Mozzarella Stuffed Soft Pretzels
Golden, chewy, and filled with melty mozzarella, these Mozzarella Stuffed Soft Pretzels are the ultimate snack!
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
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10g
Tried this recipe?Let us know how it was!