Mozzarella Stuffed Soft Pretzels

I’m thrilled to share my absolute favorite cheesy treat with you today! These Mozzarella Stuffed Soft Pretzels are what happens when comfort food meets pure joy – golden, twisted dough hiding pockets of melty cheese that stretch with every bite.

Food memories are powerful things, aren’t they? My first attempt at cheese-stuffed pretzels happened during a cozy weekend at my grandmother’s farmhouse. The kitchen windows were fogged from the boiling water bath, and the smell of yeast and rosemary filled every corner. What started as a kitchen experiment quickly became a family tradition. There’s something magical about breaking open a warm pretzel and watching that first stretch of mozzarella – it’s the little moments of food joy that stick with you forever!

These pretzels combine everything I love about classic American comfort food – they’re approachable but special, familiar yet surprising, just like our New York Style Bagels. The rosemary and Parmesan add just enough sophistication without making them fussy. Let’s make something wonderful together!

Why You’ll Love These Mozzarella Stuffed Soft Pretzels

My husband calls these “weekend makers” because they transform an ordinary Saturday into something special. I’ve been perfecting this recipe in my kitchen for years, tweaking little details until every bite delivers that perfect balance of chewy dough and melty cheese.

• Cheese-pull perfection – That stretchy mozzarella moment is pure kitchen magic that brings smiles every single time!
• Easier than they look – The dough is forgiving and the process is surprisingly simple, perfect for bakers of any skill level.
• Customizable flavor – The rosemary-Parmesan combo is my favorite, but you can switch up herbs and cheeses to match your mood.
• Make-ahead friendly – Prepare the dough earlier in the day and enjoy fresh-baked pretzels whenever you’re ready – just like I do with our easy 3-Ingredient Cottage Cheese Bagels.
• Better than mall pretzels – Homemade means you control the quality and freshness, resulting in a more tender, flavorful pretzel.

Ingredient Note List

All-purpose flour: I always use unbleached all-purpose flour for these pretzels because it creates that perfect chewy texture while still keeping the crumb tender.

Active dry yeast: This is what brings our dough to life, creating those wonderful air bubbles that make the pretzels light and fluffy inside.

Sugar: A small amount feeds the yeast and adds a subtle sweetness that balances the savory cheese and herbs beautifully.

Fresh mozzarella: I love using fresh mozzarella rather than pre-shredded because it melts into the most incredible pockets of creamy goodness inside each pretzel.

Fresh rosemary: The aromatic oils in fresh rosemary infuse the cheese filling with a woodsy, fragrant flavor that elevates these pretzels beyond the ordinary.

Parmesan cheese: Adding this to both the filling and topping creates those delicious crispy, savory bits that make each bite more exciting.

Baking soda bath: This magical step is what gives pretzels their distinctive chewy crust and beautiful color – don’t skip it!

Egg wash: I like using this optional step because it gives the pretzels that professional bakery shine that makes everyone say “wow!”

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How to Cook Mozzarella Stuffed Soft Pretzels?

Step 1. I always start by activating the yeast in warm water with a bit of sugar – this is how I ensure my pretzels will rise beautifully. The mixture should look foamy after about 5-10 minutes, which means your yeast is happy and ready to work!

Step 2. My grandmother taught me to add the flour and salt gradually, stirring until a shaggy dough forms. I find that kneading by hand for 8-10 minutes gives me time to feel when the texture is just right – smooth, elastic, and slightly tacky but not sticky.

Step 3. After placing the dough in a lightly oiled bowl, I cover it with my favorite soft kitchen towel and find the warmest spot in my kitchen for rising. My secret is on top of the fridge or near (not on) a sunny windowsill!

Step 4. While the dough rises, I love preparing the cheese filling. I’ve found that mixing the mozzarella cubes with fresh rosemary and Parmesan creates flavor magic – each component enhances the others.

Step 5. When punching down the risen dough, I use a gentle touch to preserve some of those air bubbles. Dividing into equal portions ensures each pretzel bakes evenly – I usually weigh mine for consistency.

Step 6. The trickiest part (that’s actually fun!) is sealing in the cheese. I roll each piece into a rope, flatten it slightly, add a generous spoonful of cheese mixture, then pinch the edges firmly closed before twisting into that classic pretzel shape.

Step 7. My family gathers around to watch the baking soda bath step – it’s like kitchen science! I’ve learned to keep the water at a gentle simmer rather than a rolling boil, which gives the pretzels the perfect texture without deflating them.

Step 8. After their quick bath, I place each pretzel on a parchment-lined baking sheet with plenty of space between them. This is where I brush on beaten egg and sprinkle extra Parmesan and rosemary leaves.

Step 9. Baking at 425°F gives these pretzels that gorgeous golden color. I usually rotate the pan halfway through for even browning, and I know they’re done when I see tiny bits of cheese bubbling from any small openings.

Step 10. The hardest part? Waiting a few minutes before diving in! But trust me, giving them just 5 minutes to cool slightly means you’ll enjoy the flavor more (and avoid burning your tongue on molten cheese!).

How to Store & Reheat

I typically store any leftover pretzels (if there are any!) in an airtight container in the refrigerator, where they stay good for up to 3 days. The texture is best on day one, but they reheat beautifully!

For freezing, which I often do when making a double batch, I wrap each completely cooled pretzel individually in plastic wrap, then place them in a freezer bag. My family has found they maintain their quality for about a month this way.

When it comes to reheating, I’ve tried several methods and have a clear favorite: wrapping each pretzel loosely in foil and heating in a 325°F oven for about 10 minutes until warmed through. This revives that wonderful chewy texture! For quicker results, a 20-second zap in the microwave works too, though the crust won’t be quite as perfect.

What to Serve with Mozzarella Stuffed Soft Pretzels

Warm Marinara Sauce: In my kitchen, I always serve these pretzels with a small bowl of warm marinara for dipping – the tangy tomato flavor complements the cheesy pretzels perfectly! For a fun twist, try them alongside our Bagel Dip Recipe – it’s a crowd favorite.

Honey Mustard Dip: The sweet-tangy contrast of homemade honey mustard creates a flavor combination that my friends request every time I serve these pretzels at gatherings. They also love them paired with Chopped Pickle Bagel slices as a savory snack platter.e pretzels at gatherings.

Simple Green Salad: To make these pretzels into a light meal, I pair them with a crisp green salad dressed with lemon vinaigrette – the brightness balances the richness of the cheese.

Tomato Soup: On chilly evenings, I love serving these pretzels alongside a bowl of creamy tomato soup for dunking – it’s comfort food squared! For a fun bread alternative, you could also enjoy them with a slice of our Flourless Bread.d squared!

Craft Beer Selection: For entertaining, these pretzels paired with a flight of local craft beers always impresses guests – the malty flavors in a good lager or wheat beer complement the pretzels beautifully.

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