Jam Scott
Golden on the outside, irresistibly gooey on the inside—Mozzarella Stuffed Soft Pretzels are the savory snack you didn’t know you were missing. With their glossy crust and melty cheese center, these pretzels combine the nostalgic warmth of classic soft pretzels with the indulgent surprise of mozzarella. They’re perfect for game day, party trays, or simply treating yourself to an upgraded comfort bite.
Whether you dip them in mustard, marinara, or eat them straight from the oven, these stuffed pretzels will easily become your go-to recipe for cheesy, doughy goodness. The contrast of chewy bread with that stringy, hot cheese inside is pure food bliss. Plus, they’re a lot easier to make than you might think.
What Kind of Mozzarella Should I Use?
For the best stretch and melt factor, use low-moisture mozzarella sticks or block mozzarella cut into thick pieces. Avoid fresh mozzarella as it tends to release too much liquid and can make the pretzels soggy. Mozzarella string cheese works wonders too—easy to stuff, perfectly portioned, and it holds its shape nicely when baked.
Ingredients for the Mozzarella Stuffed Soft Pretzels
All-Purpose Flour – Forms the base of the dough, giving it a soft but structured bite.
Active Dry Yeast – Helps the dough rise and develop that classic fluffy texture.
Warm Water – Activates the yeast and hydrates the dough.
Brown Sugar – Adds a hint of sweetness that balances the salty crust.
Salt – For flavor in the dough and also sprinkled on top for that iconic pretzel finish.
Butter – Adds richness and softness to the dough.
Mozzarella Cheese Sticks – The gooey, melty heart of each pretzel.
Baking Soda – Used in the boiling step to achieve that deep brown, chewy crust.
Egg Wash – A mix of egg and water brushed on before baking to get that golden sheen.
Coarse Pretzel Salt – Finishing touch that makes each bite crave-worthy.
How To Make the Mozzarella Stuffed Soft Pretzels
Step 1: Make the Dough
In a large bowl, combine warm water, brown sugar, and active dry yeast. Let it sit for 5 minutes until foamy. Add flour, melted butter, and salt. Mix and knead the dough for about 5-7 minutes until smooth and elastic. Cover and let it rise for an hour, or until doubled in size.
Step 2: Cut and Stuff
Once the dough has risen, punch it down and divide it into equal pieces (8 to 10). Roll each piece into a rope, flatten it slightly, and place a piece of mozzarella in the center. Pinch the dough around the cheese, sealing it completely, then twist into a pretzel shape.
Step 3: Baking Soda Bath
Bring a pot of water to a boil and carefully add baking soda. Drop each pretzel into the boiling water for 20-30 seconds. This step gives them that chewy crust and deep golden color.
Step 4: Egg Wash and Salt
Remove the pretzels with a slotted spoon and place them on a parchment-lined baking sheet. Brush with egg wash and sprinkle with coarse pretzel salt.
Step 5: Bake to Golden Perfection
Bake in a preheated 425°F (220°C) oven for 12-15 minutes or until deeply golden brown. Let them cool slightly before serving so the cheese isn’t lava-hot.
Serving and Storing Mozzarella Stuffed Soft Pretzels
These pretzels are best served warm, straight from the oven when the cheese is at its meltiest. Pair them with your favorite dipping sauces like warm marinara, honey mustard, or even ranch. They make a fantastic addition to party platters or game night spreads.
To store leftovers, let them cool completely, then wrap them tightly in foil or place them in an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 350°F for about 10 minutes to restore their crisp exterior and gooey center. Avoid microwaving as it softens the crust.
Frequently Asked Questions
Can I freeze the pretzels?
Yes! Once baked and cooled, wrap them individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Reheat directly from frozen in a 350°F oven for 15-20 minutes.
What if I don’t have coarse pretzel salt?
You can substitute with flaky sea salt or kosher salt. Just avoid fine table salt as it can dissolve too easily and overwhelm the flavor.
Can I make them ahead of time?
You can prepare the dough and shape the pretzels a day ahead. Store them covered in the fridge and bake fresh the next day after a quick soda bath.
Why is the baking soda bath important?
The alkaline bath is what gives pretzels their signature chewy crust and deep brown color. Don’t skip it!
Can I add other fillings besides mozzarella?
Definitely! Try pepper jack, cheddar, or even a bit of cooked sausage or jalapeños for a spicy twist.
Want More Appetizer Ideas with a Twist?
If these cheesy pretzels made your day, here are more unique bites you might love:
- Green Olive and Feta Cheese Dip for a tangy, creamy party starter.
- Spicy Sailor’s Dip with a bold kick of heat and flavor.
- Cinnamon Sugar Pizza if you love savory-to-sweet surprises.
- The Cheese Dip That Will Make You Famous – need we say more?
- Chicken Crescent Roll Casserole for easy, cheesy comfort food.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest snack board so it’s ready whenever the craving strikes.
And let me know how yours turned out! Did you switch up the cheese or try a different filling? Add a sprinkle of herbs or keep it classic?
Your tweaks and ideas are always welcome. Share in the comments and let’s keep the cheesy creativity flowing!
Mozzarella Stuffed Soft Pretzels
- Total Time: 1 hour 35 minutes
- Yield: 8-10 pretzels
Description
Golden brown, soft on the inside, and oozing with melty mozzarella, these stuffed soft pretzels bring together the best of cheesy comfort food and classic bakery delight. Perfect for parties, movie nights, or whenever you want an indulgent savory snack.
Ingredients
4 cups all-purpose flour
2 ¼ tsp active dry yeast (1 packet)
1 ½ cups warm water
1 tbsp brown sugar
1 tsp salt
2 tbsp butter, melted
8 mozzarella cheese sticks (or thick strips of block mozzarella)
1/4 cup baking soda (for boiling water)
1 egg + 1 tbsp water (for egg wash)
Coarse pretzel salt
Instructions
- In a large bowl, mix warm water, brown sugar, and yeast. Let sit 5 minutes until foamy.
- Add flour, melted butter, and salt. Mix and knead until dough is smooth and elastic (about 5-7 minutes). Cover and let rise 1 hour.
- Divide dough into 8-10 pieces. Roll each into a rope, flatten slightly, and add mozzarella to the center. Seal edges and shape into pretzels.
- Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add baking soda.
- Drop pretzels into the boiling water for 20-30 seconds each. Remove and place on a parchment-lined baking sheet.
- Brush each with egg wash and sprinkle with coarse salt.
- Bake 12-15 minutes or until golden brown. Let cool slightly before serving.
- Prep Time: 20 minutes
- Rising Time: 60 minutes
- Cook Time: 15 minutes
- Category: Appetizers
