Why You’ll Love This Recipe
Mozzarella Stuffed Soft Pretzels are the perfect marriage of chewy, buttery pretzel dough and gooey melted cheese. Each bite delivers that classic salty pretzel flavor with the delightful surprise of warm mozzarella at the center. These pretzels are a fun twist on a beloved snack, making them a hit at parties, game days, or simply as a cozy homemade treat.
What makes them especially appealing is how versatile they are. You can enjoy them plain with a sprinkle of coarse salt, dip them in marinara for a pizza-inspired flavor, or serve them with mustard or cheese sauce for a classic pretzel pairing. Despite their impressive look, they are surprisingly simple to make with basic pantry ingredients. These soft, cheesy pretzels are sure to become a recipe you’ll reach for whenever you want comfort food with a fun twist.
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Mozzarella Stuffed Soft Pretzels – Gooey, Golden, and Irresistible
- Total Time: 1 hour 35 minutes (including rise time)
- Yield: 8 pretzels
- Diet: Vegetarian
Description
Chewy, golden-brown soft pretzels stuffed with gooey mozzarella cheese, perfect as a snack, appetizer, or game-day treat.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (110°F)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 8 mozzarella cheese sticks (or cubed mozzarella)
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse salt, for topping
Instructions
- In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Stir in melted butter and salt, then gradually add flour. Knead dough for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
- Preheat oven to 450°F (230°C). Line baking sheets with parchment paper.
- Divide dough into 8 equal pieces. Flatten each piece, place a mozzarella stick inside, and seal dough tightly around cheese. Shape into pretzels (or logs).
- Bring 10 cups water and baking soda to a boil in a large pot. Carefully dip each pretzel into boiling water for 30 seconds, then place on prepared baking sheet.
- Brush pretzels with egg wash and sprinkle with coarse salt.
- Bake for 12-15 minutes, until golden brown.
- Serve warm with marinara or cheese dip.
Notes
- Ensure dough is sealed tightly around mozzarella to prevent leaking during baking.
- You can use shredded mozzarella instead of cheese sticks for a gooier filling.
- Store leftovers in the fridge and reheat in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack, Appetizer
- Method: Baking, Boiling
- Cuisine: American, German-Inspired
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Forms the base of the dough, giving the pretzels their structure and chew.
Active dry yeast – Provides the rise, creating a light and airy pretzel dough.
Warm water – Activates the yeast and helps form a smooth dough.
Granulated sugar – Feeds the yeast and balances the savory flavor of the pretzels.
Salt – Enhances the flavor of the dough and balances the cheese filling.
Unsalted butter – Adds richness to the dough and creates a soft texture.
Mozzarella cheese sticks – Perfect for stuffing, they melt into a gooey center. Shredded mozzarella can also be used.
Baking soda – Combined with boiling water, it gives pretzels their signature golden-brown crust.
Coarse salt – Sprinkled on top for the traditional pretzel finish.
Egg wash – Brushed over the pretzels for shine and to help toppings stick.
Directions
- In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Stir in melted butter and salt. Gradually add flour, mixing until a dough forms. Knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Divide the dough into 8 equal portions. Roll each into a rope, flatten slightly, and place a mozzarella cheese stick (or shredded cheese) along the center. Seal the dough around the cheese, then shape into a pretzel.
- In a large pot, bring 10 cups of water and 2/3 cup baking soda to a boil. Carefully lower each pretzel into the boiling water for 30 seconds, then transfer to prepared baking sheets.
- Brush pretzels with egg wash, sprinkle with coarse salt, and bake for 12–15 minutes until golden brown.
- Serve warm with marinara, mustard, or cheese dip.
Servings and timing
This recipe makes 8 stuffed pretzels. Prep time is about 20 minutes, rising time is 1 hour, and baking takes 15 minutes. Total time is approximately 1 hour 40 minutes.
Storage/reheating
Store cooled pretzels in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm in a 350°F (175°C) oven for 5–7 minutes, or microwave for 20–30 seconds (though the oven keeps them crispier). Pretzels can also be frozen for up to 2 months and reheated directly from frozen.
Variations and Customizations
Mozzarella Stuffed Soft Pretzels can be customized in countless delicious ways.
For a pizza-inspired version, brush the tops with garlic butter and sprinkle with Italian herbs before baking, then serve with marinara sauce. Cheese lovers can swap mozzarella for cheddar, pepper jack, or a mix of cheeses for different flavor profiles.
If you prefer a sweet twist, skip the salt topping and brush baked pretzels with melted butter, then roll in cinnamon sugar. Stuff them with cream cheese or Nutella for a dessert-style pretzel. For a more gourmet variation, try filling them with ham and Swiss for a pretzel sandwich effect, or jalapeños and cheddar for a spicy kick.
You can also play with toppings: sesame seeds, everything bagel seasoning, or even Parmesan cheese sprinkled before baking give these pretzels a unique touch. No matter how you customize them, the combination of soft pretzel dough and melty filling is always a winning choice.
FAQs
Can I use store-bought pizza dough instead of homemade?
Yes, pizza dough works well as a shortcut, though homemade gives a more authentic pretzel flavor.
Do I have to boil the pretzels in baking soda water?
Yes, this step is essential for achieving the chewy texture and deep golden color.
Can I use shredded mozzarella instead of sticks?
Yes, just pack it tightly so it doesn’t leak out during baking.
How do I prevent the cheese from oozing out?
Seal the dough carefully around the cheese and pinch the seams well.
Can I make the dough ahead of time?
Yes, refrigerate the dough overnight after the first rise. Bring to room temperature before shaping.
Can I make these pretzels without egg wash?
Yes, but the egg wash helps them brown and hold toppings better.
What dipping sauces pair best with these pretzels?
Marinara, mustard, nacho cheese, or ranch dressing are all excellent choices.
Can I make them gluten-free?
Yes, substitute with a gluten-free flour blend designed for yeast breads.
Do I need a stand mixer to make the dough?
No, the dough can be kneaded by hand; it just takes a little longer.
Can I freeze unbaked pretzels?
Yes, shape and freeze before boiling. Boil and bake directly from frozen, adding 1–2 minutes to the bake time.
Conclusion
Mozzarella Stuffed Soft Pretzels are a fun, crowd-pleasing snack that combines the best of two comfort foods: chewy pretzels and gooey cheese. Whether served as an appetizer, game-day snack, or party treat, they are guaranteed to impress. With endless variations and dipping options, these pretzels are as versatile as they are delicious, making them a recipe worth baking again and again.
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