Mozzarella stuffed soft pretzels

Mozzarella stuffed soft pretzels are the perfect cozy snack when you want something warm and cheesy. This recipe takes the classic soft pretzel and elevates it by stuffing it with gooey mozzarella that melts beautifully as it bakes. The dough is soft and chewy with a golden crust while the mozzarella center offers that satisfying cheese pull every bite deserves. Whether you are craving a comforting treat on a chilly day or looking for a crowd pleaser for your next gathering these pretzels fit the bill.

I first made these pretzels on a lazy weekend afternoon and the warm cheesy pull completely won over my family. Now whenever I want something special but homemade this recipe is my go to.

Ingredients

• All purpose flour: Four cups for a sturdy yet soft dough
• Active dry yeast: Two and a quarter teaspoons to make the dough rise and become airy
• Warm water: One and a half cups to activate the yeast make sure it is just warm not hot
• Sugar: One tablespoon to feed the yeast for a good rise
• Salt: One teaspoon to balance flavor in the dough
• Melted butter: Two tablespoons to keep the dough tender and add richness
• Mozzarella string cheese: Twelve string cheese sticks cut in half for gooey easy to stuff cheese filling
• Baking soda: Half a cup to create the alkaline bath that makes the pretzel crust perfect
• Egg: One beaten egg for an egg wash that gives the pretzels a beautiful golden shine
• Coarse salt: One tablespoon to sprinkle on top for that classic taste and texture

Instructions

Activating the Yeast:

In a small bowl pour warm water add sugar and yeast. Let rest undisturbed for 5 minutes or until the surface becomes frothy which means the yeast is active and ready to work. Stir in melted butter and salt to this mixture.

Mixing the Dough:

In a large bowl measure and add the flour. Create a small well in the center and slowly add the yeast mixture into it while stirring with a wooden spoon. Once the dough starts to come together begin kneading with your hands to combine fully.

Kneading the Dough:

Transfer the dough onto a lightly floured surface. Knead the dough for about 8 minutes until it feels soft slightly sticky but elastic and smooth. Place the dough in a greased bowl cover with a kitchen towel and let it rise in a warm place for about 1 hour or until it has doubled in size.

Dividing the Dough:

Once risen punch down the dough to release trapped air bubbles. Divide the dough evenly into 12 pieces for individual pretzels.

Rolling and Filling:

Take each piece and roll it into a rope roughly 14 inches long. Flatten the rope slightly with your fingers to create a wider surface. Place half a mozzarella stick in the center of the dough rope and carefully wrap the dough around it pinching edges tightly to seal the cheese inside.

Shaping the Pretzel:

Form the stuffed dough rope into a U shape. Cross the two ends over each other once and then fold the twisted ends down to the base of the U to create the classic pretzel shape. Press the ends gently to secure the shape.

Preparing the Baking Soda Bath:

Bring 8 cups of water to a rolling boil in a large pot. Add half a cup of baking soda and stir to dissolve completely. This alkaline bath will create the signature chewy crust.

Boiling the Pretzels:

One at a time gently place the shaped pretzels into the boiling baking soda water. Let them boil for about 30 seconds. Use a slotted spoon to lift each pretzel out and place it on a parchment lined baking sheet to drain.

Egg Wash and Topping:

Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Brush each pretzel generously with beaten egg to give a shiny golden finish. Sprinkle coarse salt on top evenly.

Baking:

Bake the pretzels in the preheated oven for 12 to 15 minutes or until they develop a deep golden brown color. Let the pretzels cool for a few minutes before serving so the cheese sets slightly but is still soft and melty.

Mozzarella string cheese is my favorite ingredient here because it melts evenly and stretches beautifully inside the dough. I remember one game night when these pretzels disappeared quickly because everyone couldn't get enough of the cheesy pull. It's a nostalgic treat that feels homemade and festive at the same time.

Ingredient Substitutions

If you prefer you can swap mozzarella sticks for small cubes of fresh mozzarella but be mindful that fresh mozzarella tends to have more moisture which might affect sealing the dough. For a sharper flavor try adding a bit of shredded sharp cheddar mixed with mozzarella. You can also use whole wheat flour for a nuttier taste but the texture will slightly change. If you do not have baking soda baking powder won't quite replicate the crust but a quick dip in a baking soda substitute solution like washing soda can help.

Serving Suggestions

Serve these pretzels warm for the best cheese pull experience. Pair with classic marinara sauce for dipping or try garlic butter for extra richness. Honey mustard adds a nice sweet tang complementing the salty crust. These pretzels also go great alongside a fresh green salad or as an appetizer at parties. Leftovers are excellent transformed into sandwich rolls with additional toppings.

Storage Tips

Store leftovers in an airtight container or resealable bag at room temperature for up to three days without losing much softness. To refresh the crust and melty cheese reheat in a 350 degrees Fahrenheit oven for about five minutes. Microwaving is faster but can cause the cheese to leak out. For longer storage freeze baked pretzels individually wrapped for up to two months.

This extra step of boiling the pretzels always feels worth it and I learned the hard way not to rush it. Proper boiling creates that delightful texture no other method can quite replicate.

Common Questions About Recipes

→ What makes the pretzel crust golden and chewy?

Boiling the shaped pretzels briefly in a baking soda water bath creates the signature golden crust and chewy texture before baking.

→ How do you stuff the pretzels with mozzarella?

After dividing the dough, roll each piece into a rope, place half a mozzarella stick inside, then wrap and seal the dough completely around the cheese.

→ Can I use other types of cheese instead of mozzarella?

Yes, cheeses that melt well like cheddar or Monterey Jack can be used, but mozzarella offers the best stretch and mild flavor.

→ How should I store leftovers to keep them fresh?

Store in an airtight container at room temperature for up to three days to maintain softness and freshness.

→ What are good dipping sauces to serve with these pretzels?

Classic options include marinara and cheese sauce; honey mustard and garlic butter provide creative, flavorful alternatives.