Mozzarella Stuffed Soft Pretzels Recipe

There’s something magical about biting into a warm, golden-brown pretzel and discovering gooey mozzarella cheese tucked inside. These mozzarella stuffed soft pretzels are the ultimate snack — soft, chewy, and irresistibly melty in the middle.

this Recipe

The first time I made these, it was a chilly Sunday afternoon and I was craving something cozy. I had some pizza dough and a block of mozzarella to use up, and from that pantry raid, this recipe was born. Now it’s a favorite for game days, movie nights, and lazy weekends when only the cheesiest carbs will do.

Ready to experience the magic? Let’s dive in.

Why You’ll Love These Mozzarella Stuffed Soft Pretzels

Get ready to fall head over heels for your new favorite comfort food. These pretzels aren’t just fun to make — they’re wildly satisfying to eat.

First, they’re easy enough for beginner bakers. If you’ve never worked with yeast dough or shaped pretzels before, don’t worry. The process is surprisingly straightforward, and the end result looks (and tastes) impressively professional.

They’re also incredibly family-friendly. Kids love helping roll out the dough and tuck in the mozzarella sticks. And trust me — no one can resist the first pull-apart bite of warm cheese.

From a cost perspective, they’re a steal. Using basic pantry staples and a single block of mozzarella, you can make a whole batch of pretzels for a fraction of what you'd pay at a bakery or sports arena.

And did I mention how versatile they are? Serve them as a party appetizer, afternoon snack, or even alongside soup for a cozy lunch. They freeze beautifully too, so you can always have some on hand.

Ingredients Notes

The magic of these pretzels lies in the balance between a soft, salty crust and that molten cheesy center. Every ingredient plays a part in pulling it all together.

All-purpose flour is the backbone of the dough. It creates the structure needed for a soft, chewy pretzel while still being easy to work with. You can use bread flour for a slightly chewier texture, but plain flour does the trick wonderfully.

Active dry yeast gets the dough rising. Be sure your water is warm (around 105–110°F) but not hot, to avoid killing the yeast. If you see bubbles after five minutes, your yeast is active and ready to go.

Mozzarella cheese is the star of the show. I recommend using mozzarella sticks or a block that you cut into logs — they melt better than shredded cheese and give you that gooey pull with every bite. Avoid fresh mozzarella, as it can release too much moisture.

Baking soda is crucial for the boiling step. It’s what gives pretzels their signature chewy crust and rich brown color. Don't skip this — it transforms the texture completely.

Lastly, you’ll want coarse salt for sprinkling. That final salty crunch on the outside contrasts perfectly with the soft interior. If you like, add a little garlic powder or everything bagel seasoning for a flavor twist.

You’ll also need a large pot for boiling the pretzels and parchment-lined baking sheets for baking. A slotted spoon or spider skimmer is helpful for transferring pretzels from the pot to the tray.

How To Make These Mozzarella Stuffed Soft Pretzels

Making these pretzels is easier than you think — and way more fun. From mixing the dough to shaping those iconic loops, here’s how it all comes together.

Start by mixing warm water, sugar, and yeast in a bowl. Let it sit for 5–10 minutes until foamy. This step confirms your yeast is active and sets the stage for a good rise. Then stir in melted butter, salt, and flour until a shaggy dough forms.

Knead the dough on a lightly floured surface for 5–7 minutes, until smooth and elastic. Place it in an oiled bowl, cover it with a towel, and let it rise in a warm spot for about an hour — or until doubled in size.

Once your dough is ready, punch it down and divide it into equal portions (usually about 8). Roll each piece into a rope about 18 inches long, then flatten slightly and place a stick of mozzarella in the center. Carefully pinch and roll the dough around the cheese, sealing it completely.

Now comes the classic pretzel twist! Shape the rope into a U, cross the ends over each other, and fold them down to make the pretzel shape. Pinch the ends to stick. Don’t worry if they aren’t perfect — rustic is part of the charm.

Next, bring a large pot of water to a boil and stir in the baking soda. Boil each pretzel for about 30 seconds, then transfer to your parchment-lined baking sheet. This step sets the chewy crust and helps them bake up golden brown.

Brush the tops with beaten egg for shine and sprinkle generously with coarse salt. Then bake in a preheated oven at 425°F for 12–15 minutes, until golden and puffed.

From start to finish, the whole process takes just over 90 minutes, including rising time. You’ll be amazed at how your kitchen fills with the irresistible scent of freshly baked pretzels.

Storage Options

These pretzels are best enjoyed fresh from the oven, but they store surprisingly well too.

If you have leftovers, allow them to cool completely before storing. Place them in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in foil and freeze for up to 2 months.

To reheat, pop room-temperature pretzels in a 350°F oven for about 5–7 minutes. If frozen, add a couple of extra minutes. This brings back the warmth and slight crisp on the outside while remelting the cheese inside.

Avoid microwaving if you can — it tends to make the dough rubbery and the cheese less gooey.

Variations and Substitutions

The beauty of these mozzarella stuffed soft pretzels is that they’re endlessly customizable. Feel free to make them your own.

If you want to mix up the cheese, try using cheddar, pepper jack, or gouda. Any good melting cheese will work — just cut it into stick-like pieces and follow the same steps.

For a pizza-inspired version, add a strip of pepperoni or a dab of marinara inside with the cheese. The result is like a handheld pizza roll with a pretzel crust.

If you're looking for a sweet twist, skip the cheese and after baking, brush the pretzels with butter and sprinkle them with cinnamon sugar. Serve with cream cheese frosting or caramel sauce for dipping.

Gluten-free flour blends can be used with some adjustment to the dough’s hydration. Just be sure to follow the package instructions and note that texture may vary slightly.

Don’t be afraid to experiment — that’s how this recipe was born in the first place. Try different shapes, fillings, or toppings and make it your own delicious tradition.

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