There’s just something about a warm, soft pretzel that’s impossible to resist—the golden crust, the chewy center, the hint of salt. But when you add gooey, melty mozzarella cheese tucked inside? You take pretzels from delicious to unforgettable.
The first time I made these Mozzarella Stuffed Soft Pretzels, my kitchen smelled like a mix of a bakery and a pizzeria. They disappeared in minutes, with everyone grabbing “just one more” until the plate was empty. The combination of the classic pretzel flavor with molten cheese makes them perfect for parties, game days, or simply a cozy night in.
The best part? They’re easier to make than you might think—just a little prep, a quick boil in baking soda water, and a short bake in the oven.
Why You’ll Love This Recipe
- Cheese-filled goodness – Every bite has a molten mozzarella center.
- Soft yet chewy – Perfect pretzel texture inside and out.
- Easy prep – No complicated steps or equipment needed.
- Customizable – Change up the cheese or add herbs for extra flavor.
- Party-ready – Perfect snack for gatherings, game days, or casual dinners.
Ingredients (Serves 8)
For the Dough:
- 1 ½ cups warm water (110°F)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- ¼ cup unsalted butter, melted
- 1 tsp salt
For the Filling:
- 8 oz mozzarella cheese, cut into sticks
For the Baking Soda Bath:
- 4 cups water
- ¼ cup baking soda
For Finishing:
- 1 egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
Step-by-Step Instructions
1. Activate the Yeast:
In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy.
2. Form the Dough:
Add flour, melted butter, and salt to the yeast mixture. Mix until combined, then knead on a floured surface for about 5 minutes until smooth.
3. Let the Dough Rise:
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.
4. Preheat the Oven & Shape the Pretzels:
Preheat your oven to 450°F (230°C). Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 24 inches long, then shape into a U. Cross the ends, twist once, and press them down to form a pretzel shape.
5. Stuff with Cheese:
Place a mozzarella stick along the center of the pretzel. Wrap the dough securely around the cheese, making sure it’s sealed to prevent leakage during baking.
6. Prepare the Baking Soda Bath:
In a large saucepan, bring 4 cups of water to a boil. Add the baking soda carefully (it will foam up).
7. Boil the Pretzels:
Using a slotted spoon, lower each pretzel into the boiling water for 30 seconds. Remove and place on a parchment-lined baking sheet.
8. Egg Wash & Bake:
Brush each pretzel with beaten egg and sprinkle with coarse sea salt. Bake for 12–15 minutes or until golden brown.
9. Serve & Enjoy:
Let them cool slightly before serving so the cheese sets just enough for the perfect bite.
Tips & Variations
- Cheese swap – Try cheddar, pepper jack, or provolone for different flavor profiles.
- Add seasoning – Sprinkle garlic powder or Italian herbs before baking for extra flavor.
- Double the batch – These freeze well before baking; just boil and freeze for future snacks.
- Mini pretzel bites – Roll smaller pieces of dough around mozzarella chunks for bite-sized treats.
FAQ
Do I have to boil pretzels before baking?
Yes—boiling in a baking soda bath gives pretzels their signature chewy crust and golden color.
Can I make these ahead of time?
Yes—prepare the dough and refrigerate overnight, then shape, boil, and bake the next day.
Why did my cheese leak out?
Make sure to fully seal the dough around the cheese to prevent melting mozzarella from escaping.
Can I make these without yeast?
You can use a no-yeast dough, but the texture will be more like breadsticks than traditional pretzels.
Final Thoughts
Mozzarella Stuffed Soft Pretzels are proof that simple ingredients can create something truly special. The soft, chewy dough paired with melty mozzarella inside makes for an indulgent snack that’s hard to resist.
Serve them with marinara sauce, ranch, or a spicy mustard dip, and you’ve got a recipe that will keep friends and family coming back for more.
The Goods
Mozzarella Stuffed Soft Pretzels
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Recipes
For the Dough:
- 1 ½ cups warm water 110°F
- 1 packet 2 ¼ tsp active dry yeast
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- ¼ cup unsalted butter melted
- 1 tsp salt
For the Filling:
- 8 oz mozzarella cheese cut into sticks
- For the Baking Soda Bath:
- 4 cups water
- ¼ cup baking soda
For Finishing:
- 1 egg beaten (for egg wash)
- Coarse sea salt for sprinkling
Instructions
Activate the Yeast:
- In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy.
Form the Dough:
- Add flour, melted butter, and salt to the yeast mixture. Mix until combined, then knead on a floured surface for about 5 minutes until smooth.
Let the Dough Rise:
- Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Preheat the Oven & Shape the Pretzels:
- Preheat your oven to 450°F (230°C). Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 24 inches long, then shape into a U. Cross the ends, twist once, and press them down to form a pretzel shape.
Stuff with Cheese:
- Place a mozzarella stick along the center of the pretzel. Wrap the dough securely around the cheese, making sure it’s sealed to prevent leakage during baking.
Prepare the Baking Soda Bath:
- In a large saucepan, bring 4 cups of water to a boil. Add the baking soda carefully (it will foam up).
Boil the Pretzels:
- Using a slotted spoon, lower each pretzel into the boiling water for 30 seconds. Remove and place on a parchment-lined baking sheet.
Egg Wash & Bake:
- Brush each pretzel with beaten egg and sprinkle with coarse sea salt. Bake for 12–15 minutes or until golden brown.
Serve & Enjoy:
- Let them cool slightly before serving so the cheese sets just enough for the perfect bite.
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