Ho to make Mozzarella Stuffed Soft Pretzels

These mozzarella stuffed soft pretzels are golden on the outside, soft and chewy on the inside, and filled with gooey melted cheese. They are perfect for game days, family gatherings, or whenever you are craving a warm, bakery-style snack made from scratch.

Why You’ll Love This Recipe

These pretzels are soft, fluffy, and packed with stretchy mozzarella in every bite. The dough is easy to work with and creates that classic chewy texture you expect from a traditional soft pretzel. The buttery finish and light sprinkle of salt perfectly balance the rich, melted cheese center. They are fun to make, impressive to serve, and even better to eat fresh from the oven.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups warm water (110°F to 115°F)
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
4 1/2 cups all-purpose flour
1 teaspoon salt
1/4 cup unsalted butter, melted
8 ounces mozzarella cheese, cut into 8 equal sticks
10 cups water (for boiling)
2/3 cup baking soda
1 large egg, beaten with 1 tablespoon water (for egg wash)
1 to 2 tablespoons coarse salt for topping

Directions

1. In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
2. Add the flour, salt, and melted butter to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for 5 to 7 minutes, until smooth and elastic. Alternatively, knead using a stand mixer with a dough hook for about 5 minutes.
4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat the oven to 425°F. Line two baking sheets with parchment paper.
6. In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda. Reduce to a gentle boil.
7. Divide the dough into 8 equal pieces. Flatten each piece into a rectangle about 4 inches wide. Place one mozzarella stick in the center and tightly wrap the dough around it, pinching the seams to seal completely. Roll gently into a rope about 18 inches long and shape into a pretzel.
8. Carefully place each pretzel into the boiling baking soda water for 20 to 30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.
9. Brush each pretzel with the egg wash and sprinkle with coarse salt.
10. Bake for 12 to 15 minutes, or until deep golden brown.
11. Allow to cool slightly before serving. Enjoy warm for the best gooey cheese pull.

Servings and timing

Servings: 8 stuffed pretzels
Preparation time: 30 minutes
Rising time: 1 hour
Cooking time: 15 minutes
Total time: Approximately 1 hour 45 minutes

Variations

For a garlic butter version, brush the baked pretzels with a mixture of 2 tablespoons melted butter and 1/2 teaspoon garlic powder.

For a spicier twist, add a pinch of crushed red pepper flakes inside the dough before sealing around the cheese.

You can also mix 1/2 teaspoon dried Italian seasoning into the dough for extra flavor.

For a different cheese experience, substitute part of the mozzarella with mild cheddar or provolone while keeping the total amount at 8 ounces.

Storage/Reheating

Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.

To reheat, place in a 350°F oven for 5 to 8 minutes until warmed through. This helps restore the chewy texture. Avoid microwaving if possible, as it can make the pretzels tough, though 20 to 30 seconds will work in a pinch.

You can also freeze baked pretzels for up to 2 months. Thaw at room temperature and reheat in the oven before serving.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it after the first rise. Let it come to room temperature before shaping.

Why do I need to boil the pretzels in baking soda water?

Boiling in baking soda water creates the classic chewy texture and deep golden color associated with traditional soft pretzels.

How do I prevent the cheese from leaking out?

Make sure to tightly seal all seams and pinch the dough firmly around the cheese. Avoid thin spots in the dough.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute the same amount of instant yeast and skip the proofing step, mixing it directly with the flour.

What if I do not have coarse salt?

You can use flaky sea salt or regular salt lightly sprinkled over the top.

Can I make these without egg wash?

Yes, but the egg wash helps create a shiny, golden finish. Without it, the pretzels will be slightly lighter in color.

Can I shape them differently?

Absolutely. You can leave them as stuffed breadsticks instead of shaping into traditional pretzels.

How do I know when they are fully baked?

They should be deep golden brown on the outside. The internal dough should be cooked through and not doughy.

Can I double the recipe?

Yes, simply double all ingredients. Be sure to work in batches when boiling the pretzels.

What dipping sauces go well with these pretzels?

They pair well with marinara sauce, cheese sauce, or a simple garlic butter dip.

Conclusion

Mozzarella stuffed soft pretzels are the perfect homemade treat that combines chewy, golden dough with a rich, melty cheese center. They are simple enough for weekend baking yet impressive enough to serve at gatherings. Fresh from the oven, these pretzels deliver comfort and flavor in every bite.

Print