Mozzarella Stuffed Soft Pretzels Recipe

There's something magical about biting into a warm, golden soft pretzel—especially when it oozes melty mozzarella with every pull-apart twist. These pretzels are buttery, chewy, and filled with gooey cheese, making them absolutely irresistible.

I created this recipe one rainy Sunday afternoon when my craving for fairground pretzels collided with a leftover block of mozzarella in my fridge. Ever since, these stuffed pretzels have been a staple comfort snack in our home. They’re easier to make than you’d expect and always a hit with kids and adults alike.

Let’s dive into why these mozzarella-stuffed beauties deserve a permanent spot in your snack rotation.

Why You'll Love This Mozzarella Stuffed Soft Pretzels Recipe

Get ready to meet your new favorite homemade snack. These mozzarella stuffed soft pretzels aren’t just warm and cheesy—they’re a total game-changer for anyone who loves classic comfort food with a twist.

First off, they’re surprisingly simple to make. Don’t be intimidated by the idea of homemade pretzel dough—it comes together in minutes with pantry staples and just a bit of kneading.

These pretzels are incredibly budget-friendly, too. Using flour, yeast, baking soda, and mozzarella cheese, you can whip up a full batch of eight pretzels for a fraction of what you’d pay at a stadium or mall.

They’re also super satisfying to pull apart. That stretchy, cheesy center is worth the hype. Paired with a crisp golden-brown crust, you get the perfect mix of textures in every bite.

Lastly, they’re customizable. Want to add jalapeños? Go for it. Prefer cheddar over mozzarella? That works too. You can easily tailor these pretzels to your tastes—or your fridge contents.

Let’s take a look at what goes into making these cheesy delights.

Ingredients Notes

These stuffed pretzels are made from just a handful of ingredients, but each one plays an important role in achieving that iconic flavor and texture.

All-purpose flour is the base of our dough. It provides structure and chewiness, creating a soft yet sturdy pretzel that holds its shape and encases the cheese without tearing or becoming soggy.

Instant yeast is what gives the pretzels their rise. It works quickly and doesn’t require proofing, which speeds up the process. Make sure it’s fresh—expired yeast will lead to flat, dense pretzels.

Warm water, sugar, and salt combine to activate the yeast and build flavor in the dough. The sugar gives the yeast something to feed on, while the salt balances everything and enhances the overall taste.

Mozzarella cheese is the star of the show. Use a block of low-moisture mozzarella and cut it into sticks or chunks—this melts beautifully without making the dough wet or greasy. Avoid fresh mozzarella, which contains too much moisture for this application.

Baking soda is used for the traditional pretzel bath. Boiling the shaped pretzels in baking soda water gives them their characteristic chewy crust and deep golden-brown color once baked.

You’ll also need an egg for brushing, which helps the pretzels develop a shiny, bakery-style finish. Optional toppings like coarse salt, garlic powder, or Italian herbs can be added just before baking for extra flavor.

As for tools, a large pot for the baking soda bath, a baking sheet, parchment paper, and a stand mixer (or strong arms for kneading!) are all you need to make this recipe with ease.

How To Make This Mozzarella Stuffed Soft Pretzels Recipe

Making these soft pretzels is easier than it looks, and the payoff is huge. Here’s how it comes together from start to finish.

Start by preparing your dough. In a mixing bowl, combine warm water, sugar, and instant yeast. Let it sit for about 5 minutes until foamy—this means the yeast is active. Stir in flour and salt, then mix until a shaggy dough forms. Knead for about 5-7 minutes until the dough becomes smooth and elastic.

Next, let the dough rise. Transfer it to a greased bowl, cover, and let it sit in a warm spot for 45-60 minutes, or until doubled in size. This is the perfect time to cut your mozzarella into sticks or chunks and prep your baking soda bath.

Once the dough has risen, divide it into 8 equal pieces. Roll each piece into a rope about 12 inches long, then flatten it gently. Place a mozzarella stick down the center and carefully wrap the dough around it, pinching the seam to seal. Shape the rope into a pretzel by forming a “U,” twisting the ends together, and folding them back down.

Bring a large pot of water and baking soda to a gentle boil. Working one at a time, dip each shaped pretzel into the bath for about 30 seconds. This step gives the pretzels their traditional chew and color. Remove with a slotted spatula and transfer to a parchment-lined baking sheet.

Brush each pretzel with beaten egg and sprinkle with coarse salt or desired toppings. Bake at 425°F (220°C) for 12–15 minutes until golden brown and bubbling slightly around the seams.

Let them cool for 5 minutes before serving—if you can wait that long! The total process takes just under 2 hours, most of it hands-off. The result is absolutely worth every minute.

Storage Options

These stuffed pretzels are best enjoyed fresh from the oven, but they store surprisingly well too.

If you have leftovers, allow them to cool completely, then place them in an airtight container or zip-top bag. They’ll keep at room temperature for 1 day, or in the refrigerator for up to 3 days.

To freeze, wrap each pretzel individually in plastic wrap, then store them in a freezer-safe bag. They’ll keep for up to 2 months. When ready to enjoy, bake straight from frozen at 350°F until warmed through—no need to thaw.

To reheat refrigerated pretzels, pop them in the oven or air fryer for about 5 minutes at 350°F. This helps restore the crispy outside while keeping the cheese melty inside. Avoid the microwave—it tends to make the pretzels rubbery.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. You can adjust flavors, fillings, and even the dough to fit your mood or pantry.

Try using cheddar or pepper jack for a different cheesy center. These melt well and offer a sharper or spicier bite than mozzarella. Just make sure the chunks aren’t too big so they seal easily inside the dough.

You can also turn these into pizza pretzels by adding a little pepperoni or marinara inside with the cheese. It’s like a handheld pizza pocket, but better.

For a more herbaceous twist, mix Italian seasoning or garlic powder into the dough itself. You can also brush the tops with garlic butter after baking for that pizzeria-style finish.

Looking to make it vegan? Use a dairy-free cheese substitute and skip the egg wash. Brush with olive oil instead—it still gives a lovely sheen and helps toppings stick.

Don’t be afraid to play around. Once you’ve mastered the basic dough and method, the possibilities are endless. These pretzels are meant to be fun, filling, and full of flavor.

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