Name: Mozzarella-Stuffed Soft Pretzels
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 2 1/4 tsp active dry yeast (1 packet); 1 1/4 cups warm water (about 110°F/43°C); 1 tbsp sugar; 2 tsp salt; 10 cups water (for boiling); 2/3 cup baking soda (for boiling); 2 tbsp unsalted butter, melted; 8-10 mozzarella sticks (string cheese works great); 1 egg, beaten (for egg wash); Coarse salt, for sprinkling

I love making mozzarella-stuffed soft pretzels because they’re a perfect combination of chewy, salty dough with gooey, melted cheese inside. These homemade pretzels are a crowd-pleaser and perfect for snacking, game days, or a fun appetizer.

Why You’ll Love This Recipe

I find these pretzels irresistible because the mozzarella inside melts perfectly, creating a delightful cheesy surprise in every bite. The dough is soft but has a slight chew, and the classic baking soda bath gives the pretzels their iconic golden crust and that perfect pretzel flavor. Plus, they’re surprisingly easy to make at home, so I can enjoy fresh, warm pretzels anytime.

Ingredients

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

All-purpose flour
Active dry yeast
Warm water
Sugar
Salt
Baking soda
Unsalted butter
Mozzarella cheese (string cheese or mozzarella sticks work great)
Egg (for egg wash)
Coarse salt (for topping)

Directions

In a large bowl, I dissolve the yeast and sugar in warm water and let it sit for about 5 minutes until foamy.
I mix in the flour and salt, then knead the dough on a floured surface until smooth and elastic, about 7-8 minutes.
I place the dough in an oiled bowl, cover it with a clean towel, and let it rise for about an hour or until doubled in size.
Once risen, I divide the dough into equal portions and roll each piece into a long rope. I wrap a mozzarella stick inside each rope and pinch the edges to seal.
I shape each stuffed rope into a pretzel shape.
I bring a large pot of water with baking soda to a boil. Then, I boil each pretzel for about 30 seconds, which gives that classic pretzel crust.
I transfer the boiled pretzels to a baking sheet lined with parchment paper, brush them with beaten egg wash, and sprinkle coarse salt on top.
I bake the pretzels in a preheated oven at 450°F (232°C) for about 12-15 minutes, or until golden brown.
After baking, I let them cool for a few minutes before enjoying the melty, cheesy goodness inside.

Servings and Timing

This recipe makes about 8-10 mozzarella-stuffed pretzels.
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 15 minutes
Total time: Approximately 1 hour 30 minutes

Variations

I sometimes like to switch up the cheese by using pepper jack for a little heat or cheddar for a sharper flavor. Another variation I enjoy is brushing the pretzels with garlic butter after baking for an extra savory touch. For a fun twist, I add herbs like rosemary or thyme to the dough.

Storage/Reheating

I usually store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 350°F (175°C) oven for about 5-7 minutes to bring back the softness and melt the cheese again. Avoid microwaving, as it tends to make the dough chewy and less appealing.

FAQs

Can I use other types of cheese for stuffing?

Absolutely. Mozzarella works best for that perfect melt, but you can experiment with cheddar, pepper jack, or even a mix of cheeses. Just make sure the cheese melts well and isn’t too crumbly.

How do I shape the pretzels if I’m new to this?

I find rolling the dough into ropes first makes it easier. After placing the cheese stick inside, pinch the dough well around the cheese to avoid leaks, then form the classic pretzel shape by creating a “U,” crossing the ends, and pressing them down on the base.

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

The baking soda bath gives the pretzels their signature chewy crust and deep brown color when baked. It also adds that slight alkaline flavor typical of traditional pretzels.

Can I freeze these pretzels?

Yes, I freeze unbaked shaped pretzels on a tray, then transfer them to a freezer bag. When ready, I thaw them, boil, and bake as usual. They also freeze well after baking; just reheat them in the oven.

What can I serve with mozzarella-stuffed pretzels?

I often serve them with marinara sauce, mustard, or even a cheese dip. They’re perfect as snacks or party appetizers.

Conclusion

Making mozzarella-stuffed soft pretzels at home is one of my favorite baking adventures. They bring together that perfect soft dough, golden crust, and cheesy surprise in every bite. Whether for a snack, party, or game day, they’re always a hit. I love experimenting with different cheeses and flavors, and I’m sure I’ll keep coming back to this recipe for its delicious simplicity and comforting taste.

Mozzarella-Stuffed Soft Pretzels