There’s something about warm dough, gooey cheese, and that glossy golden crust that just feels right. Mozzarella stuffed soft pretzels are exactly thatchewy, salty, and filled with melted mozzarella that pulls apart in the most satisfying way.
I started making these last spring when I needed something that felt comforting but lighter than the heavy casseroles we’d been leaning on all winter. After a long day, I need dinner to be simple but still feel like a real winand these deliver every time. I’ve tested the dough enough times now to know exactly when it’s ready (smooth, slightly tacky, but not sticky), and that little trick makes all the difference. They come together faster than you’d think, and the whole kitchen smells like a pretzel stand.
Yesica Andrews
Mozzarella Stuffed Soft Pretzels Easy Recipe for Busy Weeknights
These mozzarella stuffed soft pretzels are a delightful homemade treat perfect for an easy dinner or weeknight meal. Filled with gooey melted mozzarella and aromatic rosemary, they make a comforting family dinner or quick comfort food that everyone will love.
Combine warm water, sugar, and yeast in a large bowl and allow it to sit for 5 minutes until frothy.
Add flour and salt to the yeast mixture, then knead until the dough is smooth and elastic.
Cover the dough and set it aside to rise for 30-45 minutes until it doubles in size.
Heat the oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
Stir together mozzarella cubes, chopped rosemary, and Parmesan cheese in a small bowl to create the filling.
Cut the dough into 8 equal pieces and roll each into a long rope.
Press each rope flat and place the cheese filling in the middle.
Wrap the dough around the filling and pinch the edges closed, shaping each into a pretzel.
Bring 4 cups of water to nearly boiling, remove from heat, and dissolve baking soda in it.
Dip each pretzel into the baking soda bath for 30 seconds, then place them on the prepared baking sheet.
Generously sprinkle grated Parmesan cheese on top and add a few fresh rosemary leaves for garnish.
Bake pretzels for 15-20 minutes until golden and the cheese topping crisps.
Let the pretzels cool briefly before serving.
Notes
For extra flavor, brush melted butter over the pretzels right before serving. You can add crushed red pepper flakes to the filling for some heat or substitute part-skim mozzarella or a mix with cream cheese for a lighter version. Best enjoyed warm.
Why You’ll Love These Stuffed Pretzels
These aren’t just any pretzelsthey’re soft, chewy, and hiding gooey mozzarella right in the center. It’s my go-to when I’m tired and still want dinner to feel like dinner. You get that salty pretzel crust, fresh rosemary, and melted cheese in every bite, and the whole thing comes together without much fuss.
Reliable dough: I’ve made this enough times to know it works. The yeast mixture gets frothy, the dough rises predictably, and it shapes easily.
Real ingredients: Fresh mozzarella, Parmesan, rosemarysimple grocery items that taste like you went the extra mile.
Family-approved: These disappear fast. Kids love them, adults feel like they’re eating something special.
What You’ll Need
The ingredient list is straightforward, and most of it you might already have on hand. The fresh mozzarella makes all the differenceit melts beautifully and doesn’t get oily like some pre-shredded versions can.
All-purpose flour: Forms the base of your dough. No need for bread flour here.
Active dry yeast: Gets the dough rising. Make sure your water is warm, not hot, so it activates properly.
Fresh mozzarella: Cut into small cubes so it melts evenly inside each pretzel.
Fresh rosemary and Parmesan: These two bring the savory depth. Don’t skip the rosemaryit’s what makes these feel special.
Baking soda bath: This is what gives pretzels that chewy, golden crust. It’s not optional if you want real pretzel texture.
How the Dough Comes Together
Start by mixing warm water, sugar, and yeast in a large bowl. Let it sit for about 5 minutes until it gets frothythat tells you the yeast is awake and ready. Then add your flour and salt, kneading until the dough is smooth and elastic. It should feel slightly tacky but not sticky. Cover it with a clean cloth and let it rest for 30 to 45 minutes until it doubles in size.
Pro Tip: If your kitchen is cool, place the bowl near a warm spot (like on top of the fridge or near a sunny window) to help the dough rise.
Shaping and Filling
Once the dough has risen, divide it into 8 equal portions. Roll each one into a long rope, then flatten it slightly so you have room to add your filling. Spoon the mozzarella cubes, chopped rosemary, and grated Parmesan down the center. Fold the dough over the filling and pinch the edges to seal don’t worry if it’s not perfect, just make sure the cheese won’t leak out.
Shape each sealed piece into a pretzel by forming a U-shape, crossing the ends, and pressing them onto the bottom curve. It takes a little practice, but even messy pretzels taste great.
The Baking Soda Bath
This step is what gives mozzarella stuffed soft pretzels their signature chew and deep golden color. Bring 4 cups of water to a near boil, then remove from heat and stir in the baking soda. Carefully lower each pretzel into the bath for about 30 seconds, then transfer to a parchment-lined baking sheet.
Note: The water will bubble up when you add the baking soda, so use a large enough pot and stir gently.
Baking and Finishing Touches
Sprinkle grated Parmesan generously over each pretzel and add a few fresh rosemary leaves for garnish. Bake at 425°F for 15 to 20 minutes, until they’re golden brown and the cheese crust on top gets crispy. Let them cool for just a few minutes before servingthey’re best when still warm and the mozzarella is gooey.
Step
Time
Activate yeast
5 minutes
Knead and rest dough
30–45 minutes
Shape and fill pretzels
15 minutes
Baking soda bath + bake
20 minutes
Total active time
About 40 minutes
Simple Swaps and Tweaks
This recipe is flexible if you need to adjust based on what’s in your fridge or your family’s tastes. Here are a few swaps that work well without changing the texture or flavor too much.
Original
Swap Option
Fresh mozzarella
Part-skim mozzarella or mix with cream cheese
Fresh rosemary
Dried rosemary (use 1 tablespoon)
Parmesan topping
Coarse sea salt or garlic powder
Plain filling
Add crushed red pepper flakes for heat
Serving and Storing
Serve these warm, straight from the oven, with marinara sauce or a little melted butter for dipping. They’re perfect for a simple weeknight dinner, after-school snack, or even a game day spread. If you have leftovers (rare, but possible), let them cool completely, then store in an airtight container at room temperature for up to 2 days.
To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes, or microwave for 20 to 30 seconds. They won’t be quite as crispy, but the cheese will still be melty and satisfying.
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FAQs ( Mozzarella Stuffed Soft Pretzels )
How long does the dough need to rise?
The dough should rise for about 1 hour in a warm place until it doubles in size. In cooler kitchens, this might take up to 90 minutes. You’ll know it’s ready when you gently poke it and the indentation stays.
What type of mozzarella works best?
Low-moisture mozzarella cheese works perfectly for this recipe. Fresh mozzarella releases too much water during baking, making the pretzels soggy. Cut the cheese into small cubes for even distribution.
Can I make these ahead of time?
Yes! Shape the pretzels and refrigerate them overnight before the baking soda bath. Let them come to room temperature for 30 minutes, then proceed with boiling and baking as directed.
Why is the baking soda bath necessary?
The baking soda bath creates that signature pretzel crust and deep golden color. It also helps seal the cheese inside during baking. Skip this step and you’ll have soft bread rolls instead of authentic pretzels.
How do I prevent cheese from leaking out?
Seal the dough edges tightly by pinching and rolling them together. Don’t overstuff with cheese, and make sure there’s at least half an inch of dough around the filling. Work quickly to prevent the dough from becoming too warm.
Your New Go-To Pretzel Night
Mozzarella stuffed soft pretzels come together in about 40 minutes of hands-on time, and they’re worth every minute. You’ll love how the dough feels under your handssmooth and elasticand the way the whole house smells while they bake. The golden crust gets that perfect chew, and the mozzarella stays gooey and stretchy inside. These feel like a treat, but they’re easy enough for a Tuesday.
If you want to play around with flavors, try tucking a little garlic into the filling or swapping the rosemary for thyme. My aunt used to brush hers with melted butter right out of the ovenit makes them extra glossy and rich. Store leftovers in an airtight container at room temperature for up to two days, then reheat wrapped in foil so they soften back up. You can even freeze them after baking and pop them in the oven straight from the freezer when you need a quick snack.
I’d love to know if you make thesetag me in your pretzel photos or tell me what you stuffed yours with. Did your family grow up twisting pretzels together, or is this your first time shaping them? Either way, save this recipe for a night when you want something warm and homemade without the stress. Some nights just need an easy dinner that still feels like home.
