Mozzarella Stuffed Soft Pretzels Recipe

There's something magical about biting into a warm, golden-brown pretzel only to discover a gooey, melty center of mozzarella cheese. The crisp exterior gives way to soft, chewy bread wrapped around stretchy cheese—it’s indulgence in every bite.

The first time I made these mozzarella-stuffed soft pretzels, it was on a rainy Sunday when comfort food was absolutely necessary. What started as a simple experiment turned into a family favorite, with everyone crowding the kitchen for a second (and third!) helping.

Whether you’re planning game day snacks, a fun weekend bake, or just want to elevate your regular pretzel game, these cheesy pretzels are a must-try. Let’s dive into why you’ll love them.

Why You'll Love This Mozzarella Stuffed Soft Pretzels Recipe

Get ready to upgrade your snack game with the ultimate crowd-pleaser. These mozzarella-stuffed pretzels aren't just fun to eat—they're also surprisingly simple to make.

They're easier than they look. The dough is straightforward and forgiving, making this recipe perfect for beginners or baking with kids. No need to be a pretzel pro!

Cheese lovers rejoice. That satisfying cheese pull when you break one open? Totally worth the effort. Use mozzarella sticks for convenience or slice your own fresh mozzarella for an artisanal twist.

Perfect for parties. These pretzels are the first to disappear at gatherings. They’re finger-friendly, dunkable, and pair perfectly with marinara, mustard, or ranch.

Freezer-friendly and meal-prep approved. Bake a big batch, freeze the extras, and reheat whenever the craving hits. You’ll always have a warm, cheesy snack on hand.

Once you try them, you’ll wonder how you ever lived without them. Ready to get started?

Ingredients Notes

The ingredients for mozzarella stuffed soft pretzels are pantry staples, with a few cheesy upgrades that make all the difference. Here’s what makes this recipe shine.

All-purpose flour is your base here. It creates the ideal pretzel texture—soft and fluffy inside, but with a slightly chewy crust. You can swap in bread flour for a slightly chewier result, but it's not necessary.

Active dry yeast helps the dough rise beautifully. Be sure to activate it in warm water (not too hot!) with a little sugar to feed it. If your yeast doesn’t bubble after 10 minutes, it might be expired.

Mozzarella cheese sticks make the stuffing super easy. You can also cut a block of low-moisture mozzarella into batons for a similar effect. Fresh mozzarella isn’t ideal here—it’s too wet and can leak during baking.

Baking soda is essential for the boiling step. This quick dunk in a baking soda bath before baking is what gives pretzels their signature golden color and chewy skin.

Coarse kosher salt or pretzel salt finishes them off. A generous sprinkle just before baking adds crunch and that classic pretzel bite.

You’ll also need a large pot for the water bath, parchment paper, and a baking sheet. A stand mixer with a dough hook makes kneading easier, but you can absolutely do it by hand.

How To Make This Mozzarella Stuffed Soft Pretzels Recipe

Making these soft pretzels is a fun process, and once you try it, you'll want to make them again and again. Here's how it all comes together.

Start by making your dough. In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until it becomes frothy—this means the yeast is alive and ready to work. Add the salt and melted butter, then gradually mix in your flour until a shaggy dough forms.

Knead the dough on a lightly floured surface (or in a stand mixer) for about 5–7 minutes until smooth and elastic. It should bounce back slightly when pressed. Form it into a ball, place in a greased bowl, and cover with a towel. Let it rise in a warm spot for 45–60 minutes, or until doubled in size.

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a rope, then flatten it slightly. Place a mozzarella stick in the center and pinch the dough around it to seal completely. Shape each stuffed rope into a classic pretzel shape or a twist.

Bring a large pot of water to a boil and add the baking soda carefully (it will foam). Working one or two at a time, drop each pretzel into the boiling water for 30 seconds, then transfer to a parchment-lined baking sheet.

Brush each pretzel with egg wash for shine and color, then sprinkle with coarse salt. Bake in a preheated 425°F (220°C) oven for 12–15 minutes, until deeply golden brown and bubbling slightly where the cheese peeks through.

Let them cool for just a few minutes (if you can wait), and serve warm. Expect gooey cheese and lots of happy faces!

Storage Options

If you’re lucky enough to have leftovers, these pretzels store beautifully.

Let the pretzels cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days. Reheat in the oven or air fryer to bring back the outer crispiness.

For longer storage, freeze baked pretzels in a single layer on a tray before transferring them to a zip-top freezer bag. They’ll keep for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for 10–12 minutes.

Avoid microwaving if you want to keep the exterior crispy. For the best texture, stick with the oven.

Variations and Substitutions

This recipe is incredibly adaptable, so feel free to get creative based on what you have or what you're craving.

Try different cheeses. While mozzarella is classic for the cheese pull, sharp cheddar, pepper jack, or provolone work just as well. Avoid very soft cheeses like brie or fresh goat cheese—they’ll leak too much.

Add spices to the dough. A bit of garlic powder or Italian seasoning kneaded into the dough adds a flavorful twist. You can even mix parmesan into the dough or sprinkle it on top.

Make them sweet. Skip the cheese and salt, and instead brush the pretzels with melted butter after baking, then roll them in cinnamon sugar for a dessert version.

Mini stuffed pretzel bites are a fun party option. Instead of full-size pretzels, cut your dough ropes into 2-inch pieces and stuff each one with a small cube of cheese. Great for dipping!

Vegan version? Use plant-based butter and vegan cheese sticks—just be sure your cheese melts well. The dough itself is easy to veganize.

Once you get comfortable with the basic recipe, the options are endless. Don’t be afraid to experiment and make these pretzels your own!

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