Mozzarella-Stuffed Soft Pretzels

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🥨 Mozzarella-Stuffed Soft Pretzels

Soft, golden pretzels wrapped around gooey melted mozzarella — the perfect snack or party treat!

These pretzels combine classic, buttery soft-pretzel flavor with a cheesy surprise inside. They’re easier to make than you might think, and the result is warm, melty, salty comfort perfection.

⭐ Ingredients

Dough

  • 1 1/2 cups warm water (110°F–115°F)

  • 1 tablespoon granulated sugar

  • 2 teaspoons kosher salt

  • 1 packet active dry yeast (2 1/4 tsp)

  • 3 3/4–4 cups all-purpose flour

  • 2 tablespoons unsalted butter, melted

Filling

  • 8 mozzarella sticks (string cheese), cut in half
    or 8 strips of fresh mozzarella

Baking Soda Bath

  • 10 cups water

  • 2/3 cup baking soda

Topping

  • 1 large egg, beaten (egg wash)

  • Coarse salt

  • Optional: melted butter and garlic powder for brushing

🥣 Directions

1. Make the Pretzel Dough

  1. In a large bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy.

  2. Add salt, melted butter, and 3 3/4 cups flour. Mix until a shaggy dough forms.

  3. Turn onto a floured surface and knead 5–7 minutes (or use a mixer with dough hook) until smooth and elastic.

  4. Place dough in a lightly oiled bowl, cover, and let rise 1 hour, or until doubled.

2. Prepare the Pretzel Ropes

  1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment.

  2. Punch down the dough and divide into 8 equal pieces.

  3. Roll each piece into a long rope, about 18–22 inches.

  4. Press the rope flat gently with your fingers to create a channel.

  5. Lay a mozzarella half-stick inside the channel, then fold dough over the cheese and pinch to seal fully.
    Make sure there are no gaps or cheese will leak out.

3. Shape the Pretzels

Lift the rope, form a U-shape, cross the ends twice, then fold them down onto the bottom of the U to form a classic pretzel shape.
Press lightly so it sticks.

4. Baking Soda Bath

In a large pot, bring water and baking soda to a boil.
Boil each pretzel 30 seconds, then remove with a slotted spoon and place on the prepared tray.

5. Bake

  1. Brush pretzels with beaten egg.

  2. Sprinkle coarse salt.

  3. Bake 12–15 minutes until deep golden brown.

Optional: Brush with melted butter and sprinkle garlic powder or Italian herbs.

🧀 Serving Ideas

  • Serve warm with marinara dipping sauce

  • Add a sprinkle of parmesan for a pizza-pretzel twist

  • Pair with beer cheese for game day

📦 Storage & Reheating

  • Store cooled pretzels in an airtight container for 2–3 days.

  • Reheat at 350°F for 5–7 minutes or air fry until warm and crisp.

  • Freeze baked pretzels up to 2 months; reheat straight from frozen.