Mozzarella‑Stuffed Soft Pretzels

Warm, chewy pretzels with a gooey mozzarella and Parmesan–herb center, finished with a golden crust and fragrant herb salt—deliciously satisfying and ideal for sharing.

Why You’ll Love This Recipe

I love making these because the process is fun and the payoff is irresistible. The dough is simple with a quick rise, and boiling them in baking soda water gives that perfect chewy exterior. Stuffing them with cheese and herbs brings the flavor to the next level—a contrast of soft, chewy dough and molten cheese inside that always impresses.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dough:
- 1 packet (2¼ tsp) instant or active-dry yeast
- 1 cup warm water (≈110 °F)
- ¾ Tbsp honey or 1½ Tbsp sugar
- 3¼ cups bread or all-purpose flour
- 2 Tbsp unsalted butter, softened
- 1 tsp salt
Cheese Filling:
- 8 mozzarella cheese sticks (or ≈2 cups shredded mozzarella)
- ¼ cup grated Parmesan
- 1–2 Tbsp chopped fresh rosemary
Boiling Bath:
- 10 cups water
- ½ cup baking soda
Topping:
- 1 egg, beaten (egg wash)
- Coarse salt
- Fresh rosemary (optional)

directions

Make the dough: Mix yeast, warm water, honey (or sugar), salt, flour, and butter. Knead for ~4 minutes in a stand mixer (or ~8 min by hand) until smooth.
Rise: Place dough in a greased bowl, cover, and allow to rise 25–60 minutes until doubled.
Prep filling: Combine mozzarella, Parmesan, and rosemary. Freeze for ~10 minutes to slow melting.
Shape & stuff: Divide dough into 8 pieces. Roll into long ropes (~18 in), flatten, add filling, and pinch edges to seal. Shape into pretzels.
Boil: Bring water and baking soda to a boil. Boil each pretzel ~20–30 s until puffy. Remove and place on parchment-lined sheet.
Bake: Brush with egg wash, sprinkle with salt and rosemary, bake at 400–425 °F for 12–18 minutes until golden.

Servings and timing

Yield: 8 pretzels
Prep: ~45 minutes (includes knead + rise)
Cook time: ~15–20 minutes
Total time: ~1 hr 10 min (excluding second rise)

Variations

Swap mozzarella for cheddar, Gouda, or cream cheese for different flavors.
Use alternative herbs like thyme or oregano in the filling or topping.
Skip herbs and make plain cheese-stuffed soft pretzels—or serve with marinara or honey mustard for dipping.

storage/reheating

I store leftovers at room temperature in an airtight container for up to 2 days—though they’re best fresh. To refresh them, I bake or air-fry at 350 °F for about 5 minutes until warmed and crisp outside. Microwaving can make them rubbery.

FAQs

Can I prep the dough ahead of time?

Yes—I often make the dough the night before and let it rise slowly in the fridge, then shape and bake the next day.

What’s the trick to keeping cheese inside?

Freezing the cheese filling briefly and sealing the dough tightly are key—it helps prevent leaks while baking.

Do I have to boil before baking?

Absolutely—the baking soda bath is essential for that classic chewy crust and golden sheen.

Can I make these gluten-free?

You can try a gluten-free flour blend and xanthan gum, but the texture will differ, as gluten gives pretzels their signature chew.

How do I store them long-term?

These pretzels freeze really well—just wrap individually after cooling and freeze for up to 3 months. Reheat in a warm oven to restore texture.

Conclusion

I absolutely love making Mozzarella‑Stuffed Soft Pretzels because they feel both fun and comforting at the same time. The process—from kneading to shaping—gives me that freshly-baked satisfaction, and every bite rewards me with warm, gooey cheese and a chewy crust. Whether for a snack, game day appetizer, or weekend treat, they’re always a hit.

Mozzarella‑Stuffed Soft Pretzels

Mozzarella‑Stuffed Soft Pretzels

Why You’ll Love This Recipe

ingredients

directions

Servings and timing

Variations

storage/reheating