These Mozzarella-Stuffed Soft Pretzels are chewy on the outside, soft on the inside, and filled with gooey, melty mozzarella cheese. They’re the perfect savory snack, appetizer, or party treat—great for dipping in marinara, cheese sauce, or mustard!
The best part? They’re easier to make than you think, and the homemade dough creates a fresh, bakery-style taste that’s unbeatable!
Ingredients for Mozzarella-Stuffed Soft Pretzels
For the Dough:
- 3 ½ cups (440g) all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (240ml) warm water (about 110°F / 43°C)
- 2 tablespoons unsalted butter, melted
For the Filling:
- 8 mozzarella string cheese sticks, cut in half
the Baking Soda Bath:
- 4 cups (960ml) water
- ¼ cup (60g) baking soda
the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sea salt
- 2 tablespoons unsalted butter, melted (for brushing)
Kitchen Equipment Needed
- Large mixing bowl
- Measuring cups & spoons
- Stand mixer with dough hook (optional)
- Baking sheet
- Parchment paper
- Saucepan
- Slotted spoon
- Pastry brush
Step-by-Step Instructions
1. Make the Pretzel Dough
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add melted butter, flour, and salt, then mix until a dough forms.
- Knead for 5-7 minutes until smooth and elastic.
- Cover the bowl and let the dough rise for 1 hour, or until doubled in size.
2. Prepare the Baking Soda Bath
- In a large saucepan, bring 4 cups of water to a boil.
- Stir in baking soda, then remove from heat and set aside.
3. Shape & Stuff the Pretzels
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Punch down the dough and divide into 16 equal pieces.
- Roll each piece into a 10-inch rope, then flatten slightly.
- Place a mozzarella stick half in the center, then pinch and seal the dough around it.
- Shape into a pretzel twist or a simple log.
4. Dip in Baking Soda Bath
- Carefully dip each pretzel in the warm baking soda bath for 20-30 seconds.
- Remove with a slotted spoon and place on the prepared baking sheet.
5. Brush & Bake
- Brush each pretzel with beaten egg and sprinkle with coarse salt.
- Bake for 12-15 minutes, or until golden brown.
6. Finish & Serve
- Brush warm pretzels with melted butter for extra flavor.
- Serve with marinara, mustard, or cheese sauce and enjoy!
Expert Tips for the Best Mozzarella-Stuffed Pretzels
Seal the dough well – Prevents cheese from leaking while baking.
Don’t skip the baking soda bath – Gives pretzels their signature chewy texture.
Use fresh mozzarella sticks – Melt better and create a gooier filling.
Common Mistakes to Avoid
Overstuffing with cheese – Can cause the pretzels to burst open.
Skipping the egg wash – Helps create a shiny, golden crust.
Using cold mozzarella – Let it come to room temperature for even melting.
Serving and Presentation Ideas
- Serve with warm marinara sauce, honey mustard, or nacho cheese dip.
- Sprinkle with garlic powder or Italian seasoning for extra flavor.
- Pair with a fresh salad or roasted veggies for a full meal.
How to Store & Make Ahead
Storage:
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days, reheating before serving.
Reheating:
- Oven: Bake at 350°F (175°C) for 5 minutes.
- Microwave: Heat in 15-second intervals (crust may soften).
Freezing:
- Freeze baked pretzels for up to 2 months.
- Reheat directly from frozen in a 375°F (190°C) oven for 10 minutes.
Variations and Substitutions
- Make it spicy – Add red pepper flakes to the dough or cheese filling.
- Use different cheeses – Try cheddar, gouda, or pepper jack.
- Make it sweet – Brush with butter and sprinkle with cinnamon sugar.
What to Serve with Mozzarella-Stuffed Pretzels
- Tomato basil soup or a fresh green salad
- Dipping sauces like honey mustard, ranch, or beer cheese
- A side of roasted garlic or caramelized onions
Frequently Asked Questions (FAQ)
Can I use store-bought pizza dough?
Yes! Store-bought dough works well for a quicker version.
Can I make these without a baking soda bath?
You can, but the texture won’t be as chewy. A quick boil is worth it!
How do I prevent the cheese from leaking out?
Make sure to fully seal the dough around the cheese, pinching it tightly.
Conclusion
These Mozzarella-Stuffed Soft Pretzels are chewy, golden brown, and oozing with melty cheese, making them the ultimate homemade snack! Whether you serve them at game nights, parties, or as a fun weekend treat, they’re guaranteed to impress.
Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more delicious baking recipes!
Calories Per Serving
Approximate Calories: 250 kcal per pretzel (based on 16 servings).
Preparation Time: 15 minutes
Resting Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Serves: 16
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Mozzarella-Stuffed Soft Pretzels – Chewy, Gooey & Irresistible!
- Total Time: 30
- Yield: 16 1x
Description
These Mozzarella-Stuffed Soft Pretzels are golden, chewy, and filled with gooey cheese! A perfect homemade snack or party appetizer!
Ingredients
For the Dough:
- 3 ½ cups (440g) all-purpose flour
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (240ml) warm water (about 110°F / 43°C)
- 2 tablespoons unsalted butter, melted
For the Filling:
- 8 mozzarella string cheese sticks, cut in half
For the Baking Soda Bath:
- 4 cups (960ml) water
- ¼ cup (60g) baking soda
For the Topping:
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sea salt
- 2 tablespoons unsalted butter, melted (for brushing)
Instructions
1. Make the Pretzel Dough
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add melted butter, flour, and salt, then mix until a dough forms.
- Knead for 5-7 minutes until smooth and elastic.
- Cover the bowl and let the dough rise for 1 hour, or until doubled in size.
2. Prepare the Baking Soda Bath
- In a large saucepan, bring 4 cups of water to a boil.
- Stir in baking soda, then remove from heat and set aside.
3. Shape & Stuff the Pretzels
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Punch down the dough and divide into 16 equal pieces.
- Roll each piece into a 10-inch rope, then flatten slightly.
- Place a mozzarella stick half in the center, then pinch and seal the dough around it.
- Shape into a pretzel twist or a simple log.
4. Dip in Baking Soda Bath
- Carefully dip each pretzel in the warm baking soda bath for 20-30 seconds.
- Remove with a slotted spoon and place on the prepared baking sheet.
5. Brush & Bake
- Brush each pretzel with beaten egg and sprinkle with coarse salt.
- Bake for 12-15 minutes, or until golden brown.
6. Finish & Serve
- Brush warm pretzels with melted butter for extra flavor.
- Serve with marinara, mustard, or cheese sauce and enjoy!
Notes
✔ Seal the dough well – Prevents cheese from leaking while baking.
✔ Don’t skip the baking soda bath – Gives pretzels their signature chewy texture.
✔ Use fresh mozzarella sticks – Melt better and create a gooier filling.
- Prep Time: 15
- Cook Time: 15
- Category: BREAD
- Cuisine: AMERICAN
Nutrition
- Serving Size: 16
- Calories: 250
