The first time I bit into one of my homemade Mozzarella Stuffed Soft Pretzels, I actually closed my eyes and sighed with pure contentment. That perfect contrast between the chewy, golden exterior with its distinctive pretzel flavor and the molten river of cheese hiding inside creates a sensory experience that’s almost magical. These Mozzarella Stuffed Soft Pretzels aren’t just another bread recipe – they’re an adventure in texture and flavor that transforms a beloved classic into something extraordinary. The gentle resistance of the pretzel giving way to that satisfying cheese pull is something you simply must experience for yourself. Keep reading to discover how you can create this irresistible treat in your own kitchen, with tips I’ve perfected through years of pretzel-making that will ensure your success from the very first batch.
Why You’ll Love These Mozzarella Stuffed Soft Pretzels
Making homemade pretzels used to intimidate me – the mysterious baking soda bath, the special shaping technique, the worry they’d end up dense or flavorless. These Mozzarella Stuffed Soft Pretzels solve all those problems with a foolproof method that delivers bakery-quality results every time. I still remember serving these at my son’s birthday party, expecting them to be just one option among many snacks. Instead, they disappeared within minutes, with parents and kids alike hovering near the kitchen asking when the next batch would be ready!
What makes these Mozzarella Stuffed Soft Pretzels truly special is their incredible versatility. While the classic salt topping never disappoints, you can easily customize them with everything bagel seasoning, cinnamon sugar, or various cheese blends inside. They’re perfect for game day gatherings, after-school snacks, or alongside a hearty soup for dinner. I’ve even served them as the bread component at brunch, where they upstaged everything else on the table.
The best part? The technique might look impressive, but it’s wonderfully forgiving for home bakers. The dough is remarkably cooperative, and even if your shaping isn’t perfect, they’ll still taste amazing. Now, let’s get into exactly what you’ll need to create these show-stopping Mozzarella Stuffed Soft Pretzels.
Ingredients for Perfect Mozzarella Stuffed Soft Pretzels
For the Pretzel Dough
- 4½ cups all-purpose flour: Creates the perfect chewy texture; bread flour can be substituted for even more chew, or use a 50/50 blend of all-purpose and whole wheat for a nuttier flavor
- 2 teaspoons salt: Enhances flavor throughout the dough; kosher salt works best but table salt is fine in a pinch
- 1 teaspoon granulated sugar: Feeds the yeast and adds subtle sweetness; honey or brown sugar can be substituted for different flavor notes
- 2¼ teaspoons active dry yeast (1 standard packet): The leavening agent that creates that perfect soft texture; instant yeast can be used without proofing first
- 1½ cups warm water (110-115°F): Activates the yeast; temperature is crucial – too hot will kill the yeast, too cool won’t activate it properly
- 3 tablespoons unsalted butter, melted and slightly cooled: Adds richness and tenderness; oil can substitute but will change the flavor profile
- 2 tablespoons olive oil (for bowl): Prevents sticking during rising; any neutral oil works here
For the Cheese Filling
- 8 ounces mozzarella cheese, cut into 8 equal sticks: Creates those perfect cheese pulls; low-moisture mozzarella works best as it melts without becoming too watery
- 4 ounces cream cheese, softened (optional): Adds creaminess and helps prevent the mozzarella from leaking out; can be omitted if preferred
- 1 teaspoon Italian seasoning (optional): Enhances the flavor of the filling; use your favorite herb blend or omit for plain cheese
For the Pretzel Bath
- 8 cups water: The base for the alkaline bath that creates that distinctive pretzel crust
- ½ cup baking soda: Creates the alkaline environment necessary for that true pretzel flavor and color; this is non-negotiable for authentic pretzels
- 1 tablespoon brown sugar (optional): Helps with browning and adds subtle sweetness to the crust
For Finishing
- 1 large egg beaten with 1 tablespoon water: Creates a golden, shiny exterior; milk can substitute but won’t be quite as shiny
- Coarse pretzel salt or sea salt: The classic topping that makes pretzels distinctive; kosher salt works in a pinch
- 3 tablespoons melted butter for brushing (optional): For an extra rich finish; can be infused with garlic for flavor variation
How to Make Perfect Mozzarella Stuffed Soft Pretzels
Preparing the Dough
- Activate the yeast – In a large bowl, combine warm water (110-115°F), sugar, and yeast. Let sit for 5-10 minutes until foamy. This step ensures your yeast is alive and active. If you don’t see bubbles forming, your yeast might be dead or your water temperature incorrect.
- Form the dough – Add melted butter, salt, and 4 cups of flour to the yeast mixture. Mix until a shaggy dough forms, then gradually add remaining flour until the dough pulls away from the sides of the bowl. The dough should feel slightly tacky but not sticky to the touch.
- Knead to develop gluten – Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. The dough should bounce back when poked gently with your finger. This kneading develops the gluten structure that creates that wonderful chewy texture.
- First rise – Place dough in an oiled bowl, turning once to coat all sides. Cover with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size. Look for a visibly puffed dough that holds an indentation when pressed gently with your finger.
Forming the Stuffed Pretzels
- Prepare the cheese filling – While the dough rises, mix softened cream cheese with Italian seasoning if using. Cut mozzarella into 8 equal sticks. If using cream cheese, spread a thin layer on each mozzarella stick. The cream cheese acts as a barrier that helps prevent the mozzarella from leaking during baking.
- Divide and roll the dough – Preheat oven to 425°F. Line two baking sheets with parchment paper. Punch down risen dough and divide into 8 equal portions. Roll each portion into a rectangle about 12 inches long and 4 inches wide. The dough should be about ¼-inch thick.
- Add the cheese and shape – Place a cheese stick at the bottom third of each rectangle. Fold the bottom edge over the cheese, then fold in the sides. Roll up tightly to completely seal the cheese inside, pinching seams firmly to prevent leakage. The most common mistake is not sealing completely – take your time here!
- Form the pretzel shape – Roll each stuffed dough piece into a rope about 20-24 inches long. Form into a U-shape, cross the ends over each other twice, then fold them down and press onto the bottom of the U to create the classic pretzel shape. Place shaped pretzels on prepared baking sheets.
The Pretzel Bath and Baking
- Prepare the baking soda bath – In a large, wide pot, bring water and baking soda to a gentle boil. Add brown sugar if using. The mixture will foam up – this is normal! This alkaline bath is what gives pretzels their distinctive flavor and beautiful brown color.
- Bath the pretzels – Using a slotted spatula, carefully lower each pretzel into the boiling solution for 30 seconds. Flip halfway through if the pretzel isn’t fully submerged. Remove and return to baking sheet. The pretzels will look slightly puckered and pale – this is perfect!
- Add final touches and bake – Brush each pretzel with egg wash, then sprinkle with coarse salt. Bake for 15-18 minutes, rotating pans halfway through, until deeply golden brown. Look for a rich mahogany color with a shiny surface.
- Finish with butter and rest – Brush hot pretzels with melted butter if desired. Allow to cool for at least 5 minutes before serving – the cheese inside is extremely hot! Perfect Mozzarella Stuffed Soft Pretzels should have a crisp exterior that gives way to a chewy interior and molten cheese center.
Delicious Variations of Mozzarella Stuffed Soft Pretzels
Pepperoni Pizza Pretzels
Transform your Mozzarella Stuffed Soft Pretzels into a pizza experience by adding 2-3 slices of pepperoni alongside each mozzarella stick. Mix 1 teaspoon of dried oregano and 1 tablespoon of grated Parmesan into the dough. After baking, brush with garlic butter and serve with warm marinara sauce for dipping. The pepperoni adds a spicy depth that pairs perfectly with the chewy pretzel exterior.
Jalapeño Cheddar Explosion
For spice lovers, replace half the mozzarella with sharp cheddar and add thin slices of fresh jalapeño or 1 tablespoon of diced pickled jalapeños to each cheese stick. Add ½ teaspoon of ground cumin to your dough for a Southwestern twist. Top with a mixture of salt and a pinch of cayenne before baking. These create a wonderful balance of heat, saltiness, and cheese that’s perfect for game day gatherings.
Breakfast Pretzel Bombs
Create a morning variation by filling with scrambled egg mixed with cheese instead of just mozzarella. Cook 4 scrambled eggs until just set, cool slightly, then mix with ½ cup shredded cheese and 2 tablespoons of chopped chives. Top with everything bagel seasoning instead of salt. These make an incredible on-the-go breakfast that reheats beautifully.
Cinnamon Sugar Cream Cheese
For a sweet treat, skip the mozzarella entirely and use 2 ounces of cream cheese mixed with 1 tablespoon sugar and ¼ teaspoon cinnamon per pretzel. After the baking soda bath, skip the salt and instead brush with butter and sprinkle generously with cinnamon sugar before and after baking. Drizzle with a simple glaze made from powdered sugar and milk for a dessert pretzel that rivals any mall cinnamon roll.
Pesto Parmesan Twist
Mix 2 tablespoons of basil pesto with 4 ounces of softened cream cheese. Spread this on your mozzarella sticks before wrapping. Add 1 teaspoon of dried basil to your dough for extra herb flavor. After baking, brush with butter mixed with a small amount of pesto and top with grated Parmesan cheese. These bright, herbal pretzels pair beautifully with soups or as an elevated appetizer.
Buffalo Blue Cheese
For a tangy kick, toss your mozzarella sticks in 2 tablespoons of buffalo sauce before wrapping. Add 1/4 cup crumbled blue cheese alongside each mozzarella stick. After baking, brush with a mixture of melted butter and additional buffalo sauce. Serve with celery sticks and ranch dressing for a pretzel version of the classic wings experience.
Mozzarella Stuffed Soft Pretzels
Equipment
- Large mixing bowl
Ingredients
For the Pretzel Dough:
- 4½ cups all-purpose flour or bread flour for extra chewiness
- 2 teaspoons salt
- 1 teaspoon granulated sugar or honey/brown sugar substitute
- 2¼ teaspoons active dry yeast 1 standard packet
- 1½ cups warm water 110-115°F
- 3 tablespoons unsalted butter melted
- 2 tablespoons olive oil for greasing bowl
For the Cheese Filling:
- 8 ounces mozzarella cheese cut into 8 sticks (low moisture recommended)
- 4 ounces cream cheese softened (optional for extra creaminess)
- 1 teaspoon Italian seasoning optional
- For the Pretzel Bath:
- 8 cups water
- ½ cup baking soda
- 1 tablespoon brown sugar optional, for browning
For Finishing:
- 1 large egg beaten with 1 tablespoon water (for egg wash)
- Coarse salt pretzel salt or sea salt
- 3 tablespoons melted butter for brushing, optional
Instructions
1️⃣ Prepare the Dough
- Activate the yeast – In a bowl, whisk together warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix the dough – Add melted butter, salt, and 4 cups of flour to the yeast mixture. Mix until combined, then add the remaining flour slowly until a soft dough forms.
- Knead the dough – Knead for 5-7 minutes until smooth and elastic. Dough should feel slightly tacky but not sticky.
- First rise – Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
2️⃣ Shape & Stuff the Pretzels
- Prepare the cheese filling – Mix cream cheese with Italian seasoning (if using). Cut mozzarella into 8 sticks.
- Roll out the dough – Punch down the risen dough and divide it into 8 equal portions. Roll each into a 12”x4” rectangle.
- Add the cheese – Place a cheese stick at the bottom third of each rectangle. Fold the dough over the cheese, seal the edges, and roll into a 20-24 inch rope.
- Shape into pretzels – Form a U-shape, cross the ends twice, then fold down and press onto the base.
3️⃣ The Baking Soda Bath
- Prepare the bath – Boil 8 cups of water with baking soda and brown sugar (optional).
- Dip the pretzels – Using a slotted spatula, carefully lower each pretzel into the bath for 30 seconds, flipping once. Remove and place on a parchment-lined baking sheet.
4️⃣ Bake & Enjoy!
- Egg wash & salt – Brush pretzels with egg wash and sprinkle with coarse salt.
- Bake at 425°F – Bake for 15-18 minutes until deep golden brown.
- Final touch – Brush with melted butter for extra richness.
- Cool & serve – Let cool for 5 minutes before serving. The cheese inside will be very hot!
Notes
- Storage: Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
- Freezing: Freeze after baking for up to 2 months. Reheat in the oven at 350°F for 5-7 minutes.
- Make-Ahead: Dough can be refrigerated overnight before shaping and baking.
Creative Variations:
- 🏈 Pepperoni Pizza Pretzels – Add 2-3 slices of pepperoni inside with mozzarella. Serve with marinara sauce.
- 🌶 Jalapeño Cheddar Explosion – Swap mozzarella for cheddar, and add sliced jalapeños inside.
- 🍳 Breakfast Pretzel Bombs – Stuff with scrambled eggs & cheese. Top with everything bagel seasoning.
- 🍩 Cinnamon Sugar Sweet Pretzels – Skip the salt, brush with butter, and coat in cinnamon sugar after baking.
- 🧄 Garlic Butter Parmesan – Brush with garlic butter and sprinkle with grated Parmesan after baking.
Nutrition
Frequently Asked Questions About Mozzarella Stuffed Soft Pretzels
How do I store leftover Mozzarella Stuffed Soft Pretzels?
Leftover pretzels will keep at room temperature in an airtight container for about 24 hours, though the texture will soften. For longer storage, refrigerate for up to 3 days. To restore that fresh-baked quality, reheat in a 325°F oven for 5-7 minutes until warmed through and slightly crisp on the outside. Avoid microwaving if possible as it makes the pretzel tough rather than chewy. If you know you’ll have leftovers, slightly underbake the pretzels initially by 1-2 minutes to prevent overcooking when reheating.
Can I freeze Mozzarella Stuffed Soft Pretzels?
Absolutely! These pretzels freeze beautifully both before and after baking. To freeze unbaked pretzels, complete all steps through shaping, then freeze solid on a baking sheet before transferring to a freezer bag. When ready to bake, thaw in the refrigerator overnight, then proceed with the baking soda bath and baking. For baked pretzels, cool completely, then wrap individually in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw at room temperature and reheat in a 325°F oven until warmed through.
Why did my cheese leak out during baking?
Cheese leakage is the most common challenge with these pretzels. Three strategies help prevent this: First, ensure all seams are thoroughly pinched and sealed when wrapping the cheese. Second, using a combination of mozzarella with cream cheese creates a filling less likely to leak. Finally, make sure your cheese is cold when you wrap it, and consider freezing the shaped pretzels for 15-20 minutes before the baking soda bath to keep the cheese solid longer during baking.
Can I make these pretzels without the baking soda bath?
While you could technically skip the baking soda bath, the result would be more like cheese-stuffed bread than a true pretzel. The alkaline bath is what creates the distinctive pretzel flavor, chewy texture, and deep golden color. If you’re concerned about handling the boiling solution, you can brush the shaped pretzels with a mixture of 2 tablespoons baking soda dissolved in 1 cup warm water instead, though the results won’t be quite as authentic.
How can I adapt these for dietary restrictions?
For gluten-free Mozzarella Stuffed Soft Pretzels, substitute a 1:1 gluten-free flour blend with xanthan gum. The texture will be slightly different but still delicious. Add an extra egg to the dough for better structure. For dairy-free options, use plant-based mozzarella shreds mixed with a bit of dairy-free cream cheese. Vegan butter can replace regular butter in equal amounts. For lower sodium versions, reduce the salt in the dough and use a seed topping like sesame or poppy seeds instead of pretzel salt.
My pretzels didn’t turn golden brown – what went wrong?
Three factors impact browning: First, ensure your baking soda bath is at a gentle boil when dipping the pretzels – the heat activates the chemical reaction. Second, don’t skip the egg wash, which promotes browning and shine. Finally, check your oven temperature with an oven thermometer, as many home ovens run cooler than their settings indicate. If your pretzels taste good but are pale, try positioning them higher in the oven or increasing temperature by 25°F for the last few minutes of baking.
A Closing Note on Mozzarella Stuffed Soft Pretzels
I’ll never forget watching my father-in-law – a German immigrant and pretzel purist – eye these Mozzarella Stuffed Soft Pretzels with suspicion the first time I served them. “Pretzels should be simple,” he insisted, taking a reluctant bite. His eyes widened, and he quickly devoured the entire pretzel before reaching for another. “This is not traditional,” he admitted with a smile, “but it is magnificent.”
That moment perfectly captures what I love about this recipe – it honors the centuries-old craft of pretzel making while inviting a playful innovation that makes them even more craveable. There’s something deeply satisfying about transforming simple ingredients into something that brings such immediate joy to everyone who tastes them.
These Mozzarella Stuffed Soft Pretzels have become my signature contribution to family gatherings, neighborhood potlucks, and school events. They connect us to baking traditions while creating new memories around the table. I encourage you to embrace both the technique and the opportunity for creativity – whether you stick with the classic recipe or experiment with one of the variations.
As you pull your first batch from the oven, watching that first magical cheese pull as you break one open, I hope you’ll feel the same sense of accomplishment and delight that I did. In a world of convenience foods, there’s something profoundly satisfying about creating something this delicious with your own hands. These pretzels aren’t just food – they’re edible joy, meant to be shared warmly and often.