Mozzarella Stuffed Soft Pretzels Easy Weeknight Dinner

There’s something about pulling apart warm, golden dough and watching melted cheese stretch between your fingers that just hits different. Mozzarella Stuffed Soft Pretzels are exactly that kind of magicchewy on the outside, gooey on the inside, and way easier to make than you’d think.

I started making these last spring when I was tired of overthinking dinner and just wanted something that felt cozy but didn’t weigh us down like winter food does. The first time I brushed them with butter and watched my daughter bite into one, she didn’t even speakjust pointed at the cheese pull and grinned. After ten years of testing dough recipes, I’ve learned that the baking soda bath is what gives them that classic pretzel chew, and honestly, it’s the easiest step. This is my go-to when I’m tired and still want a real dinner that makes everyone happy.

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Why You’ll Love This Recipe

These mozzarella stuffed soft pretzels hit all the right spots when you want something warm, cheesy, and comfortingwithout spending hours in the kitchen. They’re forgiving, fun to shape (even if yours look a little wonky), and everyone gets excited when they see them coming out of the oven.

• Cheesy surprise inside: Fresh mozzarella melts into gooey pockets of heaven, with a hint of rosemary and Parmesan that makes every bite feel special.
• Simple dough, big payoff: No fancy equipment neededjust flour, yeast, and a little patience while it rises.
• Perfect for tired weeknights: This is one of those reliable weeknight wins that gets you back into a rhythm without feeling heavy or complicated.
• Kid-approved (and adult-loved): The golden, salty outside and stretchy cheese inside? It’s basically guaranteed smiles all around.

Key Ingredients You’ll Need

The beauty of this recipe is how straightforward the ingredient list is. You’re working with pantry staples plus fresh mozzarella and rosemaryno mystery items or hard-to-find specialty flours.

• All-purpose flour: The base of your dough. It creates that soft, chewy texture we’re after.
• Active dry yeast: This is what makes the dough rise and gives it that pillowy feel. Don’t skip the frothy stepit tells you the yeast is alive and ready.
• Fresh mozzarella: Cut it into small cubes so it melts evenly and doesn’t leak out during baking.
• Fresh rosemary: Chopped and mixed right into the filling. It adds a woodsy, aromatic note that balances the richness of the cheese.
• Baking soda: This is the secret to that classic pretzel crustslightly chewy, golden, and just a little bit tangy.

Pro Tip: Make sure your water is warm (not hot) when you mix it with the yeast. Too hot and you’ll kill it; too cold and it won’t activate.

How to Make It (Step-by-Step Overview)

You’ll start by activating the yeast in warm water with a little sugar. Once it’s frothy, you’ll mix in the flour and salt, knead until smooth, and let the dough rest while it doubles in size. That rest time is when the magic happensit’s also when I usually fold laundry or scroll through my phone guilt-free.

Once the dough has risen, you’ll divide it into 8 portions, roll each into a rope, flatten it slightly, and spoon the mozzarella-rosemary-Parmesan filling down the center. Fold the dough over, seal the edges, and shape it into a pretzel (or a knot, or honestly whatever shape happensthey all taste the same). Each pretzel gets a quick dip in the baking soda bath, then onto a lined baking sheet with a sprinkle of Parmesan and rosemary on top.

Bake until golden and crispy, and try to wait at least two minutes before tearing into one. I never do, but you might have more willpower than me.

Timing and Temp Quick Guide

Step	Time	Temp/Notes
Activate yeast	5 minutes	Warm water (not hot)
Dough rise	30–45 minutes	Cover with a clean cloth
Baking soda bath	30 seconds per pretzel	Near boiling, then off heat
Bake	15–20 minutes	425°F (220°C)

Tips for Success (and Avoiding Common Pitfalls)

The first time I made these, I forgot to seal the edges properly and cheese oozed everywhere. It still tasted amazing, but sealing them tightly really does help keep the filling tucked inside where it belongs.

• Don’t skip the baking soda bath: It’s what gives the pretzels that signature chewy crust and deep golden color.
• Use fresh mozzarella, not shredded: Fresh mozzarella melts into those dreamy cheese pulls. Shredded just doesn’t hit the same.
• Let the dough rest fully: If it hasn’t doubled, give it more time. Rushed dough means dense pretzels.
• Work quickly after the bath: Transfer each pretzel to the baking sheet right away so they don’t get soggy.

Note: If your dough feels sticky while kneading, dust your hands and the surface lightly with flourbut don’t go overboard or the pretzels will turn out tough.

How to Serve and Store

These are best enjoyed warm, straight from the oven, when the cheese is still gooey and the crust is crisp. I like to brush them with a little melted butter right after bakingit’s not in the official instructions, but it’s a game-changer.

Storage Method	How Long	Reheating Tip
Room temperature (covered)	1–2 days	Warm in a 350°F oven for 5–7 minutes
Refrigerator (airtight)	Up to 4 days	Reheat in oven to restore crispness
Freezer (wrapped individually)	Up to 2 months	Thaw, then reheat in oven at 375°F

Pro Tip: If you’re reheating from the fridge or freezer, skip the microwaveit makes them chewy in a bad way. The oven brings back that fresh-baked texture.

Simple Swaps and Tweaks

You can easily make these your own by switching up the filling or adjusting the toppings. If you want a little heat, add a pinch of crushed red pepper flakes to the mozzarella mixture. For a lighter version, swap in part-skim mozzarella or mix in a bit of cream cheese for extra creaminess.

• Herb swap: Try thyme or oregano instead of rosemary if that’s what you have on hand.
• Cheese swap: Provolone or fontina work beautifully in place of mozzarella.
• Topping ideas: A sprinkle of coarse sea salt, sesame seeds, or garlic powder before baking adds even more flavor.

Honestly, it’s hard to mess these up. Even when my kitchen looks like a flour bomb went off, they still come out delicious.

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How I Finally Nailed These Mozzarella Stuffed Soft Pretzels

I cannot tell you how many times I burned the bottoms or ended up with cheese oozing everywhere before I figured out the secret to perfect Mozzarella Stuffed Soft Pretzels. After probably seven attempts and one very smoky kitchen incident, I finally cracked the code. Now they come out golden and gooey every single time.

FAQs (Mozzarella Stuffed Soft Pretzels)

These Mozzarella Stuffed Soft Pretzels come together in about an hour from start to finish, and honestly? They’re one of those recipes that makes the whole house smell incredible while you’re making them. You’ll love how golden and chewy they turn out, with that salty crust giving way to warm, stretchy cheese that practically begs you to pull it apart slowly. They’re the kind of dinner that feels like a special occasion but doesn’t ask much of you on a random Tuesday night.

If you want to switch things up, try adding cooked bacon or pepperoni to the filling for a pizza vibe, or brush the tops with garlic butter right after they come out of the oven. Leftover pretzels reheat beautifully in a 350°F oven for about five minutesjust skip the microwave or they’ll lose that crispy-chewy magic. A trick I learned from my mom’s kitchen: if your dough feels a little dry while kneading, wet your hands slightly instead of adding more flour. It keeps the texture soft without making it sticky.

I’d love to see how yours turn outtag me if you share a photo, or tell me in the comments if you added your own twist. Did you grow up with homemade pretzels, or is this your first time trying them? Either way, I hope this recipe becomes one you save for nights when you need something warm, simple, and a little bit special to bring everyone to the table. Here’s to dinners that help you get back into a rhythm.