Name: Mozzarella-Stuffed Soft Pretzels
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups warm water; 1 packet active dry yeast; 1 tablespoon sugar; 3 1/2 cups all-purpose flour; 1 teaspoon salt; 4 tablespoons unsalted butter, melted; 10 oz fresh mozzarella cheese, cut into small cubes; 1/4 cup baking soda; 1 egg, beaten; Coarse salt for topping

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Warm, chewy pretzels with a crisp golden crust and a gooey mozzarella center—these homemade mozzarella-stuffed soft pretzels are everything I want in a comforting, cheesy snack. Whether it's game day, a party, or just a craving for something indulgent and satisfying, this recipe delivers every time.

Mozzarella-Stuffed Soft Pretzels

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups warm water

1 packet active dry yeast

1 tablespoon sugar

3 ½ cups all-purpose flour

1 teaspoon salt

4 tablespoons unsalted butter, melted

10 oz fresh mozzarella cheese, cut into small cubes

¼ cup baking soda

1 egg, beaten

Coarse salt for topping

Directions

I start by combining warm water, yeast, and sugar in a small bowl. I let it sit for 5–10 minutes until it gets frothy—this tells me the yeast is active.

In a large mixing bowl, I mix flour and salt, then add in the melted butter and yeast mixture. I stir until a dough forms.

I knead the dough on a floured surface for about 5 minutes until it's smooth and elastic. Then I cover it with a towel and let it rise for about an hour, or until it doubles in size.

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Once the dough has risen, I punch it down and divide it into 8 equal pieces. I roll each into a 12-inch rope.

I place a cube of mozzarella in the center of each rope, pinch the dough to seal in the cheese, and shape it into a pretzel.

In a large pot, I bring 8 cups of water and the baking soda to a boil. I carefully boil each pretzel for about 30 seconds, then transfer them to the prepared baking sheet.

I brush each pretzel with beaten egg and sprinkle coarse salt on top.

I bake for 12–15 minutes, until they're golden brown and perfectly crisp outside.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 15 minutes

Rising Time: 1 hour

Total Time: 1 hour 35 minutes

Servings: 8 soft pretzels

Calories per serving: 275 kcal

Variations

I sometimes swap mozzarella for cheddar or pepper jack for extra flavor.

For a garlic butter twist, I brush the pretzels with garlic butter right out of the oven.

If I want a sweeter version, I skip the cheese and coat them in cinnamon sugar after baking.

Adding chopped jalapeños inside with the cheese gives a spicy kick I love.

I also like using everything bagel seasoning instead of coarse salt for a fun flavor boost.

Storage/Reheating

To store, I keep the pretzels in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. For longer storage, I freeze them for up to 2 months.
When I reheat, I use the oven or toaster oven at 350°F (175°C) for about 5–7 minutes to keep the crust crisp and the cheese gooey. I avoid microwaving as it softens the pretzels too much.

FAQs

How do I keep the cheese from leaking out during baking?

I make sure the dough is well-sealed around the cheese, pinching tightly so there are no gaps. Boiling the pretzels before baking also helps firm up the outside.

Can I use string cheese instead of fresh mozzarella?

Yes, I’ve used string cheese in a pinch. It’s a bit firmer and less gooey but still melts nicely inside the pretzels.

Do I have to boil the pretzels before baking?

Yes, boiling in the baking soda water is key for achieving that signature chewy texture and golden crust. Skipping this step changes the final result.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough the night before and let it rise in the fridge. I bring it to room temperature before shaping and baking.

What dipping sauces go well with these pretzels?

I love pairing them with marinara, ranch, honey mustard, or a creamy cheese sauce for extra indulgence.

Conclusion

These mozzarella-stuffed soft pretzels combine comfort food vibes with homemade charm. The golden crust, soft center, and cheesy core hit all the right notes. Whether I'm making them for a crowd or enjoying one fresh from the oven on a cozy afternoon, they never disappoint. Once I mastered the dough and shaping, they quickly became a favorite go-to recipe in my kitchen.

Recipe:

Mozzarella-Stuffed Soft Pretzels

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Author: Cheryl
Total Time: 1 hour 35 minutes
Yield: 8 soft pretzels
Diet: Vegetarian

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Description

Warm, chewy pretzels with a crisp golden crust and gooey mozzarella center—these mozzarella-stuffed soft pretzels are the ultimate comforting, cheesy snack for any occasion.

Instructions

In a small bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy.
In a large mixing bowl, mix flour and salt. Add melted butter and yeast mixture, stirring until a dough forms.
Knead the dough on a floured surface for 5 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled in size.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a 12-inch rope.
Place a mozzarella cube in the center of each rope, pinch to seal, and shape into pretzels.
Bring 8 cups of water and the baking soda to a boil. Boil each pretzel for 30 seconds, then transfer to the baking sheet.
Brush each pretzel with beaten egg and sprinkle with coarse salt.
Bake for 12–15 minutes, until golden brown and crisp on the outside.