There is something undeniably comforting about a freshly baked soft pretzel. The chewy texture, golden crust, and signature salty finish make it a timeless favorite. Now imagine biting into that warm pretzel only to discover a stretch of melted mozzarella cheese inside. Mozzarella Stuffed Soft Pretzels take the classic snack to an entirely new level by combining bakery-style dough with gooey, savory cheese.
The first time I made these, I was surprised by how simple the process was. The aroma of freshly baked dough filling the kitchen felt like stepping into a traditional bakery. When I pulled them apart and saw the melted cheese stretch, I knew this recipe would become a regular in my home. Whether served as a game-day snack, party appetizer, or comforting weekend treat, these stuffed pretzels deliver both flavor and texture in every bite.
Why You’ll Love This Recipe
These mozzarella stuffed soft pretzels are chewy on the outside, soft on the inside, and filled with warm, melted cheese. They are surprisingly easy to make at home and far more satisfying than store-bought versions. The recipe is versatile and can be customized with different cheeses or toppings, making it suitable for any occasion.
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Mozzarella Stuffed Soft Pretzels: Irresistibly Cheesy and Golden Brown
- Total Time: 1 hour 35 minutes
- Yield: 8 pretzels
- Diet: Vegetarian
Description
Soft, chewy homemade pretzels stuffed with gooey melted mozzarella cheese, baked to golden perfection and topped with coarse salt. Perfect as a savory snack or appetizer.
Ingredients
- 3 3/4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F / 45°C)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 8 ounces mozzarella cheese, cut into sticks
- 8 cups water
- 1/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for topping
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and melted butter. Mix until a dough forms, then knead for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring 8 cups of water and baking soda to a boil in a large pot.
- Punch down dough and divide into 8 equal pieces. Roll each piece into a rope, flatten slightly, place a mozzarella stick in the center, and seal tightly. Shape into pretzels.
- Carefully boil each pretzel for 20–30 seconds, then remove with a slotted spoon and place on prepared baking sheet.
- Brush with beaten egg and sprinkle with coarse salt.
- Bake for 12–15 minutes or until golden brown.
- Let cool slightly before serving to allow cheese to set.
Notes
- Ensure the mozzarella is fully sealed inside the dough to prevent leakage during baking.
- You can substitute part-skim mozzarella if preferred.
- Serve with marinara sauce or cheese dip for extra flavor.
- Pretzels are best enjoyed warm on the day they are made.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
Flour forms the structure of the pretzel dough, giving it strength while maintaining a tender interior once baked.
Warm Water
Warm water activates the yeast and helps develop gluten, ensuring the dough becomes soft and elastic.
Active Dry Yeast
Yeast is responsible for the dough’s rise and contributes to the slightly airy yet chewy texture characteristic of soft pretzels.
Granulated Sugar
A small amount of sugar feeds the yeast and enhances the overall flavor without making the pretzels sweet.
Salt
Salt balances flavor in the dough and enhances the savory taste of the finished pretzels.
Unsalted Butter
Butter enriches the dough, providing softness and a subtle richness.
Mozzarella Cheese Sticks
Mozzarella is the star filling, offering a mild flavor and excellent melting quality that creates that irresistible cheese pull.
Baking Soda
Baking soda is used in the water bath, giving the pretzels their distinctive chewy crust and deep golden color.
Coarse Pretzel Salt
Sprinkled on top before baking, coarse salt delivers the classic pretzel flavor and slight crunch.
Egg
An egg wash helps create a glossy, golden-brown finish on the baked pretzels.
Directions
Begin by dissolving the active dry yeast and sugar in warm water. Allow it to sit for about five minutes until foamy, indicating that the yeast is active. In a large mixing bowl, combine flour and salt, then add the yeast mixture and melted butter. Mix until a dough forms.
Transfer the dough to a lightly floured surface and knead for about eight minutes until smooth and elastic. Place the dough in a greased bowl, cover, and allow it to rise in a warm place for approximately one hour, or until doubled in size.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large pot, bring water to a gentle boil and carefully add baking soda.
Divide the dough into equal portions. Flatten each piece into a rectangle, place a mozzarella stick in the center, and tightly wrap the dough around the cheese, sealing the edges well. Shape each piece into a pretzel form.
Carefully lower each pretzel into the baking soda bath for about 20–30 seconds, then transfer to the prepared baking sheet. Brush with beaten egg and sprinkle with coarse salt.
Bake for 12–15 minutes or until deeply golden brown. Allow to cool slightly before serving to prevent the hot cheese from spilling out too quickly.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe makes 8 stuffed pretzels, serving approximately 6 to 8 people. Preparation time is about 20 minutes, rising time is 1 hour, and baking time is 15 minutes, bringing the total time to roughly 1 hour and 35 minutes.
Storage/reheating
Store leftover pretzels in an airtight container at room temperature for up to two days or refrigerate for up to four days. To reheat, bake at 350°F (175°C) for 5–7 minutes until warmed through. Avoid microwaving for extended periods, as it may toughen the dough.
Variations and Customizations
Mozzarella stuffed soft pretzels are wonderfully adaptable. For a sharper flavor, substitute part of the mozzarella with cheddar cheese. I once tried a blend of mozzarella and sharp cheddar, and the flavor was more robust while still maintaining that perfect melt.
You can also experiment with flavored cheeses such as pepper jack for a mild kick. Adding finely chopped jalapeños inside the dough creates a spicy version that pairs beautifully with marinara or mustard dipping sauce.
For an herbed variation, incorporate dried Italian seasoning or garlic powder directly into the dough. Brushing the pretzels with garlic butter after baking enhances aroma and flavor significantly.
If you prefer a sweeter twist, omit the coarse salt and brush with melted butter after baking, then sprinkle with cinnamon sugar. While the mozzarella center remains savory, the sweet exterior offers an interesting contrast.
Whole wheat flour can replace up to half of the all-purpose flour for a more wholesome version. Gluten-free flour blends designed for yeast baking may also work, though texture may vary slightly.
These pretzels can even be shaped into bites instead of full pretzels for easy party serving. With endless possibilities, this recipe can be tailored to suit a wide range of tastes and occasions.
Nutrition and Dietary Info
Below is an approximate nutritional breakdown per serving (1 pretzel):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 12 g |
| Carbohydrates | 40 g |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 520 mg |
Values are estimates and may vary depending on ingredient brands and portion sizes.
Expert Tips & Customizations
Seal Thoroughly
Ensure the dough is tightly sealed around the mozzarella to prevent cheese leakage during baking.
Do Not Skip the Baking Soda Bath
This step is essential for achieving the classic chewy crust and rich golden color.
Cool Slightly Before Serving
Allow pretzels to rest for a few minutes to prevent burns from hot melted cheese.
Use Low-Moisture Mozzarella
This type melts beautifully without releasing excess moisture.
Serve Immediately
These pretzels are best enjoyed fresh while the cheese is warm and stretchy.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours before shaping.
Can I freeze mozzarella stuffed pretzels?
Yes, freeze them after baking and cooling. Reheat in the oven for best texture.
Why is the baking soda bath important?
It creates the characteristic pretzel flavor and chewy exterior.
What dipping sauces pair well with these pretzels?
Marinara, honey mustard, cheese sauce, or spicy mustard are excellent choices.
Can I use string cheese?
Yes, string cheese works perfectly as it is typically mozzarella.
How do I prevent cheese from leaking out?
Seal the dough tightly and avoid overfilling.
Conclusion
Mozzarella Stuffed Soft Pretzels combine classic bakery flavor with irresistible melted cheese, creating a snack that is both comforting and impressive. With simple ingredients and customizable options, this recipe offers a rewarding baking experience and a delicious result every time. Whether served at gatherings or enjoyed fresh from the oven at home, these pretzels are sure to become a favorite.
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