These Mozzarella Stuffed Soft Pretzels combine the beloved chewy texture of traditional German pretzels with a gooey, herb-infused mozzarella center that creates an irresistible pull when bitten into. The marriage of fresh rosemary, savory Parmesan, and melted mozzarella transforms an ordinary pretzel into a gourmet appetizer or snack that’s perfect for entertaining or weekend baking projects. The baking soda bath gives these pretzels their distinctive mahogany color and signature pretzel flavor, while the aromatic herbs provide an Italian-inspired twist.

Why You’ll Love This Recipe

• The combination of stretchy mozzarella filling and chewy pretzel exterior creates an unforgettable texture contrast
• These pretzels are impressive enough for guests but simple enough for baking novices
• You can customize the herb and cheese combinations to suit your taste preferences
• They’re more affordable than store-bought stuffed pretzels and taste fresher
• Perfect for game day gatherings, appetizers, or as a special side with soups and salads

Ingredients

• All-purpose flour: Creates the perfect chewy texture for authentic pretzels. For a healthier option, you can substitute up to half with whole wheat flour.
• Active dry yeast: The leavening agent that creates air pockets in the dough. Instant yeast can be substituted if that’s what you have on hand.
• Warm water: Activates the yeast and forms the dough. The temperature should be around 105-110°F – warm to the touch but not hot.
• Sugar: Feeds the yeast and adds a subtle sweetness to the dough. Honey can be used as a natural alternative.
• Salt: Enhances flavors in the dough and provides that classic pretzel taste.
• Fresh mozzarella: Creates the gooey, melty center. Choose fresh mozzarella for its superior melting qualities, though low-moisture mozzarella will also work.
• Fresh rosemary leaves: Adds aromatic flavor to the filling. If you’re not a rosemary fan, thyme or basil make excellent substitutes.
• Parmesan cheese: Adds a savory, nutty flavor to both the filling and topping. For best results, use freshly grated Parmesan rather than pre-packaged versions.
• Baking soda: Essential for the water bath that gives pretzels their distinctive taste, texture and color.

Variations

Mediterranean Style

Transform these pretzels with a Mediterranean twist by using feta cheese instead of mozzarella, and mixing in chopped olives, sun-dried tomatoes, and oregano. These flavors create a tangy, savory filling that pairs beautifully with the chewy pretzel exterior. Finish with a sprinkle of za’atar seasoning before baking for an authentic Mediterranean touch.

Garlic Herb Cheese

For intense flavor, create a garlic herb filling by mixing the mozzarella with 2-3 minced garlic cloves, a tablespoon of chopped fresh basil, and a tablespoon of chopped fresh parsley. This aromatic combination infuses the cheese with herbaceous notes that complement the pretzel dough perfectly. Brush the tops with garlic butter after baking for an extra flavor boost.

Spicy Jalapeño Cheddar

Substitute the mozzarella with sharp cheddar and add diced jalapeños to the filling for a spicy kick. The heat from the peppers balances wonderfully with the rich cheese and pretzel dough. For added dimension, mix in a pinch of cumin and smoked paprika to the filling. Top with additional jalapeño slices before baking for visual appeal and extra heat.

How to Make the Recipe

Step 1: Prepare the Dough

Begin by combining the warm water, sugar, and yeast in a large mixing bowl. Allow this mixture to rest for 5 minutes until it becomes frothy, which indicates the yeast is active. Add the flour and salt to the activated yeast mixture and knead thoroughly for about 5-7 minutes until you achieve a smooth, elastic dough that springs back when touched. Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for 30-45 minutes, or until it has doubled in size.

Step 2: Prepare the Filling and Shape the Pretzels

While the dough rises, prepare your filling by combining the mozzarella cubes, chopped rosemary, and Parmesan cheese in a small bowl. Once the dough has doubled, gently punch it down and divide it into 8 equal portions. Roll each portion into a rope approximately 12 inches long, then flatten it slightly with your palm. Place a generous spoonful of the cheese mixture along the center of each flattened rope. Carefully fold the edges of the dough over the filling, pinching them together to seal completely. Shape each filled rope into a traditional pretzel shape by forming a U, crossing the ends over each other twice, then pressing the ends onto the bottom curve.

Step 3: Baking Soda Bath and Baking

Prepare the baking soda bath by bringing 4 cups of water to a near boil, then removing from heat and stirring in the baking soda until completely dissolved. Carefully lower each shaped pretzel into the bath for 30 seconds, using a slotted spatula to flip it once during this time. Transfer the bathed pretzels to a parchment-lined baking sheet, sprinkle generously with additional Parmesan cheese and a few rosemary leaves, then bake in a preheated 425°F oven for 15-20 minutes. The pretzels should be deeply golden brown with a crispy cheese crust and fully melted filling. Allow them to cool for 5 minutes before serving to prevent burning your mouth on the hot cheese.

Tips for Making the Recipe

• Make sure your water is warm but not hot when activating the yeast – too hot will kill the yeast, while too cool won’t activate it properly
• For the best texture, don’t rush the kneading process – fully developed gluten gives pretzels their distinctive chew
• Seal the edges of the dough tightly around the filling to prevent cheese from leaking during baking
• The baking soda bath might bubble up vigorously; use a large pot and watch carefully to avoid overflow
• If the pretzels are browning too quickly in the oven, tent them loosely with foil for the remaining baking time
• Let the pretzels cool for at least 5 minutes before serving to allow the cheese filling to set slightly

How to Serve

These Mozzarella Stuffed Soft Pretzels are best enjoyed warm, when the cheese is still gooey and the exterior remains crisp yet tender. Serve them as an appetizer at parties, as a substantial snack during game days, or alongside a hearty soup for a complete meal. They pair beautifully with a variety of dipping options – try marinara sauce for an Italian twist, whole grain mustard for a traditional approach, or a garlic butter sauce for indulgent richness. For a casual dinner party, arrange the pretzels on a wooden serving board with small bowls of different dips and a sprinkle of fresh herbs for visual appeal. Complete the experience with a craft beer, a glass of crisp white wine, or sparkling water with lemon.

Make Ahead

These stuffed pretzels can be partially prepared in advance to save time when entertaining. The dough can be made up to 24 hours ahead and stored in the refrigerator after the first rise. Allow the chilled dough to come to room temperature for about 30 minutes before shaping. Alternatively, you can shape the filled pretzels and freeze them unbaked on a baking sheet until solid, then transfer to freezer bags for storage up to 1 month. When ready to bake, thaw in the refrigerator overnight, then proceed with the baking soda bath and baking steps, adding 2-3 minutes to the baking time.

Fully baked pretzels can be stored at room temperature in an airtight container for up to 2 days. To reheat, place them in a 350°F oven for 5-7 minutes until warmed through. For the best texture, avoid microwaving, as this can make the pretzels tough rather than chewy.

FAQs

Can I make these pretzels without the baking soda bath?

While you technically can skip the baking soda bath, it’s not recommended. The alkaline bath is what gives pretzels their distinctive flavor, chewy texture, and beautiful brown color. Without it, you’ll essentially have bread shaped like pretzels rather than true pretzel flavor. If you must skip it, brush the shaped pretzels with an egg wash before baking to achieve at least some color.

Why did my cheese leak out during baking?

Cheese leakage usually happens when the dough isn’t sealed properly. Make sure to pinch the edges firmly and roll the seam to fully incorporate it into the dough. Additionally, using cubed rather than shredded cheese can help, as larger pieces melt more slowly, giving the dough time to set before the cheese becomes fully liquid.

Can I use different cheeses for the filling?

Absolutely! While mozzarella provides that classic stretch, many cheeses work well in these pretzels. Try cheddar for a sharper flavor, fontina for excellent melting properties, or a combination of cheeses. Just be aware that very soft cheeses like brie may become too runny, and hard cheeses like aged Parmesan won’t melt properly without being combined with a good melting cheese.

How can I tell when the pretzels are done baking?

Perfect pretzels should be deeply golden brown on the outside, not pale gold. The cheese should be fully melted inside, and the bottom of the pretzel should sound hollow when tapped. If you’re uncertain, you can insert a thermometer into the dough portion (not the cheese) – it should register at least 190°F when fully baked.

Conclusion

These Mozzarella Stuffed Soft Pretzels elevate a classic snack to an irresistible treat that combines the satisfying chew of fresh pretzel dough with the comfort of melted cheese and aromatic herbs. Whether you’re serving them at your next gathering, enjoying them as a special weekend project with family, or impressing dinner guests with a homemade appetizer, these pretzels deliver impressive results without complicated techniques. The contrast between the golden exterior and gooey center creates a sensory experience that store-bought pretzels simply can’t match. Don’t wait for a special occasion – these delicious stuffed pretzels deserve a place in your regular baking rotation!

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