Melt-in-Your-Mouth Mozzarella Stuffed Soft Pretzels Recipe

Mozzarella Stuffed Soft Pretzels Recipe is more than just a delightful snack; it’s an invitation to elevate your culinary repertoire and impress your taste buds. Imagine sinking your teeth into a perfectly golden-brown, chewy soft pretzel, only to discover a warm, gooey, and utterly irresistible core of melted mozzarella cheese. That’s the sublime moment we’re about to bring to life in your kitchen. This innovative twist on a beloved classic transforms a simple comfort food into an extraordinary indulgence, promising a culinary adventure that’s both comforting and exciting.

Pretzels, with their distinctive shape and satisfying chew, boast a fascinating history stretching back centuries to European monastic traditions. While the traditional pretzel has charmed generations, the ingenious idea of stuffing them with a savory filling like mozzarella cheese catapults this iconic treat into a new realm of deliciousness. It bridges the gap between classic baking artistry and contemporary cravings for something truly special. This recipe offers the best of both worlds: the nostalgic familiarity of a perfectly baked soft pretzel combined with the comforting luxury of bubbling, melted cheese.

People absolutely adore this dish because it delivers an incredible textural and flavor experience. The slightly salty, chewy exterior gives way to a creamy, savory explosion of warm mozzarella, creating a symphony of taste that is both comforting and exciting. It’s the ultimate crowd-pleaser, ideal for cozy evenings, lively game nights, or as a show-stopping appetizer for any gathering.

Bringing the Comfort of Homemade Pretzels to Your Table

Preparing this Mozzarella Stuffed Soft Pretzels Recipe from scratch is not only a rewarding culinary adventure but also surprisingly achievable, promising a homemade snack that far surpasses anything you can buy.

this Recipe

Ingredients:

• For the Pretzel Dough:

  • 1 ½ cups warm water (about 105-115°F / 40-46°C)
  • 1 tablespoon granulated sugar
  • 2 teaspoons active dry yeast
  • 4 ½ cups all-purpose flour, plus more for dusting
  • 2 teaspoons fine sea salt
  • 4 tablespoons unsalted butter, melted

• For the Mozzarella Filling:

  • 8 ounces low-moisture mozzarella cheese, shredded or cut into small cubes (I find shredding works best for even distribution)

• For the Pretzel Bath:

  • 8 cups water
  • ½ cup baking soda

• For the Topping:

  • 1 large egg, whisked with 1 tablespoon water (for an egg wash)
  • 2-3 tablespoons coarse pretzel salt or flaky sea salt

Making the Dough for Your Mozzarella Stuffed Soft Pretzels:

1. Activate the Yeast: First, I like to get my yeast happy and bubbly. In a large mixing bowl, or the bowl of your stand mixer, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top. Give it a gentle stir and then let it sit for about 5-10 minutes. You’ll know it’s ready when the mixture becomes foamy and fragrant, indicating the yeast is active and alive. If it doesn’t foam, your yeast might be expired or your water wasn’t the right temperature, so it’s best to start over. This initial step is crucial for light and airy homemade pretzels.
2. Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together the all-purpose flour and fine sea salt. This ensures the salt is evenly distributed throughout the dough, which is essential for flavor in our Mozzarella Stuffed Soft Pretzels Recipe.
3. Mix the Dough: Once your yeast mixture is bubbly, pour in the melted butter. Then, gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or a dough hook on your stand mixer on low speed. Continue mixing until a shaggy, cohesive dough forms. I usually scrape down the sides of the bowl a few times to make sure everything is incorporated.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes. This is where you develop the gluten, which gives our soft pretzels their characteristic chewiness. If you’re using a stand mixer, attach the dough hook and knead on medium-low speed for the same duration. The dough should become smooth, elastic, and no longer sticky. I love the feeling of a properly kneaded dough – it’s soft, resilient, and springy to the touch. It should pass the ‘windowpane test,’ where you can stretch a small piece of dough thin enough to see light through it without tearing.
5. First Rise: Lightly grease a clean large bowl with a little oil. Place the kneaded dough into the bowl, turning it once to coat the entire surface with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Now, I let it rest in a warm, draft-free place until it has doubled in size. This usually takes about 1 to 1.5 hours, depending on the warmth of your kitchen. A slightly longer rise often results in more flavorful pretzels. This crucial step is what makes these Mozzarella Stuffed Soft Pretzels Recipe truly soft and delightful.

Preparing the Mozzarella Filling and Shaping Your Pretzels:

6. Prepare the Mozzarella: While the dough is rising, prepare your mozzarella. If you’re using a block, I recommend shredding it or cutting it into very small, uniform cubes. The smaller the pieces, the easier it will be to stuff and ensure an even melt. Make sure to use low-moisture mozzarella, as high-moisture varieties can release too much water during baking and make your pretzels soggy.
7. Punch Down and Divide: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. I usually use a kitchen scale to get uniform pretzels, dividing the dough into 12 equal pieces. Each piece should weigh approximately 2 to 2.5 ounces (about 60-70 grams). This consistency helps them bake evenly.
8. Shape and Stuff: This is the fun part where our Mozzarella Stuffed Soft Pretzels Recipe really comes to life!
   • Take one piece of dough and roll it out into a rectangle, about 6-8 inches long and 4-5 inches wide. I try to make the edges a little thinner.
   • Place about 1-2 tablespoons of the shredded mozzarella cheese in a line down the center of the dough rectangle, leaving about an inch clear at the top and bottom ends. Don’t overfill, or it will be difficult to seal.
   • Carefully fold one long side of the dough over the cheese, pressing gently to enclose it. Then, fold the other long side over, sealing the seam tightly by pinching the dough together. You want a secure seal so the cheese doesn’t leak out during baking.
   • Next, gently roll the filled dough into a long rope, about 18-20 inches long. Try to keep the thickness as even as possible along the entire length of the rope, and ensure the cheese remains contained within.
   • To form the classic pretzel shape, I find it easiest to make a ‘U’ shape with the dough rope. Then, cross the ends over each other, twisting them once. Finally, bring the twisted ends down and press them firmly onto the bottom curve of the ‘U’ shape. Make sure to really press them down to secure the shape, as they can uncurl during the baking soda bath or in the oven.
   • Repeat this process for all remaining dough pieces and mozzarella. As you shape them, place the finished pretzels on a parchment-lined baking sheet.
9. Brief Rest (Optional but Recommended): Once all your pretzels are shaped, I like to pop the baking sheet with the formed pretzels into the freezer for about 10-15 minutes. This firms them up slightly, which makes them easier to handle during the baking soda bath and helps them hold their shape better. This is a little trick I learned that really improves the final product of these amazing cheese-filled soft pretzels.

The Traditional Pretzel Bath and Baking Process:

10. Preheat Oven and Prepare Baking Sheets: While the pretzels are chilling or just before the bath, preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
11. Prepare the Baking Soda Bath: In a large, wide pot, combine 8 cups of water and ½ cup of baking soda. Bring this mixture to a rolling boil over high heat. Be careful, as the baking soda can cause the water to foam up significantly when it boils. The alkaline bath is what gives traditional soft pretzels their signature dark, shiny crust and distinct chewy texture. It’s a non-negotiable step for authentic pretzels, especially for our Mozzarella Stuffed Soft Pretzels Recipe, ensuring that perfect exterior.
12. The Pretzel Bath: Working with one or two pretzels at a time (don’t overcrowd the pot!), carefully lower them into the boiling baking soda solution using a slotted spoon or spider skimmer. Let each pretzel boil for about 30 seconds per side, or 1 minute total. You’ll notice them puff up slightly. Remove the pretzels from the bath, letting any excess liquid drip off, and place them back onto the prepared baking sheets, making sure to leave some space between each one.
13. Egg Wash and Salt: In a small bowl, whisk together the egg and 1 tablespoon of water to create an egg wash. Brush the top and sides of each boiled pretzel generously with the egg wash. This helps achieve that beautiful golden-brown color and helps the coarse salt adhere. Immediately after the egg wash, sprinkle a good amount of coarse pretzel salt or flaky sea salt over each pretzel. Don’t be shy with the salt; it’s a key flavor component.
14. Bake the Pretzels: Transfer the baking sheets to the preheated oven. Bake for 12-15 minutes, or until the pretzels are deeply golden brown and puffed. The exact baking time can vary depending on your oven, so keep an eye on them. You’ll see the mozzarella cheese trying to peek out, and the aroma filling your kitchen will be absolutely incredible! These will be the most satisfying homemade soft pretzels you’ve ever made.

Serving Your Homemade Mozzarella Stuffed Soft Pretzels:

15. Cool and Serve: Once baked to golden perfection, remove the pretzels from the oven. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool slightly further. While they are delicious warm, giving them a few minutes to cool allows the cheese to set just enough so it doesn’t all ooze out immediately when you take a bite, though a little ooze is certainly part of the charm! The combination of the chewy crust and the gooey, melted mozzarella inside is truly irresistible. This Mozzarella Stuffed Soft Pretzels Recipe is best enjoyed fresh from the oven.
16. Enjoy! Serve these glorious Mozzarella Stuffed Soft Pretzels warm, perhaps with a side of marinara sauce for dipping, or even a simple honey mustard for a sweet and savory kick. They are fantastic on their own, too, especially if you love that simple, classic soft pretzel taste with an added cheesy surprise. The slight chew from the pretzel dough perfectly complements the rich, molten cheese filling, making them an ideal snack, appetizer, or even a light meal.
17. Storage and Reheating: If by some miracle you have any leftovers (which I highly doubt!), store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, I recommend warming them in a preheated oven at 350°F (175°C) for 5-8 minutes, or until the cheese is melted and gooey again, and the pretzel is warmed through. Avoid microwaving, as it can make the pretzels rubbery. You’ll find that even reheated, these cheesy soft pretzels retain much of their deliciousness, making this Mozzarella Stuffed Soft Pretzels Recipe a great option for meal prep or gatherings. They are a delightful treat that always brings smiles.

Conclusion:

And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey. I truly believe that this isn’t just another snack recipe; it’s an experience waiting to happen in your kitchen. Why is it a must-try, you ask? Well, imagine biting into something that is simultaneously chewy, thanks to that perfectly golden-brown pretzel exterior, and then immediately met with the glorious, molten pull of warm, gooey mozzarella cheese. It’s a textural symphony, a flavor explosion of salty pretzel and creamy, savory cheese that will have you closing your eyes in pure delight. This recipe elevates the humble pretzel to a whole new level, transforming it into a hearty, satisfying treat that’s impossible to resist. It’s comforting, it’s exciting, and it’s something genuinely special that you’ve created with your own hands. The aroma alone as these bake is enough to make anyone’s mouth water, promising a reward that far exceeds the effort involved.

The beauty of this particular creation lies in its simplicity married with an incredible payoff. Many recipes promise deliciousness, but few deliver such a unique and satisfying combination of flavors and textures as this one. It’s the kind of treat that truly impresses, whether you’re serving it to discerning guests or just enjoying a cozy night in with family. There’s a certain magic in watching the dough transform, in the anticipation of that first cheesy bite. This isn’t just about baking; it’s about crafting moments of pure, unadulterated joy. When you embark on making our Mozzarella Stuffed Soft Pretzels Recipe, you’re not just following instructions; you’re creating a masterpiece of comfort food that will become an instant favorite, I promise. It’s the perfect blend of a classic comfort food and an innovative twist that makes it stand out from anything else you’ve tried.

Now, let’s talk about how to enjoy these fantastic creations. While they are absolutely divine straight out of the oven, warm and stretchy, there are so many ways to elevate the experience further. For classicists, a tangy Dijon mustard or a sweet and savory honey mustard is always a winner. But don’t stop there! Think about dipping them into a rich, homemade marinara sauce for an Italian-inspired twist – almost like a deconstructed pizza roll. A creamy ranch dressing offers a cool, herbaceous counterpoint, or if you’re feeling indulgent, a warm, velvety cheese sauce can take these over the top. Beyond dips, these pretzels make an incredible appetizer for any gathering, a stellar game-day snack, or even a unique addition to a casual brunch spread. They’re surprisingly robust and can even be packed in a lunchbox for a delightful midday surprise, though they truly shine when gently reheated to bring back that molten cheese goodness.

But wait, the fun doesn’t end with just serving suggestions! The wonderful thing about baking is the room it gives us for creative experimentation. Don’t be afraid to put your own spin on these mozzarella-stuffed beauties. While mozzarella is our star, consider swapping it out for a different cheese, or a blend of cheeses. Provolone would offer a milder, meltier experience, while sharp cheddar could provide a more robust flavor. For those who love a bit of a kick, pepper jack cheese would be phenomenal! You could also introduce other small fillings alongside the mozzarella. Imagine tiny bits of crispy pepperoni, finely chopped jalapeños for a spicy surprise, or even some pre-cooked bacon bits folded into the cheese. On the exterior, beyond the classic pretzel salt, consider a sprinkle of ‘everything bagel’ seasoning for an extra layer of texture and flavor, or a dusting of garlic powder and dried Italian herbs before baking for an aromatic twist. The possibilities are truly endless, and each variation offers a new adventure for your taste buds.

So, my fellow food enthusiasts, what are you waiting for? I urge you, with all the excitement a food blogger can muster, to roll up your sleeves and give this incredible recipe a try. Don’t be intimidated if you’re new to baking; the steps are straightforward, and the reward is immense. There’s something incredibly satisfying about transforming simple ingredients into something so utterly delicious and impressive. The aroma that will fill your kitchen, the joy of that first warm, cheesy bite – these are moments that make cooking so worthwhile. Trust me, this is a recipe that will not disappoint. It’s more than just food; it’s a memory in the making, a testament to the simple pleasures of homemade goodness.

Once you’ve experienced the magic, I would absolutely love to hear all about it! Did you stick to the classic recipe, or did you get adventurous with your own variations? What was your favorite serving suggestion? Please, share your baking triumphs, your photos, and your delicious insights in the comments below. Your experiences not only inspire me but also help our wonderful community of home bakers. Let’s create a vibrant space where we can all celebrate the joy of good food made with love. Happy baking, everyone, and I can’t wait to see what amazing Mozzarella Stuffed Soft Pretzels you create!

Melt-in-Your-Mouth Mozzarella Stuffed Soft Pretzels

These incredible pillowy soft pretzels are stuffed with warm, gooey melted mozzarella cheese, offering a delightful twist on a classic comfort food. A beloved treat that combines the satisfying chew of a perfectly baked soft pretzel with the irresistible luxury of bubbling, melted cheese. This recipe is surprisingly achievable and delivers an amazing cheese pull that makes it a perfect crowd-pleaser for any occasion.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
12 pretzels

Ingredients

• 1 ½ cups warm water
• 1 tbsp granulated sugar
• 2 tsp active dry yeast
• 4 ½ cups all-purpose flour
• 2 tsp fine sea salt
• 4 tbsp unsalted butter, melted
• 8 oz low-moisture mozzarella cheese, shredded
• 8 cups water
• ½ cup baking soda
• 1 large egg, whisked with 1 tbsp water
• 2-3 tbsp coarse pretzel salt

Instructions

1. Step 1
   In a large bowl, combine warm water and sugar; sprinkle yeast over top. Let sit 5-10 minutes until foamy. In a separate bowl, whisk together flour and fine sea salt.
2. Step 2
   Pour melted butter into the yeast mixture. Gradually add the flour mixture, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
3. Step 3
   Lightly grease a clean bowl, place dough, turning once to coat. Cover and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
4. Step 4
   Shred or cut mozzarella into small cubes. Once dough has doubled, gently punch it down. Turn onto a lightly floured surface and divide into 12 equal pieces (approx. 60-70g each).
5. Step 5
   Roll one dough piece into a 6-8 inch long, 4-5 inch wide rectangle. Place 1-2 tbsp shredded mozzarella in a line down the center. Fold dough over cheese, pinching seams tightly to seal. Gently roll into an 18-20 inch rope. Form a ‘U’ shape, cross the ends, twist once, then bring twisted ends down and press firmly onto the bottom curve. Place shaped pretzels on a parchment-lined baking sheet.
6. Step 6
   For easier handling, place the baking sheet with shaped pretzels into the freezer for 10-15 minutes to firm them up slightly.
7. Step 7
   Preheat oven to 450°F (230°C). Line two large baking sheets with parchment paper. In a large, wide pot, bring 8 cups water and ½ cup baking soda to a rolling boil.
8. Step 8
   Working with one or two pretzels at a time, carefully lower into the boiling baking soda solution. Boil for about 30 seconds per side (1 minute total). Remove with a slotted spoon, letting excess liquid drip off, and place back onto prepared baking sheets.
9. Step 9
   In a small bowl, whisk together the egg and 1 tbsp water for an egg wash. Brush the top and sides of each boiled pretzel generously. Immediately sprinkle a good amount of coarse pretzel salt over each.
10. Step 10
    Transfer baking sheets to the preheated oven. Bake for 12-15 minutes, or until deeply golden brown and puffed.
11. Step 11
    Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool slightly further. Serve warm.
12. Step 12
    Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a preheated oven at 350°F (175°C) for 5-8 minutes until cheese is melted and warm through.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.