Mozzarella Stuffed Soft Pretzels

Soft, golden, and irresistibly cheesy, these Mozzarella Stuffed Soft Pretzels bring together the perfect balance of savory dough and melty mozzarella. Whether I’m hosting a gathering or simply craving a cozy homemade snack, these pretzels always hit the spot.

Why You’ll Love This Recipe

I love how this recipe takes traditional soft pretzels to a whole new level with the surprise of gooey mozzarella inside. The dough comes out tender on the inside and slightly crisp on the outside thanks to the baking soda bath, giving it that signature chewy texture I expect from a proper pretzel. These are perfect for dipping, sharing, or just enjoying warm right out of the oven. Plus, the recipe is simple enough to make with pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups all-purpose flour

• 1 tablespoon sugar

• 2 teaspoons salt

• 1 packet (2 1/4 teaspoons) active dry yeast

• 1 1/2 cups warm water

• 2 tablespoons unsalted butter, melted

• 10 cups water

• 2/3 cup baking soda

• 1 egg yolk beaten with 1 tablespoon water (egg wash)

• 8 ounces mozzarella cheese, cut into sticks

• Coarse sea salt for sprinkling

Directions

1. I start by combining warm water and sugar in a large bowl, then sprinkle the yeast over the top. I let it sit for about 5 minutes until it becomes foamy.

2. I mix in the flour, salt, and melted butter, stirring until everything is combined.

3. On a floured surface, I knead the dough for around 8 minutes until it’s smooth and elastic.

4. I transfer the dough into a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

5. While the dough rises, I preheat the oven to 450°F (230°C) and line two baking sheets with parchment paper, lightly greasing them.

6. In a large pot, I bring 10 cups of water and the baking soda to a boil.

7. Once the dough has risen, I punch it down and divide it into 8 equal pieces.

8. I roll each piece into a 20-inch rope and place a mozzarella stick in the center, folding the dough around it and sealing it tightly.

9. I shape each one into a classic pretzel shape—forming a U, crossing the ends, and pressing them down.

10. Using a slotted spoon, I lower each pretzel into the boiling baking soda water for 30 seconds, then let them drain on a wire rack.

11. I arrange the pretzels on the prepared baking sheets, brush them with egg wash, and sprinkle coarse sea salt over the top.

12. I bake them for 12 to 15 minutes, or until they turn a beautiful golden brown.

Servings and timing

• Servings: 8 pretzels

• Prep Time: 20 minutes

• Cooking Time: 15 minutes

• Rising Time: 1 hour

• Total Time: 1 hour 35 minutes

• Calories per serving: 320 kcal

Variations

• I sometimes swap mozzarella for cheddar or pepper jack for a bit more kick.

• To make them more indulgent, I brush the tops with garlic butter after baking.

• For a sweeter twist, I skip the cheese and sprinkle cinnamon sugar instead of salt, serving with a cream cheese glaze.

• I occasionally add jalapeño slices inside with the cheese for a spicy version.

• Mini versions of these make perfect party snacks or lunchbox treats.

Storage/Reheating

I store leftover pretzels in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I pop them in a 350°F oven for 5–7 minutes, or until warmed through. F or freezing, I wrap the baked pretzels individually and store them in a freezer bag for up to 2 months. I reheat straight from frozen in the oven at 350°F for about 10–12 minutes.

FAQs

How do I prevent the cheese from leaking out?

I make sure the dough is sealed tightly around the mozzarella and avoid stretching it too thin. Pinching the seams well is key.

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough the night before and let it rise in the refrigerator. I bring it to room temperature before shaping.

What can I serve with these pretzels?

I love dipping them in marinara, ranch, honey mustard, or a warm cheese sauce.

Do I have to use the baking soda bath?

Yes, the baking soda bath is what gives pretzels their chewy texture and deep golden color. It’s an essential step.

Can I use instant yeast instead of active dry?

Absolutely. I substitute it in equal amounts and skip the proofing step, mixing it directly into the dry ingredients.

Conclusion

Mozzarella Stuffed Soft Pretzels are everything I want in a comforting, homemade snack—warm, cheesy, and soft with just the right amount of salty crust. Whether I’m making them for game day, movie night, or just because I feel like baking, they always disappear fast. Give them a try and enjoy every cheesy, golden bite.