If you’ve ever dreamed of biting into a warm, soft pretzel oozing with melty cheese and bursting with fresh herb flavors, you’re going to absolutely love this Mozzarella Stuffed Herb Soft Pretzels Recipe. It’s one of those recipes that turns a simple snack into a mouthwatering experience, and I promise, once you make these, regular pretzels will never look the same. Let’s get into the magic of making these golden, rosemary-sprinkled, cheesy delights right in your own kitchen!

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Why This Recipe Works

Perfect Balance of Flavors: Fresh rosemary combines with mozzarella and parmesan for a herby, cheesy punch that’s irresistible.
Soft, Chewy Texture: The dough is tender yet chewy, just like you want in a classic soft pretzel.
Easy-to-Follow Method: Step-by-step processes make this approachable, even if you’ve never tackled stuffed pretzels before.
Customizable and Shareable: You can tweak herbs or cheese to your liking, and they’re great for sharing — but be warned, these disappear fast!

Mozzarella Stuffed Herb Soft Pretzels, cheesy herb soft pretzels, homemade stuffed pretzels with cheese, easy herb soft pretzel recipe, baked cheese stuffed pretzels - The image shows four golden-brown knotted bread rolls with a soft, slightly shiny top layer that is speckled with small green herb bits and a light dusting of white powder. Each roll has thick dough twisted into a knot shape, revealing a creamy white filling inside the folds, contrasting with the golden crust. The rolls rest on a beige baking mat with a red border, placed on a white marbled surface that has a few fresh rosemary sprigs scattered around. The texture of the bread looks fluffy inside and crisp on the outside, with some uneven browning adding a homemade feel. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Mozzarella Stuffed Herb Soft Pretzels Recipe brings together a few simple yet powerful ingredients that create that classic pretzel taste with a herby, cheesy twist. Each component is chosen for flavor, texture, or to help the dough rise perfectly.

Warm water: Activates the yeast and creates that soft, pliable dough texture.
Rapid rise yeast: Speeds up the proofing process without sacrificing flavor.
Sugar: Feeds the yeast and adds a touch of sweetness to balance the salty cheese.
Salt: Essential for flavor depth and to tighten gluten structure.
Fresh rosemary: Adds a bright, aromatic herbal note that pairs beautifully with cheese.
All-purpose flour: Provides the structure for chewy, soft pretzels.
Unsalted butter: Enriches the dough for softness and helps browning.
Baking soda: Creates that shiny, golden crust typical of pretzels when boiled.
Mozzarella cheese: Melts perfectly for that gooey surprise inside.
Parmesan cheese: Adds a sharp, salty contrast and helps the filling stand out.
Egg wash: Gives a beautiful golden color and helps toppings stick.
Optional toppings (butter, parmesan, rosemary, garlic powder, pepper, salt): Extra layers of flavor and texture that elevate the final pretzel.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the reasons I keep coming back to this Mozzarella Stuffed Herb Soft Pretzels Recipe is how easy it is to make it your own. Whether you love it spicy, extra cheesy, or with different herbs, adjusting this recipe is super simple.

Cheese Variations: I sometimes swap mozzarella for smoked gouda or add a little feta for tang – it’s a fun change that keeps things interesting.
Herb Mix: If you’re not a rosemary fan, fresh thyme or basil works beautifully too. Just freshen it up!
Garlic Lovers: Adding a teaspoon of minced garlic into the dough gives an extra kick which my garlic-obsessed friends love.
Vegan Twist: Use dairy-free cheeses and plant-based butter to enjoy these pretzels vegan-style – they still turn out delicious!

Step-by-Step: How I Make Mozzarella Stuffed Herb Soft Pretzels Recipe

Step 1: Wake Up the Yeast and Mix the Dough

Start by combining warm water, rapid rise yeast, sugar, and salt in your mixer bowl. Let this mixture sit for about 10 minutes until it gets foamy — this tells you the yeast is alive and happy. I remember the first time I skipped this step and my dough barely rose; trust me, it’s worth the wait!

Step 2: Knead in Rosemary, Flour, and Butter

Next, add in fresh chopped rosemary, the flour, and softened unsalted butter. Knead the dough on medium speed for a solid 12 minutes — this gluten development is key to that perfect, chewy pretzel texture. If you don’t have a stand mixer, elbow grease works just as well (just prepare for a good arm workout!).

Step 3: Let the Dough Rise Warm and Cozy

Cover your dough with a warm, damp cloth and find a cozy spot in your kitchen for it to double in size — this usually takes about an hour. A rising dough practically fills the room with cozy scent; honestly, it’s half the joy of making pretzels.

Step 4: Prep Your Cheese Filling and Boiling Liquid

While the dough rises, mix shredded mozzarella and parmesan cheese in a small bowl and pop it in the freezer — this helps the filling hold its shape inside the dough during rolling and boiling. Then, preheat your oven to 425°F and line your baking sheets with parchment paper.

Step 5: Shape the Pretzels and Add the Cheese

Divide your dough into eight even rounds. Roll each round out into a 16-inch rope and flatten it to about 4 inches wide — this gives you enough room to lay your cheese down without losing it while rolling. Spread two tablespoons of your chilled cheese mixture evenly along the dough, then roll it tightly jelly-roll style, pinching edges to seal that cheesy treasure inside.

Step 6: Twist, Boil, and Bake to Golden Perfection

Form your ropes into classic pretzel shapes by making a U, crossing ends over each other, and pinching the ends to the bottom. Boil each pretzel for 30 seconds in a large pot of water with baking soda — this is the secret to that irresistible chewy crust and glossy look. Place them onto the baking sheets, brush with egg wash, and bake for about 16–18 minutes until golden brown.

Step 7: Add the Final Toppings and Dive In

If you love extra flavor like I do, whisk together butter, parmesan, rosemary, garlic powder, salt, and black pepper, then brush this mix on each pretzel right out of the oven. This little finishing touch takes them over the top. Eat ’em warm, and I guarantee you’ll be hooked!

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Pro Tips for Making Mozzarella Stuffed Herb Soft Pretzels Recipe

Use Room Temperature Butter: Soft butter blends better into the dough for that tender bite.
Don’t Skip the Baking Soda Boil: It’s essential for that authentic pretzel crust and deep golden color.
Chill Cheese Filling Before Rolling: Keeps it from melting out during boiling, so every pretzel is perfectly stuffed.
Seal Your Rolls Tight: Avoid leaks by pinching edges well — it saves you a cheesy mess and ensures gooey bites.

How to Serve Mozzarella Stuffed Herb Soft Pretzels Recipe

Garnishes

I love finishing these pretzels with a sprinkle of extra parmesan and a light dusting of fresh rosemary — it adds a fresh punch and makes them look inviting. Sometimes, I’ll brush on melted garlic butter for a fragrant shine that guests always rave about.

Side Dishes

These pretzels are amazing on their own, but I often serve them with a side of spicy mustard or marinara dipping sauce for variety. A fresh green salad or roasted veggies can round out the meal nicely if you want something more substantial.

Creative Ways to Present

For game days or casual parties, I’ve arranged them in a circular wreath shape on a large platter, sprinkled with herbs and grated cheese. It’s festive, interactive, and gets everyone reaching for a pretzel!

Make Ahead and Storage

Storing Leftovers

Keep any leftover pretzels in an airtight container at room temperature for up to 2 days — though I often find they disappear before then! For best results, reheat just before serving to bring back that soft texture.

Freezing

If you want to freeze, wrap each pretzel tightly in plastic wrap, then foil, and freeze for up to a month. Thaw overnight in the fridge before reheating.

Reheating

I like to reheat in a preheated oven at 350°F for 10-12 minutes to restore crispness on the outside and gooey cheese inside. Microwave is quicker but can make the dough a bit chewy.

FAQs

Can I use regular yeast instead of rapid rise yeast?

Yes! You can use active dry yeast, but be aware it will take longer to proof. Simply let the dough rise until doubled, which might be closer to 1.5–2 hours instead of just one.
How do I prevent the cheese from leaking out during baking?

Freezing the cheese filling before rolling and tightly sealing the dough edges are key steps to keep the cheese inside. Also, boiling the pretzels in baking soda water sets the dough, which locks in the filling better.
Why do pretzels get boiled in baking soda water?

Boiling in baking soda gives pretzels their characteristic chewy crust and deep brown, glossy finish. This alkaline bath changes the dough’s surface and helps with perfect browning in the oven.
Can I make these pretzels gluten-free?

Gluten-free pretzels are a bit trickier because you lose the gluten’s stretchiness, but you can experiment with gluten-free flour blends designed for bread. The texture might be different, but the cheesy filling will still be delicious!

Final Thoughts

This Mozzarella Stuffed Herb Soft Pretzels Recipe is hands down one of my favorite cozy, homemade snacks that impress friends and family every time. There’s something so satisfying about that warm, cheesy center paired with the fresh rosemary aroma and soft dough. Whether you’re making them for a casual movie night, a party, or just because you need a pick-me-up, they’re sure to become a go-to treat. I can’t wait for you to give them a try and hear how much you love them!