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Introduction:
Soft pretzels are already a favorite comfort food, but when you tuck a gooey core of melted mozzarella inside? Game changer. These mozzarella-stuffed soft pretzels are the ultimate fusion of salty, chewy dough and rich, stretchy cheese. Whether you're craving a cozy weekend snack or planning an appetizer that’ll disappear in seconds, this recipe is about to become your new go-to.
Ingredients:
For the Dough:
2 ¼ teaspoons (1 packet) active dry yeast
1 ½ cups warm water (about 110°F)
1 tablespoon granulated sugar
1 teaspoon salt
4 cups all-purpose flour
2 tablespoons unsalted butter, melted
For Boiling:
⅓ cup baking soda
6 cups water
For the Filling:
8 ounces mozzarella cheese (cut into sticks or cubes, depending on your shape preference)
For Topping:
1 egg yolk + 1 tablespoon water (egg wash)
Coarse salt, to taste
Optional: Garlic powder, Italian seasoning, or grated Parmesan for extra flavor
Directions:
Activate the Yeast:
In a large bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy.
Make the Dough:
Add salt, melted butter, and flour to the yeast mixture. Stir until combined, then knead for 6–8 minutes until the dough is smooth and elastic. Cover and let rise in a warm place for 1 hour or until doubled in size.
Preheat Oven & Prep Baking Soda Bath:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large pot, bring 6 cups of water and the baking soda to a boil.
Shape and Stuff:
Divide the dough into 8 equal pieces. Roll each piece into a rope, flatten it slightly, place a stick of mozzarella in the center, and pinch the dough around the cheese to seal. Shape into traditional pretzel knots or keep it simple with logs or twists.
Boil the Pretzels:
Carefully drop each stuffed pretzel into the boiling baking soda water for 20–30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
Bake:
Brush each pretzel with the egg wash and sprinkle with coarse salt (and optional seasonings). Bake for 12–15 minutes or until golden brown.
Serving and Storage Tips:
Serve these pretzels warm for the best cheese pull experience. A side of marinara or ranch makes a great dip.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Pop them in a 350°F oven for 5–7 minutes or microwave in short bursts (though the oven keeps them crispier).
Variations:
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