When you dream of the ultimate comfort snack, look no further than Mozzarella Stuffed Soft Pretzels. These pillowy, golden-brown bites combine the best of both worlds: the beloved chewy texture of homemade pretzels, and an irresistibly oozy, melty mozzarella center. This recipe is easier than you might think, making it perfect for parties, cozy movie nights, or simply indulging yourself—or your loved ones—with a little cheesy magic. The bold flavor of mozzarella paired with the classic pretzel salt crunch will have everyone grabbing for seconds (or thirds).
Ingredients You’ll Need
Great Mozzarella Stuffed Soft Pretzels begin with a few simple but essential ingredients, each playing a role in building irresistible flavor, color, and texture. Don’t skip any: they all have a job, from giving the dough its supple feel to ensuring that signature golden finish.
- Warm water (1 ½ cups at 110°F): The perfect temperature for awakening the yeast and starting the rise.
- Instant yeast (2 ¼ teaspoons): Gives your pretzel dough a light, airy texture and that classic rise.
- Granulated sugar (1 tablespoon): Just a touch to feed the yeast and add subtle flavor to the dough.
- All-purpose flour (4 cups): The backbone of your pretzels; creates structure and chew.
- Salt (1 teaspoon): Essential to both balance and enhance flavor throughout every bite.
- Unsalted butter, melted (2 tablespoons): Adds rich flavor and softens the texture of the dough.
- Mozzarella cheese sticks, halved (8 sticks): The star of the show, providing a gooey, cheesy center in every bite.
- Baking soda (½ cup): Used for the boiling step, it gives pretzels their traditional brown glow and exterior chew.
- Water (9 cups, for boiling): Needed for the baking soda bath that’s key to pretzel perfection.
- Egg, beaten (1): The secret behind that glossy, bakery-style crust when brushed on before baking.
- Coarse sea salt, for topping: Sprinkled just before baking for that unmistakable pretzel crunch and pop of flavor.
How to Make Mozzarella Stuffed Soft Pretzels
Step 1: Activate the Yeast
Start your adventure by mixing warm water, yeast, and sugar in a large bowl. Let it sit for about 5 minutes. You’ll see the mixture grow foamy on top—a surefire sign that your yeast is alive, awake, and ready to give the pretzels their signature rise. This small step is almost magical and sets you up for fluffy success.
Step 2: Make and Knead the Dough
With your yeast mixture now bubbly and happy, stir in the flour, salt, and melted butter. Mix until a shaggy dough forms, then turn it out onto a floured surface. Give it a good knead for 5 to 7 minutes. Your hard work will pay off—the dough should turn smooth, elastic, and slightly tacky, which means it’s ready for the next step.
Step 3: Let the Dough Rise
Transfer the kneaded dough to a lightly oiled bowl and cover it up with a clean kitchen towel. Find a warm home for it to rest for about an hour, or until it’s doubled in size. This rise develops both the flavor and delicate crumb that homemade Mozzarella Stuffed Soft Pretzels are known for.
Step 4: Prepare the Cheese Filling
While your dough is rising, unwrap your mozzarella sticks and cut each one in half. Keeping them ready ensures a smooth assembly when it comes time to stuff those pretzel bites. The cheese will melt perfectly in the oven, transforming every bite into molten goodness.
Step 5: Shape and Fill Each Pretzel
Once your dough has risen, punch it down and divide it into 16 equal pieces. Flatten each piece of dough into a small rectangle. Place half a mozzarella stick in the center and wrap the dough tightly around it, pinching all seams to seal in the cheesy treasure. Be sure to tuck the edges—no cheese escapees, please!
Step 6: Give Them a Baking Soda Bath
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment. Bring 9 cups of water to a boil, then very carefully add the baking soda. Using a slotted spoon, dip each stuffed pretzel into the bath for 30 seconds. This essential step creates that distinct, chewy pretzel crust and vivid brown color.
Step 7: Add the Finishing Touches
After their quick swim, move each pretzel to your prepared baking sheet. Brush the tops generously with the beaten egg for that shiny, golden finish, and sprinkle with coarse sea salt. This is when that classic pretzel look (and taste) comes to life.
Step 8: Bake to Golden Perfection
Pop your tray in the oven and bake for 12 to 15 minutes, or until the pretzels are puffed, deeply golden, and the delicious scent of baked bread fills your kitchen. Let them cool just slightly—enough to avoid burning your mouth! Warm Mozzarella Stuffed Soft Pretzels are simply irresistible straight from the oven.
How to Serve Mozzarella Stuffed Soft Pretzels
Garnishes
A quick sprinkle of extra sea salt does wonders, but you can also get creative: try a dash of garlic powder, a brush of melted butter infused with Italian herbs, or even some finely chopped parsley for a pop of color. Each garnish will bring a different character and wow factor to your Mozzarella Stuffed Soft Pretzels.
Side Dishes
These pretzels are a fantastic snack on their own, but they shine equally as part of a spread. Pair them with classic marinara, a spicy mustard dip, or even a cool ranch dressing for dunking. For a heartier meal, serve alongside a fresh salad or a bowl of warm tomato soup.
Creative Ways to Present
Pile Mozzarella Stuffed Soft Pretzels high on a rustic wooden board with little bowls of dipping sauces nestled in between. Skewer them onto wooden sticks for a whimsical pretzel “pop” look at parties, or tuck them artfully into a bread basket lined with a checkered cloth for a cozy, inviting feel.
Make Ahead and Storage
Storing Leftovers
To make sure every bite stays fresh, keep leftover pretzels in an airtight container at room temperature for up to 2 days. If you want to keep them extra soft, wrap them in a clean kitchen towel before popping into the container.
Freezing
Mozzarella Stuffed Soft Pretzels freeze beautifully. Once cooled, arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag or airtight container. They’ll be happy in the freezer for up to 2 months, making them a perfect make-ahead snack.
Reheating
To bring back that “just baked” magic, warm your pretzels in a 350°F oven for 8 to 10 minutes (frozen ones may need 12 to 15 minutes). The oven keeps them crispy on the outside and melty on the inside—just like the day they were made.
FAQs
Can I use shredded mozzarella instead of cheese sticks?
Of course! While cheese sticks make stuffing easier and less messy, you can use a generous pinch of shredded mozzarella for each pretzel. Just be sure to seal the dough well to avoid leaks.
Why do I need to boil the pretzels in baking soda water?
This quick bath is the secret to that signature pretzel chew and brown crust; the baking soda speeds up the Maillard reaction when the pretzels bake, giving them a beautiful look and flavor.
Can I make Mozzarella Stuffed Soft Pretzels without eggs?
Yes! If you need an egg-free version, brush the tops with a little melted butter instead. You’ll get a slightly different finish, but still a delicious golden crust.
What’s the best way to keep the cheese from leaking out?
Be sure to completely seal all edges and seams when wrapping your dough around the cheese. Pinch tightly, especially at the ends, and press gently to smooth any gaps.
Can I make the dough ahead of time?
Absolutely! Just let the dough rise, then cover tightly and refrigerate for up to 24 hours. Bring it to room temperature before proceeding with shaping and baking your Mozzarella Stuffed Soft Pretzels.
Final Thoughts
Few things bring people together like the aroma and flavor of freshly baked Mozzarella Stuffed Soft Pretzels. Whether you’re a seasoned baker or trying your hand at pretzel-making for the first time, these bites are sure to be a hit. Invite friends over, serve with your favorite dips, and watch how quickly these cheesy treats disappear!
Print
Mozzarella Stuffed Soft Pretzels Recipe
- Total Time: 1 hour 35 minutes
- Yield: 16 pretzels
- Diet: Vegetarian
Description
Mozzarella Stuffed Soft Pretzels are irresistibly soft, chewy pretzels with a golden crust and a gooey mozzarella cheese center. Simple to make at home, these savory bites are perfect as a snack, appetizer, or for game-day gatherings. Boiled in a baking soda bath for authentic pretzel flavor and finished with a touch of sea salt, they deliver bakery-quality results with every bite.
Ingredients
Dough
- 1 ½ cups warm water (110°F)
- 2 ¼ teaspoons instant yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
Filling
- 8 mozzarella cheese sticks, halved
Boiling Solution
- 9 cups water
- ½ cup baking soda
Topping
- 1 egg, beaten (for egg wash)
- Coarse sea salt, for topping
Instructions
- Activate the Yeast: In a large bowl, combine the warm water, instant yeast, and granulated sugar. Stir and let sit for 5 minutes, or until the mixture becomes foamy and the yeast is activated.
- Prepare and Knead the Dough: Add the flour, salt, and melted unsalted butter to the yeast mixture. Mix together until a dough begins to form, then knead on a lightly floured surface for 5–7 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm area for 1 hour, or until it has doubled in size.
- Preheat and Prep Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape and Fill Pretzels: Divide the risen dough into 16 equal pieces. Flatten each piece into a rectangle, then wrap it around a halved mozzarella cheese stick, pinching the edges to seal the cheese inside completely.
- Prepare the Baking Soda Bath: In a large pot, bring 9 cups of water to a boil. Carefully add the baking soda (the mixture will bubble up, so add slowly).
- Boil Pretzel Bites: Using a slotted spoon, gently lower each cheese-filled dough piece into the boiling baking soda solution for 30 seconds. Remove and place onto the prepared baking sheet.
- Add Egg Wash & Salt: Brush each boiled pretzel with the beaten egg, then sprinkle generously with coarse sea salt for a classic pretzel finish.
- Bake: Transfer the baking sheet to the oven and bake for 12–15 minutes, or until the pretzels are golden brown and puffed. Let cool slightly before serving to enjoy the gooey mozzarella center.
Notes
- Make sure the dough completely seals around the cheese to prevent leakage during baking.
- Boiling in the baking soda bath is key to achieving that classic chewy pretzel exterior.
- For an extra kick, brush pretzels with garlic butter right after baking.
- Pretzels are best eaten the day they’re made, but leftovers can be reheated in the oven for a few minutes to restore their texture.
- You can swap mozzarella for cheddar or your favorite cheese sticks for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg