Mozzarella Stuffed Soft Pretzels Recipe

Why You’ll Love This Recipe

I love how these pretzels combine the satisfying chew of a soft pretzel with the surprise of a warm, cheesy center. They’re fun to make, especially when I want a hands-on kitchen project, and they freeze well, so I can enjoy them anytime. Brushed with butter and sprinkled with coarse salt, they’re just as good as anything I’ve had at a bakery or fair—and I get to serve them hot, fresh from the oven.

Ingredients

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

• 1½ cups warm water

• 1 tablespoon granulated sugar

• 2¼ teaspoons (1 packet) active dry yeast

• 4 cups all-purpose flour

• 2 tablespoons unsalted butter, melted

• 1 teaspoon salt

• 10 cups water (for baking soda bath)

• ⅔ cup baking soda

• 16 chunks mozzarella cheese (cut from a block)

• Coarse sea salt (for topping)

• 2 tablespoons melted butter (for brushing)

• Marinara sauce (optional, for dipping)

Directions

1. I start by combining the warm water, sugar, and yeast in a large mixing bowl. I let it sit for 5–10 minutes until it’s foamy and activated.

2. Next, I stir in the flour, melted butter, and salt. Once a dough forms, I knead it on a lightly floured surface for about 5 minutes until it’s smooth and elastic.

3. I place the dough in a greased bowl, cover it, and let it rise for about 1 hour, or until it has doubled in size.

4. While the dough is rising, I cut the mozzarella into 16 equal chunks and preheat my oven to 450°F. I also line a baking sheet with parchment paper.

5. Once the dough has risen, I divide it into 16 pieces. I flatten each piece, place a chunk of mozzarella in the center, and pinch the dough around it to seal it into a tight ball.

6. I bring 10 cups of water to a boil in a large pot, then carefully add the baking soda. I boil the pretzel balls in batches for 30 seconds each, using a slotted spoon to remove them and place them on the baking sheet.

7. I sprinkle each pretzel with coarse sea salt and bake them for 12–15 minutes, until they’re golden brown and puffed.

8. After baking, I brush them with melted butter and serve them warm. I usually offer marinara sauce on the side for dipping, which adds the perfect finishing touch.

Servings and Timing

This recipe makes 16 stuffed pretzels.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes (including rise time)

Variations

• Add herbs: I sometimes mix dried oregano or garlic powder into the dough for an extra flavor punch.

• Use different cheeses: Sharp cheddar, provolone, or pepper jack all melt beautifully if I want to switch things up.

• Make them spicy: I tuck in a slice of jalapeño or a dash of chili flakes with the cheese for a little heat.

• Mini pretzel bites: I divide the dough into smaller pieces to make bite-sized versions—perfect for parties.

• Add everything bagel topping: Instead of salt, I’ve topped them with everything bagel seasoning for a fun twist.

Storage/Reheating

These pretzels keep well in the fridge for up to 3 days. I store them in an airtight container and reheat them in the oven at 350°F for about 5–7 minutes, or until warmed through. They also freeze beautifully—once cooled, I freeze them in a single layer, then transfer to a zip-top bag and keep them for up to 2 months.

To reheat from frozen, I pop them in a 350°F oven for 10–15 minutes until the cheese is melted again and the outside is crisp.

FAQs

How do I keep the cheese from leaking out?

I make sure to seal the dough tightly around the mozzarella, pinching any seams shut. Using cold mozzarella helps too—it melts slower during baking.

Can I skip the baking soda bath?

The baking soda bath gives these pretzels their classic chewy texture and dark golden color. I wouldn’t skip it, but I’ve made a quick version by brushing them with a baking soda and water solution before baking—it’s a decent shortcut.

What kind of mozzarella should I use?

Block mozzarella works best because it melts evenly and is easier to cut into chunks. I avoid pre-shredded cheese since it contains anti-caking agents that affect melting.

Do I need to let the dough rise?

Yes. Letting the dough rise is important for getting a light and chewy texture. I don’t skip this step—it makes a noticeable difference.

Can I make the dough ahead of time?

Absolutely. I often make the dough the night before, cover it, and let it rise slowly in the fridge overnight. I bring it to room temperature before shaping and baking.

Conclusion

These mozzarella stuffed soft pretzels are a warm, cheesy indulgence I love making from scratch. They’re fun to prepare, incredibly satisfying, and perfect for any time I want to serve a homemade snack that wows. Whether I’m dipping them in marinara or enjoying them straight from the oven, they always disappear fast.