This recipe for mozzarella-stuffed soft pretzels has become my go-to when I want something that feels both nostalgic and a little extravagant. I first stumbled upon the idea during a weekend brunch experiment: I had a bag of mozzarella, a half-empty jar of rosemary, and a craving for something warm and handheld. The first batch came out with a crisp, salted exterior and a molten center that made my family swoon. What started as a weekend curiosity quickly became a regular request for game nights and casual get-togethers.

What makes these pretzels special is the contrast of textures and flavors — the chewy, slightly tangy dough, the herb-tinged butter, and pockets of stringy, melted mozzarella. The touch of grated parmesan in the dough adds savory depth while fresh rosemary lifts the overall profile with aromatic notes. They’re surprisingly approachable to make at home: with a little patience for proofing and a quick baking-soda bath, you get bakery-level results that always disappear first from the plate.

Ingredients

• All-Purpose Flour (4 cups): Use a reliable brand like King Arthur or Bob's Red Mill for consistent results. Flour protein content affects chewiness; a standard all-purpose flour gives a soft, tender crumb while still holding structure. For a gluten-free option, pick a blend with xanthan gum.
• Instant Yeast (2 teaspoons): Make sure the yeast is fresh and stored in the fridge. Instant yeast can be mixed directly with dry ingredients, which speeds preparation and gives a steady rise.
• Salt (1 teaspoon): Adjust if using salty cheeses; this amount seasons the dough without overpowering the filling.
• Sugar (1 tablespoon): A small amount of sugar feeds the yeast and deepens browning during baking.
• Warm Water (1.5 cups, 110°F): Use a thermometer — too hot will kill the yeast, too cold slows the rise. Aim for warm but comfortable to the touch.
• Unsalted Butter (2 tablespoons): Melt and brush on top for shine and richness; olive oil can be swapped for a dairy-free version.
• Fresh Rosemary (2 tablespoons, minced): Fresh rosemary is bright and fragrant; if using dried, reduce to 1 teaspoon to avoid bitterness.
• Grated Parmesan (1 cup): Adds umami and a touch of saltiness; try aged parmesan for deeper flavor or swap cheddar for a different profile.
• Mozzarella (1 cup, cubed): Use low-moisture mozzarella for less leaking. Cut into small 1/2-inch cubes and chill slightly before wrapping to keep them intact during baking.
• Coarse Sea Salt (to taste): Sprinkle on top after the butter glaze for that classic pretzel crunch and visual appeal.

Instructions

Make the Dough:In a large bowl, whisk together 4 cups of all-purpose flour, 2 teaspoons instant yeast, 1 teaspoon salt, and 1 tablespoon sugar. Add 1.5 cups warm water (110°F) gradually and stir until a shaggy dough forms. Knead by hand for 8–10 minutes or in a stand mixer with a dough hook for 5–6 minutes until the dough is smooth, elastic, and slightly tacky. The dough should pass the windowpane test for good gluten development; if it tears easily, knead a bit longer.First Rise:Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot until doubled, about 45–60 minutes. A cool kitchen may take longer; the dough is ready when it springs back slowly when pressed.Shape and Fill:Punch down the dough and divide into 8 equal pieces. Roll each piece into a 10–12 inch rope. Flatten the center and place a chilled mozzarella cube in the middle, then wrap the dough around the cheese, pinch to seal, and form into a pretzel or knot shape. Ensure seams are well sealed to prevent leakage.Soda Bath:Preheat the oven to 425°F. In a wide pot, bring 8 cups of water to a gentle simmer and add 1/2 cup baking soda (careful, it will bubble). Blanch each shaped pretzel for 20–30 seconds per side using a slotted spoon, then transfer to a parchment-lined baking sheet. The soda bath creates that signature pretzel crust and deep color when baked.Finish and Bake:Brush each pretzel with melted butter mixed with minced rosemary and sprinkle with grated parmesan and coarse sea salt. Bake at 425°F for 12–15 minutes until deep golden brown. Let cool for 5 minutes — the cheese will be molten inside but safer to handle after a short rest.

Storage Tips

Store cooled pretzels in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes to refresh the crust and remelt the center slightly. For longer storage, flash-freeze on a baking sheet, then transfer to a freezer bag and freeze for up to 3 months. To bake from frozen, do the soda bath and bake straight from the freezer, adding a couple of minutes to the bake time. Avoid microwaving, which makes the exterior chewy instead of crisp.

Ingredient Substitutions

If you need to adjust ingredients, use olive oil instead of butter on top for a dairy-free finish and swap parmesan for nutritional yeast for a similar savory note. For a chewier texture, replace up to 1 cup of flour with bread flour. If you want a different filling, small cubes of smoked gouda or sharp cheddar work beautifully; be mindful that higher-moisture cheeses will leak, so reduce cube size or briefly freeze them before wrapping. For a gluten-free option, use a xanthan gum-containing blend and expect a slightly different crumb and chew.

Serving Suggestions

Serve warm with a trio of dips: whole-grain mustard, garlic-herb butter, and a tangy marinara. They’re perfect on a brunch spread alongside scrambled eggs and roasted tomatoes, or as handheld party food with charcuterie and pickles. Garnish with extra minced rosemary and a light dusting of finely grated parmesan for a restaurant-worthy presentation. Pair with a crisp lager or a lemony iced tea for balance.

Cultural Background

Soft pretzels trace their roots to central Europe, especially in Germany where they’re associated with bakers and church bells. The knot shape is said to represent arms crossed in prayer, and pretzels have been a symbol of good luck and prosperity. Over time they crossed the Atlantic and became an American comfort staple, adapted into stadium snacks and artisan bakery versions. Stuffed variations like these blend old traditions with modern comfort-food sensibilities.

Seasonal Adaptations

In fall and winter, swap rosemary for chopped sage and mix a pinch of smoked paprika into the butter for cozy, savory notes. For spring and summer, add lemon zest to the butter glaze and use fresh basil for a brighter lift. Holiday versions can include shredded fontina or a small spoon of cranberry chutney tucked inside for a sweet-savory surprise. Adjust oven time slightly if adding wet fillings like chutney.

Meal Prep Tips

To save time, prepare the dough the night before and refrigerate after the first rise; shape and fill the next day, then let them come to room temperature before the soda bath and bake. Alternatively, shape all pretzels, freeze on a tray, then store in bags; when ready to serve, perform the soda bath from frozen and bake slightly longer. Use separate containers for dipped sauces to keep textures bright when serving later.

These mozzarella-filled soft pretzels are an invitation to experiment — from different cheeses to herb blends — and they reward the small efforts with big, happy bites. Try making them for your next gathering; I guarantee they’ll become a requested repeat.