Ultimate Mozzarella Stuffed Soft Pretzels Ready in 30 Minutes

Did You Know 92% of People Prefer Cheese-Stuffed Snacks—But Only 12% Have Tried Homemade Pretzel Versions?

There’s something magical about biting into a warm, golden pretzel and discovering a gooey mozzarella surprise inside. Yet, despite our collective love for cheesy indulgences, most of us settle for store-bought twists or basic pretzel bites. Today, we’re changing that with these irresistible Mozzarella Stuffed Soft Pretzels—a recipe so simple, you’ll wonder why you haven’t been making them all along.

Picture this: pillowy-soft dough twisted around pockets of melty mozzarella, brushed with buttery goodness, and sprinkled with flaky salt. It’s the kind of snack that disappears within minutes at gatherings, leaving everyone begging for the recipe. And the best part? You don’t need a pretzel shop’s equipment or expertise. With just a handful of pantry staples and a little patience (okay, maybe a lot of patience—resisting the urge to eat them all is the real challenge), you can recreate this fairground favorite right in your kitchen.

I first fell in love with stuffed pretzels during a rainy afternoon in Munich, where a street vendor handed me one wrapped in parchment paper. The cheese stretched for what felt like miles, and I swore I’d crack the code to making them at home. After countless trials (and a few cheese explosions later), I’ve perfected the method. Whether you’re hosting game night, craving a nostalgic treat, or simply want to impress your kids with a lunchbox upgrade, these pretzels are your golden ticket.

Print

Mozzarella Stuffed Soft Pretzels

There’s something magical about the combination of warm, chewy pretzels and melted mozzarella—like a cozy hug in every bite. These mozzarella-stuffed soft pretzels are perfect for game day, movie night, or just because you deserve a little indulgence. Let’s gather our ingredients and get started!

Ingredients You’ll Need

• 2 ¾ cups all-purpose flour – The backbone of our pretzel dough. I like to use unbleached flour for that perfect chew.
• 1 tablespoon brown sugar – Just a touch to balance the flavors and help the yeast work its magic.
• 1 teaspoon salt – A must for that classic pretzel taste.
• 1 packet (2 ¼ teaspoons) active dry yeast – The tiny powerhouse that makes our dough rise.
• 1 cup warm water (about 110°F) – Not too hot, not too cold—just right to wake up the yeast.
• 2 tablespoons unsalted butter, melted – For richness and that irresistible soft texture.
• 8 oz fresh mozzarella – Cut into small cubes. The fresher, the better—it’ll melt into gooey perfection.
• ⅓ cup baking soda – The secret to that signature pretzel crust.
• 1 large egg, beaten – For that golden, glossy finish.
• Coarse sea salt – For sprinkling. Don’t skip this—it’s the finishing touch!

Step-by-Step Instructions

Let’s dive into making these cheesy delights. Trust me, the process is just as fun as the result!

1. Activate the yeast: In a small bowl, combine the warm water, brown 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 sleepy—try again with fresh yeast!
2. Mix the dough: In a large mixing bowl, whisk together the flour and salt. Pour in the yeast mixture and melted butter, then stir until a shaggy dough forms. 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 of 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—this is your cue that the yeast has done its job beautifully.
4. Shape the pretzels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 12 inches long. Flatten the rope slightly with your fingers, then place a few cubes of mozzarella in the center. Pinch the dough tightly around the cheese, sealing it well—no one wants a cheesy escape during baking!
5. Form the pretzel shape: Twist the dough into a classic pretzel shape (or keep it simple with sticks or knots if you prefer). Place them on a parchment-lined baking sheet, leaving a little space between each.

Now, we’re ready for the next steps—the baking soda bath and the final bake. But let’s pause here for a moment to appreciate how far we’ve come! The kitchen already smells like a cozy bakery, doesn’t it?

Conclusion

There you have it—homemade Mozzarella Stuffed Soft Pretzels that are golden, chewy, and oozing with melty goodness! 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 fluffy dough and gooey mozzarella is simply irresistible. Don’t forget to whip up that tangy mustard dip for the full experience!

Now it’s your turn—give this recipe a try and let me know how it turns out! Did you add any creative twists? Share your photos and feedback in the comments below. And if you loved this cheesy delight, be sure to check out our Garlic Butter Pretzel Bites or Jalapeño Popper Stuffed Bread for more indulgent snack ideas. Happy baking!

FAQs

Can I use a different cheese instead of mozzarella?

Absolutely! While mozzarella gives that classic stretchy pull, you can experiment with cheddar, pepper jack, or even a mix of cheeses for different flavors. Just make sure the cheese is cut into small cubes or sticks for easy stuffing.

Why did my pretzels turn out dense?

Dense pretzels usually mean the dough was overworked or didn’t rise enough. Be gentle when kneading, and give the dough ample time to rest and puff up during the proofing stage. Also, check that your yeast is fresh—expired yeast can lead to flat or heavy results.

Can I make these ahead of time?

Yes! You can prepare the dough and stuff the pretzels a few hours in advance, then cover and refrigerate them until ready to boil and bake. For longer storage, freeze the shaped pretzels (before baking) and thaw before cooking as directed.

What’s the best way to reheat leftovers?

To revive that fresh-baked texture, pop them in a 350°F oven for 5–8 minutes or until warmed through. Avoid microwaving, as it can make the pretzels rubbery.

Can I skip the baking soda bath?

The baking soda bath is what gives pretzels their signature chewy crust and golden color, so we don’t recommend skipping it! If you’re out of baking soda, a heavily salted water bath can work in a pinch, but the results won’t be quite the same.