Mozzarella Stuffed Soft Pretzels Recipe

There's something irresistibly cozy about biting into a warm, golden-brown pretzel and discovering a gooey, melty mozzarella surprise tucked inside. These mozzarella stuffed soft pretzels combine the chewy texture of your favorite mall-style pretzel with the satisfying pull of melted cheese in every bite.

this Recipe

The first time I made these, I was trying to recreate a snack my husband and I had on a trip to Chicago. We stumbled upon a local bakery serving cheesy pretzels fresh from the oven, and it was love at first bite. Now, I whip these up whenever we need a fun appetizer or an afternoon snack that feels just a little indulgent.

Keep reading to learn how you can make these mouthwatering, crowd-pleasing pretzels in your own kitchen!

Why You'll Love This Mozzarella Stuffed Soft Pretzels Recipe

Say hello to your new favorite homemade snack. This mozzarella stuffed soft pretzel recipe is the perfect balance of cheesy, salty, soft, and satisfying.

Quick and manageable: Despite looking bakery-worthy, these pretzels come together in under an hour with a straightforward dough and basic pantry ingredients.

Family-friendly fun: Kids love helping roll the dough and sneak bites of mozzarella, making this a great weekend cooking project for the whole family.

Budget-friendly ingredients: You probably already have most of what you need. Flour, yeast, baking soda, and mozzarella—that's it!

Customizable: While mozzarella is our go-to, you can easily swap in cheddar, pepper jack, or even pepperoni for a twist on the classic.

Whether you’re serving them as a party appetizer or a cozy movie night snack, these pretzels are guaranteed to please. Let’s dive into what you’ll need.

Ingredients Notes

These stuffed pretzels start with a simple yeast dough that’s soft, chewy, and perfect for hugging that melty mozzarella center.

All-purpose flour is the backbone of the dough. It gives the pretzels their sturdy structure while still keeping them light enough to bite through easily. If you want a denser pretzel, you could sub in a bit of bread flour.

Active dry yeast gives the dough its rise and makes it wonderfully pillowy. Be sure to proof it properly in warm water with a pinch of sugar before mixing it with the flour.

Mozzarella cheese is the star of the show. Use low-moisture mozzarella sticks or cubes for best results. They melt just enough without making the pretzel soggy.

Baking soda is essential for the pretzel’s signature crust. A quick dip in boiling water mixed with baking soda gives the pretzels their golden-brown color and slightly crisp exterior.

You’ll also need coarse salt, butter for brushing after baking, and a large pot for the baking soda bath. A stand mixer helps with kneading, but you can absolutely do it by hand.

How To Make This Mozzarella Stuffed Soft Pretzels Recipe

Making mozzarella stuffed soft pretzels may sound fancy, but the steps are easy to follow and rewarding from start to finish.

Start by proofing your yeast. In a mixing bowl, combine warm water (not too hot!) with sugar and yeast. Let it sit for 5–10 minutes until it becomes foamy. This means your yeast is alive and ready to work.

Next, mix in your flour and salt. Knead the dough until it becomes smooth and elastic. This should take about 5–7 minutes in a stand mixer or 10 minutes by hand. Let it rest for 10 minutes so the gluten can relax.

Divide the dough into 8 equal pieces. Roll each piece into a rope about 12 inches long. Flatten each rope slightly, place a piece of mozzarella in the center, and carefully pinch the dough around it to seal. Shape the ropes into classic pretzel twists.

Bring a large pot of water to a boil and stir in the baking soda. One at a time, dip each pretzel into the boiling water for about 30 seconds. This step gives you that perfect pretzel texture.

Place the boiled pretzels on a lined baking sheet. Sprinkle with coarse salt and bake at 425°F for 12–15 minutes, or until they are deep golden brown. Once out of the oven, brush with melted butter for that irresistible shine and flavor.

From start to finish, the process takes about 45 minutes. The result? Warm, cheesy pretzels that are guaranteed to disappear fast.

Storage Options

If you somehow manage to have leftovers, these pretzels store beautifully.

Store cooled pretzels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and foil, then freeze for up to 2 months.

To reheat from the fridge, pop them in a 350°F oven for about 10 minutes. If reheating from frozen, bake for 15–18 minutes until warmed through.

Avoid microwaving if you want to preserve the crust's texture. An oven or toaster oven gives you the best results.

Variations and Substitutions

One of the best parts of this recipe is how adaptable it is. Once you’ve mastered the basic method, the options are endless.

Try swapping out the mozzarella for a sharper cheese like cheddar or gouda for a more intense flavor. You can even mix cheeses for extra gooey goodness.

Add finely chopped pepperoni or jalapeños inside with the cheese for a spicy, pizza-inspired variation. It’s a game day favorite!

For a sweeter take, skip the salt and cheese, and fill with chocolate chips or Nutella, then sprinkle with cinnamon sugar after baking.

Looking for a healthier option? Use whole wheat flour for half the dough, and swap in part-skim mozzarella to lighten things up.

Don’t be afraid to play around with toppings, too. Everything bagel seasoning, sesame seeds, or garlic powder all work beautifully.

With just a little creativity, this recipe can become a regular rotation in your kitchen, tailored exactly to your tastes. Happy baking!

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