Go Back
Mozzarella Stuffed Soft Pretzels Recipe
Ben Carraoli

Mozzarella Stuffed Soft Pretzels Recipe

I have to admit, making these mozzarella stuffed soft pretzels was a total game-changer for me. The first bite was pure joy—the golden, chewy exterior giving way to that irresistibly gooey mozzarella filling. I couldn’t stop at just one! They’re the perfect snack for cozy nights, parties, or even just when I want a warm, comforting treat that feels extra special.
Print Recipe Pin Recipe
Total Time 1 hour 5 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 4 cups; the base of the dough it gives structure while keeping the pretzel soft and chewy.
  • Active dry yeast – 2 ¼ tsp; helps the dough rise and adds that light airy texture.
  • Sugar – 1 tbsp; feeds the yeast and encourages a beautiful golden crust.
  • Salt – 1 tsp; strengthens gluten and enhances flavor.
  • Warm water – 1 ½ cups; activates yeast and forms the dough.
  • Butter – 2 tbsp; adds richness and tenderness to the dough.
  • Baking soda – ¼ cup; used in the boiling water to create the classic pretzel crust and deep color.
  • Mozzarella cheese – 8 oz cut into sticks; fresh, high-quality cheese melts beautifully without separating.
  • Coarse salt – for sprinkling; adds crunch and enhances the flavor of the cheese filling.

Method
 

  1. Start by activating the yeast in warm water with sugar until foamy. Mix in flour, salt, and butter, kneading until smooth and elastic. Let the dough rise until doubled in size.
  2. Divide the dough into equal pieces, roll each into a rope, and wrap around the mozzarella sticks. Pinch the edges tightly to seal in the cheese and form classic pretzel shapes.
  3. Bring a pot of water with baking soda to a gentle boil. Submerge each pretzel for 30 seconds, then remove carefully with a slotted spoon. This step gives the pretzels their chewy texture and golden crust.
  4. Arrange the boiled pretzels on a parchment-lined baking sheet. Sprinkle with coarse salt and bake at 450°F for 12-15 minutes or until golden brown. Let cool slightly before enjoying the gooey goodness.

Notes

  • I always knead the dough just enough; over-kneading makes pretzels tough.
  • Pinching the dough tightly around cheese prevents messy leaks during baking.
  • Letting the pretzels rest a few minutes after boiling helps maintain shape.
  • I like to brush a bit of melted butter on top after baking for extra flavor and shine.