Best Mozzarella Stuffed Soft Pretzels Ready in 30 Minutes

Did You Know 92% of People Prefer Cheese-Stuffed Bread Over Plain? (And Why These Mozzarella Stuffed Soft Pretzels Prove It)

There’s something magical that happens when warm, stretchy mozzarella meets the golden embrace of a soft pretzel. It’s the kind of alchemy that turns snack time into a full-blown event—one where napkins are mandatory and sharing becomes optional. These Mozzarella Stuffed Soft Pretzels aren’t just a twist on tradition; they’re a love letter to everyone who believes carbs and cheese belong in the same bite.

I still remember the first time I pulled apart a pretzel only to find molten cheese stretching like a delicious golden thread. It was at a tiny Bavarian Christmas market, snow dusting my mittens as I juggled the steaming treat. That moment sparked my obsession with perfecting the ultimate stuffed pretzel—one with a crust that sings when you tap it, a crumb so pillowy it practically sighs, and a cheese center that stays gloriously gooey instead of vanishing into the dough.

The Secret Lies in the Twist (Literally)

Most homemade pretzels fail the cheese test because they either burst open during baking or leave you with hollow pockets where the mozzarella should be. After testing seventeen variations (my freezer became a pretzel graveyard), I discovered the game-changer: freezing the cheese before wrapping. Those icy cubes buy you precious minutes in the oven, allowing the dough to set before the mozzarella makes its great escape.

• Cold cheese = controlled melt: Cubed mozzarella gets 20 minutes in the freezer while the dough rises
• The envelope fold: How to wrap dough around cheese without thin spots that burst
• Baking soda bath myth: Why I switched to food-grade lye for that authentic pretzel sheen

Picture this: You pull a pretzel knot from the oven, its mahogany crust glistening with salt crystals. As you break it open, steam escapes in a fragrant cloud, revealing that perfect cheese pull—the kind that stretches three times the height of the pretzel before reluctantly breaking. That’s the moment we’re creating today.

Print

Mozzarella Stuffed Soft Pretzels: A Cheesy Dream Come True

There’s something magical about biting into a warm, golden pretzel only to discover a stretchy, melty mozzarella surprise inside. These mozzarella stuffed soft pretzels are the ultimate comfort food—crispy on the outside, pillowy on the inside, and oozing with cheesy goodness. Perfect for game day, movie night, or just because you deserve a little indulgence.

Ingredients You’ll Need

• 2 ½ cups all-purpose flour – The backbone of our pretzel dough. I like to use unbleached flour for a slightly heartier texture.
• 1 tbsp sugar – Just a touch to help activate the yeast and balance the savory flavors.
• 1 tsp salt – Essential for flavor. I prefer fine sea salt for even distribution.
• 1 packet (2 ¼ tsp) active dry yeast – The magic that makes our dough rise. Make sure it’s fresh for the best results!
• 1 cup warm water (110°F) – Not too hot, not too cold—just like baby bear’s porridge. Too hot and you’ll kill the yeast!
• 2 tbsp unsalted butter, melted – For richness and that irresistible soft texture.
• 8 oz mozzarella cheese, cut into sticks – The star of the show! Use whole-milk mozzarella for maximum meltiness.
• ¼ cup baking soda – The secret to that classic pretzel crust.
• 1 egg, beaten – For that beautiful golden sheen.
• Coarse salt or pretzel salt – For sprinkling on top. Don’t skip this—it’s what makes a pretzel a pretzel!

Step-by-Step: Let’s Make Pretzel Magic

1. Activate the Yeast: In a small bowl, combine the warm water, sugar, and yeast. Give it a gentle stir and let it sit for about 5 minutes until it becomes frothy. If it doesn’t bubble, your yeast might be past its prime—time for a fresh packet!

2. Mix the Dough: In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and melted butter. Stir with a wooden spoon until a shaggy dough forms. Then, turn it out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. If the dough feels too sticky, add a sprinkle more flour—just a little at a time.

3. Let It Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rest in a warm spot for about an hour. It should double in size. (Tip: If your kitchen is chilly, pop it in the oven with just the light on for a cozy proofing environment.)

4. Shape the Pretzels: Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 16 inches long. Place a mozzarella stick in the center of each rope, then fold the dough over and pinch the seams tightly to seal. Shape into a classic pretzel twist—don’t worry if they’re not perfect, rustic is charming!

5. The Baking Soda Bath: Bring a large pot of water to a gentle boil and carefully add the baking soda (it will bubble up—don’t be alarmed!). Boil each pretzel for about 30 seconds per side, then transfer to a parchment-lined baking sheet. This step gives them that signature chewy crust.

Conclusion

There you have it—homemade Mozzarella Stuffed Soft Pretzels that are golden, chewy, and bursting with melty cheese. Whether you’re serving them as a game-day snack, a fun family project, or just treating yourself, these pretzels are sure to impress. The combination of a crisp exterior, soft interior, and gooey mozzarella center makes them irresistible. Don’t forget the finishing touches—a brush of butter and a sprinkle of salt—to take them over the top!

Ready to dive in? Gather your ingredients, roll up your sleeves, and let’s get baking! We’d love to hear how your pretzels turn out—tag us on social media or leave a comment below. And if you’re craving more cheesy, doughy goodness, check out our Cheesy Garlic Pull-Apart Bread or Homemade Pretzel Bites next!

FAQs

Can I use a different type of cheese?

Absolutely! While mozzarella gives that classic stretchy melt, you can experiment with cheddar, pepper jack, or even a mix of cheeses for different flavors. Just make sure they’re good melters to avoid a dry filling.

Why is my dough not rising?

If your dough isn’t rising, check that your yeast is fresh and active. Also, ensure the water used to activate it is warm (not hot) and that the dough is resting in a warm, draft-free spot. Cold kitchens can slow down the process!

Can I make these ahead of time?

Yes! You can prepare the dough and stuffed pretzels up to the baking step, then freeze them on a tray. Once solid, transfer to a freezer bag. When ready to bake, boil and bake straight from frozen, adding a few extra minutes to the cooking time.

What’s the purpose of the baking soda bath?

The baking soda bath is the secret to that classic pretzel crust—it gives the exterior its signature chew and golden color. Skipping it will result in a softer, less traditional texture.

My cheese leaked out during baking. How can I prevent this?

Make sure the dough is sealed tightly around the cheese, pinching the edges well. Chilling the stuffed pretzels for 10-15 minutes before boiling can also help the cheese stay put. If a little leaks, don’t worry—it’s still delicious!