Mozzarella Stuffed Soft Pretzels

When I want a snack that’s both fun to make and absolutely irresistible, I bake these Mozzarella Stuffed Soft Pretzels. They’re soft, golden, and chewy on the outside, with gooey melted mozzarella hidden inside each twist. They make the perfect game-day appetizer, after-school treat, or savory snack when I’m craving something a little extra special.

Why You’ll Love This Recipe

I love these pretzels because they take everything I adore about classic soft pretzels — buttery, chewy dough with that signature golden crust — and make them even better by adding a cheesy surprise inside. They’re surprisingly simple to make at home, and once I mastered the shaping, I found myself making them again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 1½ cups warm water (110°F–115°F)

• 1 tablespoon granulated sugar

• 2¼ teaspoons active dry yeast (1 packet)

• 4 cups all-purpose flour

• 1 teaspoon salt

• 4 tablespoons unsalted butter, melted

For the Filling and Topping:

• 8 mozzarella sticks (string cheese), cut in half

• 10 cups water

• ⅔ cup baking soda

• 1 egg yolk beaten with 1 tablespoon water (egg wash)

• Coarse salt, for sprinkling

• 2 tablespoons melted butter (for brushing after baking)

Directions

Step 1: Make the Dough
In a large bowl, I combine the warm water, sugar, and yeast. I let it sit for 5 minutes until foamy. Then I add the flour, salt, and melted butter, mixing until a dough forms. I knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. I place it in a greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Step 2: Shape the Pretzels
Once risen, I punch down the dough and divide it into 16 equal pieces. I roll each piece into a rope, about 10–12 inches long. I flatten slightly, place half a mozzarella stick inside, then pinch and roll the dough around the cheese to seal it. I then shape each rope into a pretzel.

Step 3: Prepare the Baking Soda Bath
In a large pot, I bring the water and baking soda to a boil. Carefully, I dip each pretzel into the bath for about 30 seconds, then transfer them to a parchment-lined baking sheet.

Step 4: Bake
I brush each pretzel with egg wash and sprinkle with coarse salt. I bake at 450°F (230°C) for 12–14 minutes, or until deep golden brown.

Step 5: Serve
I brush the hot pretzels with melted butter and serve them warm. The cheese inside will be gooey and melty — perfect for pulling apart and dipping in marinara or ranch.

Servings and timing

Servings: 16 pretzels
Prep time: 20 minutes (plus 1 hour rising time)
Cook time: 15 minutes
Total time: 1 hour 35 minutes
Calories: Approximately 210 per pretzel

Variations

• I sometimes swap mozzarella for cheddar, pepper jack, or even cream cheese for a fun twist.

• For a pizza-style version, I brush the baked pretzels with garlic butter and sprinkle with Parmesan and Italian herbs.

• I make jalapeño-cheddar stuffed pretzels when I want extra heat.

• For a sweet version, I skip the cheese and roll them in cinnamon sugar after baking.

Storage/Reheating

I store leftover pretzels in an airtight container at room temperature for up to 2 days or in the fridge for 4 days. To reheat, I warm them in the oven at 350°F for 5–7 minutes so they get crisp again and the cheese melts. They also freeze well — I wrap them individually and bake from frozen at 350°F until heated through.

FAQs

Why do I need the baking soda bath?

It gives the pretzels their classic chewy texture and deep golden-brown color.

How do I keep the cheese from leaking out?

I make sure the dough is sealed tightly around the cheese before shaping the pretzels. A little leak is normal but sealing well helps.

Can I use pizza dough instead of homemade?

Yes, I can. Store-bought pizza dough works great for a quicker version.

What dips go best with these?

I usually serve them with marinara, ranch, queso, or honey mustard.

Can I make them ahead?

Yes. I shape the pretzels and refrigerate them (unbaked) overnight, then boil and bake them the next day.

Conclusion

Mozzarella Stuffed Soft Pretzels are the ultimate upgrade to a classic snack — soft, buttery, and chewy on the outside with gooey melted cheese tucked inside. They’re fun to make, perfect for sharing, and guaranteed to disappear fast. Whether I bake them for game day, movie night, or just because, they always bring big smiles to the table.

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