Mozzarella Stuffed Soft Pretzels

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Golden, pillowy, and laced with coarse salt—Mozzarella Stuffed Soft Pretzels are the savory snack you never knew you needed. Picture a freshly baked pretzel, its glossy brown crust giving way to a warm, gooey core of molten mozzarella. With every tear, a string of cheese stretches, tempting your taste buds even before the first bite.

These pretzels strike the perfect balance between comfort food and shareable party snack. Whether you’re craving a cozy afternoon bake or planning finger foods for your next gathering, these cheesy twists are a guaranteed hit. With simple ingredients and a bit of love, you can create bakery-quality pretzels right at home.

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Ingredients for this Mozzarella Stuffed Soft Pretzels

• 1 ½ cups warm water (110°F/45°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 teaspoon granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 8 ounces mozzarella cheese, cut into sticks
• ⅓ cup baking soda
• 1 egg, beaten (for egg wash)
• Coarse sea salt, for sprinkling
• Optional: fresh herbs (like thyme) for garnish

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Step 1: Activate the Yeast

In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir lightly and let it sit for 5–10 minutes until it becomes frothy. This means the yeast is active and ready to work.

Step 2: Make the Dough

Add the flour, salt, and melted butter to the yeast mixture. Mix with a wooden spoon or dough hook until a rough dough forms. Knead the dough for 5–7 minutes on a floured surface until it’s smooth and elastic. Cover with a damp towel and let it rise in a warm place for 1 hour or until doubled in size.

Step 3: Prep the Cheese and Oven

While the dough is rising, cut the mozzarella into stick-sized pieces, about 2–3 inches long. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

Step 4: Shape and Stuff the Pretzels

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, about 20 inches in length. Flatten the rope slightly, place a mozzarella stick in the center, and wrap the dough around the cheese, sealing the edges tightly. Twist into a classic pretzel shape.

Step 5: Baking Soda Bath

Bring a large pot of water to a gentle boil and add the baking soda. Carefully drop each pretzel into the water for 20–30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.

Step 6: Add Toppings and Bake

Brush each pretzel with beaten egg and sprinkle generously with coarse salt. Add optional herbs like thyme for extra flavor. Bake for 12–15 minutes, or until golden brown and puffed. Let cool slightly before serving—if you can wait!

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Frequently Asked Questions

How do I keep the cheese from leaking out?

Make sure the dough fully seals the mozzarella inside. Pinch seams tightly and avoid thin spots.

Can I use other cheeses?

Absolutely! Cheddar, pepper jack, or a mix of your favorites work well too. Just avoid very soft cheeses like brie.

Is the baking soda bath necessary?

Yes, it’s essential for that classic pretzel color and flavor. Skipping it will give you more of a soft bread texture.

Can I make the dough ahead of time?

Yes. After kneading, refrigerate the dough overnight. Let it come to room temperature before shaping and baking.

Can I make mini versions?

Definitely! Divide the dough into 12–14 pieces and use smaller mozzarella chunks. Adjust baking time to 8–10 minutes.

Do they taste good cold?

They’re best warm, but you can enjoy them at room temperature. The cheese won’t be as melty, but the flavor holds up.

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