This soft pretzel filled with mozzarella has been a weekend favorite in my kitchen ever since I first folded a cube of cheese into a warm knot and watched it melt to oozy perfection. I discovered the combination during a rainy afternoon when pantry staples and a block of mozzarella collided in a happy accident. The result is a pillowy exterior with a buttery rosemary-parmesan flavor, and a molten mozzarella center that makes every bite worth the effort. It's the kind of recipe that turns ordinary afternoons into celebrations and gets everyone reaching for napkins.

I love this version because it balances classic bakery technique with approachable steps — you don’t need a professional oven or fancy tools to pull it off. The rosemary and grated Parmesan in the dough layer flavor into every bite, while the coarse sea salt on top provides that perfect crunchy contrast. When I've served these at family gatherings, there's always a chorus of delighted murmurs as the first warm pretzel is torn open and the cheese strings stretch. It's comfort food with a smile: nostalgic, reliable, and a little bit indulgent.

Ingredients

• For the dough — All-Purpose Flour (4 cups): Use a reliable brand like King Arthur or Bob’s Red Mill for consistent protein content. The flour gives structure and chew; if you need gluten-free, choose a blend with xanthan gum.
• Instant Yeast (2 teaspoons): Instant yeast works without proofing and gives a predictable rise. Make sure it’s fresh by checking the packet date; old yeast can lead to dense results.
• Salt (1 teaspoon): A small amount in the dough balances flavor — reduce slightly if you’re using very salty Parmesan.
• Sugar (1 tablespoon): Feeds the yeast and adds a subtle caramel note to the crust when baked.
• Warm Water (1.5 cups at 110°F): Use a thermometer to avoid killing the yeast; water that’s too hot will inhibit the rise.
• Unsalted Butter (2 tablespoons): Adds richness and tenderness; substitute olive oil for a dairy-free option.
• Fresh Rosemary (2 tablespoons, finely chopped): Fresh rosemary brightens the dough with herbaceous notes; if using dried, use about 1 teaspoon and reduce potency accordingly.
• Grated Parmesan (1 cup): Adds savory umami throughout. Swap for aged gouda or sharp cheddar for a different flavor profile.
• Mozzarella (1 cup, cubed): Use low-moisture mozzarella to avoid excess leakage while baking. Cut into small cubes so they melt evenly in the center.
• Coarse Sea Salt (to taste): Sprinkle on top before baking for that classic pretzel crunch and seasoned bite.

Instructions

Make the dough: In a large bowl combine 4 cups flour, 2 teaspoons instant yeast, 1 teaspoon salt, 1 tablespoon sugar and 1 cup grated Parmesan. Add 1.5 cups warm water (110°F) and 2 tablespoons melted butter, then stir until a shaggy dough forms. When using a stand mixer, mix on low with the dough hook until combined, about 2 minutes. The initial mix hydrates the flour and starts gluten formation; the dough should be tacky but not overly sticky. Knead and first rise: Turn the dough onto a lightly floured surface and knead for 6–8 minutes by hand or 4–5 minutes in the mixer on medium-low until smooth and elastic. Add 2 tablespoons finely chopped fresh rosemary and knead briefly to distribute. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 45–60 minutes. A properly risen dough will hold an indentation when gently pressed. Shape and fill: Punch down the dough and divide into 8 equal pieces. Roll each into a 12-inch rope, flatten slightly down the center, and place a cube of mozzarella in the middle. Fold the dough over the cheese and pinch seams tightly, then roll gently to reform a rope and shape into a classic pretzel knot or coil into a fat twist. Ensure seams are well sealed to prevent bursting during baking. Prepare the baking soda bath: Preheat the oven to 425°F. In a wide shallow pan, bring 8 cups water and 1/2 cup baking soda to a simmer. Working with 2–3 pretzels at a time, carefully lower each into the simmering bath for 20–30 seconds, flip once, then remove with a slotted spatula and place on a parchment-lined baking sheet. The alkaline bath gives the crust its signature color and sheen. Top and bake: Brush each pretzel lightly with melted butter or olive oil, sprinkle with coarse sea salt, and bake on the middle rack for 12–15 minutes until deep golden brown. Watch closely after 10 minutes — ovens vary. The cheese should be melted inside without running out; if seams open, bake on a lower rack and watch closely to avoid leakage. Cool and serve: Allow pretzels to cool on a rack for 5 minutes so the centers set slightly before tearing open. Serve warm for best gooey pull; they pair beautifully with marinara, mustard, or a simple garlic-butter dip.

Storage Tips

Store leftovers in an airtight container at room temperature for up to 24 hours to retain crust quality; beyond that, refrigerate for up to 3 days. To refresh, reheat in a 350°F oven for 6–8 minutes to revive the outer crust and melt the cheese center. If freezing, place baked pretzels in a single layer on a sheet pan to flash-freeze, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F for 10–12 minutes.

Ingredient Substitutions

For a dairy-free version, swap the butter with olive oil and use your favorite firm vegan cheese that melts well; keep an eye on moisture content. Use sharp cheddar or smoked gouda in place of Parmesan for a deeper, smokier flavor. If you need gluten-free, select a certified all-purpose gluten-free flour blend containing xanthan gum and bake slightly shorter — texture will be more delicate but still satisfying.

Serving Suggestions

Serve these warm with classic brown mustard, a zesty marinara sauce, or a simple garlic-herb butter for dipping. For a casual meal, pair with a crisp green salad and roasted vegetables. Garnish with additional chopped rosemary or a dusting of finely grated Parmesan for an elegant finish. These are ideal alongside soup for lunch or as a centerpiece snack for gatherings.

Cultural Background

Pretzels have deep roots in European baking traditions, particularly in Germany where they appear as both soft and hard forms. The method of boiling in a lye or baking soda solution before baking is an old technique that develops the distinctive crust and color. Stuffed versions, especially with cheese, are a contemporary adaptation that blends classic pretzel technique with modern comfort food tendencies — a bridge between traditional craftsmanship and playful innovation.

Seasonal Adaptations

In winter, fold in roasted garlic and rosemary for a cozy, aromatic variation; in summer swap rosemary for chopped basil and add sun-dried tomatoes for a fresher profile. Holiday versions can include spices like cracked black pepper and smoked paprika on top, or use flavored cheeses (herbed goat cheese, cranberry-gouda) for a festive twist. Adjust fillings and toppings to match seasonal produce and holiday flavors.

Meal Prep Tips

Prepare the dough the night before and refrigerate after the first brief rise; a slow cold-proof overnight adds depth of flavor and makes morning baking effortless. To assemble for later, shape and fill pretzels, place them on a parchment-lined tray, cover tightly, and refrigerate for up to 24 hours before the baking soda bath and bake. For grab-and-go lunches, freeze baked pretzels individually and reheat in a toaster oven.

These mozzarella-filled soft pretzels are one of those recipes that bring people together — from hands-on shaping to the shared delight of warm, stringy cheese. Try them once and you’ll likely find them slipping into your regular rotation for snacks, parties, and cozy family meals.