Amazing Mozzarella Stuffed Soft Pretzels Recipe!

Mozzarella Stuffed Soft Pretzels — just the name conjures images of irresistible warmth, chewy delight, and that glorious, cheesy pull, doesn’t it? Today, I am absolutely thrilled to share a recipe that truly elevates a beloved classic into something extraordinary. Imagine sinking your teeth into a perfectly baked, golden-brown soft pretzel, only to discover a molten core of luscious, warm mozzarella cheese waiting within. It’s a culinary revelation that marries two incredible comfort foods into one unforgettable experience.

The humble pretzel boasts a rich and storied history, with origins often traced back to medieval European monasteries, where it was said to represent praying arms. From its monastic beginnings, this distinctive knot of dough has evolved into a global phenomenon, cherished at Oktoberfest celebrations and American sporting events alike. We’re taking this cherished tradition and infusing it with an exciting, modern twist that pays homage to its past while creating something utterly new and delicious.

Why This Dish Is a Universal Favorite

People absolutely adore these Mozzarella Stuffed Soft Pretzels for myriad reasons. The contrast in textures is simply divine: the slightly crisp, chewy exterior gives way to a tender, fluffy interior, perfectly complementing the incredibly soft and gooey melted mozzarella. The balance of salty pretzel and savory cheese creates a harmonious flavor profile that is both deeply satisfying and utterly addictive. Perfect as an impressive appetizer for guests, a fun and engaging baking project with family, or simply a luxurious snack for yourself, this dish promises to be a delightful journey for your taste buds.

this Recipe

Ingredients:

• For the Dough of your Mozzarella Stuffed Soft Pretzels:
  • 1 ½ cups warm water (between 105°F and 115°F / 40°C and 46°C)
  • 1 tablespoon granulated sugar, plus ½ teaspoon for yeast activation
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • 4 ½ to 5 cups all-purpose flour, plus more for dusting
  • 2 teaspoons fine sea salt
  • ¼ cup unsalted butter, melted and cooled slightly
• For the Mozzarella Filling:
  • 8 ounces low-moisture, part-skim mozzarella cheese, cut into ½-inch cubes or sticks (approximately 16-20 pieces, depending on desired pretzel size and filling amount)
• For the Water Bath (Crucial for authentic Soft Pretzels):
  • 8 cups water
  • ½ cup baking soda
• For the Topping and Finish:
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • 2 tablespoons pretzel salt or coarse sea salt (or sesame seeds, everything bagel seasoning, etc., for variety)
  • 2 tablespoons melted butter (for brushing after baking, optional but highly recommended)

Preparing the Dough for Your Mozzarella Stuffed Soft Pretzels

1. Activate the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the warm water, 1 tablespoon of granulated sugar, and the active dry yeast. Give it a gentle stir. Let this mixture sit for 5-10 minutes. You’ll know the yeast is active when it becomes foamy and bubbly on the surface. This indicates that your yeast is alive and ready to work its magic, giving your Mozzarella Stuffed Soft Pretzels their wonderful texture. If it doesn’t foam, your water might have been too hot or too cold, or your yeast might be expired, and it’s best to start over with fresh yeast.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together 4 ½ cups of the all-purpose flour and the 2 teaspoons of fine sea salt. Make sure the salt is evenly distributed, as this will season your dough perfectly.
3. Mix Wet and Dry Ingredients: Once your yeast mixture is foamy, pour in the slightly cooled melted butter. Then, gradually add the dry flour mixture to the wet ingredients, mixing with a wooden spoon or a dough hook on a stand mixer on low speed. Continue to mix until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes. If you’re using a stand mixer with a dough hook, knead on medium-low speed for 6-8 minutes. The dough should become smooth, elastic, and no longer sticky. It should pass the “windowpane test,” meaning you can stretch a small piece of dough thin enough to see light through it without it tearing. This extensive kneading develops the gluten, which is essential for the chewy texture of the best Mozzarella Stuffed Soft Pretzels. If the dough is too sticky, add flour one tablespoon at a time; if it’s too stiff, add a tiny bit of water.
5. First Rise (Bulk Fermentation): Lightly grease a large clean bowl with a small amount of oil. Place the kneaded dough into the bowl, turning it once to coat the entire surface with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size. This rise allows the flavors to develop and the yeast to create air pockets, contributing to the pretzel’s signature chewiness. Patience is a virtue during this step; don’t rush it!

Shaping and Filling Your Delicious Mozzarella Stuffed Soft Pretzels

6. Prepare Your Workspace and Preheat Oven: Once the dough has doubled, gently punch it down to release the air. This step helps redistribute the yeast and creates a more uniform texture. Line two large baking sheets with parchment paper or silicone baking mats. Lightly spray them with non-stick cooking spray, even with parchment, to prevent any sticking. Preheat your oven to 450°F (230°C).
7. Divide and Roll the Dough: Turn the dough out onto a lightly floured surface. Using a sharp knife or a bench scraper, divide the dough into 16-20 equal pieces (about 2-2.5 ounces each). I find using a kitchen scale for this ensures consistent sizes, which leads to even baking. Take one piece of dough and roll it into a long rope, about 18-20 inches long. The rope should be thin enough in the middle and slightly thicker at the ends.
8. Stuff with Mozzarella: Flatten the dough rope slightly. Place a ½-inch mozzarella cube or stick lengthwise down the center of the rope. Carefully fold the edges of the dough over the mozzarella, pinching firmly to seal it completely. You want to make sure there are no gaps or holes where the cheese could escape during baking, otherwise, you’ll have a cheesy mess instead of perfectly contained Mozzarella Stuffed Soft Pretzels. Roll the sealed rope gently to ensure the cheese is fully encased and the seam is secure. This step is crucial for achieving that delightful molten mozzarella core.
9. Shape Your Pretzels: Hold the ends of the cheese-stuffed rope, forming a U-shape. Cross the ends over each other, then twist them once. Bring the twisted ends down and press them firmly onto the bottom curve of the U-shape. This classic pretzel shape takes a little practice but becomes intuitive quickly. Aim for a symmetrical shape that holds its form. Place the shaped pretzels onto the prepared baking sheets, leaving about 2 inches between each pretzel.
10. Second Rise (Optional but Recommended): Cover the shaped pretzels loosely with plastic wrap or a clean towel and let them rest for about 15-20 minutes. This short second rise, sometimes called a “bench rest,” allows the gluten to relax slightly, making the pretzels a little puffier and giving them a better texture after baking. While optional, I find it truly enhances the final product of my Mozzarella Stuffed Soft Pretzels.

The Crucial Baking Soda Bath for Authentic Soft Pretzels

11. Prepare the Water Bath: While the pretzels are resting, bring 8 cups of water to a rolling boil in a large, wide pot or Dutch oven. Once boiling, carefully and slowly add the ½ cup of baking soda. Be aware that the mixture will foam up significantly, so use a deep pot and add it gradually to avoid overflow. Reduce the heat to a gentle simmer. This alkaline bath is what gives traditional soft pretzels their unique dark brown crust and classic chewy exterior, setting them apart from other breads. Without it, your Mozzarella Stuffed Soft Pretzels wouldn’t have that iconic pretzel taste and texture.
12. Dip the Pretzels: Using a large slotted spoon or a spider skimmer, carefully place one or two pretzels into the simmering baking soda solution. Do not overcrowd the pot. Let each pretzel simmer for 20-30 seconds per side, for a total of 40-60 seconds. Longer dips will result in a more pronounced “pretzel” flavor and darker crust. Gently remove the pretzel from the bath, allowing excess water to drip off, and return it to the prepared baking sheet. Repeat this process with the remaining pretzels. Handle the wet pretzels carefully, as they will be delicate.

Baking Your Golden Mozzarella Stuffed Soft Pretzels

13. Apply Egg Wash and Toppings: In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Lightly brush the tops of the dipped pretzels with this egg wash. The egg wash contributes to the beautiful golden-brown color and helps the salt adhere. Immediately sprinkle generously with pretzel salt or coarse sea salt. If you prefer other toppings like sesame seeds, poppy seeds, or everything bagel seasoning, now is the time to add them. The combination of the egg wash and salt is vital for the classic look and taste of your Mozzarella Stuffed Soft Pretzels.
14. Score (Optional but Recommended for Cheese): For pretzels stuffed with mozzarella, I sometimes like to make a small, shallow slit or two on the top surface of the thickest part of the pretzel with a very sharp knife just before baking. This isn’t strictly traditional for plain pretzels, but for stuffed ones, it can act as a vent, helping the cheese expand without bursting violently through a weak point. It can also create a nice visual effect where a tiny bit of cheese peeks through, signaling the delicious surprise inside.
15. Bake to Perfection: Place the baking sheets into your preheated 450°F (230°C) oven. Bake for 12-18 minutes, rotating the baking sheets halfway through, until the pretzels are a deep, golden brown and the cheese is visibly melted and possibly bubbling inside (if you made a vent). The exact baking time will depend on your oven and the size of your pretzels. Keep a close eye on them towards the end to prevent over-browning. You’re looking for that perfect, irresistible crust that is the hallmark of well-made Mozzarella Stuffed Soft Pretzels.

Serving Your Warm, Cheesy Mozzarella Stuffed Soft Pretzels

16. Cool Slightly and Brush with Butter: Once baked, transfer the golden-brown Mozzarella Stuffed Soft Pretzels to a wire rack to cool for a few minutes. While they are still warm, you can optionally brush them with 2 tablespoons of melted butter. This step adds an extra layer of richness and a beautiful shine, truly elevating the pretzel experience. It’s a small touch that makes a big difference!
17. Serve Warm: These pretzels are best enjoyed warm, fresh from the oven, when the mozzarella inside is perfectly molten and gooey. The combination of the warm, chewy pretzel exterior and the hot, stretchy cheese is absolutely divine. You might find it hard to resist eating them all immediately!
18. Storage and Reheating (if any survive!): If you happen to have any leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, I recommend placing them on a baking sheet in a 350°F (175°C) oven for about 5-8 minutes, or until the cheese is melted and the pretzel is warmed through. This helps restore their delightful texture, bringing your Mozzarella Stuffed Soft Pretzels back to life. Avoid microwaving, as it can make them tough.

Enjoy Your Homemade Mozzarella Stuffed Soft Pretzels!

Making homemade soft pretzels, especially those generously stuffed with melted mozzarella, is a truly rewarding culinary experience. The aroma alone will fill your kitchen with warmth and anticipation. Each bite offers a delightful contrast of the slightly chewy, salty pretzel crust and the gooey, savory cheese filling. They are perfect as a snack, an appetizer, or a unique addition to any gathering. I hope you find as much joy in making and eating these Mozzarella Stuffed Soft Pretzels as I do!

Conclusion:

And there you have it, my friends! We’ve journeyed through the steps of creating something truly magical in your kitchen, a delightful treat that perfectly marries the rustic charm of a classic soft pretzel with the irresistible gooeyness of melted cheese. If you’ve ever yearned for a snack that’s both comforting and exciting, impressive yet surprisingly accessible to make at home, then this recipe for Mozzarella Stuffed Soft Pretzels is an absolute non-negotiable must-try. I promise you, the aroma alone as these golden beauties bake will make your kitchen feel like the most inviting place on earth, and the first bite, well, that’s pure bliss. The combination of that perfectly chewy, malty exterior with the warm, stretchy mozzarella hiding within is an experience that transcends mere snacking; it’s a moment of culinary joy that I truly believe everyone deserves to savor. There’s an immense satisfaction that comes from pulling a batch of these from the oven, knowing you created such a delicious masterpiece from scratch.

Why This Recipe is an Absolute Game-Changer for Your Kitchen

What makes this recipe stand out, you ask? It’s more than just a pretzel; it’s an elevated experience. Imagine the soft, slightly sweet and savory pretzel dough, boiled to perfection to give it that signature chew, then baked until it’s beautifully golden brown. Now, imagine all of that, but with a generous heart of creamy, melting mozzarella tucked inside, ready to spill out in a delightful stream with every bite. It’s an alchemy of textures and flavors – the subtle tang of the pretzel, the rich saltiness, and the milky, comforting warmth of the cheese. This isn’t just food; it’s an event, a conversation starter, and a testament to the simple power of homemade goodness. It’s the kind of recipe that will have your family and friends asking for the secret, and you’ll beam with pride knowing you mastered it in your own kitchen. Trust me, once you make these, store-bought pretzels will simply pale in comparison.

Elevate Your Pretzel Experience: Serving Suggestions for Ultimate Enjoyment

While these pretzels are undeniably spectacular on their own, a carefully chosen accompaniment can take your pretzel experience from amazing to truly unforgettable. Think beyond just a simple dip and consider these delicious pairings:

• The Classic Mustard Line-Up: You can never go wrong with mustard! Offer a variety: a tangy Dijon, a sweet and savory honey mustard, or a bold spicy brown mustard. Each offers a different flavor dimension that complements the pretzel and cheese perfectly.
• Rich Cheese Sauce: For an extra layer of indulgence, a warm, creamy cheddar or beer cheese sauce is an absolute dream. The extra cheese factor enhances the gooey experience, making each bite even more luxurious.
• Zesty Marinara: Treat your stuffed pretzels like mini calzones! A warm, robust marinara sauce provides a lovely acidic counterpoint to the richness of the cheese and dough, making them feel like a more substantial snack or light meal.
• Garlic Butter Bliss: A simple melted garlic butter, perhaps infused with a touch of fresh parsley, offers an aromatic and incredibly satisfying dip that highlights the savory notes of the pretzel.
• Cool & Creamy Dips: Consider a ranch dip or a sour cream and chive dip for a cool, refreshing contrast that can be surprisingly delightful, especially when the pretzels are fresh and warm.

Unleash Your Creativity: Exciting Variations to Explore

One of the best parts about baking is the freedom to experiment, and this recipe offers a fantastic canvas for your culinary imagination. Don’t hesitate to play around with different cheeses or add-ins to truly make these your own:

• Cheese Swaps: While mozzarella is fantastic, consider trying other cheeses. A sharp cheddar, a spicy pepper jack, smoky provolone, or even a blend of Italian cheeses can offer exciting new flavor profiles. For an extra rich interior, try a creamy Fontina or a robust Gruyere.
• Savory Add-ins: Before stuffing, mix finely diced cooked bacon bits, sliced jalapeños (fresh or pickled for a kick), or a sprinkle of dried herbs like oregano or rosemary into your mozzarella for an extra layer of flavor and texture. Imagine a bacon-jalapeño mozzarella pretzel – pure heaven!
• External Seasonings: Beyond the traditional coarse salt, you can elevate the exterior. Try “everything bagel” seasoning for a burst of garlic, onion, and seeds. Sesame seeds or poppy seeds offer a subtle nutty crunch. A sprinkle of grated Parmesan cheese after the baking soda bath, just before baking, creates a cheesy, crispy crust.
• Sweet & Savory Twist (Optional): If you’re feeling adventurous, you could even try a sweet and savory version by stuffing with cream cheese and then, after baking, brushing with melted butter and sprinkling with cinnamon sugar. However, for a true pretzel experience, I recommend sticking to the savory path first!

Your Kitchen Awaits: A Call to Action

So, what are you waiting for? Arm yourself with flour, yeast, and that beautiful mozzarella, and get ready to transform your kitchen into a delicious pretzel bakery. I genuinely hope you’ll take the plunge and try your hand at these incredible Mozzarella Stuffed Soft Pretzels. There’s a unique joy in kneading dough, watching it rise, and then shaping it into something so utterly delicious. Once you’ve pulled your beautiful, golden pretzels from the oven and experienced that first warm, cheesy bite, I would absolutely love to hear about it! Share your photos, tell me about your favorite serving suggestions, or let me know what variations you tried. Your cooking adventures inspire me, and I can’t wait to see your wonderful creations. Happy baking, and enjoy every single, glorious bite!

Mozzarella Stuffed Soft Pretzels

Mozzarella Stuffed Soft Pretzels are the ultimate snack for any occasion. Combining soft, chewy pretzel dough with gooey melted mozzarella, they’re a hit at parties, game days, or family gatherings. Each pretzel is sprinkled with coarse sea salt and brushed with buttery goodness before being baked to golden perfection. Pair them with marinara sauce for dipping, and enjoy a snack that’s as fun to make as it is to eat!

Prep Time
1 Hours

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
16 to 20 pretzels

Ingredients

• 1 ½ cups warm water (105-115°F / 40-46°C)
• 1 tablespoon granulated sugar, plus ½ teaspoon
• 2 ¼ teaspoons active dry yeast (one standard packet)
• 4 ½ to 5 cups all-purpose flour
• 2 teaspoons fine sea salt
• ¼ cup unsalted butter, melted and cooled slightly
• 8 ounces low-moisture, part-skim mozzarella cheese, cut into ½-inch cubes or sticks (approx. 16-20 pieces)
• 8 cups water (for bath)
• ½ cup baking soda (for bath)
• 1 large egg, beaten with 1 tablespoon water (for egg wash)
• 2 tablespoons pretzel salt or coarse sea salt
• 2 tablespoons melted butter (for brushing after baking, optional)

Instructions

1. Step 1
   In a large bowl, combine 1 ½ cups warm water, 1 tablespoon granulated sugar, and 2 ¼ teaspoons active dry yeast. Let sit 5-10 minutes until foamy.
2. Step 2
   In a separate bowl, whisk 4 ½ cups all-purpose flour and 2 teaspoons fine sea salt. Add ¼ cup melted butter to the foamy yeast mixture, then gradually add the dry ingredients, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
3. Step 3
   Lightly grease a large bowl, place the kneaded dough, turning to coat. Cover tightly and let rise in a warm, draft-free place for 1 to 1 ½ hours, or until doubled in size.
4. Step 4
   Gently punch down the risen dough. Preheat oven to 450°F (230°C). Line two large baking sheets with parchment paper. Divide the dough into 16-20 equal pieces.
5. Step 5
   Roll each dough piece into an 18-20 inch rope. Flatten it slightly, place a ½-inch mozzarella cube or stick lengthwise down the center, and carefully fold the dough edges over, pinching firmly to seal completely. Roll gently to secure the cheese. Form a U-shape, cross the ends, twist once, then press the twisted ends firmly onto the bottom curve. Place shaped pretzels onto the prepared baking sheets, leaving space between them. (Optional: Cover and rest for 15-20 minutes).
6. Step 6
   Bring 8 cups of water to a rolling boil in a large, wide pot. Carefully and slowly add ½ cup baking soda (mixture will foam). Reduce heat to a gentle simmer. Using a slotted spoon, carefully place one or two pretzels into the simmering solution for 20-30 seconds per side (40-60 seconds total). Remove, allowing excess water to drip off, and return to the prepared baking sheets. Repeat for remaining pretzels.
7. Step 7
   In a small bowl, whisk 1 large egg with 1 tablespoon water. Lightly brush the tops of the dipped pretzels with this egg wash. Immediately sprinkle generously with pretzel salt or coarse sea salt. (Optional: Make 1-2 small, shallow slits on the top surface of each pretzel). Bake in the preheated oven for 12-18 minutes, rotating halfway, until deep golden brown.
8. Step 8
   Transfer baked pretzels to a wire rack to cool for a few minutes. While still warm, optionally brush with 2 tablespoons of melted butter for extra richness and shine. Serve warm, when the mozzarella is perfectly molten and gooey. Store leftovers in an airtight container for up to 2 days; reheat in a 350°F (175°C) oven for 5-8 minutes.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.