Julia Koch
Golden brown on the outside, warm and cheesy on the inside, these Mozzarella Stuffed Soft Pretzels are the kind of snack that turns any afternoon into something special. They’re chewy, buttery, and generously salted, making them irresistible straight out of the oven. Imagine biting into a fluffy pretzel only to discover a gooey, melted mozzarella center. These are just as good at a party as they are on a cozy night in.
Whether you’re craving a savory twist on a bakery classic or looking for a fun project to make with friends or family, these pretzels deliver. They strike the perfect balance between comfort food and homemade charm. The dough is simple to prepare, and the filling can be tweaked to your liking—though mozzarella alone is already a winner. Serve them with marinara or garlic butter, and watch them disappear.
What Kind of Mozzarella Should I Use?
For best results, use low-moisture mozzarella sticks or block cheese cut into sticks. Fresh mozzarella tends to release too much water during baking, which can affect the texture of the dough. Low-moisture mozzarella melts beautifully without making the pretzels soggy, ensuring that cheesy pull with every bite. String cheese works well too if you’re short on time.
Ingredients for the Mozzarella Stuffed Soft Pretzels
- All-Purpose Flour: Provides structure and chewiness to the dough.
- Warm Water: Activates the yeast and hydrates the flour.
- Active Dry Yeast: The key to a fluffy, risen pretzel dough.
- Brown Sugar: A touch of sweetness that balances the salty exterior.
- Salt: Enhances flavor within the dough.
- Unsalted Butter: Adds richness and softness to the dough.
- Mozzarella Cheese: The star of the show; use sticks or small chunks for easy stuffing.
- Baking Soda: Used in the water bath to create that classic pretzel crust.
- Coarse Sea Salt: Sprinkled on top for flavor and texture.
- Egg Yolk (optional): For a golden, glossy finish.
How To Make the Mozzarella Stuffed Soft Pretzels
Step 1: Prepare the Dough
In a large mixing bowl, combine the warm water, brown sugar, and yeast. Let it sit for about 5 minutes, or until the mixture becomes frothy. Stir in the melted butter and salt, then gradually add in the flour. Mix until a shaggy dough forms, then knead on a floured surface for 5–7 minutes until smooth and elastic.
Step 2: Let the Dough Rise
Place the kneaded dough in a greased bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 hour, or until doubled in size.
Step 3: 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. Flatten slightly and place a stick of mozzarella in the center. Carefully pinch the dough around the cheese to seal it. Twist each rope into a pretzel shape, making sure the seams are tightly closed.
Step 4: Give the Pretzels Their Signature Crust
Preheat your oven to 425°F (220°C). In a large pot, bring about 8 cups of water and 1/3 cup of baking soda to a boil. Gently drop each pretzel into the boiling water for about 20 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
Step 5: Add Toppings and Bake
Brush the pretzels with a beaten egg yolk for a glossy finish and sprinkle generously with coarse sea salt. Bake in the preheated oven for 12–15 minutes, or until deep golden brown and beautifully puffed.
Step 6: Serve Warm
Let the pretzels cool for a few minutes, then serve warm to enjoy the full gooey, cheesy experience. Great with marinara, mustard, or garlic butter dips.
Serving and Storing Your Mozzarella Stuffed Soft Pretzels
These pretzels are at their absolute best when served warm, fresh out of the oven. The mozzarella will be perfectly melted and the pretzel exterior still crisp and golden. They’re ideal for parties, game nights, or even as a lunchbox treat if you prepare them in advance.
To store, allow the pretzels to cool completely before placing them in an airtight container. They’ll keep at room temperature for up to 2 days, or in the refrigerator for 3–4 days. To reheat, pop them in the oven at 350°F (175°C) for about 10 minutes to revive the soft texture and gooey center. Avoid microwaving if you want to maintain that signature crust.
Frequently Asked Questions
How do I keep the mozzarella from leaking out?
Make sure to pinch the dough tightly around the cheese and seal all edges. You can also freeze the cheese slightly before stuffing to help it hold shape.
Can I freeze the pretzels?
Yes! After baking, let them cool and freeze in a zip-top bag for up to a month. Reheat directly from frozen in the oven for best results.
What can I dip these in?
Classic choices include warm marinara sauce, garlic butter, or spicy mustard. Cheese dips or ranch are also fantastic options.
Can I use other cheeses?
Absolutely. Cheddar, pepper jack, or even a cube of brie would work wonderfully here.
Do I have to do the baking soda bath?
Yes, it’s essential for that authentic pretzel texture and color. It gives the crust its signature chew and sheen.
What if I don’t have coarse salt?
You can use flaky sea salt or kosher salt as a substitute. Just be sure not to overdo it—a little goes a long way.
Mozzarella Stuffed Soft Pretzels
- Total Time: 35 minutes
- Yield: 8 pretzels
Description
These pretzels are golden, chewy, and filled with a molten center of mozzarella cheese. They’re a comforting, crowd-pleasing snack perfect for sharing or savoring solo. Each bite delivers warm dough and melty cheese in the best possible ratio.
Ingredients
4 cups all-purpose flour
1 1/2 cups warm water
2 1/4 tsp active dry yeast
1 tbsp brown sugar
1 tsp salt
2 tbsp unsalted butter, melted
8 mozzarella sticks or 8 small chunks of low-moisture mozzarella
1/3 cup baking soda
Coarse sea salt, for topping
1 egg yolk (optional, for brushing)
Instructions
- Combine warm water, brown sugar, and yeast in a bowl. Let it sit until frothy (about 5 minutes).
- Stir in melted butter and salt. Gradually add flour until dough forms.
- Knead for 5–7 minutes until smooth and elastic.
- Transfer dough to a greased bowl, cover, and let rise for 1 hour or until doubled.
- Divide dough into 8 pieces. Roll each into a rope, flatten, and wrap around a piece of mozzarella. Seal edges tightly.
- Shape into pretzels. Boil each pretzel for 20 seconds in water mixed with baking soda.
- Place on a lined baking sheet. Brush with egg yolk and sprinkle with coarse salt.
- Bake at 425°F (220°C) for 12–15 minutes until golden brown.
- Let cool slightly and serve warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
Want More Appetizer Ideas?
You might also like the Cheeseburger Sliders, a savory handheld option with melty cheese and seasoned beef. Or try the Air Fryer Honey BBQ Explosion Chicken if you want bold flavor in bite-sized form.
If you’re into cheesy comfort dishes, the Cheesy Pizza Tater Tot Casserole is loaded with textures and flavors, while the Pillsbury Biscuit Garlic Butter Cheesebombs give you another gooey, golden baked experience.
For a spiced twist, the Loaded Tater Tot Appetizers are a game-day hit with every bite delivering a crispy, cheesy burst.
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If you make these Mozzarella Stuffed Soft Pretzels, I’d love to hear how it turned out. Did you switch up the cheese? Add some herbs? Leave a comment below. I’m always curious how these recipes take shape in your kitchen.