Some recipes don’t just fill the kitchen with warmth—they carry a memory, a feeling, and a bit of playful mischief. A few summers ago, my twin grandkids decided to open a pretend “bakery” in my backyard using old toy ovens, plastic fruits, and a whole lot of imagination. They handed me a “menu,” and right there, next to chocolate chip pancakes and invisible cookies, was “cheesy twisty bread.” I smiled, nodded, and told them I’d work on it.
Weeks later, while shaping homemade soft pretzels for a Sunday lunch, I remembered that phrase—cheesy twisty bread—and the idea clicked. Why not tuck creamy mozzarella inside a rosemary-kissed pretzel? What started as a playful idea soon became one of my most requested recipes by friends, neighbors, and, yes, those same little bakers who now expect real cheese in every batch.
These pretzels are pillowy-soft on the inside, golden and crisp on the outside, and filled with gooey, herbed mozzarella that melts right into every bite. They smell like comfort, taste like joy, and honestly, they’re a labor of love I never mind making. If you’re looking for something warm, satisfying, and a little unexpected, these mozzarella-stuffed soft pretzels might become your next go-to too.
Short Description
Soft pretzels with a golden crust, filled with gooey mozzarella, fresh rosemary, and Parmesan—these are warm, cheesy, and utterly satisfying.
Key Ingredients
For the Pretzel Dough
- 3½ cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1 cup warm water
- 1 tbsp sugar
- 1 tsp salt
For the Filling
- 8 oz fresh mozzarella, cut into small cubes
- 2 tbsp chopped fresh rosemary
- ¼ cup grated Parmesan cheese
For the Baking Soda Bath
- 4 cups water
- ¼ cup baking soda
For the Topping
- Grated Parmesan cheese
- Fresh rosemary leaves (for garnish)
Tools Needed
- Large mixing bowl
- Parchment-lined baking sheet
- Small saucepan
- Slotted spoon or spatula
- Clean kitchen towel
- Measuring cups and spoons
- Bench scraper or sharp knife
Cooking Instructions
Step 1: Make the Dough
In a large bowl, stir together warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. Add flour and salt, then knead until a soft, elastic dough forms (about 7–8 minutes by hand or 5 minutes in a stand mixer with a dough hook).
Step 2: Let It Rise
Cover the bowl with a clean towel and place it in a warm spot. Let the dough rise for 30–45 minutes or until doubled in size.
Step 3: Prepare the Filling
In a small bowl, toss mozzarella cubes with rosemary and Parmesan. This aromatic blend will melt inside the pretzels for a savory surprise.
Step 4: Shape the Pretzels
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment. Divide the risen dough into 8 pieces. Roll each into a rope (about 14–16 inches), flatten gently, and spoon a line of filling down the center. Fold the dough over the filling, pinch the seam to seal, and shape into a pretzel.
Step 5: Give Them a Soda Bath
Bring 4 cups of water to a near-boil. Remove from heat and stir in baking soda until dissolved. One by one, dip each pretzel into the bath for 30 seconds. Use a slotted spatula to transfer them to the prepared baking sheet.
Step 6: Top and Bake
Sprinkle each pretzel with extra Parmesan and a few rosemary leaves. Bake for 15–20 minutes, until golden brown and crisp on the outside. The cheese should be slightly oozing out.
Step 7: Cool and Enjoy
Let the pretzels cool slightly before serving. The crust will firm up, and the cheesy center will be wonderfully gooey.
Why You’ll Love This Recipe
– Irresistibly soft with a crisp golden crust
– Stuffed with melty mozzarella and savory herbs
– Made with simple, pantry-friendly ingredients
– Perfect as a snack, appetizer, or cozy meal
– Customizable for different flavors and diets
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 2 days.
Refrigerate in a sealed container for up to 4 days.
To freeze: wrap each pretzel tightly in foil or plastic wrap and store in a freezer bag for up to 2 months.
Reheat in a 350°F oven for 7–10 minutes or air fry at 325°F for 5 minutes. Avoid microwaving to maintain texture.
FAQs
1. Can I use shredded mozzarella instead of cubes?
Yes, but fresh cubed mozzarella melts more evenly and offers a better “cheese pull.” Shredded works in a pinch.
2. Can I make the dough ahead of time?
Absolutely. Prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping.
3. What if I don’t have fresh rosemary?
Dried rosemary works too—use 1 tablespoon instead. You can also substitute with thyme or Italian seasoning.
4. How can I make them vegan?
Swap the mozzarella with a vegan cheese alternative and use plant-based butter or oil in the dough (if enriched).
5. Why use a baking soda bath?
It’s essential for that deep golden color and chewy pretzel texture. It mimics the lye bath used in traditional pretzels.
Tips & Tricks
Use bread flour for a chewier texture if desired.
Don’t overfill—less is more to avoid leaking.
If shaping into classic pretzels feels tricky, go for simple knots or filled rolls.
Keep extra filling on hand—it’s delicious in stuffed buns or dinner rolls.
Brush the finished pretzels with garlic butter for extra flavor.
Recipe Variations
Garlic Butter & Herb Pretzels
Replace rosemary with a mix of basil, oregano, and parsley. After baking, brush with garlic-infused melted butter.
Spicy Jalapeño Cheese Pretzels
Mix diced pickled jalapeños into the filling along with sharp cheddar. Adds heat and a tangy bite.
Sweet Cinnamon Cream Cheese Pretzels
Swap mozzarella for sweetened cream cheese. Skip the rosemary. After baking, brush with butter and sprinkle with cinnamon sugar.
Sun-Dried Tomato & Feta Pretzels
Use crumbled feta and chopped sun-dried tomatoes for a Mediterranean twist. Add a pinch of oregano to the dough.
Mini Bites Version
Divide dough into 16 pieces instead of 8. Fill and roll into small balls for bite-sized stuffed pretzel nuggets. Great for parties.
Final Thoughts
Making these mozzarella-stuffed soft pretzels brings me such a quiet joy. The way the dough softens under your hands, the scent of rosemary as it bakes, and that first bite into molten cheese—it’s therapy in the form of baking. It reminds me that creativity can spring from the simplest of moments, like a child’s pretend bakery.
These pretzels are humble, hearty, and full of soul. I love how they turn ordinary ingredients into something unexpected and memorable. When I pull them from the oven, I’m always struck by how beautiful they look with that golden crust and bubbling cheese edges.
Mozzarella-Stuffed Soft Pretzels
Print ThisIngredients
- For the Pretzel Dough
- 3½ cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1 cup warm water
- 1 tbsp sugar
- 1 tsp salt
- For the Filling
- 8 oz fresh mozzarella, cut into small cubes
- 2 tbsp chopped fresh rosemary
- ¼ cup grated Parmesan cheese
- For the Baking Soda Bath
- 4 cups water
- ¼ cup baking soda
- For the Topping
- Grated Parmesan cheese
- Fresh rosemary leaves (for garnish)
Instructions
Step 1: Make the Dough
Mix warm water, sugar, and yeast in a large bowl. Let it sit for 5 minutes until foamy. Add flour and salt, then knead until smooth and elastic—about 7–8 minutes by hand or 5 with a dough hook.
Step 2: Let It Rise
Cover and let the dough rise in a warm spot for 30–45 minutes, until doubled in size.
Step 3: Prepare the Filling
Combine mozzarella cubes, rosemary, and Parmesan in a bowl. Set aside.
Step 4: Shape the Pretzels
Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Divide dough into 8 pieces, roll each into a 14–16 inch rope, flatten slightly, and fill with the cheese mixture. Fold over, seal edges, and shape into pretzels.
Step 5: Soda Bath
Heat 4 cups of water until steaming, then stir in baking soda. Dip each pretzel for 30 seconds, then transfer to the baking sheet.
Step 6: Top and Bake
Sprinkle with extra Parmesan and rosemary. Bake for 15–20 minutes, until golden with bubbling cheese.
Step 7: Cool and Enjoy
Let them cool for a few minutes. The crust will set while the center stays warm and gooey.
