Golden-brown, chewy soft pretzels baked to perfection and filled with gooey melted cheese. Topped with flaky sea salt and fragrant rosemary, these savory snacks strike the perfect balance of hearty and indulgent. Ideal for gatherings, game days, or enjoying with a cold drink, these pretzels are as satisfying as they are impressive.

Why You’ll Love This Recipe

These cheese-stuffed soft pretzels are the ultimate comfort food. Each bite delivers warm, chewy dough with a burst of melted cheese, complemented by the crisp bite of sea salt and the aromatic touch of rosemary. They’re made from scratch with simple ingredients, yet the results are bakery-quality. Whether served as an appetizer, snack, or even alongside soup, these pretzels are always a hit.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

warm water (110°F)
active dry yeast
granulated sugar
all-purpose flour
salt
unsalted butter, melted
mozzarella or cheddar cheese, cut into sticks
water (for boiling)
baking soda
egg yolk + water (for egg wash)
coarse sea salt
fresh rosemary leaves

directions

In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
Add flour, salt, and melted butter. Mix until a dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope, then flatten it slightly. Place a piece of cheese inside, fold the dough over the cheese, and pinch to seal. Shape into a pretzel.
In a large pot, bring 10 cups of water and the baking soda to a boil. Boil each pretzel for 30 seconds, then transfer to the prepared baking sheets.
Brush the pretzels with egg wash. Sprinkle with coarse sea salt and rosemary.
Bake for 12–15 minutes, or until deep golden brown and the cheese is visibly bubbling through.
Serve warm, ideally straight from the oven.

Servings and timing

Yield: 8 pretzels
Prep time: 20 minutes
Rise time: 1 hour
Cook time: 15 minutes
Total time: 1 hour 35 minutes
Servings: Serves 8

Variations

Spicy Version: Add chopped jalapeños inside the dough along with the cheese.
Sweet Pretzels: Omit cheese and rosemary, brush with butter post-baking, and sprinkle with cinnamon sugar.
Everything Bagel Topping: Replace sea salt and rosemary with everything bagel seasoning.
Garlic Herb Butter: Brush baked pretzels with melted garlic herb butter before serving.
Different Cheeses: Use gouda, pepper jack, or Swiss for unique flavor profiles.

storage/reheating

Store pretzels in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave briefly (about 20–30 seconds). For best results, reheat in the oven to maintain the crusty exterior and melty cheese interior. These pretzels are not ideal for freezing once baked due to the cheese filling, but unbaked shaped pretzels can be frozen and boiled/baked directly from frozen.

FAQs

Can I make these ahead of time?

Yes, you can prepare the dough and shape the pretzels in advance. Cover and refrigerate overnight, then boil and bake the next day.

What kind of cheese works best?

Mozzarella and cheddar melt well and complement the dough’s flavor. Use block cheese cut into sticks for best results.

Why boil the pretzels before baking?

Boiling in a baking soda solution helps develop their signature chewy crust and rich color.

Can I freeze the pretzel dough?

Yes, shaped but unboiled pretzels can be frozen. When ready to use, boil them straight from frozen and bake as directed.

How do I keep the cheese from leaking out?

Ensure the dough is well sealed around the cheese and avoid overfilling. Pinch seams tightly before shaping.

Can I use instant yeast instead?

Yes. Instant yeast can be mixed directly with the dry ingredients without proofing, though allowing a short rest after mixing helps with flavor.

Do I have to use rosemary?

No, rosemary adds aroma and flavor, but you can omit it or substitute thyme, oregano, or leave the pretzels plain.

What if I don’t have coarse sea salt?

You can use kosher salt or pretzel salt. Regular table salt is not recommended due to its fine texture.

Can I use a stand mixer?

Absolutely. Use the dough hook on medium speed and knead for about 5 minutes until smooth and elastic.

What dips go well with these pretzels?

Serve with mustard, cheese sauce, ranch, or even a spicy marinara for added flavor.

Conclusion

Cheese-Stuffed Soft Pretzels with Sea Salt and Rosemary combine everything you want in a savory snack: warm, soft dough, melted cheese, and an irresistible topping. Whether for a crowd or an indulgent night in, these pretzels are a rewarding baking project with unforgettable results. Once you try them, they’ll quickly become a staple in your homemade snack rotation.