Soft, chewy pretzels with a gooey mozzarella center, perfect for parties, game days, or comforting snacks. Easy to make at home and freezer-friendly.

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

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In a large bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
Stir in salt, melted butter, and gradually add flour until a dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 45–60 minutes.
While dough rises, bring 6 cups of water and baking soda to a boil, then reduce to a simmer.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Divide dough into 8 portions. Roll each into a rope, flatten, and place a mozzarella stick inside. Pinch and roll to seal, shaping into pretzels or logs.
Boil each pretzel in the baking soda water for 20–30 seconds, then transfer to baking sheet.
Brush with egg wash and sprinkle with salt. Bake for 12–15 minutes until golden brown.
Optional: Brush with garlic butter or sprinkle with Italian herbs. Serve warm with dipping sauces.

Seal dough tightly around cheese to prevent leaking during baking.

Use different cheeses like cheddar or pepper jack for variety.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in oven or air fryer at 350°F (175°C) for 5 minutes for best texture.

Can be frozen after baking and reheated straight from frozen.