Mozzarella Stuffed Soft Pretzels Recipe

There's something magical about the scent of freshly baked pretzels filling your kitchen—warm, yeasty, and slightly sweet with that signature golden crust. When you add gooey, melted mozzarella into the mix, you take things to a whole new level of indulgence.

I first made these stuffed pretzels on a chilly Sunday afternoon, inspired by a leftover ball of pizza dough and some string cheese. Since then, they've become a go-to comfort snack in our house, perfect for movie nights, after-school treats, or impressing guests with minimal effort. Let's dive into the delicious details.

Why You'll Love This Mozzarella Stuffed Soft Pretzels Recipe

Get ready to meet your new favorite homemade snack. These pretzels are crispy on the outside, soft and chewy on the inside, and surprise—oozing with melty mozzarella with every bite.

First, they’re incredibly easy to make. Even if you’re new to working with dough, this recipe walks you through every step with simple instructions. No need for fancy equipment or baking degrees here!

They’re also wonderfully budget-friendly. Most of the ingredients are pantry staples, and mozzarella string cheese makes the perfect filling—affordable and mess-free.

Need a snack that works for any occasion? These pretzels are ideal for parties, game nights, or even lunchboxes. Serve them as-is or with dipping sauces like marinara or mustard for an extra flavor punch.

And let’s not forget how fun and customizable they are. Swap the mozzarella for pepper jack, add a sprinkle of garlic powder, or stuff them with jalapeños for a spicy kick. The possibilities are endless.

Once you make these once, you'll find yourself coming back to them again and again. Now, let’s look at what you’ll need.

Ingredients Notes

The beauty of this recipe lies in its straightforward ingredient list. Everything comes together to create that crave-worthy pretzel texture and cheesy interior.

All-purpose flour forms the base of your dough. You’ll need about three cups to create a soft, pliable texture that still holds its shape while wrapping the mozzarella. Bread flour can work too, but all-purpose gives you a nice balance of chew and softness.

Active dry yeast is key for that fluffy interior and slightly tangy flavor that’s so iconic in pretzels. Be sure your yeast is fresh—if it doesn’t bubble after five minutes in warm water, it might be expired.

Mozzarella string cheese is the perfect no-fuss filling. It melts beautifully and stays put during baking, unlike shredded cheese, which can ooze out too quickly. You can also use mozzarella sticks and cut them down to size.

Baking soda is used in the water bath just before baking. This gives the pretzels their characteristic chewy crust and rich golden-brown color. Don’t skip this step—it’s what separates soft pretzels from regular rolls.

You’ll also need coarse sea salt for topping and egg wash to give the pretzels a glossy finish. A basic mixing bowl, baking sheet, and slotted spoon or spatula are all the tools required to bring this recipe to life.

How To Make This Mozzarella Stuffed Soft Pretzels Recipe

Making these pretzels is easier than it looks—and once you’ve done it once, you’ll feel like a seasoned baker. Here’s how it all comes together.

Start by making the dough. Combine warm water, sugar, and active dry yeast in a bowl. Let it sit for about 5 minutes, until frothy. This step activates the yeast and ensures your dough will rise properly. Stir in the flour and salt, then knead the dough for about 5–7 minutes until it’s smooth and elastic.

Let the dough rest in a lightly greased bowl, covered with a towel, for about an hour or until it doubles in size. During this time, you can prep your mozzarella sticks by cutting them in half if they’re too long for wrapping.

Once the dough is ready, punch it down and divide it into equal portions—about 8 for medium pretzels. Roll each piece into a long rope, flatten it gently, and place a mozzarella stick in the center. Fold the dough around the cheese, pinching the seam tightly to seal it completely.

Now comes the shaping. Carefully twist the dough ropes into classic pretzel shapes, or go simple and form logs if you prefer. Just be sure the cheese is fully enclosed so it doesn’t leak during baking.

Bring a large pot of water to a gentle boil and add the baking soda. Drop each pretzel into the bath for 20–30 seconds, then remove with a slotted spatula and place them on a parchment-lined baking sheet. Brush with egg wash and sprinkle with coarse salt.

Bake in a preheated oven at 425°F for 12–15 minutes, or until the pretzels are deeply golden and firm. As soon as you pull them out, you’ll smell the irresistible aroma of fresh pretzel dough and melted cheese—absolute heaven.

Total prep and bake time is about 90 minutes, most of which is hands-off. These pretzels are best enjoyed warm, straight from the oven.

Storage Options

If you happen to have leftovers (though that's rare in our house!), you can easily store these pretzels for later. Let them cool completely before wrapping them tightly in foil or storing in an airtight container.

At room temperature, they’ll stay fresh for about 1–2 days. For longer storage, refrigerate them for up to 4 days. Keep in mind that refrigeration can make the pretzels a bit tougher, so reheating is key.

To freeze, wrap the cooled pretzels individually in plastic wrap, then place them in a freezer-safe bag. They’ll last up to 2 months in the freezer. When ready to eat, let them thaw for a few minutes before reheating.

To reheat, pop them in a 350°F oven for 8–10 minutes or in an air fryer for 5 minutes. This will restore the crispy outside and gooey interior perfectly. Avoid microwaving if you want to keep that crusty texture.

Variations and Substitutions

These pretzels are endlessly customizable, making them fun to experiment with based on your mood or pantry.

Try using different cheeses like pepper jack, cheddar, or gouda for a new flavor twist. Just make sure the cheese is firm enough to hold its shape during baking.

For a spicy kick, add sliced jalapeños inside with the mozzarella or sprinkle red pepper flakes into the dough. It’s a great way to balance the richness with a bit of heat.

Make them into mini pretzel bites by cutting the dough into smaller pieces, stuffing each with cheese, and shaping into balls. Perfect for parties or kids’ snacks.

Want a sweeter version? Skip the salt and egg wash, and instead brush the tops with melted butter and sprinkle with cinnamon sugar right after baking. Stuff with cream cheese for a dessert take.

And if you’re short on time, you can use store-bought pizza dough instead of making your own. It won’t be exactly the same, but it’s a great shortcut for busy days.

Don’t be afraid to get creative—this recipe is forgiving and fun to play with. No matter how you shape or flavor them, they’re guaranteed to be delicious.

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