The first time I made these Mozzarella Stuffed Soft Pretzels, the smell of warm dough and melted cheese filled the air—it felt like being in a bakery. Each bite had that golden, chewy crust with gooey mozzarella hiding inside.
I made them for an afternoon snack, and they disappeared faster than I expected. The mix of salty, soft, and cheesy made them completely irresistible.
If you love cozy, homemade treats that pull apart in melty perfection, these stuffed pretzels are the ones you’ll want to bake again and again.
Why You’ll Love This Recipe
- Cheesy Surprise: Every bite reveals melted mozzarella that pulls and stretches.
- Fresh and Homemade: Nothing beats the taste of pretzels made from scratch.
- Fun to Make: Shaping pretzels is easier than you think and enjoyable for all ages.
- Crowd Pleaser: Great for parties, family gatherings, or after-school snacks.
- Budget Friendly: Simple ingredients create an impressive result.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 30 minutes
- Rise Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: About 1 hour
Servings: This recipe makes 8 stuffed pretzels—enough for 4 to 8 people depending on appetite. Want more? The recipe doubles easily.
Difficulty: Easy enough for beginners. The dough is forgiving and fun to work with.
Required Kitchen Tools
- Large mixing bowl
- Measuring cups and spoons
- Clean kitchen towel
- Large pot for boiling
- Slotted spoon
- Baking sheets
- Parchment paper
- Pastry brush
Ingredients for Mozzarella Stuffed Soft Pretzels
These pretzels use basic ingredients you likely have on hand, plus fresh mozzarella for that gooey center.
For the Dough:
- All-Purpose Flour: 3 cups (spooned and leveled) for structure and chew.
- Active Dry Yeast: 2 and 1/4 teaspoons (one packet) to help the dough rise.
- Warm Water: 1 cup, heated to about 110°F to activate the yeast.
- Sugar: 1 tablespoon to feed the yeast and add subtle sweetness.
- Salt: 1 teaspoon for flavor balance.
For the Filling:
- Mozzarella Cheese: 8 ounces, cut into 8 sticks for easy stuffing.
For Boiling and Topping:
- Baking Soda: 2/3 cup for the traditional pretzel bath.
- Water: 10 cups for boiling.
- Butter: 2 tablespoons, melted for brushing.
- Fresh Rosemary: 2 tablespoons, chopped, for topping.
- Parmesan Cheese: 1/4 cup, grated, for extra flavor.
- Coarse Salt: Optional, for sprinkling.
Variations for Mozzarella Stuffed Soft Pretzels
- Try Different Cheeses: Use cheddar, pepper jack, or string cheese instead of mozzarella.
- Add Garlic: Mix garlic powder into the butter for garlic pretzels.
- Make Them Sweet: Skip the cheese and fill with chocolate chips, then dust with cinnamon sugar.
- Change the Herbs: Swap rosemary for thyme, oregano, or Italian seasoning.
- Add Pepperoni: Place a few small pepperoni pieces alongside the cheese for pizza pretzels.
How to Make Mozzarella Stuffed Soft Pretzels Step-by-Step Instructions
1. Activate the Yeast
Pour warm water into a large bowl. Sprinkle sugar and yeast over the water. Let it sit for 5 minutes until foamy. This means your yeast is alive and ready.
2. Make the Dough
Add flour and salt to the yeast mixture. Stir until a dough forms. Turn it onto a clean surface and knead for about 5 minutes until smooth and elastic. The dough should be soft but not sticky.
3. Let It Rise
Place the dough in a lightly oiled bowl. Cover with a clean towel and let it rest in a warm spot for 15 minutes. The dough will puff up slightly.
4. Shape and Stuff the Pretzels
Divide the dough into 8 equal pieces. Roll each piece into a long rope about 18 inches long. Flatten the rope slightly with your hands. Place a mozzarella stick in the center. Fold the dough around the cheese and pinch to seal completely. Shape the filled rope into a pretzel by making a U-shape, crossing the ends, and pressing them onto the bottom curve.
5. Prepare the Baking Soda Bath
Bring 10 cups of water to a boil in a large pot. Add baking soda carefully as it will bubble up. Lower the heat to a gentle simmer.
6. Boil the Pretzels
Drop 2 pretzels at a time into the simmering water. Boil for 30 seconds, flip, then boil another 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet. Repeat with remaining pretzels.
7. Add Toppings
Brush each pretzel with melted butter. Sprinkle with chopped rosemary, grated Parmesan, and a pinch of coarse salt if desired.
8. Bake
Preheat your oven to 425°F. Bake the pretzels for 12 to 15 minutes until deep golden brown. The cheese inside will be melted and gooey.
9. Cool Slightly
Let the pretzels cool for 2 to 3 minutes before serving. This prevents burning your mouth on the hot cheese.
Serving and Decoration
These pretzels shine when served warm. The cheese stays stretchy and delicious for the first 10 to 15 minutes after baking. Arrange them on a wooden board or serving platter. Add small bowls of marinara sauce, cheese dip, or honey mustard alongside for dipping. Fresh rosemary sprigs make a nice garnish. For a party, stack them in a basket lined with a cloth napkin to keep them warm.
How to Serve Mozzarella Stuffed Soft Pretzels
These versatile pretzels work for many occasions:
- As an Appetizer: Serve with warm marinara or ranch dressing for dipping.
- For Game Day: Set out a pretzel bar with different dipping sauces.
- After School Snack: Kids love the cheesy center and fun shape.
- With Soup: Pair with tomato soup or chili for a cozy meal.
- At Parties: Cut each pretzel in half to make bite-sized portions for sharing.
Storing Mozzarella Stuffed Soft Pretzels
- Room Temperature: Keep in an airtight container for up to 2 days. The pretzels will soften slightly but still taste good.
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheating: Warm in a 350°F oven for 5 to 7 minutes to restore the chewy texture and melt the cheese again. Microwaving works but may make them tough.
- Freezing: Freeze baked pretzels in a freezer bag for up to 3 months. Thaw and reheat in the oven.
Tips and Tricks for Success
- Check Water Temperature: Too hot kills the yeast, too cold slows it down. Aim for 110°F, which feels warm but not hot on your wrist.
- Seal the Cheese Well: Make sure the dough completely covers the mozzarella or it will leak during baking.
- Don’t Skip the Boiling Step: This creates the distinctive pretzel crust and chewy texture.
- Work Quickly: Shape all pretzels before you start boiling so the process moves smoothly.
- Use Fresh Mozzarella Sticks: Pre-cut string cheese or fresh mozzarella cut into logs works best.
- Adjust Baking Time: Ovens vary, so watch for that golden brown color rather than relying only on time.
Nutrition
| Nutrient | Amount Per Pretzel |
|---|---|
| Calories | 285 |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 25mg |
| Sodium | 890mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 2g |
| Sugars | 2g |
| Protein | 12g |
| Calcium | 180mg |
Nutritional values are approximate and will vary based on specific ingredients used.
PrintMozzarella Stuffed Soft Pretzels
- Prep Time: 30 minutes (plus 15 minutes rise time)
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 pretzels 1x
Ingredients
For the Dough:
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 and 1/4 teaspoons (one packet) active dry yeast
- 1 cup (240ml) warm water (about 110°F)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
For the Filling:
- 8 ounces mozzarella cheese, cut into 8 sticks
For Boiling and Topping:
- 10 cups water
- 2/3 cup baking soda
- 2 tablespoons unsalted butter, melted
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup (25g) grated Parmesan cheese
- Coarse salt (optional)
Instructions
- Activate Yeast: Combine warm water, sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy.
- Make Dough: Add flour and salt to yeast mixture. Stir until combined, then knead on a clean surface for 5 minutes until smooth.
- Rise: Place dough in an oiled bowl, cover with a towel, and let rest for 15 minutes in a warm spot.
- Shape and Stuff: Divide dough into 8 pieces. Roll each into an 18-inch rope. Flatten slightly, place a mozzarella stick in the center, and seal the dough around it. Shape into pretzels.
- Prepare Bath: Bring 10 cups water to a boil in a large pot. Add baking soda and reduce to a simmer.
- Boil Pretzels: Boil each pretzel for 30 seconds per side. Remove with a slotted spoon and place on parchment-lined baking sheets.
- Add Toppings: Brush with melted butter. Sprinkle with rosemary, Parmesan, and salt if using.
- Bake: Preheat oven to 425°F (218°C). Bake pretzels for 12-15 minutes until deep golden brown.
- Cool: Let cool for 2-3 minutes before serving warm.
Mozzarella Stuffed Soft Pretzels FAQs
Yes, instant yeast works the same way. You can skip the activation step and mix it directly with the flour.
The baking soda bath gives pretzels their traditional brown color and chewy crust. This step makes them true pretzels instead of just bread rolls.
Yes, prepare the dough through step 3, then refrigerate it for up to 24 hours. Let it come to room temperature before shaping.
Make sure the dough is sealed tightly around the cheese. If a little leaks, it will create crispy cheese bits, which are delicious.
Absolutely. This dough comes together easily by hand with just a spoon and some kneading.
Conclusion
Mozzarella Stuffed Soft Pretzels bring together everything people love about fresh-baked bread and melted cheese. The golden exterior has that satisfying pretzel chew, while the inside stays soft with gooey mozzarella throughout. Making them from scratch takes about an hour, but the process is straightforward and the results beat any store-bought version. Whether you serve them at a party, make them for a weekend treat, or pack them in lunch boxes, these pretzels deliver comfort and flavor in every bite.
