Mozzarella Stuffed Soft Pretzels Recipe

There’s something absolutely magical about biting into a warm, golden soft pretzel and discovering a pocket of gooey, melted mozzarella inside. The chewy, salty crust paired with the creamy, stretchy cheese makes for a snack that’s impossible to resist.

this Recipe

I first whipped these up for a game day spread, hoping to surprise my guests with a fun twist on classic pretzels—and they were a total hit. These mozzarella stuffed soft pretzels have since become a staple in our house, especially when we need something cozy, satisfying, and downright delicious. Whether you’re hosting friends or just want to treat yourself, these pretzels are sure to hit the spot.

Let’s dive into what makes this recipe so crave-worthy.

Why You’ll Love These Mozzarella Stuffed Soft Pretzels

Get ready to fall in love with your new favorite comfort food. These mozzarella stuffed soft pretzels aren’t just mouthwatering—they’re the perfect mix of fun, indulgent, and practical.

First, they’re surprisingly simple to make. If you’ve ever felt intimidated by homemade pretzels, this recipe will change your mind. The dough is straightforward and forgiving, and stuffing it with cheese makes it even more rewarding.

They’re also a hit with both kids and adults. Who doesn’t love the combo of soft bread and melty cheese? Whether you serve them as a party appetizer or after-school snack, they vanish fast.

And let’s not forget how customizable they are. Swap the cheese, add spices to the dough, or serve them with dips like marinara, ranch, or spicy mustard. You can make them your own in so many ways.

Lastly, they’re freezer-friendly. Bake a double batch, freeze half, and reheat when the craving strikes—talk about convenience.

Once you try them, you’ll be hooked. Let’s take a closer look at the key ingredients.

Ingredients Notes

The secret to perfect mozzarella stuffed soft pretzels lies in using quality, fresh ingredients that come together to create irresistible flavor and texture.

All-purpose flour is the backbone of the dough. It creates that chewy yet tender structure we all associate with soft pretzels. Make sure to measure it properly—either by spooning into a measuring cup and leveling off or by using a kitchen scale.

Instant yeast gives the dough its lift and elasticity. I prefer instant (or rapid-rise) yeast because it doesn’t need to be activated in water first, which saves time. If using active dry yeast, you’ll just need to bloom it in warm water before mixing.

Mozzarella cheese is the star of the show. I highly recommend using low-moisture mozzarella sticks or block cheese cut into chunks. Fresh mozzarella has too much moisture and can leak out while baking.

Baking soda plays a key role in achieving that classic pretzel color and texture. Boiling the pretzels in a baking soda bath before baking gives them their signature golden crust and chewy bite.

You won’t need any fancy equipment for this recipe. Just a large pot for the baking soda bath, a mixing bowl, and a baking sheet lined with parchment paper. A slotted spoon or spatula is helpful for transferring pretzels from the water to the pan.

How To Make These Mozzarella Stuffed Soft Pretzels

Making mozzarella stuffed soft pretzels is easier than you might think. It’s all about taking your time with the shaping and sealing, and you’ll be rewarded with cheesy, golden perfection.

Start by making your dough. Combine warm water, instant yeast, sugar, salt, and flour in a large bowl or stand mixer. Mix until a soft, slightly tacky dough forms, then knead for about 5–7 minutes until smooth and elastic. Cover and let it rise for about 1 hour, or until doubled in size.

Once risen, punch down the dough and divide it into 8 equal pieces. Working one piece at a time, roll the dough into a rope about 18 inches long. Flatten the rope slightly with your fingers, then place a piece of mozzarella along the center.

Carefully pinch the dough closed over the cheese, sealing it completely. This step is key—any gaps can let cheese escape during baking. Twist each stuffed rope into a classic pretzel shape and place on a parchment-lined baking sheet.

Next, bring a pot of water to a simmer and add the baking soda. Carefully drop each pretzel into the water for 20–30 seconds, one or two at a time. This helps create that distinctive chewy crust. Remove with a slotted spoon and return to the baking sheet.

Brush each pretzel with beaten egg for a glossy finish and sprinkle with coarse salt. Bake in a preheated oven at 425°F (220°C) for 12–15 minutes, or until golden brown and puffed. The cheese inside should be melty and oozy, and the outside golden and crisp.

From start to finish, this process takes about 2 hours, most of which is hands-off. You’ll know they’re done when your kitchen smells like a bakery and the pretzels are beautifully browned.

Storage Options

If you somehow manage to have leftovers, these pretzels store beautifully and are just as satisfying the next day.

At room temperature, they’ll stay fresh for up to 2 days in an airtight container. Just be sure to let them cool completely before sealing to prevent moisture buildup.

For longer storage, refrigerate them for up to 5 days. Wrap each pretzel individually in plastic wrap or foil to maintain texture and prevent drying out.

You can also freeze them for up to 2 months. Place cooled pretzels on a baking sheet to flash freeze, then transfer to a zip-top bag. When you’re ready to enjoy, reheat straight from the freezer in a 350°F oven for 10–12 minutes.

To reheat refrigerated pretzels, pop them in a toaster oven or regular oven at 350°F for 5–7 minutes. Avoid microwaving, as it tends to make the dough rubbery and the cheese unevenly heated.

Variations and Substitutions

This recipe is endlessly adaptable, so feel free to get creative based on what you have in your kitchen or what your taste buds are craving.

You can swap the mozzarella for other cheeses like cheddar, pepper jack, or even a smoky gouda. Just make sure whatever you use is firm enough to hold up during baking.

For a flavor twist, try adding herbs or seasonings to the dough. A teaspoon of garlic powder or Italian seasoning can really elevate the overall flavor.

Want a little heat? Toss in some chopped jalapeños with the cheese or sprinkle the tops with crushed red pepper flakes before baking.

Instead of shaping into traditional pretzels, you can roll and slice the stuffed dough into bites for mozzarella pretzel nuggets—perfect for dipping.

If you’re avoiding dairy, you can try using a plant-based cheese alternative. Choose one that melts well and has a mild flavor so it complements the dough rather than overpowering it.

Don’t be afraid to experiment with fillings or toppings. These pretzels are like a blank canvas, and there’s so much room to play.

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