If you love warm, soft pretzels and gooey cheese, then Mozzarella Stuffed Soft Pretzels are the perfect treat for you. These homemade soft pretzels take the classic snack to a whole new level by hiding a molten mozzarella filling inside the dough. Whether served as a snack, appetizer, or party food, these pretzels are guaranteed to impress with their golden-brown exterior, soft, chewy texture, and oozing cheesy center.
Making mozzarella-stuffed pretzels at home is easier than you think, and the results are so worth it. The dough is soft, buttery, and slightly salty, which pairs perfectly with the stringy mozzarella cheese. Best of all, these pretzels are baked until they are golden and crisp on the outside, while remaining warm and cheesy on the inside. Enjoy them on their own or dip them into your favorite sauce for an extra burst of flavor.
Mozzarella Stuffed Soft Pretzels: A Cheesy, Doughy Delight
- Total Time: 1 hour 35 minutes
- Yield: 8 pretzels
- Diet: Vegetarian
Description
Warm, soft pretzels filled with gooey mozzarella cheese, baked to golden perfection and perfect for snacking or serving at parties.
Ingredients
- 1 package (about 2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (110°F or 45°C)
- 1 tsp granulated sugar
- 3 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup mozzarella cheese, shredded
- 10 cups water
- 2/3 cup baking soda
- 1 tbsp melted butter
- Coarse sea salt for sprinkling
Instructions
- In a bowl, dissolve sugar and yeast in warm water. Let sit for 5 minutes until frothy.
- In a large bowl, combine flour and salt. Add yeast mixture and olive oil, stirring until a dough forms.
- Knead dough on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Once dough has risen, punch it down and divide it into 8 equal portions.
- Roll each piece of dough into a 12-inch rope, then flatten and place a tablespoon of mozzarella cheese in the center. Fold the dough over the cheese and seal the edges.
- Shape each stuffed dough piece into a pretzel shape and set them on the prepared baking sheet.
- In a large pot, bring 10 cups of water and baking soda to a boil. Gently drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place back on the baking sheet.
- Brush each pretzel with melted butter and sprinkle with coarse sea salt.
- Bake for 12–15 minutes until golden brown and the cheese inside is melted.
- Serve warm, enjoying the gooey mozzarella center.
Notes
- Ensure the cheese is well sealed in the dough to prevent leakage during baking.
- These pretzels are best served fresh, but can be reheated in the oven.
- For extra flavor, experiment with adding herbs or garlic powder to the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
Mozzarella Stuffed Soft Pretzels are a perfect combination of two beloved comfort foods—chewy pretzels and melty cheese. These pretzels are easy to make and offer a satisfying, cheesy surprise in the center of each bite. The dough is easy to work with, and the mozzarella provides the perfect cheesy pull. Whether you enjoy them on movie nights, as a snack for gatherings, or as a fun dinner option, these pretzels are sure to become a family favorite. Plus, they’re customizable—try adding herbs or spices to the dough for extra flavor!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour: The base of the dough, providing structure and softness. You’ll need a good amount of flour to create a smooth, elastic dough.
- Warm water: Warm water helps activate the yeast, ensuring the dough rises properly and becomes soft and fluffy.
- Active dry yeast: The yeast is what makes the dough rise and gives it that signature soft and airy texture. It’s essential for achieving the perfect pretzel dough.
- Sugar: A little sugar feeds the yeast, helping the dough rise and giving the pretzels a slight sweetness that balances the saltiness of the dough.
- Salt: Salt adds flavor to the dough and complements the cheese filling inside. It also enhances the taste of the pretzel crust.
- Butter: Softened butter adds richness and tenderness to the dough, making the pretzels soft and buttery on the inside.
- Mozzarella cheese: The star of the recipe! Use whole-milk mozzarella for a melt-in-your-mouth, gooey center. You can also use string cheese sticks for easy stuffing.
- Baking soda: When boiling the pretzels, baking soda is added to the water, which gives them that classic golden-brown color and chewy texture.
- Egg wash: An egg wash (egg beaten with a little water) is brushed on top of the pretzels before baking, helping them achieve a glossy, golden finish.
- Coarse salt: To sprinkle on top of the pretzels for that signature salty, crispy crunch.
Directions
- Prepare the dough: In a large bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy. Add the flour, salt, and softened butter, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour, or until it doubles in size.
- Shape the pretzels: Preheat your oven to 425°F (220°C). Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a long rope, about 12-14 inches long. Flatten the rope slightly and place a stick of mozzarella cheese in the center. Fold the dough around the cheese, pinching the edges to seal it. Shape the stuffed dough into a pretzel shape.
- Boil the pretzels: Bring a large pot of water to a boil and add 1 tablespoon of baking soda. Gently drop each pretzel into the boiling water, one at a time, and cook for about 30 seconds. Use a slotted spoon to remove the pretzels from the water and place them on a baking sheet lined with parchment paper.
- Bake the pretzels: Brush each pretzel with the egg wash and sprinkle with coarse salt. Bake for 12-15 minutes, or until the pretzels are golden brown and crisp on the outside.
- Serve and enjoy: Let the pretzels cool for a few minutes before serving. Be careful when cutting into them, as the mozzarella will be hot and gooey. Serve with mustard, marinara sauce, or any dip of your choice.
Servings and timing
This recipe makes 8 mozzarella-stuffed soft pretzels. Prep time is approximately 30 minutes, and the dough will need 1 hour to rise. Cooking and baking will take an additional 25-30 minutes, so the entire process takes about 2 hours.
Storage/Reheating
Store any leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, place them in the oven at 350°F (175°C) for about 5-7 minutes to restore their crispy texture. You can also freeze the pretzels by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 3 months. Reheat frozen pretzels in the oven for 10-12 minutes.
Variations and Customizations
- Herb-infused dough: Add herbs like rosemary, thyme, or garlic powder to the dough for a flavorful twist.
- Spicy pretzels: Add finely chopped jalapeños or crushed red pepper flakes to the dough for a spicy kick that complements the cheese filling.
- Different cheese: While mozzarella is the classic choice, you can swap it for cheddar, gouda, or even pepper jack cheese for a unique flavor.
- Stuffed with extras: Try stuffing the pretzels with a combination of cheese and other fillings, such as ham, bacon, or sautéed onions, for a heartier snack.
Nutrition and Dietary Info
Here’s a breakdown of the nutritional values per pretzel:
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 |
| Protein (g) | 12 |
| Carbs (g) | 40 |
| Fat (g) | 15 |
| Saturated fat (g) | 8 |
| Fiber (g) | 2 |
| Sugar (g) | 3 |
| Sodium (mg) | 500 |
Expert Tips & Customizations
- Don’t overstuff the pretzels: Make sure to leave enough dough to seal around the cheese. Overstuffing can make it difficult to seal the pretzel, and the cheese may leak out during baking.
- Boil the pretzels: Don’t skip the boiling step! Boiling the dough in water with baking soda is what gives the pretzels their chewy texture and rich golden color.
- Use fresh mozzarella: For the best gooey cheese pull, use fresh mozzarella or string cheese. Pre-shredded cheese may not melt as smoothly.
Equipment Needed:
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
FAQs
Can I make these pretzels without cheese?
Yes, you can make traditional soft pretzels by simply shaping the dough into pretzels and skipping the mozzarella stuffing.
Can I freeze the pretzels before baking?
Yes, you can freeze the pretzels before boiling and baking. Place them on a baking sheet and freeze them until solid, then transfer to a freezer-safe bag. When ready to bake, boil and bake directly from frozen.
Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used for a healthier twist, though it may slightly alter the texture and flavor of the pretzels.
How do I know when the pretzels are done?
The pretzels should be golden brown and crisp on the outside. You can also tap the bottom of the pretzel—if it sounds hollow, it’s done.
Can I use other types of cheese?
Absolutely! You can use cheddar, gouda, or any cheese that melts well. Just make sure it complements the dough and doesn’t overpower it.
Can I make the dough in advance?
Yes, you can make the dough in advance and refrigerate it for up to 24 hours. Let it come to room temperature before shaping the pretzels.
How can I make these pretzels less salty?
You can reduce the amount of salt in the dough or sprinkle less coarse salt on top of the pretzels before baking.
How long will the pretzels stay fresh?
The pretzels are best eaten the same day, but they will stay fresh for up to 2 days if stored properly.
How can I make the pretzels more savory?
Add garlic powder, onion powder, or herbs to the dough for a savory flavor, or use a cheese with a stronger taste, like sharp cheddar.
Can I use a different filling?
Yes! You can stuff the pretzels with a variety of fillings, such as cooked meats, vegetables, or other types of cheese.
Conclusion
Mozzarella Stuffed Soft Pretzels are the perfect combination of soft, doughy goodness and creamy, gooey cheese. Whether you’re hosting a party, enjoying a movie night, or simply craving a savory snack, these pretzels will hit the spot. With their irresistible cheesy filling and golden crust, they are bound to become a favorite in your home. Make a batch today and enjoy these delicious, cheesy treats!
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