You might think achieving that bakery-perfect texture and cheesy center is complicated, but I’m here to show you just how simple it can be. With a few key steps and quality ingredients, you can create these crowd-pleasing snacks that taste absolutely divine. The rich, savory dough combined with the mild, creamy mozzarella is a match made in heaven. Forget store-bought frozen pretzels; these homemade wonders are leagues above. Ready to impress yourself and anyone lucky enough to share? Try it tonight—you won’t believe how simple and rewarding making these mozzarella stuffed soft pretzels truly is!

Ingredients :

Here’s what you’ll need to create these cheesy delights. Fresh, high-quality ingredients are key to achieving that perfect bakery taste and texture.

For the Pretzel Dough:
- 1 ½ cups warm water (about 110-115°F or 43-46°C – warm enough to activate yeast, not kill it)The water temperature is crucial! Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly.
- 1 tablespoon granulated sugar (feeds the yeast)Sugar provides the necessary food for the yeast to thrive.
- 2 ¼ teaspoons active dry yeast (one standard packet)Make sure your yeast is fresh. Expired yeast won’t give you the rise you need.
- 4 ½ cups all-purpose flour, plus more for dusting (spooned and leveled)Measuring flour accurately is essential. Too much flour can make the dough dense.
- 2 teaspoons kosher salt (enhances flavor)Salt not only adds flavor but also controls the yeast’s activity, preventing it from rising too quickly.
- ¼ cup unsalted butter, melted (for richness and texture)Butter adds a subtle richness and helps to create a tender crumb in the pretzels.
For the Filling:
- 8 sticks low-moisture part-skim mozzarella string cheese, cut in half crosswise (makes 16 shorter pieces – easiest way to stuff!)Low-moisture mozzarella is key to preventing soggy pretzels.
For the Baking Soda Bath:
- 10 cups water
- ⅔ cup baking soda (essential for that classic pretzel color and flavor)The baking soda bath is what gives pretzels their distinctive flavor and chewy texture. Don’t skip it!
For Finishing:
- 1 large egg, beaten with 1 tablespoon water (for the egg wash)The egg wash adds shine and helps the salt adhere.
- Coarse sea salt or pretzel salt, for sprinklingCoarse salt provides a satisfying crunch and enhances the flavor.
Universal Tips:
- Ensure your yeast is fresh and active. Test it by dissolving it in the warm water with sugar; it should get foamy after 5-10 minutes. This step is vital to ensure your pretzels rise properly!
- Use low-moisture part-skim mozzarella. Fresh mozzarella has too much water and can make the pretzels soggy. Learn about the Different Types of Mozzarella Cheese to understand why this choice is important.
- Measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag. This prevents overly dense dough. Accuracy is key in baking!

Step-by-Step Instructions

Follow these detailed instructions to create perfect mozzarella stuffed soft pretzels every time. Don’t be intimidated; each step is easier than it looks!

Activate the Yeast: In the bowl of your stand mixer (or a large bowl if mixing by hand), combine the warm water and sugar. Sprinkle the yeast over the top and give it a gentle stir. Let it sit for 5-10 minutes until it becomes foamy and bubbly. This proves your yeast is alive and ready to work! If it doesn’t foam, your yeast might be old.
Make the Dough: Add the flour, kosher salt, and melted butter to the yeast mixture. Using the dough hook attachment on your stand mixer, mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If mixing by hand, stir the ingredients together with a wooden spoon until combined, then turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Why? Kneading develops gluten, which gives the pretzels their signature chewy texture.
First Rise: Lightly grease a large bowl with oil or cooking spray. Place the dough in the bowl, turning it once to coat lightly. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size. Why? This fermentation step develops flavor and creates a light, airy structure. A warm spot helps the yeast do its job efficiently.
Prepare for Shaping: Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper and lightly grease the parchment or use silicone baking mats. Prepare the baking soda bath by bringing the 10 cups of water to a simmer (not a rolling boil) in a large, wide pot or Dutch oven. Carefully stir in the baking soda until dissolved. Keep it simmering over low heat. Safety first! Be careful when adding baking soda to hot water, as it can bubble up vigorously.
Divide and Stuff: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 16 equal portions (a kitchen scale helps here for uniformity). Take one portion of dough and flatten it into a small rectangle, about 4×3 inches. Place one half-piece of mozzarella string cheese in the center. Carefully wrap the dough around the cheese, pinching the seams tightly to seal completely. Why seal tightly? This prevents the cheese from leaking out during boiling and baking.
Shape the Pretzels: Roll the stuffed dough portion into a long rope, about 18-20 inches long, being careful not to expose the cheese. Form the rope into a classic pretzel shape: make a U-shape, cross the ends over each other twice, then bring the twisted ends down and press them onto the bottom curve of the U. Place the shaped pretzel onto the prepared baking sheet. Repeat with the remaining dough portions and cheese pieces, placing 8 pretzels per sheet. For more detailed guidance on pretzel making, check out these Soft Pretzel Recipe Basics. Don’t worry if your first few pretzels aren’t perfect; practice makes perfect!
Boil the Pretzels: Carefully lower 2-3 pretzels at a time into the simmering baking soda bath using a large slotted spoon or skimmer. Boil for 30 seconds per side. Why the bath? The alkaline solution gelatinizes the surface of the dough, promoting the Maillard reaction during baking, which results in that deep brown color and distinctive pretzel flavor. Don’t overcrowd the pot.
Egg Wash and Salt: Using the slotted spoon, lift the pretzels out of the bath, allowing excess water to drip off. Place them back onto the prepared baking sheets. Brush the tops of the pretzels generously with the egg wash. Why? The egg wash helps the salt adhere and gives the pretzels a beautiful sheen. Immediately sprinkle with coarse sea salt or pretzel salt.
Bake: Bake the mozzarella stuffed soft pretzels one sheet at a time for 12-15 minutes, or until they are deeply golden brown and the cheese is likely bubbly inside.
Cool: Let the pretzels cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly. These are best enjoyed warm while the mozzarella is perfectly melted and gooey!

Servings Ideas

Serving your freshly baked mozzarella stuffed soft pretzels is all about enhancing their warm, cheesy goodness. While they are absolutely fantastic on their own, pairing them with the right dips takes them to another level. A classic choice is a warm marinara sauce; its bright acidity cuts through the richness of the cheese and dough beautifully. For a tangy counterpoint, offer a selection of mustards – think spicy brown, honey mustard, or even a whole grain variety. Creamy dips also work wonders; consider a homemade ranch dressing or a garlic and herb dip.

When plating, arrange the pretzels on a rustic wooden board or a large platter lined with parchment paper for an inviting, casual look. Place small bowls of your chosen dips alongside them. For a heartier snack or light meal, serve these mozzarella stuffed soft pretzels alongside a steaming bowl of tomato soup – perfect for dipping! Garnish the platter with a sprinkle of fresh parsley for a touch of color. They make an incredible appetizer for parties or the ultimate game-day snack that everyone will rave about.

FAQs

Got questions? We’ve got answers! Here are some frequently asked questions to help you troubleshoot and perfect your mozzarella stuffed soft pretzel game.

Can I use a different type of cheese?
Absolutely! While low-moisture mozzarella is recommended for its meltability and mild flavor without adding excess water, you can experiment. Cheddar, Monterey Jack, Pepper Jack (for a kick!), or even Gruyere could work. Just ensure it’s a good melting cheese and consider shredding block cheese instead of using fresh varieties to control moisture. Remember, stronger cheeses will significantly change the flavor profile of your mozzarella stuffed soft pretzels.
Can I make these mozzarella stuffed soft pretzels ahead of time?
Yes, you have a couple of options. You can prepare the dough through the first rise, then punch it down, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for about 30-60 minutes before dividing, stuffing, and shaping. Alternatively, you can fully bake the pretzels, let them cool completely, and store them in an airtight container at room temperature for up to 2 days or freeze them for up to a month.
How do I store and reheat leftover pretzels?
Store cooled pretzels in an airtight container or zip-top bag at room temperature for 1-2 days. For longer storage, freeze them. To reheat, the best method is in an oven or toaster oven at 350°F (175°C) for 5-10 minutes (longer if frozen) until warmed through and the cheese is remelted. Microwaving can make them tough, but if you must, wrap a pretzel in a slightly damp paper towel and heat in short bursts.
Why did my pretzels turn out tough or dense?
This could be due to a few reasons: using too much flour (always spoon and level!), over-kneading the dough (which overdevelops gluten), or not letting the dough rise long enough (under-proofing). Ensure your yeast is active and your rising environment is warm enough. The dough should feel soft and pliable after kneading and visibly double in size during the rise for light, chewy mozzarella stuffed soft pretzels.
Is the baking soda bath really necessary?
Technically, you can skip it, but your pretzels won’t look or taste like classic soft pretzels. The baking soda bath is crucial for achieving that characteristic deep golden-brown crust, chewy skin, and distinct pretzel flavor. Without it, they’ll taste more like regular bread rolls shaped like pretzels. I highly recommend not skipping this step for authentic results.
Why use string cheese instead of shredded or block mozzarella?
String cheese (low-moisture, part-skim) is incredibly convenient for stuffing. Its shape makes it easy to wrap the dough around, and it melts beautifully without releasing too much moisture, which could make the inside of the pretzel soggy. Cutting a block works too, but string cheese simplifies the process significantly.

Conclusion

Creating warm, chewy, mozzarella stuffed soft pretzels from scratch is an incredibly satisfying kitchen adventure. That moment you pull apart the golden-brown crust to reveal the perfectly melted mozzarella is pure bliss! While it might seem daunting, following the steps carefully—especially the kneading, rising, and crucial baking soda bath—guarantees fantastic results.

The combination of the slightly tangy, chewy exterior and the rich, gooey cheese center is simply irresistible. These pretzels are perfect for sharing (or not!), making any occasion feel a bit more special, whether it’s game day, a party appetizer, or just a cozy afternoon snack. Don’t hesitate to jump in and make these cheesy delights.

Pro Tip: Ensure your dough is sealed very well around the cheese before boiling to prevent leaks. A little bit of water on your finger can help seal the seams.
Pro Tip: For an extra layer of flavor, brush the baked pretzels with melted garlic butter right after they come out of the oven.

Want to try some variations? Mix finely chopped jalapeños or cooked, crumbled bacon into the dough before the first rise for a savory kick. You could also sprinkle the tops with everything bagel seasoning instead of just salt. If you love stuffed bread concepts like this, you might also enjoy our incredible Chicken Alfredo Stuffed Garlic Bread Subs! Happy baking!

Mozzarella Stuffed Soft Pretzels

Print Recipe

These Mozzarella Stuffed Soft Pretzels are everything you love about bakery-style soft pretzels—with an irresistible cheesy center! With simple steps and pantry ingredients, you’ll create homemade pretzels that are tender, savory, and perfectly golden. Say goodbye to store-bought frozen snacks and hello to chewy, gooey, homemade perfection!

Author: Kiera
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Yield: 16 pretzels 1x
Category: Appetizer
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 ½ cups warm water (110-115°F)
1 tablespoon granulated sugar
2 ¼ teaspoons active dry yeast (1 packet)
4 ½ cups all-purpose flour, plus more for dusting
2 teaspoons kosher salt
¼ cup unsalted butter, melted
8 sticks low-moisture part-skim mozzarella string cheese, cut in half
10 cups water
⅔ cup baking soda
1 large egg, beaten with 1 tablespoon water
Coarse sea salt or pretzel salt for sprinkling

Instructions

In a stand mixer bowl, combine warm water and sugar. Sprinkle yeast on top, stir gently, and let sit for 5-10 minutes until foamy.
Add flour, kosher salt, and melted butter. Mix with dough hook on low until combined, then knead on medium speed for 5-7 minutes until smooth and elastic. (Or knead by hand 8-10 minutes.)
Lightly grease a large bowl, place dough inside, cover tightly, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly grease. Bring 10 cups water to a simmer and stir in baking soda.
Punch down dough, turn onto floured surface, and divide into 16 equal pieces. Flatten each into a rectangle, place a cheese piece in center, and pinch edges tightly to seal.
Roll each stuffed dough ball into an 18-20 inch rope and form into a pretzel shape. Place on prepared baking sheets.
Boil 2-3 pretzels at a time in baking soda bath for 30 seconds per side. Remove with slotted spoon and return to baking sheet.
Brush pretzels with egg wash and sprinkle with coarse salt.
Bake one sheet at a time for 12-15 minutes until deep golden brown.
Let cool slightly and enjoy warm for ultimate gooey mozzarella centers!

Notes

Seal dough tightly around the cheese to prevent leaks. Use low-moisture mozzarella to avoid soggy pretzels. For an extra treat, brush baked pretzels with melted garlic butter!

Nutrition

Serving Size: 1 pretzel
Calories: 250
Sugar: 2g
Sodium: 780mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 9g
Cholesterol: 30mg

Keywords: mozzarella stuffed soft pretzels, homemade pretzels, cheesy stuffed pretzels, party appetizer, game day snacks