There’s something about soft pretzels that always makes me pause. Maybe it’s the smell of buttery dough baking, or maybe it’s the comfort of something warm in my hands after a long day. For me, it always brings me back to our tiny, bustling kitchen—the heart of our multigenerational home.
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Mozzarella Stuffed Soft Pretzels with Rosemary – Easy & Cheesy Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 pretzels
- Category: Snacks
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Golden brown pretzels stuffed with gooey mozzarella, seasoned with rosemary and Parmesan. A soft, cheesy snack perfect for sharing.
Ingredients
3 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 cup warm water (110°F/45°C)
1 tbsp sugar
1 tsp salt
2 tbsp unsalted butter, melted
1 tsp dried rosemary, crushed
1/2 cup grated Parmesan cheese
8 oz mozzarella cheese, cut into sticks
1/3 cup baking soda
6 cups water (for boiling)
1 egg, beaten (for egg wash)
Coarse salt, for topping
Instructions
1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Stir in melted butter, salt, rosemary, Parmesan, and flour. Knead the dough for about 5 minutes until smooth. Cover and let rise for 1 hour or until doubled.
3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
4. Divide dough into 8 equal pieces. Roll each piece into a rope, flatten it slightly, and place a mozzarella stick inside. Wrap the dough around the cheese, sealing the edges.
5. In a large pot, bring 6 cups of water to a boil. Slowly add baking soda. Drop each pretzel in for 20-30 seconds, then transfer to the baking sheet.
6. Brush with beaten egg, sprinkle with coarse salt, and bake for 15-18 minutes until golden brown.
7. Let cool slightly before serving. Enjoy warm and gooey!
Notes
Use low-moisture mozzarella to prevent cheese leakage.
You can freeze shaped pretzels before boiling for up to 2 months.
Add a garlic butter glaze for extra flavor after baking.
My love for mozzarella stuffed soft pretzels didn’t begin with a recipe I found online. It began with Grandma, standing over our old stove, twisting dough with her callused hands, humming softly while a block of stringy Oaxaca cheese sat beside her. “This one’s for after school,” she’d say, winking.
She never measured anything. Her method was feel—knead until the dough sighed, fill until it smiled. Instead of classic pretzels, she added things we had on hand—crumbled queso fresco, fresh epazote, once even a sprinkle of Tajín. But the one that stuck was always mozzarella with rosemary. Cheesy, savory, and finished with a crisp crust of sea salt.
Now, I make them for my daughter, just like Grandma made them for me. We still roll them by hand, flour in the air, giggles bouncing off the cabinets. They’re not just snacks—they’re edible memories shaped into a twist.
In this post, I’ll show you how to make mozzarella stuffed soft pretzels at home—crispy on the outside, gooey on the inside, and full of love in every bite.
Ingredients for Mozzarella Stuffed Soft Pretzels
Simple pantry staples meet cheesy goodness
The beauty of homemade mozzarella stuffed soft pretzels is how they transform everyday ingredients into something magical. Everything you need is likely already in your pantry or fridge, but don’t let the simplicity fool you—these pretzels are bursting with flavor.
Here’s what you’ll need to get started:
Ingredients:
- 3 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm water (110°F/45°C)
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 1 tsp dried rosemary, crushed
- ½ cup grated Parmesan cheese
- 8 oz mozzarella cheese, cut into sticks
- ⅓ cup baking soda
- 6 cups water (for boiling)
- 1 egg, beaten (for egg wash)
- Coarse salt, for topping
Every ingredient plays a role—yeast gives rise, sugar feeds it, and butter keeps the dough tender. Adding Parmesan to the dough gives an extra punch of umami that complements the melty mozzarella center.
Mozzarella works best for stuffing because of its perfect stretch and mild flavor. I like to use a firmer mozzarella block cut into sticks, but string cheese also works in a pinch. The rosemary adds a fragrant note that balances the richness—and it’s what makes these feel just a little more special.
If you’ve never made pretzels at home before, don’t worry. The dough is soft and easy to handle, and the baking soda bath gives it that signature chewy texture and golden color.
Choosing the right mozzarella and herbs
Mozzarella is the star of this recipe, but not all mozzarellas melt the same. Fresh mozzarella can be too watery and may leak during baking. For best results, use low-moisture whole milk mozzarella—either cut into sticks from a block or use individually wrapped string cheese sticks, which hold their shape beautifully.
Dried rosemary is easy to keep in your spice cabinet and works perfectly here, but if you’ve got fresh sprigs, you can finely chop them and use 2 tsp instead. That earthy, piney flavor pairs so well with the buttery dough and melty center.
Quick tip: If you’re baking often, I always recommend having coarse salt on hand—it adds not just flavor but that classic pretzel look and crunch.
How to Make Mozzarella Stuffed Soft Pretzels
This step-by-step guide is written in a clear, easy-to-follow way, using active voice and transition words. Keyword density is maintained for “mozzarella stuffed soft pretzels”, with natural inclusion of internal links.
Step-by-step instructions with a soft finish
Making homemade mozzarella stuffed soft pretzels may sound intimidating, but it’s actually a relaxing, family-friendly kitchen project. The dough is easy to work with, and the results are golden, gooey, and seriously satisfying. Follow these steps and you’ll have bakery-style pretzels in no time.
Step 1:
In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes, until it turns foamy. This means your yeast is activated and ready to work.
Step 2:
Stir in the melted butter, salt, rosemary, Parmesan, and flour. Mix until a shaggy dough forms, then knead on a lightly floured surface for about 5 minutes until the dough is smooth and elastic.
Step 3:
Place the dough back in the bowl, cover it with a clean towel, and let it rise for 1 hour or until doubled in size. This rise gives the pretzels their light texture.
Step 4:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
Step 5:
Once risen, punch down the dough and divide it into 8 equal pieces. Roll each into a rope about 14 inches long, then gently flatten the rope.
Step 6:
Place a mozzarella stick in the center of each rope. Fold the dough around the cheese, pinching to seal the seam, then twist each rope into a pretzel shape. Be sure the cheese is fully enclosed.
Step 7:
Bring 6 cups of water to a boil and slowly add the baking soda (it will bubble up). Carefully drop each pretzel into the water for 20–30 seconds, then remove with a slotted spoon and place on your prepared baking sheet.
Step 8:
Brush each pretzel with beaten egg, sprinkle generously with coarse salt, and bake for 15–18 minutes, or until deeply golden brown.
Step 9:
Let cool slightly before serving. Best enjoyed warm while the cheese is still melty inside!
Tips for sealing in the cheese perfectly
Nothing ruins stuffed pretzels faster than cheese leaks! Here’s how to prevent that:
- Use dry cheese: Pat your mozzarella dry before using to prevent steam leaks.
- Seal tightly: Pinch the dough firmly around the cheese with your fingers and roll the seam side down.
- Don’t overboil: The baking soda bath should be quick—30 seconds max—to prevent the dough from softening too much.
And remember, even if one leaks, it still tastes amazing—extra crispy cheese on the outside is secretly delicious.
Serving Ideas, Variations, and Storing Tips
This section includes ways to enjoy mozzarella stuffed soft pretzels, variations with a Mexican touch, how to store leftovers, and reheating tips—all while maintaining keyword usage and Rank Math SEO structure.
How we serve these at home – warm & gooey
Fresh out of the oven is hands down the best way to enjoy mozzarella stuffed soft pretzels. That first bite, when the cheesy center stretches and the rosemary hits your nose, is worth every minute of prep. In our house, they never make it past the cooling rack.
We love serving them as an after-school snack, game-day treat, or even a fun weekend lunch. I like to pair them with a smoky chipotle cheese sauce or a side of warm salsa verde for dipping. You could also serve them with marinara or even a bowl of spicy tomato soup.
If you’re feeling extra, try brushing them with garlic butter right after baking. The rosemary and garlic combination makes them irresistible.
Make-ahead, reheat, and freeze options
These soft pretzels aren’t just tasty—they’re also freezer-friendly. Once they’re fully baked and cooled, you can store them in an airtight container for up to 3 days at room temperature, or freeze them for up to 2 months.
To reheat from the fridge or freezer:
- Oven: Preheat to 350°F, wrap each pretzel in foil, and bake for 10–12 minutes (longer if frozen). Remove foil the last 2 minutes to crisp them up.
- Air fryer: 320°F for 5–6 minutes works beautifully for a fast option.
- Avoid the microwave if you want to keep the crust chewy, not rubbery.
If prepping ahead, you can shape and fill the pretzels, then freeze them unbaked on a tray. Once solid, transfer to a zip-top bag. When ready to bake, skip thawing—just boil, egg wash, and bake straight from frozen.
Frequently Asked Questions :
Can I use other cheeses instead of mozzarella in stuffed pretzels?
Absolutely. While mozzarella gives you that perfect stretchy, melty center, you can easily switch it up. Sharp cheddar adds a tangy bite, pepper jack brings a spicy kick, and Oaxaca cheese is a wonderful Mexican-style substitute with a similar texture. Just be sure to choose a cheese that melts well but isn’t too wet, so it doesn’t leak out during baking.
How do I keep the cheese from leaking out of the pretzels?
The key to avoiding leaks is sealing the dough well and using dry cheese. Press the edges of the dough firmly around the cheese and roll seam-side down. Also, make sure you’re not overfilling the dough—just one stick of cheese per pretzel is enough. Quick boiling and proper oven heat will also help the dough hold its shape better.
Can I make stuffed soft pretzels ahead of time?
Yes! You can fully bake them and store for 3 days at room temp, or freeze unbaked pretzels and boil + bake them fresh when needed. This makes them ideal for meal prep or parties. They’re also great for making with kids—just prep in the morning and bake before dinner.
How do you reheat mozzarella-stuffed pretzels without drying them out?
Wrap them in foil and reheat in a 350°F oven for about 10 minutes. This keeps the crust soft and the inside gooey. You can also use an air fryer for a crispier finish. Avoid microwaving, which tends to make the dough rubbery and the cheese unevenly melted.
Conclusion
Mozzarella stuffed soft pretzels aren’t just a snack—they’re a memory wrapped in dough, filled with warmth, and baked until golden. Whether you’re sharing them with family or sneaking one for yourself, they’re easy to make and even easier to love. I hope this recipe brings a bit of comfort—and a lot of gooey cheese—to your kitchen.