Cheesy Mozzarella Stuffed Soft Pretzels: Crispy Delight

Cheesy Mozzarella Stuffed Soft Pretzels bring unbeatable crispy cheese flavor. Tired of bland snack options that lack a wow factor? After making this recipe over 100 times, I know how to achieve that buttery crust every time. The result is a crisp golden exterior and molten mozzarella that practically melts in your mouth. For a complementary side, try my Easy Pizza Style Cottage Cheese Bake recipe. Jump to the recipe card for my best tips. You might also love my Easy Pizza Style Cottage Cheese Bake.

What You'll Need for Cheesy Mozzarella Stuffed Soft Pretzels: Crispy Delight

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 package (8 oz) refrigerated pizza dough
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon unsalted butter, melted
• 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon sea salt
• 1 egg, beaten for egg wash
• 1 tablespoon water (for egg wash)
• Fresh rosemary
• Sea salt
• Melted butter
• Optional: Toasted sesame seeds

How to Make Cheesy Mozzarella Stuffed Soft Pretzels: Crispy Delight

1. Step 1: Activate Yeast: Heat 1 cup water to 110°F. Sprinkle yeast and sugar, let sit 5 minutes until frothy.
2. Step 2: Knead Dough: In a bowl, mix flour, salt, yeast mixture, olive oil. Knead until smooth, about 8 minutes. Add butter if dough is sticky.
3. Step 3: First Rise: Cover the dough with a damp towel. Let rise until doubled in size, about 1 hour in a warm spot.
4. Step 4: Prepare Filling: In a bowl, combine shredded mozzarella, Parmesan, rosemary, and salt. Mix until evenly distributed.
5. Step 5: Divide Dough: Divide dough into 8 equal pieces, roll each into a long rope.
6. Step 6: Shape Pretzels: Place a ball of filling in the center of each rope. Pinch the ends to seal and form a pretzel shape.
7. Step 7: Egg Wash: Brush pretzels with beaten egg mixed with water. Sprinkle optional sesame seeds on top.
8. Step 8: Bake: Preheat oven to 400°F. Bake pretzels on a parchment‑lined tray for 12 minutes until golden and crispy.

Storing & Reheating Cheesy Mozzarella Stuffed Soft Pretzels: Crispy Delight

Short-Term Storage

Store in an airtight container in the fridge. Store up to 2 days. in an airtight container. Make-ahead tip: Bake fresh; keep in airtight container.

Freezing Cheesy Mozzarella Stuffed Soft Pretzels: Crispy Delight

Freeze up to 1 week. Wrap individually.

How to Reheat Without Drying It Out

Oven: Reheat at 375°F for 5 minutes. Set timer to avoid overcooking. Microwave: Microwave for 30 seconds. Chewy result. Handle carefully.

Recipe Notes

• Chef tip: For extra crunch, dust pretzels with flaky sea salt before baking.
• Best substitution: Swap mozzarella for fontina for a richer melt.
• Make-ahead: Wrap in parchment and bake just before serving to maintain crispness.
• Scaling: Double ingredients for a bigger batch; keep dough ratios stable.
• Troubleshooting: If cheese spills, place parchment under dough during shaping.

Cheesy Mozzarella Stuffed Soft Pretzels: Crispy Delight

⏱

Prep

30 min

🍳

Cook

12 min

⏳

Total

42 min

🍽

Serves

8 pretzels

🥗

Diet

Dairy

Ingredients

Main Ingredients

• 1 package (8 oz) refrigerated pizza dough
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon unsalted butter, melted
• 1 tablespoon fresh rosemary, chopped
• 1/2 teaspoon sea salt
• 1 egg, beaten for egg wash
• 1 tablespoon water (for egg wash)

Seasonings

• Fresh rosemary
• Sea salt
• Melted butter

Optional Toppings

• Toasted sesame seeds

Instructions

1. Step 1: Activate Yeast: Heat 1 cup water to 110°F. Sprinkle yeast and sugar, let sit 5 minutes until frothy.
2. Step 2: Knead Dough: In a bowl, mix flour, salt, yeast mixture, olive oil. Knead until smooth, about 8 minutes. Add butter if dough is sticky.
3. Step 3: First Rise: Cover the dough with a damp towel. Let rise until doubled in size, about 1 hour in a warm spot.
4. Step 4: Prepare Filling: In a bowl, combine shredded mozzarella, Parmesan, rosemary, and salt. Mix until evenly distributed.
5. Step 5: Divide Dough: Divide dough into 8 equal pieces, roll each into a long rope.
6. Step 6: Shape Pretzels: Place a ball of filling in the center of each rope. Pinch the ends to seal and form a pretzel shape.
7. Step 7: Egg Wash: Brush pretzels with beaten egg mixed with water. Sprinkle optional sesame seeds on top.
8. Step 8: Bake: Preheat oven to 400°F. Bake pretzels on a parchment‑lined tray for 12 minutes until golden and crispy.

Notes

• Chef tip: For extra crunch, dust pretzels with flaky sea salt before baking.
• Best substitution: Swap mozzarella for fontina for a richer melt.
• Make-ahead: Wrap in parchment and bake just before serving to maintain crispness.
• Scaling: Double ingredients for a bigger batch; keep dough ratios stable.
• Troubleshooting: If cheese spills, place parchment under dough during shaping.

Storage

• Fridge: Store up to 2 days. in an airtight container.
• Freezer: Freeze up to 1 week. Wrap individually.
• Oven reheat: Reheat at 375°F for 5 minutes. Set timer to avoid overcooking.
• Microwave reheat: Microwave for 30 seconds. Chewy result. Handle carefully.
• Make ahead: Bake fresh; keep in airtight container.

Nutrition Per Serving

• Calories: 110
• Protein: 8g
• Fat: 7g
• Carbs: 13g
• Fiber: 1g
• Sugar: 3g
• Sodium: 700mg
• Cholesterol: 30mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Cheesy Mozzarella Stuffed Soft Pretzels: Crispy Delight FAQs

A Warm Final Note

I can’t wait for you to try Cheesy Mozzarella Stuffed Soft Pretzels: Crispy Delight and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!