Mozzarella Stuffed Soft Pretzels Recipe

There’s nothing quite like biting into a warm, golden soft pretzel—except when it’s stuffed with gooey, melted mozzarella. The contrast between the salty, chewy exterior and the creamy, cheesy center is pure comfort food magic.

I created this recipe after a trip to a local food market where I stumbled upon a vendor selling cheesy pretzel bites. The idea stuck with me, and after a few experiments at home, these full-sized mozzarella stuffed soft pretzels quickly became a family favorite—perfect for game day, movie nights, or anytime you need a savory snack fix.

They’re easier to make than you might think, and the payoff? Utterly addictive. Let’s dive into why you’ll love them.

Why You’ll Love These Mozzarella Stuffed Soft Pretzels

Soft, golden, and packed with melty cheese—what’s not to love? These pretzels bring everything you crave in a snack, appetizer, or even a light lunch.

They’re surprisingly easy to make. If you’ve ever been intimidated by homemade pretzel dough, rest assured—it’s a simple yeast dough that comes together with pantry staples. No stand mixer required!

You get that classic pretzel texture with a cheesy twist. The baking soda bath gives the pretzels their iconic chewy crust, while the mozzarella inside stays perfectly molten and stretchy. Every bite is a flavor and texture contrast in the best way.

Perfect for sharing (or not!). These stuffed pretzels are ideal for parties, movie nights, or even meal prepping. Just reheat and enjoy throughout the week.

They’re versatile. Add herbs to the dough, brush with garlic butter, or swap in other cheeses like pepper jack or gouda for a fun variation.

With all those wins, it’s hard not to fall for these cheesy, salty, soft delights. Now let’s talk ingredients.

Ingredients Notes

This recipe uses just a handful of basic ingredients, but each one plays an essential role in creating that perfect stuffed pretzel texture and taste.

All-purpose flour is the base of the dough. It provides just the right amount of gluten to give the pretzels their chewy bite without being too dense. You can substitute bread flour for a slightly firmer texture, but it’s not necessary.

Active dry yeast is the leavening that gives our pretzels their puff. Make sure your water is warm (not hot) to properly activate the yeast—around 110°F is ideal. Let it bloom for about 5 minutes before adding the rest of the ingredients.

Mozzarella cheese is the star of the show. I recommend using low-moisture mozzarella sticks, as they’re easy to portion and less likely to leak out during baking. Shredded mozzarella can work in a pinch, but you’ll want to press it tightly into the dough to avoid oozing.

Baking soda is essential for the signature pretzel crust. When the shaped pretzels are boiled briefly in a baking soda bath, they take on a deep golden hue and that unmistakable chew. Don’t skip this step—it’s what makes a pretzel a pretzel.

You’ll also need a large pot for boiling the pretzels, a slotted spoon or spider, and a baking sheet lined with parchment paper. A pastry brush is helpful for applying the egg wash just before baking.

How To Make These Mozzarella Stuffed Soft Pretzels

Making these pretzels is a fun and satisfying kitchen project, and once you’ve done it once, you’ll want to make them again and again.

Start by preparing the dough. In a large bowl, combine warm water, sugar, and active dry yeast. Let the mixture sit for 5 minutes until it’s foamy, showing that the yeast is alive and ready. Stir in flour, salt, and melted butter, then knead until you get a soft, slightly tacky dough. Cover the bowl with a towel and let it rise for about an hour in a warm spot, until doubled in size.

Once risen, punch the dough down and divide it into 8 equal pieces. Roll each piece into a rope about 18 inches long. Flatten the rope slightly, place a mozzarella stick in the center, and fold the dough over the cheese, pinching tightly to seal. Roll gently to ensure the seam stays shut.

To form the pretzels, shape each rope into a U, cross the ends over each other twice, then fold them down to press into the base of the U. It’s easier than it sounds, and you’ll get the hang of it quickly. Place each shaped pretzel on a lined baking sheet while you prepare the rest.

Bring a large pot of water to a boil and carefully add the baking soda—it will bubble up, so be cautious. Working one or two at a time, boil each pretzel for about 30 seconds, then remove with a slotted spoon and return to the baking sheet.

Brush each boiled pretzel with beaten egg yolk and sprinkle with coarse salt. Bake in a preheated 425°F oven for 12-15 minutes, until deep golden brown. The smell at this stage is heavenly—yeasty, buttery, and a little cheesy.

Let the pretzels cool slightly before serving. The cheese inside will be hot and melty, so give them just a few minutes to set up before digging in.

Storage Options

Mozzarella stuffed soft pretzels are best eaten warm, but they store surprisingly well for later enjoyment.

Store any leftover pretzels in an airtight container at room temperature for up to 2 days. To keep them fresher longer, refrigerate them for up to 4 days, though the crust may soften a bit.

For longer storage, freeze the baked pretzels. Wrap each one individually in plastic wrap or foil and place in a zip-top freezer bag. They’ll keep well for about 2 months.

To reheat, warm refrigerated or thawed pretzels in a 350°F oven for about 8–10 minutes. You can also microwave them for 30–45 seconds, though the crust won’t stay as crisp. For the best results, use an air fryer for 5–6 minutes to get them hot and slightly crispy again.

Variations and Substitutions

These mozzarella stuffed soft pretzels are a great base for all kinds of flavor experiments. Here are a few tasty twists to try:

Try a different cheese. Mozzarella is classic, but cheddar, pepper jack, or even brie can bring new flavor profiles. Just be sure to use low-moisture cheeses to avoid leaks.

Add herbs to the dough. Mixing in chopped rosemary, thyme, or garlic powder gives the dough an herby twist that complements the cheese beautifully.

Go sweet instead of savory. Skip the cheese and coarse salt, then brush baked pretzels with melted butter and toss in cinnamon sugar for a dessert version.

Stuff with extras. Add a few slices of pepperoni or sun-dried tomato with the mozzarella for a pizza pretzel vibe. Jalapeños and cream cheese also make a bold combo.

Make mini bites. Divide the dough into 16 pieces and wrap smaller chunks of mozzarella for pretzel bites—great for parties or kids’ snacks.

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