Experience the joy of biting into a soft pretzel that hides a molten core of gooey mozzarella cheese, making it a perfect treat. These homemade soft pretzels combine a chewy dough, a golden brown crust, and a creamy cheese filling. A sprinkle of grated parmesan and fresh rosemary elevates the flavor of the mozzarella stuffed rosemary and parmesan. Whether you crave a savory snack for game day, an impressive appetizer for guests, or a comforting treat on a quiet evening, this recipe delivers.

This article guides you step by step through making mozzarella stuffed soft pretzels from scratch. You’ll learn how to make the dough, mix and knead the pretzel dough until it’s smooth and elastic, why a baking soda bath is essential, and how to seal the cheese so it stays inside. You’ll also find tips to customize flavor, ideas for serving, and easy reheating methods. Read on to master this recipe and bring warm, cheesy goodness to your table.

Why You’ll Love Mozzarella Stuffed Soft Pretzels

A Cheesy Surprise in Every Bite

Regular soft pretzels offer a satisfying chew, but these mozzarella stuffed versions surprise you with a hidden burst of cheese. The moment you break open the crust, melted mozzarella spills forth in soft, stringy ribbons. It satisfies both your craving for dough and your love of cheese in one go.

Flavor That Feels Gourmet

Adding fresh rosemary and parmesan turns a humble snack into a gourmet treat. Chopped rosemary infuses the dough with a bright, pine-like aroma. Grated parmesan adds a nutty, salty finish on top. With minimal extra effort, you get a taste that rivals restaurant appetizers, especially when you use a dough hook attachment to mix the ingredients.

Ideal for Gatherings

From game day to casual get-togethers, mozzarella stuffed soft pretzels fit every occasion. Arrange them on a platter alongside marinara sauce, honey mustard, or cheesy dips. Your guests will enjoy tearing into warm pretzels with gooey cheese centers. This snack shines at potlucks, parties, and family nights.

Comfort Food at Home

Few snacks compare to warm pretzels fresh from the oven. The soft interior and crisp crust offer a comforting contrast of textures. Stuffed with mozzarella, these rosemary and parmesan soft pretzels become a cozy late-night treat or weekend indulgence. They prove that simple ingredients—flour, yeast, water, and cheese—can yield extraordinary results.

Ingredients You’ll Need

Gather these items before you begin. Most are common pantry staples, and you can adjust a few for taste.

• All-Purpose Flour: 4 cups (about 500 g).
• Warm water is essential to make the dough for pretzel recipe.: 1 ½ cups (100–110°F / 38–43°C).
• Active Dry Yeast: 2 ¼ tsp (1 packet).
• Granulated Sugar: 1 tbsp.
• Salt: 2 tsp.
• Baking Soda: ⅓ cup (for the baking soda bath) to boil the pretzels.
• Melted Butter: 4 tbsp.
• Shredded Mozzarella: 8 oz (about 225 g), or cut into 8 pieces.
• Grated Parmesan: ¼ cup.
• Fresh Rosemary: 1 tbsp, chopped.
• Optional Cream Cheese: 4 oz, for a tangy swirl.
• Dipping Sauces: Marinara, mustard, or honey mustard.
• Equipment:
  • Stand mixer with dough hook (or a large bowl).
  • Baking sheet lined with parchment (prepared baking sheet).
  • Large pot for boiling water and baking soda.
  • Slotted spoon.
  • Kitchen towel or plastic wrap.

Variations and swaps for mozzarella stuffed rosemary and parmesan.:

• Stir 2 tbsp grated parmesan into the dough for extra flavor.
• Replace half the mozzarella with provolone for a different melt.
• Add ½ tsp chili flakes to the dough for a hint of spice.

How to Make Mozzarella Stuffed Soft Pretzels

Activate the Yeast

1. Heat water: Warm 1 ½ cups of water to 100–110°F.
2. Dissolve sugar: Stir in 1 tbsp of sugar.
3. Add yeast: Sprinkle 2 ¼ tsp active dry yeast on top.
4. Wait: Let sit 5–10 minutes until a foamy layer forms.

Foam shows the yeast is alive. If it doesn’t foam, start over with fresh yeast and properly warmed water.

Mix and Knead the Dough

1. Combine dry ingredients: In the mixer bowl, whisk 4 cups flour and 2 tsp salt.
2. Attach dough hook: Switch mixer to low.
3. Add yeast water to activate the dough for your stuffed rosemary and parmesan soft pretzels.: Pour in the yeast mixture gradually.
4. Knead: Increase speed to medium and knead 5–7 minutes until the dough is smooth and elastic.
5. Adjust flour: If dough sticks, add flour 1 tbsp at a time.

Kneading builds gluten, giving pretzels their characteristic chewy texture. The pretzel dough should pull away from the bowl cleanly.

First Rise (Proofing)

1. Oil a bowlCoat a large bowl with oil to prevent your stuffed rosemary and parmesan soft pretzels from sticking.
2. Place dough: Turn the dough to coat in oil.
3. Cover: Use plastic wrap or a damp towel.
4. Rest 1 hour: Let in a warm spot until doubled.

A full one-hour rise deepens flavor and lightens the dough’s crumb.

Divide, Shape, and Fill

1. Punch down the dough before shaping it into pretzels with cheese for a fluffy texture.: Gently deflate the dough.
2. Portion: Cut into 8 equal pieces. Keep others covered to ensure your soft pretzels recipe stays fresh and rises properly.
3. Roll ropesOn a floured surface, roll each piece into an 18-inch rope, shaping them into the classic pretzel shape.
4. Flatten center: Press the middle flat of the stuffed pretzels.
5. Add mozzarella: Place a piece or handful of shredded mozzarella at the center.
6. Seal: Fold dough over cheese and pinch the edges tightly.
7. Form pretzel: Create a “U,” cross ends twice, then press ends into the base.

Work quickly to keep cheese cold and prevent early melting.

Baking Soda Bath

1. Preheat oven: Heat to 450°F and prepare a baking sheet.
2. Boil water: In a large pot, bring 8 cups water and ⅓ cup baking soda to a boil.
3. Dip pretzels: Lower two or three pretzels at a time into the bath for 30 seconds using a slotted spoon.
4. Drain: Lift out and let excess water drip before placing on parchment.

The bath gelatinizes the surface, creating a crust that bakes to deep golden brown.

Add Toppings

1. Brush with butter: Coat each pretzel in melted butter.
2. Sprinkle parmesan: Dust with ¼ cup grated parmesan.
3. Add rosemary: Scatter 1 tbsp chopped rosemary evenly.
4. Salt (optional): Add coarse salt for a classic soft pretzel touch.

Butter helps toppings stick and adds a rich sheen.

Bake to Golden Brown

1. Bake 12–15 minutes: Put the sheet in the oven, rotate halfway for even color on the stuffed pretzels.
2. Check crust for that perfect balance of soft and chewy.: Pretzels should be deep golden brown.
3. Cool 2–3 minutes: Let rest before serving to avoid hot cheese burns.

The result is a crisp shell and tender crumb hiding gooey mozzarella.

Pro Tips and Variations

Prevent Cheese Leaks

• Keep cheese cold: Chilled mozzarella stays solid during shaping.
• Seal edges firmly on the stuffed pretzels.: Pinch the dough tightly around cheese.
• Use shredded cheese: Smaller pieces spread and seal more easily.

Flavor Variations

• Rosemary and parmesan soft pretzels dough is a delightful twist on the classic recipe, perfect for those who love gooey mozzarella cheese.: Mix 1 tbsp rosemary and 2 tbsp parmesan into flour before kneading.
• Cream cheese swirl can be added for an extra layer of flavor around the cheese in your pretzels.: Spread a thin layer of cream cheese on the rope before adding mozzarella.
• Spicy twist: Add ½ tsp red pepper flakes to the pretzel dough for heat.

Shape and Size Options

• Pretzel bites: After filling, cut each rope into 4–5 pieces and shape into mini knots.
• Pretzel sticks: Roll ropes thinner for a crispier stick.
• Mini pretzels: Divide dough into 16 pieces for bite-sized snacks filled with gooey cheese.

Texture Tweaks

• Extra chewy: Add 1–2 tbsp more warm water to increase hydration.
• Softer crustSkip the baking soda bath and rely on butter brushing only to enhance the flavor of your traditional pretzel.

Make-Ahead and Freezing

• Freeze shaped pretzels to maintain their chewy texture before boiling them in the pretzel into the boiling water.: After soda bath, freeze on a tray, then store in a bag.
• Bake from frozen: Brush with butter and bake 15–18 minutes at 450°F.

Equipment Alternatives

• No mixer? Knead by hand for 8–10 minutes on a floured board to achieve the perfect texture for your soft pretzels recipe.
• No slotted spoon? Use tongs to dip and lift pretzels.

Serving Suggestions

Classic Dips

• Marinara Sauce: Warm, tangy, and perfect with gooey mozzarella stuffed rosemary.
• Honey Mustard: Sweet and sharp contrast to the savory dough.
• Beer Cheese DipExtra cheesy for the ultimate indulgence, these pretzels with cheese will satisfy your cravings.

Beverage Pairings

• Crisp Lager: Cuts through richness and refreshes your palate.
• Iced TeaLightly sweet, it balances the salt and cheese, making it perfect for dipping around the mozzarella.
• Sparkling Water: Cleanses between bites without adding flavor to the stuffed pretzels.

Platter Presentation

• Arrange pretzels on a wooden board with parchment.
• Place small bowls of dipping sauces around the edges.
• Garnish with extra rosemary sprigs and parmesan flakes for a delightful finish on your stuffed rosemary and parmesan soft pretzels.
• Add cured meats, pickles, or olives for a snack board.

Reheating Leftovers

• Oven preheated, ready to bake the pretzels to golden perfection.: Wrap pretzels in foil, bake at 300°F for 5–7 minutes, unwrap for 1 minute to crisp.
• Microwave: Heat 20–30 seconds, but expect a softer crust that remains chewy soft.

Conclusion

Mozzarella stuffed soft pretzels bring together a chewy, golden crust and a luscious core of melted cheese. With simple ingredients—flour, yeast, water, mozzarella—you’ll craft a snack that feels both classic and indulgent, especially when you bite into the gooey mozzarella cheese. The baking soda bath gives you that signature deep color and firm crust, while melted butter, parmesan, and fresh rosemary add layers of flavor. Follow the clear steps, apply the pro tips, and explore the variations to make these pretzels your own. Whether you serve them at gatherings or enjoy them at home, these soft pretzels are sure to impress.

FAQs

What is the secret ingredient which makes a pretzel taste like a pretzel?

The baking soda bath is the secret. Boiling pretzels in water and baking soda for about 30 seconds creates a firm crust, deep golden color, and subtle alkaline flavor that define a true soft pretzel.

What is a German soft pretzel called in the context of a pretzel recipe?

In Germany, a soft pretzel is known as a Laugenbrezel or Bretzel. “Laugen” refers to the lye or baking soda solution used before baking.

How to make store-bought soft pretzels better?

Reheat them at 300°F wrapped in foil for 5–7 minutes, then unwrap for 1 minute to crisp. Brush with melted butter and top with grated parmesan and chopped rosemary for fresh flavor, then place a piece of mozzarella inside for added richness.

What kind of cheese is used for pretzels?

Mozzarella cheese works best for stuffing because it melts into stringy, gooey strands and helps prevent cheese from leaking. Parmesan cheese often tops pretzels or mixes into dough for savory taste.

What is the difference between a Bavarian pretzel and a soft pretzel?

Bavarian pretzels use a stronger alkaline bath—often a lye solution—yielding a darker, crisper crust that complements the gooey cheese inside. Soft pretzels at home typically use a baking soda bath for a milder flavor and easier handling.

What do Germans eat with soft pretzels?

Germans enjoy soft pretzels with Obatzda (a spiced cheese spread), Weisswurst (white sausage), sweet mustard, or dipped in beer cheese. They pair perfectly with cold beer in beer gardens.

Mozzarella Stuffed Soft Pretzels

C. Sophie

Mozzarella Stuffed Soft Pretzels: Make gooey, cheesy homemade pretzels with rosemary & parmesan. Perfect snack for game days & cozy nights!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Fermentation time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Course Appetizer, Snack

Cuisine American, German

Servings 8 pretzels

Calories 390 kcal

Ingredients

  

• 4 cups all-purpose flour
• 1½ cups warm water 100–110°F
• 2¼ tsp active dry yeast
• 1 tbsp granulated sugar
• 2 tsp salt
• ⅓ cup baking soda
• 4 tbsp melted butter
• 8 oz shredded mozzarella
• ¼ cup grated parmesan
• 1 tbsp chopped fresh rosemary
• Optional: 4 oz cream cheese
• For serving: marinara sauce or mustard

Instructions

 

Activate the yeast

• Warm 1½ cups water to 100–110°F. Stir in 1 tbsp sugar, sprinkle 2¼ tsp yeast, and let sit 5–10 min until foamy.

Mix the dough

• In a bowl, whisk 4 cups flour with 2 tsp salt.
• Add yeast mixture and knead (by hand or stand mixer with dough hook) 5–7 min until smooth and elastic.

First rise

• Lightly oil a clean bowl, place dough inside, cover, and let rest 1 hour until doubled.

Shape & fill

• Punch down dough and divide into 8 pieces.
• Roll each into an 18″ rope, flatten center, add mozzarella, and pinch edges to seal.
• Twist into pretzel shapes: form a “U,” cross ends twice, and press to base.

Baking soda bath

• Preheat oven to 450°F; line a baking sheet.
• Boil 8 cups water with ⅓ cup baking soda.
• Dip 2–3 pretzels at a time for 30 sec, drain, and transfer to sheet.

Add toppings

• Brush each pretzel with melted butter.
• Sprinkle with parmesan and rosemary (and optional coarse salt).

Bake

• Bake 12–15 min, rotating halfway, until deep golden brown. Let cool 2 min.

Serve

• Enjoy warm with marinara or mustard. Reheat leftovers at 300°F for 5–7 min wrapped in foil.

Notes

Nutrition Information (per serving)

Calories	Fat	Carbs	Protein	Fiber	Sodium
390 kcal	14 g	49 g	14 g	1.5 g	650 mg

Values are approximate.