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Overhead daylight photo of golden mozzarella-stuffed rosemary and parmesan soft pretzels on parchment, cheese oozing, garnished with fresh herbs and grated parmesan.

Mozzarella Stuffed Soft Pretzels you will love

Jordan Mike
Learn how to bake Mozzarella Stuffed Soft Pretzels with fresh rosemary, parmesan and gooey centers; foolproof recipe, tips, and FAQs inside.
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Prep Time 25 minutes
Cook Time 15 minutes
1 hour
Total Time 1 hour 40 minutes
Course Snack
Cuisine American
Servings 8 pretzels
Calories 280 kcal

Ingredients
  

Bread that builds classic soft pretzel chew.

  • Instant yeast – delivers a fast reliable rise.

Warm water – activates the yeast and hydrates the dough.

  • Granulated sugar – a small spoonful to feed the yeast and aid browning.

Fine sea salt – balances flavor within the dough.

  • Finely grated Parmesan – melts quickly then caramelizes to a nutty finish.

Whole-milk mozzarella cheese (soft blocks or fresh) – the star filling that melts evenly for that signature pull.

  • Chopped fresh rosemary – bright aromatic speckles throughout the crust (dried works in a pinch).

Additional cups of water – reserved for the alkaline baking-soda dunk.

  • Flaky salt – for that classic pretzel crunch on top.

Melted butter – brushed on after baking for shine and rich flavor.

Instructions
 

Gather your tools and ingredients

  • In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook attachment), measure out:
  • 4 cups of bread flour
  • 2 tbsp sugar
  • 2 tsp salt

Whisk the dry ingredients

  • Use a whisk to combine the flour, sugar, and salt until evenly distributed.

Bloom the yeast

  • In a small jug, stir 1 ½ cups of warm water (about 105–110 °F) with 2 ¼ tsp instant yeast.
  • Let sit for 5 minutes until the surface is foamy.

Form the dough

  • Pour the foamy yeast mixture into the bowl of dry ingredients.
  • Mix on low speed (or stir with a wooden spoon) until a shaggy mass forms and no dry flour remains.

Knead until smooth and elastic

  • Increase mixer speed to medium (or transfer dough to a lightly floured surface).
  • Knead the dough for 5–7 minutes until it feels smooth and elastic.

Shape into a ball and cover

  • Lightly oil the bowl and place the dough ball back inside.
  • Cover tightly with plastic wrap or a clean kitchen towel.

First rise

  • Let the dough rise in a warm spot (e.g., inside an oven with just the light on) for about 60 minutes, until it’s visibly puffy and nearly doubled in size.
  • This rise develops flavor, creates that signature chewy texture, and readies the dough for shaping.

Notes

Nutrition Information (per serving)

Calories Fat Sat. Fat Carbs Fiber Sugar Protein Sodium
280 kcal 8 g 4 g 38 g 1 g 3 g 12 g 820 mg
Estimated values for guidance only.

Category & SEO Tags

  • Course: Snack / Appetizer
  • Cuisine: American with German-inspired twist
  • Diet: Vegetarian
  • Method: Baking
  • Keyword: Mozzarella Stuffed Soft Pretzels, rosemary parmesan pretzel
  • Skill Level: Intermediate
Keyword Mozzarella Stuffed Soft Pretzels, rosemary parmesan pretzel