Mozzarella-Stuffed Soft Pretzels

Why I’ll Love This Recipe

I love how these stuffed pretzels combine the nostalgic comfort of mall-style soft pretzels with the surprise of molten mozzarella tucked inside. They taste incredible straight from the oven, make a fun project for game day or movie night, and freeze perfectly for cheesy snacks on demand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Warm water

• Granulated sugar

• Active dry yeast

• All-purpose flour

• Salt

• Unsalted butter, melted

• Low-moisture mozzarella sticks or block mozzarella cut into logs

• Baking soda (for the bath)

• Hot water (for the bath)

• Coarse pretzel salt or flaky salt

• Optional melted butter for brushing

Directions

1. I dissolve sugar and yeast in warm water and let it sit until foamy, about 5 minutes.

2. I stir in flour, salt, and melted butter, kneading by hand or with a dough hook for 5–6 minutes until the dough is smooth and elastic. I cover and let it rise 45 minutes, just until puffed.

3. I punch down the dough, divide it into equal portions, and roll each piece into a long rope. I flatten the rope, place a mozzarella stick inside, then pinch and roll to fully seal the cheese.

4. I twist each rope into a pretzel shape and set the pretzels on parchment while I prepare the baking-soda bath.

5. I whisk baking soda into very hot water, dip each pretzel for 15 seconds, then return it to the sheet pan.

6. I sprinkle pretzel salt on top and bake at 425 °F (220 °C) for 12–14 minutes until deeply golden. For extra flavor, I brush the hot pretzels with melted butter before serving.

Servings and Timing

This recipe makes 8 stuffed pretzels. I need roughly 20 minutes to mix and shape, 45 minutes for the rise, and about 15 minutes to bake—so cheesy pretzels hit the table in a little over an hour.

Variations

• I tuck pepperoni slices around the mozzarella for pizza-style pretzels.

• To spice things up, I roll the baked pretzels in garlic-parmesan seasoning or everything-bagel spice.

• When I’m feeling sweet, I skip the salt, bake plain, then brush with butter and roll in cinnamon sugar.

Storage/Reheating

I store cooled pretzels in an airtight container at room temperature for one day or freeze up to two months. To reheat, I bake them at 350 °F (175 °C) for 8–10 minutes (directly from frozen if needed) until the centers turn molten again.

FAQs

 Can I use instant yeast instead of active dry?

Yes, I skip the proofing step and mix instant yeast straight into the flour—rise time stays the same.

 How do I keep cheese from leaking out?

I make sure every seam is pinched tightly; if a bit of cheese escapes, it still tastes delicious, but a firm seal helps.

 Do I have to do the baking-soda bath?

Yes, that brief dip creates the classic pretzel color and chewy crust. It’s quick and totally worth it.

 Can I stuff with other cheeses?

Absolutely—string cheese, cheddar sticks, or pepper jack cubes all melt beautifully, though very soft cheese may ooze more.

 What dipping sauces pair well?

I love warm marinara, honey-mustard, beer cheese dip, or simply more melted butter with garlic.

Conclusion

These mozzarella-stuffed soft pretzels deliver everything I crave—chewy, buttery pretzel bites and stretchy, melty cheese in every pull-apart piece. They’re easy, fun, and guaranteed to disappear fast whenever I bake a batch.