Mozzarella Stuffed Soft Pretzels

Why You’ll Love Mozzarella Stuffed Soft Pretzels Recipe

These mozzarella stuffed soft pretzels bring together the best of both worlds: the satisfying chew of a fresh-baked pretzel and the melty goodness of mozzarella. They’re perfect for game day, movie night, or anytime you’re craving something indulgent and homemade. Plus, the simple dough comes together easily with pantry staples, making this recipe both impressive and approachable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

• 1 tablespoon granulated sugar

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

• 4 1/2 cups all-purpose flour

• 1/4 cup unsalted butter, melted

• 2 teaspoons salt

• 1/2 cup baking soda

• 10 cups water

• 8 ounces mozzarella cheese, cut into 16 equal pieces

• Coarse sea salt, for sprinkling

• 1/4 cup unsalted butter, melted (for brushing)

• Marinara sauce, for serving (optional)

Directions

1. Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Make the Dough: Add flour, melted butter, and salt to the yeast mixture. Stir until a dough forms. Knead on a floured surface until smooth and elastic.

3. Let it Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

4. Preheat and Prepare: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

5. Shape and Stuff: Divide the dough into 16 equal pieces. Flatten each into a rectangle and place one piece of mozzarella in the center. Fold over the dough and seal the edges tightly.

6. Boil the Pretzels: Bring 10 cups of water and baking soda to a boil. Gently place each stuffed dough ball into the boiling water for 30 seconds. Remove and place on the baking sheet.

7. Bake to Perfection: Sprinkle with coarse sea salt and bake for 12–15 minutes, until golden brown.

8. Add Finishing Touches: Remove from oven, brush with melted butter, and serve warm. Marinara sauce makes a great optional dip.

Servings and timing

Servings: 16 stuffed pretzels
Prep Time: 30 minutes
Rise Time: 1 hour
Cook Time: 15 minutes
Total Time: About 1 hour 45 minutes

Variations

• Cheese Swaps: Substitute mozzarella with cheddar, pepper jack, or even a smoky gouda.

• Spicy Kick: Add a slice of jalapeño with the cheese for extra heat.

• Garlic Butter Finish: Mix garlic powder into the melted butter before brushing for a savory twist.

• Mini Version: Make smaller pretzels by dividing the dough into 24 pieces instead of 16.

• Everything Pretzel: Sprinkle with everything bagel seasoning instead of sea salt for a flavor boost.

Storage/Reheating

Store leftover pretzels in an airtight container in the fridge for up to 3 days. To reheat, place in a 350°F (175°C) oven for about 5–7 minutes until warm. You can also microwave them for 20–30 seconds, but the oven will give a better texture.

FAQs

How do I keep the cheese from leaking out?

Make sure the dough is well-sealed around the mozzarella. Pinch the edges tightly and avoid overfilling.

Can I freeze these pretzels?

Yes, you can freeze them after baking. Let them cool completely, then store in freezer-safe bags. Reheat in the oven until warm.

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in the same amount. Skip the proofing step and mix it directly into the dry ingredients.

What kind of mozzarella works best?

Low-moisture mozzarella is ideal as it melts well without making the dough soggy.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping.

Do I have to use baking soda in the water bath?

Yes, the baking soda gives the pretzels their signature chewy crust and golden brown color.

Why did my pretzels come out dense?

Make sure the dough has enough time to rise and that you don’t add too much flour while kneading.

Can I make these gluten-free?

You can try using a 1:1 gluten-free flour blend, though texture may vary.

What should I serve with these pretzels?

Marinara sauce, ranch dressing, or even a mustard dip pair well with the cheesy center.

Can I add herbs or seasonings to the dough?

Absolutely. Mix in dried oregano, basil, or garlic powder to enhance the flavor of the dough.

Conclusion

Mozzarella stuffed soft pretzels are the perfect mix of comfort and fun. Whether you’re making them for a gathering or just treating yourself, their cheesy, soft, and salty goodness is guaranteed to satisfy. Once you try them, you’ll want to make them again and again.

Mozzarella Stuffed Soft Pretzels

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These Mozzarella Stuffed Soft Pretzels are a delicious twist on a classic snack. Soft, golden pretzels are filled with gooey mozzarella cheese, boiled for that signature pretzel texture, and baked to perfection. Perfect for dipping in marinara sauce.

• Author: Emily
• Prep Time: 1 hour 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 16 pretzels
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups warm water (110°F to 115°F)
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 4 1/2 cups all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 teaspoons salt
• 1/2 cup baking soda
• 10 cups water
• 8 ounces mozzarella cheese, cut into 16 equal pieces
• Coarse sea salt, for sprinkling
• 1/4 cup unsalted butter, melted (for brushing)
• Marinara sauce, for serving (optional)

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Instructions

1. In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes, or until foamy.
2. Add flour, melted butter, and salt to the yeast mixture. Stir until a dough forms. Knead on a floured surface until smooth and elastic.
3. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
5. In a large pot, bring 10 cups of water and baking soda to a boil. Divide dough into 16 equal pieces. Flatten each into a rectangle and place a piece of mozzarella in the center. Fold over and seal edges.
6. Drop each stuffed dough ball into the boiling water and cook for 30 seconds. Transfer to the prepared baking sheet.
7. Sprinkle pretzels with coarse sea salt and bake for 12-15 minutes, or until golden brown.
8. Remove from oven, brush with melted butter, and serve warm with optional marinara sauce.

Notes

• Ensure the cheese is fully sealed inside to avoid leakage during baking.
• Boiling the pretzels gives them their classic chewy texture.
• You can substitute mozzarella with other melty cheeses for variety.
• Serve immediately for the best cheesy experience.

Nutrition

• Serving Size: 1 pretzel
• Calories: 220
• Sugar: 1g
• Sodium: 480mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 20mg