Mozzarella Stuffed Soft Pretzels Recipe

There’s something magical about biting into a warm, golden-brown pretzel—only to discover it’s filled with gooey, melted mozzarella. These Mozzarella Stuffed Soft Pretzels are everything you love about classic soft pretzels, with a cheesy twist that makes them irresistible.

I first made these pretzels on a snowy Saturday afternoon, craving both comfort food and something a little indulgent. They were an instant hit. Now, they’re a staple for game nights, after-school snacks, and anytime I need to impress with minimal effort.

They’re soft, chewy, cheesy, and absolutely addictive. Let’s dive into what makes them so special.

Why You’ll Love These Mozzarella Stuffed Soft Pretzels

Get ready to fall in love with your new favorite homemade snack. These stuffed soft pretzels strike the perfect balance between nostalgic comfort and cheesy goodness.

First off, they’re surprisingly easy to make. You don’t need any fancy equipment or baking experience. The dough comes together with basic pantry ingredients, and the whole process is beginner-friendly.

They’re also crowd-pleasers. Whether you're feeding hungry kids or serving a platter to friends during movie night, these pretzels disappear fast. That warm mozzarella center gets everyone coming back for more.

Another win? These pretzels are budget-friendly. Mozzarella sticks, flour, yeast, and a few kitchen staples—that’s all it takes to whip up a dozen bakery-style soft pretzels without spending much.

And let’s not forget versatility. Want to add jalapeños? Brush them with garlic butter? Dip in marinara or honey mustard? The possibilities are endless.

The best part? They’re freezer-friendly. Make a big batch and reheat later for an instant comfort snack.

Ingredients Notes

The magic of these stuffed pretzels starts with a simple homemade dough and ends with a molten mozzarella core. Each ingredient plays an essential role.

All-purpose flour is the backbone of the dough. It gives the pretzels their soft but chewy texture. If you're looking for an extra tender bite, you can substitute up to 1 cup with bread flour for added elasticity.

Active dry yeast gives the pretzels their lift and airiness. Be sure to activate it in warm water with a little sugar—it should foam up in about 5 minutes. If it doesn’t, your yeast may be expired.

Baking soda is used in the boiling step. It creates that classic pretzel exterior: golden, slightly crisp, and beautifully blistered. Don’t skip it—this step is key to the flavor and texture.

Mozzarella sticks or low-moisture mozzarella work best for stuffing. The pre-formed sticks are easy to wrap and melt evenly. Avoid fresh mozzarella, as it's too watery and will leak during baking.

You'll also need coarse salt to finish, along with an egg for the wash that gives each pretzel its golden sheen. No special equipment is needed—just a large pot for boiling and a baking sheet.

How To Make These Mozzarella Stuffed Soft Pretzels

Making these pretzels is easier than you think. Once you try it, you'll want to make them again and again.

Start by preparing your dough. In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy. Then stir in melted butter and salt, followed by the flour. Mix until a shaggy dough forms, then knead for about 7–8 minutes until smooth and elastic.

Let the dough rise in a warm place for about an hour, or until doubled in size. While you wait, prep your cheese by cutting mozzarella sticks in half if needed.

Once risen, punch down the dough and divide it into 10–12 equal pieces. Roll each piece into a rope about 12 inches long, flatten it slightly, then place a mozzarella stick in the center. Fold the dough over the cheese and seal tightly to form a log.

Shape each log into a pretzel. Cross the ends, twist, and press down gently. Make sure all seams are sealed to prevent cheese leakage.

Bring a large pot of water to a boil and add baking soda. Boil each pretzel for about 30 seconds on each side, then transfer to a parchment-lined baking sheet. This step helps develop that iconic pretzel texture.

Brush each boiled pretzel with egg wash and sprinkle with coarse salt. Bake in a preheated oven at 425°F (220°C) for 12–15 minutes until golden brown and puffy.

Expect your kitchen to smell like a bakery by the time they’re done. Total time, including rise and bake, is just over 90 minutes—and absolutely worth it.

Storage Options

These pretzels store beautifully and reheat like a dream, making them perfect for meal prepping or snacking later.

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.

To freeze, wrap each pretzel individually in plastic wrap or foil, then place them in a freezer-safe bag. They’ll keep well for up to 2 months.

Reheating is simple: pop them in a 350°F (175°C) oven for 8–10 minutes, or in an air fryer for even faster crisping. If frozen, thaw for a few minutes at room temp before reheating.

Variations and Substitutions

One of the best things about these mozzarella stuffed pretzels is how customizable they are. Don’t be afraid to get creative!

Spice it up with pepper jack or jalapeño cheddar in place of mozzarella. Just be sure the cheese is firm enough to hold its shape while wrapping.

Add herbs or garlic to your dough for an Italian twist. A bit of dried oregano or basil adds incredible aroma and flavor.

Brush with flavored butter after baking. Garlic butter or ranch-seasoned melted butter makes them even more crave-worthy.

Sweet variation? Try stuffing them with Nutella or cream cheese and topping with cinnamon sugar instead of salt. They bake up like a dessert dream.

Dairy-free or vegan? Use plant-based cheese sticks and a non-dairy butter alternative. Just make sure the cheese melts well—some vegan options don’t.

Experimenting is half the fun. Make them your own and discover your favorite combo.

Print