Mozzarella Stuffed Soft Pretzels

There’s something incredibly comforting about biting into a warm, soft pretzel. The golden-brown exterior, the chewy texture, and that unmistakable pretzel flavor—it’s pure bliss. But what if I told you there’s a way to make this classic snack even better? Enter Mozzarella Stuffed Soft Pretzels. Imagine pulling apart a soft pretzel to reveal a gooey, melted mozzarella center. It’s the perfect combination of savory, cheesy, and doughy goodness.

As someone who loves experimenting in the kitchen, I’m always looking for ways to elevate familiar recipes. These pretzels are a fun twist on the traditional version, and they’re surprisingly easy to make at home. Whether you’re hosting a game night, looking for a crowd-pleasing appetizer, or just craving something indulgent, this recipe is a winner. Trust me, once you try these, you’ll never look at pretzels the same way again.

What You Need To Make This Recipe

Bread flour: Bread flour is the key to achieving the perfect chewy texture in these pretzels. Its higher protein content helps create a strong gluten structure, giving the pretzels their signature bite. If you don’t have bread flour, all-purpose flour can work, but the texture won’t be quite the same.

Instant yeast: Instant yeast is a baker’s best friend. It helps the dough rise quickly and evenly, ensuring your pretzels are light and fluffy on the inside. Make sure your yeast is fresh for the best results.

Sugar: A little sugar in the dough not only adds a touch of sweetness but also helps feed the yeast, allowing it to activate and do its job. It balances the saltiness of the pretzel topping beautifully.

Salt: Salt is essential for flavor, both in the dough and in the pretzel topping. I like to use fine sea salt for the dough and coarse salt for sprinkling on top.

Warm water: Warm water is used to activate the yeast. It should be around 110°F (43°C)—too hot, and it will kill the yeast; too cold, and the yeast won’t activate properly.

Mozzarella cheese: The star of the show! Fresh mozzarella works best for its meltability and mild flavor. Cut it into small sticks or cubes so it’s easy to stuff into the pretzel dough.

Baking soda: Baking soda is what gives pretzels their distinctive flavor and golden-brown color. It’s used in the boiling water bath before baking.

Egg wash (optional): An egg wash (egg beaten with a little water) brushed on top of the pretzels before baking gives them a shiny, golden finish. It’s optional but highly recommended for that bakery-quality look.

Ingredients List

3 ½ cups bread flour
1 packet (2 ¼ tsp) instant yeast
1 tbsp sugar
1 ½ tsp fine sea salt
1 ¼ cups warm water (110°F/43°C)
8 oz fresh mozzarella cheese, cut into small sticks or cubes
½ cup baking soda
6 cups water (for boiling)
Coarse salt (for topping)
1 egg (optional, for egg wash)

How to Make Mozzarella Stuffed Soft Pretzels

Step 1: Make the Dough

In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt. Gradually add the warm water and mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for about 1 hour or until doubled in size.

Step 2: Prepare the Cheese Filling

While the dough is rising, cut the fresh mozzarella into small sticks or cubes. This will make it easier to stuff into the pretzels later. Set the cheese aside.

Step 3: Shape the Pretzels

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it slightly. Place a piece of mozzarella in the center of each dough round, then fold the dough around the cheese, pinching the seams to seal. Roll each piece into a rope about 18 inches long, then twist into a pretzel shape.

Step 4: Boil the Pretzels

Preheat your oven to 425°F (220°C). In a large pot, bring 6 cups of water to a boil and add the baking soda. Carefully drop each pretzel into the boiling water for about 30 seconds, flipping halfway through. Remove with a slotted spoon and place them on a parchment-lined baking sheet.

Step 5: Bake the Pretzels

If using, brush each pretzel with an egg wash and sprinkle with coarse salt. Bake for 12-15 minutes or until the pretzels are golden brown and the cheese is melted and gooey. Let them cool slightly before serving.

Tips for Making This Recipe

Use fresh mozzarella: Fresh mozzarella melts better than the low-moisture kind, giving you that perfect gooey center.
Seal the dough well: Make sure the cheese is completely enclosed in the dough to prevent it from leaking out during baking.
Don’t skip the boiling step: Boiling the pretzels in baking soda water is what gives them their unique flavor and texture.
Experiment with toppings: Besides coarse salt, try sprinkling garlic powder, everything bagel seasoning, or grated Parmesan on top.
Serve warm: These pretzels are best enjoyed fresh out of the oven when the cheese is at its melty best.

FAQs

Can I use a different type of cheese?
Yes! While mozzarella is classic, you can experiment with other cheeses like cheddar, pepper jack, or even a mix of cheeses for different flavors.

Can I make these pretzels ahead of time?
You can prepare the dough and shape the pretzels ahead of time, but it’s best to boil and bake them just before serving for the freshest results.

Why do I need to boil the pretzels?
Boiling the pretzels in baking soda water gives them their signature chewy texture and dark, golden-brown color.

Can I freeze these pretzels?
Yes! Once baked, let them cool completely, then store them in an airtight container in the freezer. Reheat in the oven to restore their texture.

What can I serve with these pretzels?
They’re delicious on their own, but you can also serve them with marinara sauce, mustard, or a cheese dip for extra indulgence.

Enjoy making (and eating!) these Mozzarella Stuffed Soft Pretzels—they’re sure to become a new favorite in your kitchen!