🧀 Mozzarella Stuffed Soft Pretzels – Gooey, Cheesy, & Irresistible! 🥨

Introduction

Did you know that over 75% of people cite cheese as their ultimate comfort food? Now, imagine combining that with the universally beloved soft pretzel. If you’re searching for a gooey mozzarella stuffed soft pretzels recipe that delivers on both flavor and fun, you’ve hit the jackpot. Hello, pretzel lovers and cheese enthusiasts! If you’re looking for a delicious snack that’s as fun to make as it is to eat, this recipe for Gooey Mozzarella Stuffed Soft Pretzels will be a game-changer in your kitchen. Imagine biting into a soft, golden-brown pretzel, only to discover a hot, melty mozzarella center—it’s comfort food at its finest! These mozzarella-stuffed pretzels are perfect for parties, cozy nights in, or anytime you’re craving something cheesy and satisfying. Let’s dive into this delightful recipe!

Ingredients List

Gather these simple ingredients for the ultimate cheesy treat. I’ve included sensory notes and substitutions to help you customize.

• For the Pretzel Dough:
  • Warm Water (1 ½ cups, 110°F): The base for activating the yeast. It should feel like a warm bath, not hot, to avoid killing the yeast.
  • Active Dry Yeast (2 ¼ tsp / 1 packet): The magic leavener that gives the pretzels their airy, soft texture.
  • Granulated Sugar (1 tbsp): Feeds the yeast and adds a hint of sweetness that balances the salt.
  • All-Purpose Flour (4 cups): Provides structure. For a chewier bite, you can substitute 1 cup with bread flour.
  • Unsalted Butter (2 tbsp, melted): Adds richness and a tender crumb. For a dairy-free version, use refined coconut oil.
  • Fine Sea Salt (1 tsp): Enhances all the flavors in the dough.
• For the Filling & Toppings:
  • Low-Moisture Mozzarella Cheese (8 oz, cut into 24 small sticks): The star! Low-moisture cheese melts beautifully without making the dough soggy. For a sharper flavor, try a blend of mozzarella and cheddar.
  • Baking Soda (½ cup): For the iconic pretzel bath that creates the signature chewy, dark brown crust.
  • Coarse Sea Salt or Pretzel Salt: For that classic, crunchy, salty topping. Everything Bagel seasoning is a fantastic savory alternative.
  • Egg Wash (1 large egg beaten with 1 tbsp water): Gives the pretzels a gorgeous, glossy sheen.

Timing

Compared to the average soft pretzel recipe which often skips a rise for speed, our method includes a full hour for the dough to develop flavor and texture. This extra patience is the secret to achieving that bakery-soft, pillowy interior that perfectly complements the molten cheese center.

Golden-brown, perfectly twisted pretzels with a hidden, gooey mozzarella surprise inside.

Step-by-Step Instructions

Follow these detailed steps for foolproof, cheesy pretzels every time.

Step 1: Prepare the Dough

In the bowl of a stand mixer fitted with a dough hook, combine the warm water, sugar, and yeast. Let it sit for 5-7 minutes until it becomes foamy and fragrant—this is your proof that the yeast is alive and ready. Add the melted butter and salt. With the mixer on low speed, gradually add the flour, one cup at a time, until a shaggy dough forms. Increase the speed to medium and knead for 5-6 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes until you achieve the same smooth, springy texture.

Step 2: Shape and Stuff the Pretzels

Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for 1 hour, or until doubled in size. Once risen, punch the dough down gently. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a 20-inch long rope. Place a stick of mozzarella in the center of the rope. Carefully fold the dough over the cheese, pinching the seam tightly to seal. Roll the sealed log gently to ensure the cheese is completely enclosed—this is crucial to prevent leaks! Shape the stuffed rope into a classic pretzel twist.

Step 3: The Baking Soda Bath

Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper. In a large, wide pot, bring 8 cups of water to a gentle boil. Carefully add the baking soda—it will fizz up, so add it slowly. Reduce the heat to a simmer. Using a slotted spoon or spider, lower each shaped pretzel into the baking soda bath for 30 seconds. This bath is non-negotiable; it’s what gives pretzels their distinctive chewy crust and deep color. Remove, let excess water drip off, and place the pretzels on the prepared baking sheets.

Step 4: Bake to Golden Perfection

Brush each boiled pretzel generously with the egg wash. This step ensures a beautiful, glossy finish. Sprinkle immediately with coarse salt or your chosen seasoning. Bake for 12-15 minutes, rotating the pans halfway through, until the pretzels are a deep, rich golden brown. Let them cool on the baking sheet for at least 5 minutes before serving—the cheese inside will be molten lava hot!

Nutritional Information

The following is an approximate nutritional breakdown per pretzel (based on 12 pretzels).

• Calories: 280 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 720mg (primarily from the salt topping and bath)
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 11g

Healthier Alternatives

Love the idea but want a lighter version? These swaps maintain flavor while tweaking the nutrition profile.

• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber and a nutty flavor.
• Reduced-Fat Cheese: Use part-skim mozzarella sticks. The melt won’t be as luxurious, but it will still be deliciously gooey.
• Oil Swap: Replace melted butter with an equal amount of heart-healthy avocado oil in the dough.
• Salt Control: Skip the coarse salt topping and use a light brush of olive oil and a sprinkle of everything bagel seasoning (which often has less sodium per volume).
• Protein Boost: Add 2 tablespoons of nutritional yeast to the dough for a cheesy, umami flavor and a boost of B-vitamins.

Serving Suggestions

These pretzels are stars on their own, but pairing them takes the experience to the next level.

• Classic Duo: Serve warm with a side of tangy yellow mustard or spicy brown mustard for dipping.
• Ultimate Cheese Dip: Create a quick beer cheese sauce by melting cheddar with a splash of lager and a pinch of garlic powder.
• Marinara Madness: Offer a bowl of warm marinara or pizza sauce for a pizza-pretzel fusion that’s always a crowd-pleaser.
• Game Day Spread: Pair with other finger foods like buffalo wings, celery sticks, and a cold beverage for the perfect snack table.
• Sweet & Salty: For a surprising twist, serve with a side of warm vanilla icing or salted caramel sauce for dipping.

Common Mistakes

Avoid these pitfalls to ensure your pretzels are perfect.

• Water Too Hot for Yeast: If your water is above 115°F, it can kill the yeast, resulting in dense, flat pretzels. Use a thermometer or the wrist test (it should feel warm, not hot).
• Inadequate Sealing: Not pinching the dough seam tightly over the cheese is the #1 cause of leaky pretzels. Take an extra moment to seal it well.
• Skipping the Baking Soda Bath: This step is essential for flavor and texture. Without it, you’ll have bland, bread-like twists instead of authentic pretzels.
• Overcrowding the Baking Sheet: Pretzels need space to expand and brown evenly. Give them at least 2 inches of room on all sides.
• Cutting Open Immediately: The cheese needs 5-10 minutes to set slightly. Cutting too soon will result in all the glorious cheese oozing out onto the plate.

Storing Tips

To enjoy these treats beyond the first bake, follow these storage guidelines.

• Room Temperature: Store completely cooled pretzels in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-8 minutes to restore crispness.
• Freezing for Later: These pretzels freeze beautifully. After baking and cooling completely, place them in a single layer on a baking sheet to flash freeze for