Golden, pillowy pretzels wrapped around gooey mozzarella—these Mozzarella Stuffed Soft Pretzels are the ultimate comfort snack. Freshly baked, they deliver that irresistible contrast between a chewy, salty crust and a melty, creamy center. Perfect for game day, parties, or an indulgent treat, they take soft pretzels to the next level.

Imagine pulling one apart: the mozzarella stretches into silky ribbons, while flecks of sea salt and a sprinkle of herbs dance on the golden-brown crust. They’re not just pretty to look at—they’re dangerously addictive. One bite, and you’ll want another (and another).

What Kind of Mozzarella Should I Use?

For the best melt, use low-moisture mozzarella sticks or block mozzarella cut into chunks. Fresh mozzarella tends to release too much water, which can make the pretzel dough soggy. The firmer cheese varieties hold their shape better inside the dough and create that ideal cheesy pull when baked.

Ingredients for the Mozzarella Stuffed Soft Pretzels

All-purpose flour: The backbone of the dough, giving it strength and elasticity.

Instant yeast: Helps the dough rise and become fluffy.

Sugar: Just a touch to feed the yeast and balance flavors.

Salt: Essential in the dough and sprinkled on top for that classic pretzel bite.

Warm water: Activates the yeast and brings the dough together.

Unsalted butter: Adds richness and tenderness to the dough.

Mozzarella cheese: The star filling, giving each pretzel its cheesy surprise.

Baking soda: Used in the boiling step to give pretzels their signature chewy crust.

Egg wash: Brushed on before baking for a glossy, golden finish.

Coarse sea salt: Sprinkled on top for crunch and flavor.

How To Make the Mozzarella Stuffed Soft Pretzels

Step 1: Make the Dough

In a large mixing bowl, combine warm water, sugar, and instant yeast. Let it sit for 5 minutes until foamy. Add flour, salt, and melted butter, and mix until a soft dough forms. Knead the dough on a floured surface for about 8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.

Step 2: Shape and Fill

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope, flatten slightly, and place a mozzarella stick or chunk along the center. Wrap the dough around the cheese, sealing the edges tightly. Shape each filled rope into a pretzel twist.

Step 3: Boil in Baking Soda Bath

Bring a large pot of water to a boil and add baking soda. Carefully drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.

Step 4: Add Toppings and Bake

Brush each pretzel with egg wash and sprinkle generously with coarse sea salt. Bake in a preheated 425°F (220°C) oven for 12-15 minutes, or until deeply golden brown. Let cool slightly before serving.

Serving and Storing Mozzarella Stuffed Soft Pretzels

Serve these pretzels warm, fresh from the oven, when the cheese is at its melty best. They’re perfect as a stand-alone snack, or alongside marinara sauce, ranch dip, or honey mustard for dunking. If you have leftovers, store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, pop them in a 300°F (150°C) oven for 5-7 minutes to revive the crust and gooey center.

Frequently Asked Questions

How do I keep the cheese from leaking out?

Make sure to seal the dough tightly around the mozzarella, pinching the seams well. Chilling the cheese slightly before wrapping also helps.

Can I use other cheeses?

Yes! Cheddar, pepper jack, or gouda are fun alternatives. Just make sure they are firm enough to hold shape when baking.

Do I have to boil the pretzels?

The baking soda bath is key for that signature chewy pretzel crust, but if you skip it, they’ll turn out more like soft rolls.

Can I freeze them?

Absolutely! Freeze the shaped, unbaked pretzels on a tray, then transfer to a bag. When ready to bake, boil and bake from frozen, adding a couple of extra minutes to the bake time.

How can I make them vegan?

Use vegan butter, a plant-based cheese, and skip the egg wash or brush with plant milk for shine.

Want More Appetizer Ideas?

You might also like the Pillsbury Biscuit Garlic Butter Cheesebombs, perfect for buttery, cheesy bites. Or check out the Air Fryer Crispy Honey Sriracha Chicken Bites for a spicy-sweet appetizer twist.

For something hearty, the Cheeseburger Sliders are always a crowd-pleaser. And if you’re craving a cheesy casserole, don’t miss the Cheesy Pizza Tater Tot Casserole for a fun, family-friendly bake.

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If you make these Mozzarella Stuffed Soft Pretzels, I’d love to hear how they turned out! Did you try adding garlic butter? Did you switch up the cheese? Leave a comment below; I’m always curious to hear your twists and tips.

Mozzarella Stuffed Soft Pretzels

Author: Julia Koch
Total Time: 40 minutes
Yield: 8 Pretzels

Print Recipe

Description

Golden, chewy pretzels filled with melty mozzarella cheese, sprinkled with coarse salt, and baked to perfection. Perfect for snacking, parties, or game day gatherings.

Instructions

In a large bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy.
Add flour, salt, and melted butter; mix until a soft dough forms. Knead 8 minutes until smooth. Let rise 1 hour.
Divide dough into 8 pieces. Roll each into a rope, flatten slightly, and wrap around mozzarella. Seal edges and shape into pretzels.
Boil each pretzel in baking soda water for 30 seconds. Remove and place on parchment-lined baking sheet.
Brush with egg wash, sprinkle with coarse salt, and bake at 425°F (220°C) for 12-15 minutes until golden.
Cool slightly and enjoy warm.

Prep Time: 20 minutes (plus 1 hour rise)
Cook Time: 20 minutes
Category: Appetizers