Mozzarella Stuffed Soft Pretzels

Save this recipe on:

I still remember the first time I pulled a tray of these Mozzarella Stuffed Soft Pretzels out of the oven. The golden crust was glossy and firm, glistening under a brush of butter, and little rivers of melty mozzarella peeked out where the dough had split. I couldn’t resist the urge to pull one apart immediately, and that perfect cheese pull confirmed I had created something magical. They didn’t even make it to the serving plate before half the batch had disappeared.

These pretzels bring together everything I love about comfort baking. They’re nostalgic, they make the whole kitchen smell like a bakery, and they strike a balance between soft and chewy with a satisfyingly salty bite. Stuffing them with mozzarella takes the classic soft pretzel to a whole new level. It’s a gooey surprise inside a crisp, golden shell, and it’s something everyone gets excited about—kids, friends, and even picky eaters.

I find myself making these over and over again, whether for game day snacking, party appetizers, or just an indulgent weekend treat. They’re easier to make than you’d think and the payoff is huge. If you’re like me and believe there’s no such thing as too much cheese, this recipe will become a fast favorite.

Why You’ll Love This Mozzarella Stuffed Soft Pretzels Recipe

These pretzels are everything you want in a homemade snack: golden on the outside, tender on the inside, and bursting with melted mozzarella. They’re great for dipping, make excellent party food, and reheat beautifully. Plus, shaping the dough and seeing the cheese ooze from the finished knots is incredibly satisfying. Whether you’re baking to impress or just craving something warm and indulgent, these soft pretzels check every box.

Ingredients

All-purpose flour gives structure to the pretzels and creates that chewy interior.

Active dry yeast helps the dough rise and brings a slight fermentation flavor, essential for that bakery-fresh aroma and texture.

Warm water activates the yeast and binds the dough.

Granulated sugar feeds the yeast and adds a touch of sweetness to balance the saltiness.

Salt not only enhances flavor but also strengthens the dough structure.

Baking soda is for the water bath, which gives the pretzels their signature deep golden color and unique chewy crust.

Mozzarella cheese sticks are the star—melty, gooey centers that elevate these from standard pretzels to crave-worthy indulgence.

Unsalted butter is brushed on after baking to add shine and flavor.

Coarse sea salt or pretzel salt adds the iconic salty finish and a bit of crunch on top.

How to Make Mozzarella Stuffed Soft Pretzels

Step 1: Prepare the Dough

In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit until foamy—about 5 minutes. Stir in the flour and salt until a shaggy dough forms, then knead until smooth and elastic. Let it rise in a warm spot until doubled in size, about 45 to 60 minutes.

Step 2: Divide and Fill

Punch down the dough and divide it into equal pieces. Flatten each piece into a rectangle, place a mozzarella stick in the center, and roll it tightly into a rope. Pinch the seams and shape it into a pretzel.

Step 3: Boil with Baking Soda

Bring a large pot of water to a simmer and add the baking soda. Gently lower each pretzel into the water for 20-30 seconds. This is what gives the crust its classic chewiness and rich color.

Step 4: Bake to Perfection

Transfer the boiled pretzels onto a parchment-lined baking sheet. Sprinkle with coarse salt and bake at 425°F (220°C) for 12-15 minutes, or until golden brown. Brush with melted butter immediately after baking.

Step 5: Serve and Enjoy

Let the pretzels cool slightly, but serve while the cheese is still melty. They’re best fresh from the oven but also reheat well!

Recipe Variations and Possible Substitutions

If you’re feeling adventurous, swap out mozzarella for other cheeses like cheddar, provolone, or even a spicy pepper jack to add heat. For a more gourmet twist, try stuffing the dough with cubes of brie and a smear of fig jam. Don’t have cheese sticks? Shredded mozzarella works fine—just freeze it in small clumps to make handling easier. Gluten-free flour can replace all-purpose flour if you’re catering to dietary needs, though the texture may vary slightly. For a vegan version, use plant-based cheese and butter alternatives, and ensure your dough ingredients align with vegan baking.

Serving and Pairing Suggestions

These Mozzarella Stuffed Soft Pretzels are perfect just as they are, but they shine even brighter with dips. Marinara sauce, garlic butter, or a tangy honey mustard elevate each bite. Serve them as an appetizer for parties, movie nights, or game days. They also pair well alongside a bowl of hearty soup like tomato basil or creamy broccoli cheddar, turning snack time into a comforting meal. A simple garden salad and these pretzels make an unexpectedly satisfying lunch combo.

Storage and Reheating Tips

Store any leftover pretzels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap each cooled pretzel tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. When reheating, use a 350°F (175°C) oven for 5-8 minutes to bring back the warmth and texture. For frozen ones, let them thaw first, then warm up in the oven. Avoid microwaving, as it can make the dough rubbery and the cheese less appealing.

FAQs

How do I prevent the mozzarella from leaking out of the Mozzarella Stuffed Soft Pretzels?

Make sure to seal the dough tightly around the cheese, pinching all seams well. Freezing the cheese sticks slightly before assembling can also help minimize leaks.

Can I use frozen pizza dough to make Mozzarella Stuffed Soft Pretzels?

Yes, frozen pizza dough is a great shortcut. Just let it thaw completely, then proceed with shaping and stuffing.

What’s the best way to reheat Mozzarella Stuffed Soft Pretzels?

Reheat them in the oven at 350°F (175°C) for the best texture. The oven helps crisp the outside while keeping the cheese soft inside.

Can I prep Mozzarella Stuffed Soft Pretzels ahead of time?

You can prep and shape the pretzels in advance, refrigerate them on a baking sheet, then boil and bake just before serving.

Do I have to use a baking soda bath for Mozzarella Stuffed Soft Pretzels?

While it’s not mandatory, the baking soda bath is what gives the pretzels their deep golden color and chewy crust. Skipping it will result in a different texture and appearance.

Related Recipe You’ll Like

If melty cheese and doughy goodness are your thing, you have to try the Philly Cheesesteak Stuffed Cheesy Breadsticks. They’re loaded with savory steak, gooey cheese, and baked in a soft breadstick crust that’s hard to resist. Another must-try? Our Cheesy Baked Tennessee Onions bring rich Southern flavor to your table, ideal for pairing with a comforting carb like these pretzels.

Or lean into the sweet side with Blueberry Cheesecake Heaven Rolls—perfect if you’re in the mood for a fluffy, cream cheese-filled treat to balance out the savory.

Save and Share This Recipe for Later

Don’t let this Mozzarella Stuffed Soft Pretzels recipe get lost in the scroll! Pin it now to your favorite Pinterest board so it’s just a click away when the snack cravings hit. Share it with friends who need a cheesy baking win in their life—text it, email it, post it in your foodie group. Homemade pretzels like these are too good not to pass around!

Save this recipe on: