Mozzarella Stuffed Soft Pretzels 🥨🧀
Golden, Chewy & Oozing With Cheese
These Mozzarella Stuffed Soft Pretzels are everything you love about classic soft pretzels—with a melty, cheesy surprise inside. Soft and chewy on the inside, golden and slightly crisp on the outside, and filled with gooey mozzarella, they’re perfect for game days, parties, or a cozy homemade snack.
Serve them warm with marinara sauce, garlic butter, or honey mustard for dipping, and watch them disappear fast!
📝 Ingredients
(Makes 10–12 pretzels)
For the Pretzel Dough
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1½ cups warm water (110°F–115°F)
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1 tablespoon granulated sugar
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2¼ teaspoons active dry yeast (1 packet)
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4 cups all-purpose flour
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1 teaspoon salt
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2 tablespoons unsalted butter, melted
For the Filling
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10–12 mozzarella cheese sticks, halved
or 8 oz block mozzarella, cut into sticks
For the Baking Soda Bath
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⅔ cup baking soda
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10 cups water
For Topping
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1 large egg, beaten (egg wash)
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Coarse pretzel salt or flaky sea salt
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2 tablespoons butter, melted (optional)
👩🍳 Directions
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Activate the Yeast
In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit for 5–10 minutes until foamy. -
Make the Dough
Stir in salt, melted butter, and flour (one cup at a time) until a soft dough forms. Knead for 5–7 minutes until smooth and elastic. -
Let It Rise
Place dough in a lightly greased bowl, cover, and let rise in a warm place for 45–60 minutes, or until doubled in size. -
Shape & Stuff
Punch down dough and divide into 10–12 equal pieces. Roll each piece into a rope about 12 inches long. Flatten slightly, place a mozzarella stick in the center, and pinch dough tightly around the cheese to seal completely. Shape into pretzels or twists. -
Prepare Baking Soda Bath
Bring water to a boil in a large pot. Carefully add baking soda (it will bubble). -
Boil the Pretzels
Boil each pretzel for 20–30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.