Mozzarella Stuffed Soft Pretzels Recipe

If you’re anything like me, there’s nothing quite like the warm, gooey satisfaction of cheese oozing from a soft pretzel. That’s why I’m so excited to share this Mozzarella Stuffed Soft Pretzels Recipe with you. It’s a bit of a project, sure, but trust me — once you bite into that golden, bubbly, just-right salty crust with melty mozzarella inside, all the effort feels totally worth it. Whether you’re making these for a cozy night in, a party snack, or impressing friends, you’ll find this recipe absolutely fan-freaking-tastic.

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Ingredients You’ll Need

These ingredients come together beautifully, blending simple pantry staples with fresh mozzarella and herbs for that irresistible taste custom-made for snack lovers. When shopping, make sure to grab fresh mozzarella—not the pre-shredded kind—because it melts so much better inside the pretzels.

• All-purpose flour: This forms the backbone of your pretzel dough – make sure it’s fresh for best rise.
• Active dry yeast: Helps the dough rise and develop that classic fluffy texture.
• Warm water: Activates the yeast; be careful that it’s not too hot, or it may kill the yeast.
• Sugar: Feeds the yeast for a good rise without adding too much sweetness.
• Salt: Boosts flavor and balances the richness of the cheese.
• Fresh mozzarella: Cut into small cubes for easy stuffing; fresh melts more nicely than processed.
• Fresh rosemary leaves: Added inside and on top for that herby aroma and flavor.
• Grated Parmesan cheese: Gives a salty, nutty accent both inside and sprinkled on top.
• Baking soda: For the essential alkaline water bath that creates the pretzel’s characteristic crust.

Variations

One of the things I love about this Mozzarella Stuffed Soft Pretzels Recipe is how effortlessly you can customize it. I often tweak the herbs or cheeses depending on what I have on hand or the mood I’m in — and honestly, it always turns out delicious. Feel free to make it your own!

• Herb Swaps: I’ve swapped rosemary for thyme or oregano with great results, especially when I’m craving a slightly different flavor profile.
• Cheese Variations: Sometimes I use provolone or a mix of mozzarella and cheddar for a sharper kick; just be sure your cheese melts well.
• Spicy Twist: If you like heat, adding a sprinkle of red pepper flakes inside the cheese filling or atop the pretzels is fantastic.
• Whole Wheat Option: For a nuttier, heartier pretzel, try swapping half the flour for whole wheat — just adjust water as needed.

How to Make Mozzarella Stuffed Soft Pretzels Recipe

Step 1: Mix and Knead the Dough

Begin by activating your yeast in warm water mixed with sugar. Wait about 5 minutes until it’s bubbly and alive — this is crucial because if the yeast doesn’t foam, your dough won’t rise properly. Next, stir in the flour and salt, then knead the dough until it’s smooth and elastic. I like to knead by hand for 8-10 minutes; if you’re using a mixer, 6 minutes on a dough hook works. The dough should be tacky but not sticky — if it sticks to your fingers, sprinkle a bit more flour in. Then set it aside to rise, covered, for about 45 minutes until doubled in size.

Step 2: Shape and Stuff the Pretzels

Once your dough has risen, divide it into eight equal pieces. Roll each piece into a long rope (about 18 inches long), then flatten it slightly in the center where you’ll place your mozzarella cubes mixed with rosemary and Parmesan. Be generous but don’t overfill, or the cheese might leak out during baking. Fold the dough over the filling and pinch the edges tightly to seal, then shape each into a classic pretzel form. This step can feel intimidating, but take your time — shaping is easier with a lightly floured surface and a gentle touch.

Step 3: Baking Soda Bath

This step is what makes pretzels pretzels! Bring 4 cups of water and ¼ cup baking soda to a simmer in a wide pan. Gently lower each pretzel into the bath for about 30 seconds – this bath raises the pH on the dough’s surface, giving that golden color and slight tang. Remove with a slotted spoon and place on a parchment-lined baking sheet. Don’t skip this — I used to bake pretzels without it and they lacked that authentic chewy crust.

Step 4: Bake Until Golden Brown

Before popping them in the oven, sprinkle some grated Parmesan and fresh rosemary leaves on top for extra flavor and visual appeal. Bake at 450°F (230°C) for about 15-20 minutes or until pretzels are golden brown and smell irresistibly cheesy. Keep an eye on them so they don’t over-brown—oven temps can vary! Once baked, let them cool slightly so the cheese inside sets just enough to avoid burning your mouth when you bite in.

How to Serve Mozzarella Stuffed Soft Pretzels Recipe

Garnishes

I always finish mine with a little sprinkle of flaky sea salt and extra fresh rosemary leaves on top. Occasionally, I drizzle a tiny bit of olive oil to keep them shiny and fragrant. The salt highlights the cheese’s richness and adds that classic pretzel flavor balance I’m obsessed with.

Side Dishes

We love dipping these pretzels in mustard—my go-to is a spicy brown mustard or even a honey mustard for a touch of sweetness. They also pair wonderfully with a fresh green salad or a cup of homemade tomato soup if you want a filling meal.

Creative Ways to Present

For parties, I arrange these pretzels on a large wooden board surrounded by small bowls of various dips like garlic ranch, marinara, or even a jalapeño cream cheese. It makes a deliciously interactive spread that always gets rave reviews. For a fun twist, you can stuff some pretzels with different cheeses and label them for guests!

Make Ahead and Storage

Storing Leftovers

After they’ve completely cooled, I wrap leftover pretzels tightly in plastic wrap and store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat them, they still taste great with a bit of reheating.

Freezing

I’ve frozen these before—after shaping and before the baking soda bath—by placing them on a tray to freeze individually, then transferring to a freezer bag. When you want to bake later, just thaw, give the soda bath, and bake as usual. It’s a huge time saver!

Reheating

To revive that fresh-out-of-the-oven texture, I reheat leftover pretzels in a 350°F oven for about 5-7 minutes. This crisps the crust while gently warming the cheese filling back to melty perfection without drying them out like a microwave might.

FAQs

Final Thoughts

This Mozzarella Stuffed Soft Pretzels Recipe is one I keep coming back to whenever I want a treat that’s both nostalgic and a little fancy. I adore how they bring everyone together — whether it’s sharing them fresh from the oven with family or impressing guests. I hope you find joy in making them as much as I do, and I can’t wait to hear how your kitchen smells when these are baking. Give it a try — you won’t regret diving into these cheesy, soft, golden delights!

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