Mozzarella Stuffed Soft Pretzels

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These Mozzarella Stuffed Soft Pretzels are golden, chewy, and filled with gooey cheese in every bite. The soft pretzel exterior boasts a rich, buttery brown finish, sprinkled with coarse salt, while the inside surprises you with creamy mozzarella goodness. Whether you serve them as a party snack, an appetizer, or a cozy weekend bake, they never fail to impress.

Perfectly twisted and baked to soft perfection, these pretzels marry the irresistible appeal of fresh bread with the melty indulgence of cheese. Dip them in marinara, mustard, or enjoy plain—they’re comforting, flavorful, and fun to make. Ideal for cheese lovers and pretzel fans alike.

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Ingredients for this Mozzarella Stuffed Soft Pretzels

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/2 cups warm water (110°F)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 4 cups all-purpose flour
• 2 tablespoons unsalted butter, melted
• 8 mozzarella cheese sticks (cut in half if desired)
• 1/2 cup baking soda
• 4 cups water (for baking soda bath)
• 1 large egg (beaten, for egg wash)
• Coarse salt, for sprinkling
• Optional: dried herbs (oregano or parsley) for garnish

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Step 1: Activate the Yeast

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes or until the mixture is frothy.

Step 2: Make the Dough

Stir in salt and melted butter. Gradually add the flour, one cup at a time, mixing until a dough forms. Knead for about 6-7 minutes until smooth and elastic.

Step 3: Let the Dough Rise

Place the dough in a greased bowl, cover it with a towel, and let it rise for 1 hour in a warm place until doubled in size.

Step 4: Shape the Pretzels

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope, flatten slightly, and place a mozzarella stick in the center. Fold the dough around the cheese, sealing it well. Shape into pretzels or rounds.

Step 5: Prepare the Baking Soda Bath

In a pot, bring 4 cups of water and baking soda to a simmer. Gently dip each shaped pretzel into the bath for 30 seconds. Remove with a slotted spoon and place on a lined baking sheet.

Step 6: Add Finishing Touches

Brush each pretzel with beaten egg and sprinkle with coarse salt and optional dried herbs.

Step 7: Bake

Bake at 425°F (220°C) for 12-15 minutes or until golden brown. Let them cool slightly before serving.

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Frequently Asked Questions

How do I keep the cheese from leaking out?

Seal the dough very well around the mozzarella. Pinch the seams tightly and ensure there are no gaps before boiling and baking.

Can I use a different cheese?

Yes! Cheddar, pepper jack, or provolone also work great. Just choose a low-moisture cheese that melts well.

Can I skip the baking soda bath?

The baking soda bath gives pretzels their signature chewy crust and golden color. Skipping it will result in softer, more bread-like rolls.

Are these pretzels freezer friendly?

Absolutely. Wrap them tightly and freeze. When ready to eat, reheat in the oven to restore their texture.

What can I serve these with?

They pair beautifully with marinara sauce, mustard dip, or a garlic butter glaze.

Can I make them ahead of time?

Yes. You can shape and refrigerate them the night before. Let them come to room temperature before dipping in the baking soda bath and baking.

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