Mozzarella Stuffed Soft Pretzels Recipe

There’s something downright magical about the scent of fresh soft pretzels baking in the oven—warm, yeasty, and buttery. Now imagine that golden, chewy exterior giving way to a gooey, cheesy mozzarella center with every bite.

I came up with this recipe on a chilly game night when we were craving something indulgent yet easy to share. These mozzarella stuffed soft pretzels were such a hit, they quickly became a family tradition—especially during football season or lazy Saturday movie marathons.

Keep reading to find out why this recipe will become a permanent fixture in your snack rotation.

Why You’ll Love These Mozzarella Stuffed Soft Pretzels

Get ready to fall in love with the ultimate comfort food snack. These pretzels are everything you didn’t know you needed—warm, cheesy, salty, and impossible to resist.

First of all, they’re easier than they look. While homemade pretzels might seem intimidating, this recipe walks you through the process step-by-step, so even beginner bakers can succeed. No fancy equipment or tricky techniques—just simple ingredients and clear directions.

They’re incredibly budget-friendly too. A handful of pantry staples and a block of mozzarella cheese are all you need to whip up a batch, making this recipe far more affordable than a trip to the mall pretzel stand.

Another win? These pretzels are the ultimate crowd-pleaser. Whether you're serving them at a party, as an after-school snack, or even as a fun weekend project with kids, everyone will be reaching for seconds.

Best of all, they’re fully customizable. Want a spicy kick? Add jalapeños. Craving garlic and herbs? Sprinkle some Italian seasoning over the top. The base recipe is simple, but the possibilities are endless.

Now let’s talk about the ingredients that bring these cheesy bites to life.

Ingredients Notes

The magic of these mozzarella stuffed soft pretzels lies in the contrast between the pillowy soft dough and the melty cheese hidden inside. Each ingredient plays an essential role in achieving the right texture and flavor.

All-purpose flour is the foundation of the pretzel dough. It provides just the right structure—soft enough to stay tender but sturdy enough to hold in that gooey mozzarella. For best results, measure your flour by spooning it into the cup and leveling it off with a knife.

Active dry yeast is what gives these pretzels their signature rise and that satisfying chew. Make sure your water is warm but not hot—around 110°F—so the yeast activates properly without getting killed off. After a short proofing period, your dough should be soft, elastic, and ready to roll.

Mozzarella cheese is the star of the show. I recommend using low-moisture block mozzarella and cutting it into strips for even distribution. Shredded mozzarella works in a pinch, but it’s more likely to leak out during baking. The block version gives you clean, melty pockets of cheese in every bite.

Baking soda is key for the classic pretzel crust. Just like traditional pretzels, these get a quick dip in a baking soda bath before baking. It helps create that signature golden-brown color and chewy texture while also enhancing the overall flavor.

You’ll also need a large pot for the baking soda bath, a baking sheet lined with parchment paper, and a slotted spoon or spatula for lifting the pretzels out of the water. A stand mixer makes kneading the dough easier, but it’s totally doable by hand too.

How To Make These Mozzarella Stuffed Soft Pretzels

Making these soft pretzels is much simpler than you might expect. Follow along step by step and you’ll be pulling golden, cheesy perfection from your oven in no time.

Start by blooming your yeast in warm water with a touch of sugar. Let it sit for about five minutes until it becomes frothy—that’s your signal that the yeast is alive and ready. Stir in salt, melted butter, and gradually add the flour until a dough forms.

Knead the dough until it’s smooth and elastic, about 8 minutes by hand or 5 minutes using a stand mixer with the dough hook. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a towel and let it rise in a warm place for about an hour, or until doubled in size.

Once risen, divide the dough into equal pieces. Flatten each piece into a small rectangle and place a strip of mozzarella cheese in the center. Fold the dough over the cheese and seal the edges tightly to form a rope. Twist each rope into the traditional pretzel shape, making sure the cheese is fully enclosed to prevent leaks.

Meanwhile, bring a large pot of water to a boil and carefully add the baking soda. Working in batches, lower each pretzel into the bath for about 20 seconds. This step helps give the pretzels that classic chewy crust. Remove with a slotted spoon and place on your prepared baking sheet.

Brush each pretzel with an egg wash for a shiny finish and sprinkle with coarse salt. Then bake at 425°F for 12–15 minutes until golden brown and bubbling slightly from the inside.

From start to finish, you’re looking at just under two hours—including rising time. What you’ll get in return? A dozen golden, gooey, insanely good pretzels that are as fun to make as they are to eat.

Storage Options

These pretzels are best enjoyed fresh out of the oven, but they store surprisingly well if you happen to have leftovers.

Let any uneaten pretzels cool completely before transferring them to an airtight container. They’ll stay soft and delicious at room temperature for up to two days.

For longer storage, freeze the pretzels on a baking sheet until solid, then transfer to a zip-top freezer bag. They’ll keep well for up to three months and can be reheated directly from frozen.

To reheat, pop them in a 350°F oven for 8–10 minutes until warmed through and the cheese is melty again. Avoid the microwave—it tends to make the pretzels rubbery and the crust soggy.

Variations and Substitutions

The beauty of this recipe is how easily it adapts to whatever mood—or ingredients—you’re working with.

If you’re looking to turn up the flavor, try using sharp cheddar, pepper jack, or even brie in place of mozzarella. Each brings a new twist and pairs beautifully with the buttery dough.

Want to go spicy? Add sliced jalapeños or crushed red pepper flakes inside the dough before sealing. A sprinkle of chili powder on top before baking also adds a nice kick.

Herb lovers can incorporate finely chopped fresh rosemary, garlic powder, or Italian seasoning into the dough or over the egg wash for an herby upgrade.

For a sweeter spin, skip the salt and brush the pretzels with butter right out of the oven. Toss them in a mixture of cinnamon and sugar, then serve with a vanilla glaze or chocolate sauce for dipping.

Don’t be afraid to experiment. Once you’ve nailed the basic technique, the sky’s the limit when it comes to stuffing, toppings, and flavor combos.

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