Mozzarella Stuffed Soft Pretzels Recipe

There’s something irresistible about biting into a warm, golden-brown pretzel—especially when it’s stuffed with gooey, melty mozzarella. These Mozzarella Stuffed Soft Pretzels are the perfect fusion of comfort food and party snack, complete with that classic chewy exterior and a cheesy surprise in every bite.

I first made these on a game day whim, using leftover pizza dough and mozzarella sticks. They were such a hit that now they're a regular request in my house, especially when we’re entertaining or need a cozy snack on a chilly weekend afternoon.

The combination of salty pretzel crust and creamy melted cheese inside makes these truly unforgettable. They’re easy enough for beginner bakers, fun to make with kids, and impressive enough to serve at any gathering.

Let’s dive in and get to the good stuff—your new favorite homemade snack.

Why You’ll Love These Mozzarella Stuffed Soft Pretzels

Get ready to fall head over heels for this addictive twist on a classic soft pretzel. These mozzarella stuffed beauties are everything a good snack should be—warm, cheesy, and perfectly chewy.

First off, they’re surprisingly easy to make. Don’t let the pretzel shape or yeast dough scare you off. This recipe walks you through each step, and before you know it, you’ll have bakery-quality pretzels right out of your own oven.

These are also budget-friendly crowd-pleasers. With basic pantry ingredients and a block of mozzarella or string cheese, you can whip up a whole batch for less than the cost of a single pretzel at the mall.

Plus, they’re super versatile. You can switch up the cheese, add herbs, or even toss in pepperoni for a pizza-inspired version. Dip them in marinara, mustard, or garlic butter—there’s no wrong way to enjoy them.

And let’s not forget—they’re kid-approved and freezer-friendly. Make a double batch and freeze extras for a quick after-school snack or party platter.

These pretzels aren’t just a treat—they’re a project worth savoring.

Ingredients Notes

The magic of these mozzarella stuffed soft pretzels comes from using simple, quality ingredients that come together to create something spectacular.

All-purpose flour is the base of our pretzel dough. It creates a chewy, structured bite that holds up well to the gooey cheese center. You’ll want to measure carefully to avoid dry dough—scoop and level, or use a kitchen scale for best results.

Active dry yeast gives these pretzels their rise and signature soft texture. Make sure your yeast is fresh and activated in warm water with a bit of sugar to get things moving. You’ll know it’s ready when it’s bubbly and foamy on top.

Mozzarella cheese is the star of the show. I love using string cheese for ease and perfect portioning, but cubed mozzarella or even shredded cheese rolled into logs works beautifully too. Choose low-moisture mozzarella to avoid soggy centers.

Baking soda is used in a quick boiling bath before baking—this is the secret to that deep golden color and iconic pretzel flavor. Don’t skip this step!

You’ll also need coarse sea salt for sprinkling, and optionally, an egg wash to give the pretzels a glossy, golden finish. A stand mixer helps speed things up, but this dough is perfectly manageable by hand as well.

How To Make These Mozzarella Stuffed Soft Pretzels

Making mozzarella stuffed soft pretzels is easier than you think—and once you get the hang of shaping and stuffing, it’s downright fun.

Start by proofing your yeast. Mix it with warm water (around 110°F) and a spoonful of sugar. Let it sit for 5-10 minutes until it becomes frothy. This means your yeast is active and ready to go.

Next, mix your flour and salt, then slowly add the yeast mixture and melted butter. Knead until you get a smooth, slightly tacky dough—about 6–8 minutes. If it’s too sticky, add a tablespoon of flour at a time. Cover and let the dough rise until doubled, about an hour.

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a rope, flatten it slightly, and place a piece of mozzarella in the center. Fold the dough over the cheese and pinch to seal, then shape into traditional pretzel twists or simple knots.

Bring a large pot of water to a boil and add baking soda. Carefully drop each pretzel into the boiling water for about 20–30 seconds. This step helps develop the signature chewy texture and color. Use a slotted spoon to transfer them to a baking sheet.

Brush the tops with egg wash and sprinkle with coarse salt. Bake at 425°F for 12–15 minutes, or until deep golden brown and puffed. Let them cool just slightly before digging in—the cheese will be perfectly melty.

The whole process takes about 2 hours from start to finish, most of that being rise time. Totally worth it for hot, homemade cheesy pretzels straight from your oven.

Storage Options

These mozzarella stuffed soft pretzels store beautifully, making them a great make-ahead snack.

Let any leftovers cool completely before storing. You can keep them in an airtight container at room temperature for up to 2 days. They’ll still taste great, though they’ll lose a bit of that crisp outer texture.

For longer storage, wrap each pretzel tightly in plastic wrap and freeze in a zip-top bag for up to 2 months. To reheat, just pop them in a 350°F oven for 8–10 minutes straight from the freezer. They’ll come out warm and gooey, like they were just baked.

Avoid microwaving if possible—it tends to make the dough rubbery and the cheese over-melted. Oven reheating keeps the texture just right.

Variations and Substitutions

These pretzels are endlessly customizable, which is half the fun. Feel free to make them your own!

Swap out the mozzarella for cheddar, pepper jack, or provolone for a different flavor profile. Each melts a little differently, so test a few and see what you like best.

Want a pizza twist? Add a few slices of pepperoni or a spoonful of marinara inside with the cheese before sealing the dough. Serve with extra sauce on the side for dipping.

For a herby upgrade, brush the baked pretzels with garlic butter and parsley after they come out of the oven. It adds an irresistible richness that pairs beautifully with the melty cheese.

Trying to go dairy-free? Use your favorite vegan cheese alternative—just be sure it melts well and doesn’t contain too much moisture.

You can even turn these into pretzel bites! Instead of forming twists, cut the dough into small sections after wrapping around the cheese, boil, and bake as usual. They’re perfect for parties and dipping.

Don’t be afraid to play with flavor here—these pretzels are as flexible as they are delicious.

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