Mozzarella Stuffed Soft Pretzels – Gooey Cheese Inside, Golden Salt Outside 🧀🥨✨
There’s something deeply satisfying about biting into a warm, soft pretzel — especially when it oozes melted mozzarella cheese as you pull it apart.
These Mozzarella Stuffed Soft Pretzels are the perfect mix of chewy, salty, and cheesy , made entirely from scratch with just a few simple ingredients. Whether you’re making them for game day, movie night, or just because you deserve a little indulgence, these pretzels bring bold flavor and restaurant-quality joy to your kitchen.
Let’s dive into how to make this cheesy masterpiece!
🧈 Why You’ll Love These Stuffed Pretzels
- Gooey cheese center : Every bite hides a surprise of melted mozzarella.
- Soft & chewy texture : Just like bakery-style pretzels — golden and addictive.
- Easy to make at home : No special equipment needed — just a mixing bowl and oven.
- Great for sharing : Perfect appetizer for parties or date nights.
- Make-ahead friendly : Freeze unbaked pretzels and bake fresh when ready.
🧾 Ingredients (Makes 12–16 Pretzels)
For the dough:
- 1½ cups warm water (110°F–115°F)
- 1 packet active dry yeast (2¼ tsp)
- 1 tbsp granulated sugar
- 4 cups all-purpose flour (plus extra for kneading)
- 1 tsp salt
- Optional : 1 tbsp baking soda (for boiling)
For the filling:
- 12 oz mozzarella cheese , cut into cubes or sticks
- 1 egg wash : 1 egg + 1 tbsp water (for brushing)
For boiling & finishing:
- ¼ cup baking soda (or 3 tbsp barley malt syrup or honey)
- Coarse sea salt or pretzel salt , for topping
🔪 Equipment Needed
- Mixing bowl or stand mixer
- Measuring tools
- Rolling pin or pasta roller
- Baking sheet
- Parchment paper
- Large pot for boiling
- Slotted spoon or skimmer
- Pastry brush
👩🍳 Step-by-Step Instructions
Step 1: Activate the Yeast
In a large mixing bowl:
- Combine warm water , sugar , and yeast .
- Let sit for 5–10 minutes , until foamy and fragrant — this means the yeast is alive and active.
Step 2: Make the Dough
To the yeast mixture:
- Add flour and salt .
- Mix by hand or with a dough hook until a soft dough forms — add more flour if too sticky.
- Knead on a floured surface for 5–7 minutes , until smooth and elastic.
Place in a greased bowl, cover with a towel, and let rise for 1 hour , or until doubled in size.
Step 3: Shape the Pretzel Dough
Divide the dough into 12–16 equal pieces .
Roll each into a rope about 18 inches long .
Flatten slightly at the center to help hold the cheese inside.
Step 4: Stuff with Mozzarella
Place a small cube or stick of mozzarella cheese in the center of each rope.
Fold the dough over the cheese and seal the ends together to form a ball.
Then roll out again into a rope — this helps distribute the cheese evenly and creates a better pretzel shape.
Tip: Don’t overfill — keep the cheese centered so it doesn’t leak during baking.
Step 5: Boil Before Baking
Bring a large pot of water to a gentle simmer and stir in ¼ cup baking soda (or honey/barley malt syrup for a milder flavor).
Dip each shaped pretzel into the boiling solution for 20–30 seconds per side using a slotted spoon.
This gives them their classic chewy texture and deep golden color after baking.
Step 6: Shape Into Pretzels
On a lightly floured surface, roll out each dough ball into a long rope (about 18–20 inches).
Shape into classic pretzel shapes or twist into knots or braids for fun presentation.
Place on a parchment-lined baking sheet.
Brush the tops with egg wash and sprinkle with coarse sea salt .
Step 7: Bake Until Golden Brown
Bake at 425°F (220°C) for 14–16 minutes , or until deep golden brown and crisp on the outside.
The cheese will be melted and gooey inside — pure comfort food magic!
Step 8: Cool Slightly and Serve
Let the pretzels cool for 5–10 minutes before serving — they’re best while still warm.
Serve with beer cheese dip , honey mustard , marinara sauce , or melted butter for dipping.
Enjoy every stretchy, cheesy bite!
🥣 Serving Suggestions
- With a side of beer cheese, ranch, or garlic aioli for dipping.
- As part of a charcuterie board with meats, pickles, and mustard.
- Try them split open and stuffed with mini sandwiches or pulled chicken.
- Pair with a cold beer or root beer for a true pub-style experience.
- Drizzle with truffle oil or chili flakes for gourmet flair.
🥡 Storage & Reheating Tips
- Refrigerator: Store cooled pretzels in an airtight container for up to 3 days .
- Freezer: Freeze uncooked, shaped pretzels on a tray, then store in ziplock bags for up to 2 months . Boil and bake directly from frozen.
- Make Ahead: Boil and bake ahead, then reheat in the oven or toaster oven.
- Reheating: Warm in oven at 300°F (150°C) to restore crispiness.
✅ Expert Tips for Success
- Use cold milk or water to help firm up the dough if it gets too sticky.
- Don’t skip the baking soda bath — it gives the signature pretzel crust and color.
- Want extra flavor? Brush tops with butter or garlic-infused oil before baking.
- Swap mozzarella with cheddar, pepper jack, or cream cheese for different fillings.
- For a gluten-free version , use gluten-free flour blend and xanthan gum.
🧠 Nutritional Highlights
While definitely indulgent, these pretzels offer some nutritional perks:
- Cheese delivers calcium and protein.
- Whole wheat flour adds fiber and complex carbs (if used).
- Yeast-based dough supports digestion and nutrient absorption.
- Enjoy in moderation — especially with lighter dips or pairings.
📝 Final Thoughts
These Mozzarella Stuffed Soft Pretzels prove that comfort food can be homemade and totally irresistible. With their crispy salted crust, chewy pretzel texture, and gooey cheese center, they’re the kind of snack that brings people together — whether it’s kids, friends, or football fans cheering over snacks.
So fire up your oven, stuff those pretzels, and enjoy the aroma of warm, cheesy baked bread wafting through your kitchen — one stretchy, golden bite at a time.
