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

Scale

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

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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