Golden on the outside, soft and fluffy on the inside, these Soft Mozzarella Stuffed Pretzels with Fresh Rosemary are the perfect savory treat. Each bite reveals warm, melted mozzarella wrapped in tender homemade pretzel dough, finished with a hint of fresh rosemary and a sprinkle of coarse salt. They are ideal as an appetizer, snack, or party favorite.
Why You’ll Love This Recipe
These stuffed pretzels are irresistibly soft with a perfectly chewy crust. The melted mozzarella center creates a delicious surprise in every bite. Fresh rosemary adds a fragrant, savory note that pairs beautifully with the rich cheese. They are easier to make than you might think and require simple pantry ingredients. Whether served warm from the oven or reheated later, they stay flavorful and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
1 tablespoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (about 110°F / 45°C)
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted
1 tablespoon finely chopped fresh rosemary
For the filling:
8 ounces fresh mozzarella cheese, cut into 12 equal cubes
For the baking soda bath:
8 cups water
1/3 cup baking soda
For topping:
1 large egg, beaten with 1 tablespoon water (egg wash)
1 tablespoon coarse sea salt
1 teaspoon chopped fresh rosemary
Directions
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, melted butter, and chopped rosemary to the yeast mixture. Mix until a dough forms.
Knead the dough on a floured surface for 6–8 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
In a large pot, bring 8 cups of water to a boil. Carefully add baking soda (it will foam). Reduce to a gentle simmer.
Punch down the dough and divide it into 12 equal pieces. Flatten each piece into a small circle, place a cube of mozzarella in the center, and seal tightly, shaping into a ball or rope. If desired, shape into classic pretzel forms.
Carefully place each stuffed dough piece into the baking soda bath for 20–30 seconds. Remove with a slotted spoon and place on prepared baking sheets.
Brush each pretzel with egg wash and sprinkle with coarse sea salt and extra rosemary.
Bake for 12–15 minutes, or until deep golden brown.
Let cool slightly before serving to allow the cheese to set just enough while remaining melty.
Servings and timing
Servings: 12 stuffed pretzels
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 15 minutes
Total time: Approximately 1 hour 35 minutes
Variations
You can substitute mozzarella with cheddar, gouda, or provolone for a different flavor profile. Add a pinch of garlic powder or grated Parmesan to the dough for extra depth. For a spicy version, tuck a thin slice of jalapeño inside with the cheese. You can also brush the baked pretzels with melted garlic butter for a richer finish.
Storage/Reheating
Store leftover pretzels in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a 350°F (175°C) oven for 5–8 minutes until warmed through. Avoid microwaving if possible, as it can make the pretzels chewy and tough. For longer storage, freeze baked pretzels for up to 2 months. Reheat directly from frozen in the oven at 350°F (175°C) for about 10–12 minutes.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in equal amounts. You can mix it directly with the dry ingredients without proofing.
Why do I need a baking soda bath?
The baking soda bath gives pretzels their signature chewy texture and deep golden color.
Can I prepare the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping.
How do I prevent the cheese from leaking out?
Make sure to seal the dough tightly around the mozzarella and pinch the seams firmly.
Can I make these without rosemary?
Absolutely. You can omit the rosemary or replace it with thyme or oregano.
What dipping sauces go well with these pretzels?
Marinara sauce, garlic butter, honey mustard, or a simple cheese sauce all pair well.
Can I freeze the unbaked pretzels?
It is best to freeze them after baking. Freezing before the baking soda bath may affect texture.
Why are my pretzels dense?
This may happen if the dough did not rise long enough or if too much flour was added during kneading.
Can I make these whole wheat?
You can substitute up to half of the all-purpose flour with whole wheat flour, though the texture will be slightly denser.
How do I know when they are done baking?
They should be a deep golden brown on the outside and sound slightly hollow when tapped.
Conclusion
Soft Mozzarella Stuffed Pretzels with Fresh Rosemary are a delicious homemade treat that combines fluffy pretzel dough with gooey melted cheese and aromatic herbs. Perfect for gatherings, snacks, or cozy evenings at home, these pretzels deliver bakery-quality results with simple ingredients and straightforward steps. Once you try them fresh from the oven, they are sure to become a favorite in your kitchen.
Golden on the outside and soft on the inside, these mozzarella stuffed pretzels feature warm, melted cheese wrapped in fluffy homemade dough with fresh rosemary and coarse salt. Perfect as an appetizer, snack, or party treat.
Ingredients
1 tablespoon granulated sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (about 110°F / 45°C)
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted
1 tablespoon finely chopped fresh rosemary
8 ounces fresh mozzarella cheese, cut into 12 equal cubes
8 cups water (for baking soda bath)
1/3 cup baking soda
1 large egg, beaten with 1 tablespoon water (egg wash)
1 tablespoon coarse sea salt
1 teaspoon chopped fresh rosemary (for topping)
Instructions
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, melted butter, and chopped rosemary to the yeast mixture. Mix until a dough forms.
Knead the dough on a floured surface for 6–8 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
Bring 8 cups of water to a boil in a large pot. Carefully add baking soda and reduce to a gentle simmer.
Punch down the dough and divide into 12 equal pieces. Flatten each piece, place a cube of mozzarella in the center, seal tightly, and shape as desired.
Place each stuffed dough piece into the baking soda bath for 20–30 seconds. Remove and transfer to prepared baking sheets.
Brush with egg wash and sprinkle with coarse sea salt and chopped rosemary.
Bake for 12–15 minutes until deep golden brown.
Cool slightly before serving to allow the cheese to set while remaining melty.
Notes
Seal the dough firmly around the cheese to prevent leaking.
You may substitute mozzarella with cheddar, gouda, or provolone.
Add garlic powder or grated Parmesan to the dough for extra flavor.
For a spicy version, add a thin slice of jalapeño inside with the cheese.
Reheat in the oven rather than microwave to maintain texture.
Freeze baked pretzels for up to 2 months for longer storage.
