Delicious Mozzarella Stuffed Soft Pretzels are a savory twist on the classic soft pretzel, with a warm, gooey mozzarella center that melts perfectly inside each soft, golden-brown dough bite. These homemade pretzels are perfect for snacking, game day, or any occasion that calls for a fun, cheesy treat. They’re soft, chewy, and cheesy—everything you love about pretzels, with an irresistible cheesy surprise inside!

Why You’ll Love This Recipe

Mozzarella Stuffed Soft Pretzels combine the best of both worlds—soft, chewy pretzel dough with the rich, melty goodness of mozzarella cheese. They’re great for sharing, easy to make, and a perfect appetizer or snack. Plus, you can customize the filling by adding spices, herbs, or even a touch of marinara for dipping. These pretzels are sure to be a hit with both kids and adults alike!

Ingredients

For the dough:

• 2 1/4 teaspoons active dry yeast (1 packet)

• 1 1/2 cups warm water (110°F/43°C)

• 1 tablespoon granulated sugar

• 3 1/2 cups all-purpose flour

• 2 teaspoons salt

• 2 tablespoons unsalted butter, melted

• 1 tablespoon olive oil (for greasing)

For the filling:

• 8 oz fresh mozzarella cheese, cut into 1-inch cubes

For boiling and baking:

• 10 cups water

• 2/3 cup baking soda

• 1 egg, beaten (for egg wash)

• Coarse sea salt (for sprinkling)

Directions

Make the Dough:

1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir until dissolved and let sit for about 5 minutes, or until the mixture becomes frothy.

2. Mix the dough: In a large bowl, combine the flour and salt. Add the yeast mixture and melted butter, and mix until a dough forms.

3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic. If the dough is sticky, add a bit more flour as needed.

4. Let the dough rise: Lightly grease a clean bowl with olive oil and place the dough in the bowl, turning it to coat in oil. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Assemble the Pretzels:

1. Preheat the oven: While the dough is rising, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Divide the dough: Once the dough has risen, punch it down and divide it into 8 equal portions.

3. Stuff the pretzels: Roll each dough portion into a long rope about 12 inches long. Flatten each rope slightly and place a cube of mozzarella cheese in the center. Fold the dough over the cheese, pinching the edges to seal it tightly around the cheese, ensuring the mozzarella is fully enclosed.

4. Shape the pretzels: Gently shape the dough into a pretzel shape by forming a U-shape, crossing the ends over, and twisting them to form a knot. Press the ends onto the bottom of the U to seal them in place.

Boil the Pretzels:

1. Boil the pretzels: In a large pot, bring the 10 cups of water to a boil. Once boiling, add the baking soda and stir to dissolve. Working in batches, carefully drop each stuffed pretzel into the boiling water for about 30 seconds. Remove with a slotted spoon and place the pretzels on the prepared baking sheet.

Bake the Pretzels:

1. Brush with egg wash: Brush each pretzel with the beaten egg to give them a golden, shiny finish. Sprinkle with coarse sea salt.

2. Bake: Bake for 12-15 minutes, or until the pretzels are golden brown and the cheese inside is melted and bubbly.

Serve:

1. Cool and enjoy: Allow the pretzels to cool for a few minutes before serving. They are best enjoyed warm, with marinara sauce or mustard for dipping if desired.

Servings and Timing

This recipe makes about 8 stuffed pretzels. Prep time is around 20 minutes (plus rising time), and baking time is 12-15 minutes, so they’re ready in about 1.5 hours total.

Variations

I like to:

• Add herbs like garlic powder or Italian seasoning to the dough for extra flavor.

• Experiment with different cheeses, like cheddar or provolone, for a different taste.

• Add a few chili flakes to the mozzarella for a spicy kick.

• Serve with a side of marinara sauce for dipping.

Storage/Reheating

If you have leftovers, store the pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 350°F (175°C) for 5-7 minutes, or microwave them for 20-30 seconds to warm the cheese inside.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the fridge overnight. When you’re ready to bake, let it come to room temperature before continuing with the recipe.

Can I freeze these stuffed pretzels?

Yes! You can freeze the pretzels before boiling and baking. Place the uncooked pretzels on a baking sheet in the freezer until they’re solid, then transfer them to a freezer bag. To bake, just boil and bake them directly from the freezer, adding a few extra minutes to the baking time.

Can I make these pretzels without the cheese?

Absolutely! You can make traditional soft pretzels by skipping the mozzarella filling and following the same steps for boiling, shaping, and baking.

Conclusion

Delicious Mozzarella Stuffed Soft Pretzels are the perfect combination of soft, chewy dough and gooey, melted mozzarella. These pretzels are perfect for snacking, parties, or even as a fun dinner idea. With a crispy, salty exterior and a warm, cheesy interior, they are sure to be a hit with everyone. Whether served with a dipping sauce or enjoyed on their own, they’re an irresistible treat!

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