough jelly roll style, pinching the edges to seal in all that cheese. Shape into a U, cross the ends, and press onto the base for that signature pretzel look.

Step 6: Boil and Bake

Bring a large pot of water and baking soda to a rolling boil—this step gives classic pretzel flavor and that shiny, brown crust. Gently lower each pretzel into the water for about 30 seconds, then fish it out with a slotted spoon and move to a parchment-lined baking sheet. Brush with egg wash for gloss, then slide them into the oven for 16 to 18 minutes until golden and puffy.

Step 7: Add the Finishing Touches

If you want to live your best pretzel life, brush with melted butter and sprinkle with parmesan, rosemary, garlic powder, black pepper, and a pinch of salt as soon as they come out of the oven. Let the Mozzarella-Stuffed Soft Pretzels cool for a few minutes—but trust me, they won’t last long.

How to Serve Mozzarella-Stuffed Soft Pretzels

Garnishes

The finishing touches matter! For a bakery-style presentation, brush your pretzels with melted butter and shower them with more parmesan, chopped rosemary, and a hint of garlic powder. A light sprinkle of flaky salt right before serving adds both sparkle and flavor.

Side Dishes

These pretzels love company! Serve alongside warm marinara, honey mustard, or a zesty ranch dip for dunking. For something hearty, pair them with a simple tomato soup or a big, crunchy salad for a balanced meal.

Creative Ways to Present

If you’re feeling playful, arrange Mozzarella-Stuffed Soft Pretzels on a big board with various dips and pickles for a shareable pretzel “charcuterie.” You can also individually wrap them in parchment and twine for a grab-and-go party snack or picnic treat.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftovers, let the pretzels cool fully, then transfer them to an airtight container. They’ll stay fresh at room temperature for a day or two, but I recommend refrigeration for best cheese texture if keeping them longer.

Freezing

Mozzarella-Stuffed Soft Pretzels freeze like a dream! Once baked and cooled, tightly wrap each pretzel in plastic wrap and place in a freezer bag. They’ll keep well for up to two months—just thaw at room temp or gently warm right from frozen when those cravings strike.

Reheating

To revive your homemade pretzels, pop them in a 350°F oven for 8–10 minutes or until heated through (the cheese gets perfectly gooey again!). You can also use an air fryer for crisp edges. Avoid the microwave if you can—it softens the crust.

FAQs

Final Thoughts

If you’ve never tried baking your own Mozzarella-Stuffed Soft Pretzels, I genuinely hope you’ll give this recipe a whirl. Every step is simple, the results are show-stopping, and there’s something magical about tearing open a warm pretzel to find that cheesy center. Your kitchen—and everyone who gets a taste—will thank you!

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