Name: Mozzarella-Stuffed Soft Pretzels
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 ½ cups warm water (about 110°F / 45°C); 2 ¼ tsp (1 packet) active dry yeast; 1 tbsp granulated sugar; 1 tsp salt; 4 cups all-purpose flour (plus extra for kneading); 2 tbsp unsalted butter, melted; ⅓ cup baking soda; 6 cups water; 8 mozzarella sticks (string cheese); 1 egg (beaten, for egg wash); Coarse sea salt or pretzel salt (for sprinkling); Optional: garlic butter or Italian seasoning

Soft, chewy pretzels with a melty mozzarella core—these mozzarella-stuffed soft pretzels combine the nostalgic flavor of homemade pretzels with the gooey satisfaction of cheese-stuffed snacks. Perfect as a party appetizer, game day treat, or comfort food indulgence, they’re surprisingly simple to make at home and always a hit.

Ingredients

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

For the dough:

1 ½ cups warm water (about 110°F / 45°C)

2 ¼ tsp (1 packet) active dry yeast

1 tbsp granulated sugar

1 tsp salt

4 cups all-purpose flour (plus extra for kneading)

2 tbsp unsalted butter, melted

For boiling:

⅓ cup baking soda

6 cups water

For stuffing and topping:

8 mozzarella sticks (string cheese)

1 egg (beaten, for egg wash)

Coarse sea salt or pretzel salt (for sprinkling)

Optional: garlic butter or Italian seasoning

Directions

Make the dough:
I start by combining warm water, yeast, and sugar in a large bowl. After letting it sit for 5–10 minutes until it gets foamy, I stir in salt, melted butter, and the flour gradually until a dough forms. I knead it on a floured surface for about 5–7 minutes until smooth and elastic, then let it rise in a greased bowl for about an hour.

Prep the water bath:
While the dough rises, I bring 6 cups of water and baking soda to a boil in a large pot, then reduce to a simmer.

Form the pretzels:
After preheating the oven to 425°F (220°C) and lining a baking sheet with parchment, I divide the dough into 8 equal portions. I roll each into a long rope, flatten it, and place a mozzarella stick inside. Then I tightly pinch and roll the dough around the cheese to seal it. I shape them into pretzels or logs.

Boil the pretzels:
Each pretzel goes into the simmering baking soda bath for 20–30 seconds. I use a slotted spoon to remove and transfer them to the baking sheet.

Bake:
I brush them with egg wash and sprinkle with salt, then bake for 12–15 minutes until they’re golden brown.

Optional finishing:
Right after baking, I love brushing them with garlic butter or sprinkling Italian herbs for extra flavor. They’re amazing served warm with marinara or ranch.

Servings and timing

This recipe makes 8 stuffed pretzels.

Prep time: 20 minutes

Rise time: 45–60 minutes

Boil + Bake time: 20 minutes

Total time: About 1 hour 30 minutes

Variations

I sometimes swap mozzarella for cheddar or pepper jack for a sharper flavor.

For a spicy kick, I add crushed red pepper flakes inside with the cheese.

When I’m going for a pizza-style snack, I brush with marinara and sprinkle parmesan before baking.

I’ve also made mini bites by cutting the dough ropes into 2-inch segments and stuffing each with a piece of cheese.

Storage/Reheating

I store leftover pretzels in an airtight container in the fridge for up to 3 days.
To reheat, I use an air fryer or oven at 350°F (175°C) for about 5 minutes—it keeps the exterior crisp and the cheese inside melty. I avoid microwaving them, as the texture can get chewy.

FAQs

How do I keep the cheese from leaking out?

I make sure the dough is pinched tightly around the cheese and fully sealed. If any seams are exposed, the cheese will likely melt out during baking.

Can I freeze mozzarella-stuffed pretzels?

Yes! I let them cool completely, then freeze in a zip-top bag. When I want one, I reheat it straight from frozen in the oven or air fryer until warmed through.

Can I use a different type of cheese?

Definitely. I’ve tried cheddar, pepper jack, and even cream cheese blends. Just be sure the cheese is firm enough to handle baking.

What dipping sauces go best with these pretzels?

My favorites are warm marinara, ranch dressing, or a spicy mustard. Cheese sauce also works if I’m in the mood for extra indulgence.

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise slowly in the fridge overnight. The next day, I let it come to room temperature before shaping and boiling.

Conclusion

Mozzarella-stuffed soft pretzels are a fun, comforting treat that never fail to impress. Whether I’m making them for a party, game night, or just because I crave that warm cheesy center, they always disappear fast. Once I get the hang of sealing the cheese inside, the process becomes quick and easy—definitely a recipe I love keeping in my regular snack rotation.

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