Name: Mozzarella-Stuffed Soft Pretzels
Ingredients: 1 ½ cups warm water (110°F / 45°C); 2 ¼ tsp instant yeast (1 packet); 1 tbsp granulated sugar; 1 tsp salt; 4 cups all-purpose flour; 2 tbsp melted butter; 8 sticks or chunks of low-moisture mozzarella cheese; ½ cup baking soda; 9 cups water; 2 tbsp melted butter; 1 clove garlic, finely minced; 1 tsp fresh rosemary, chopped; Coarse sea salt, for sprinkling

Description

Mozzarella-stuffed soft pretzels are warm, chewy, and loaded with melty mozzarella inside. Topped with buttery garlic and rosemary, they’re anything but boring! These pretzels are perfect for sharing (or keeping all to yourself). A fun, from-scratch recipe that’s easy enough for beginners and flavorful enough for every occasion.

Ingredients

Scale

For the Dough:

1 ½ cups warm water (110°F / 45°C)
2 ¼ tsp instant yeast (1 packet)
1 tbsp granulated sugar
1 tsp salt
4 cups all-purpose flour
2 tbsp melted butter

For the Filling:

8 sticks or chunks of low-moisture mozzarella cheese

For the Baking Soda Bath:

½ cup baking soda
9 cups water

For the Topping:

2 tbsp melted butter
1 clove garlic, finely minced
1 tsp fresh rosemary, chopped
Coarse sea salt, for sprinkling

Instructions

Make the Dough:
In a large bowl, stir together warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Add salt, flour, and melted butter. Knead until soft and elastic (about 5–7 minutes). Cover and let rise in a warm spot for 1 hour or until doubled in size.
Shape and Stuff the Pretzels:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Punch down the dough and divide into 8 equal portions. Roll each piece into a 12–14 inch rope, flatten slightly, and place a mozzarella stick inside. Pinch edges to seal, then shape into pretzels.
Baking Soda Bath:
Bring 9 cups of water and baking soda to a boil. One at a time, boil each pretzel for 30 seconds. Remove with a slotted spoon and place on the baking sheet.
Top and Bake:
Stir together melted butter, minced garlic, and chopped rosemary. Brush over pretzels and sprinkle with coarse salt. Bake for 12–15 minutes, until golden brown and bubbly.
Cool Slightly and Serve Warm:
Let cool for 5 minutes and enjoy while the cheese is still gooey!

Notes

Seal the dough tightly around the cheese to avoid leaks during baking.
Don’t skip the baking soda bath—it’s what gives that iconic pretzel texture.
These pretzels are best served warm, but they reheat beautifully in the oven at 350°F (175°C) for 8–10 minutes.
You can freeze shaped, unbaked pretzels. Thaw before boiling and baking as directed.
For extra flavor, try swapping in cheddar, pepper jack, or even brie.

Want a sweet version? Skip the cheese, brush with butter, and sprinkle with cinnamon sugar after baking!