🧀🥨 Mozzarella-Stuffed Soft Pretzels: A Cheesy Twist on a Classic 🥨🧀
Warm, golden-brown, and irresistibly soft—pretzels are already one of the world’s most beloved snacks. But when you take that doughy goodness and stuff it with gooey mozzarella, add a touch of fresh rosemary, and finish with a Parmesan-dusted crust, you elevate it to something truly next-level: Mozzarella-Stuffed Soft Pretzels.
This rich, savory treat combines everything we love about soft pretzels with the melty, stretchy magic of cheese. Whether you’re preparing a party snack, game day treat, or simply satisfying a craving, these pretzels are a guaranteed crowd-pleaser.
Let’s dive into the ultimate guide to making mozzarella-stuffed soft pretzels—complete with a homemade dough recipe, stuffing techniques, baking tips, variations, and serving ideas.
🧂 Ingredients You’ll Need
These pretzels may look gourmet, but the ingredient list is straightforward. Here’s everything you need to make 8 large, stuffed pretzels.
Pretzel Dough:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 cup warm water (about 110°F / 43°C)
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
1 teaspoon salt
Cheese Filling:
8 mozzarella cheese sticks (or about 1 ½ cups shredded low-moisture mozzarella)
1 tablespoon fresh rosemary, finely chopped
¼ cup grated Parmesan cheese
Baking Soda Bath:
6 cups water
⅓ cup baking soda
Topping:
1 egg (for egg wash)
Coarse sea salt, to taste
Extra grated Parmesan and rosemary (optional)
🧑🍳 Step-by-Step Instructions
Step 1: Prepare the Pretzel Dough
Activate the yeast: In a large bowl or the bowl of a stand mixer, combine warm water, sugar, and yeast. Let sit for 5–10 minutes, until it becomes foamy.
Mix the dough: Add melted butter, salt, and flour. Mix until a dough forms. Knead by hand on a floured surface for about 7 minutes or use a stand mixer with a dough hook for 5 minutes, until smooth and elastic.
First rise: Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
Step 2: Shape and Stuff the Pretzels
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Punch down the dough and divide it into 8 equal pieces.
Roll each piece into a rope, approximately 18 inches long.
Flatten each rope into a long rectangle (about 2 inches wide).
Place a cheese stick (or a strip of shredded mozzarella) down the center. Sprinkle with rosemary and a bit of Parmesan.
Fold the sides of the dough over the cheese and pinch to seal it shut, forming a long stuffed rope.
Carefully shape the rope into a traditional pretzel form: make a “U”, cross the ends, twist once, and press the ends down onto the bottom of the loop.
Press gently to ensure it holds.
Step 3: Baking Soda Bath
This is what gives pretzels their distinctive chewy crust and deep golden color.
Bring 6 cups of water to a boil in a large pot. Carefully add the baking soda (it will foam up).
Using a slotted spatula, gently dip each pretzel in the baking soda bath for about 20–30 seconds.
Let excess water drip off, then place each pretzel on the prepared baking sheet.
Step 4: Bake the Pretzels
Beat one egg and brush each pretzel with the egg wash.
Sprinkle with coarse sea salt, additional Parmesan, and rosemary if desired.
Bake for 12–15 minutes, or until pretzels are golden brown and cheese is just beginning to ooze.
🧀 The Cheese Factor
What makes this recipe shine is the molten mozzarella center. Mozzarella is a fantastic choice for stuffing because of its gooey melt and mild, creamy flavor that complements the dough and rosemary beautifully.
Tips for the best cheesy results:
Use low-moisture mozzarella to prevent sogginess.
Cut cheese sticks in half lengthwise if they’re too thick.
Seal the dough tightly around the cheese to prevent leaks.
Want more cheese pull? Add a bit of provolone or fontina to the mozzarella filling for extra stretch.
🌿 Let’s Talk About Rosemary & Parmesan
Rosemary brings an herbaceous, earthy aroma that makes these pretzels feel gourmet. Combined with Parmesan, it adds both depth and a savory edge.
While optional, these additions transform your pretzels from snack bar fare to bistro-worthy treats. Here are some variations:
Fresh thyme instead of rosemary for a softer herbal note
Garlic powder mixed into the dough for extra flavor
Black pepper or crushed red pepper flakes for heat
🔄 Variations and Creative Twists
There are countless ways to riff on this recipe depending on your cravings:
1. Pizza Pretzels
Add a spoonful of marinara sauce inside with the cheese, and serve with extra sauce for dipping.
2. Jalapeño Popper Pretzels
Stuff with mozzarella and chopped jalapeños. Top with crushed tortilla chips before baking.
3. Ham & Cheese Pretzels
Add thin slices of deli ham with the cheese for a hearty snack.
4. Everything Pretzels
Sprinkle the tops with “everything bagel” seasoning after the egg wash for a salty, garlicky crust.
5. Sweet & Savory Twist
Add a dab of fig jam or honey with the cheese for a sweet-savory explosion.
🥨 How to Serve Mozzarella-Stuffed Pretzels
These pretzels are best served warm, when the cheese is at peak meltiness. They’re perfect as:
Appetizers for parties, game day, or potlucks
A savory snack with a cold drink
A fun lunchbox surprise
Side dish to a hearty soup, like tomato basil or creamy potato
Dipping Sauces:
Marinara or pizza sauce
Spicy mustard
Ranch dressing
Garlic butter
Beer cheese dip
🧊 Storing and Reheating
If you happen to have leftovers (rare, but possible!), here’s how to keep them fresh:
Storage: Let pretzels cool completely and store in an airtight container in the fridge for up to 3 days.
Freezing: Wrap tightly in foil or plastic wrap, then freeze for up to 1 month.
Reheating:
Oven: Reheat at 350°F (175°C) for 10 minutes until warm and crisp.
Microwave: 20–30 seconds (note: less crisp crust)
Air fryer: Reheat at 350°F for 4–5 minutes for a quick and crispy result.
🧮 Nutritional Snapshot (per pretzel)**:
(Approximate, depending on cheese and toppings)
Calories: 300–350
Protein: 12–15g
Fat: 10–15g
Carbs: 35–40g
Fiber: 1–2g
These pretzels are indulgent, but offer a nice protein boost thanks to the cheese. You can adjust the richness by reducing the cheese amount or using part-skim versions.
🥄 Making Ahead & Entertaining Tips
Hosting a party or prepping ahead for a busy week? Here’s how to make things easier:
Dough Prep: Make the dough ahead and let it rise overnight in the fridge.
Freezer-Friendly: Assemble and freeze raw pretzels before the soda bath. When ready to bake, thaw, dip, and bake as directed.
Mini Pretzels: Make smaller, bite-sized versions for appetizers or kids’ snacks.
📜 A Brief History of Soft Pretzels
The soft pretzel’s origins date back to medieval Europe, likely created by monks as a reward for children learning their prayers. The iconic pretzel shape was said to resemble arms crossed in prayer.
German immigrants brought the pretzel to the United States, particularly to Pennsylvania, where it became a staple snack. From baseball stadiums to street carts, pretzels evolved into a beloved American classic.
The stuffed pretzel? That’s a more modern twist—born from the same comfort-food creativity that gave us stuffed crust pizza and cheese-filled breadsticks. And honestly, we’re not complaining.