Mozzarella Stuffed Soft Pretzels (Printable)

Chewy golden pretzels with gooey mozzarella centers, ideal for parties and snacking.

# What You Need:

→ Dough

01 - 3 ½ cups all-purpose flour
02 - 1 packet (2 ¼ tsp) active dry yeast
03 - 1 ½ cups warm water (110°F)
04 - 1 tbsp granulated sugar
05 - 2 tsp fine sea salt
06 - 2 tbsp unsalted butter, melted

→ Filling

07 - 8 sticks mozzarella cheese (string cheese or block cut into sticks)

→ Poaching Liquid

08 - 8 cups water
09 - ½ cup baking soda

→ Topping

10 - 1 large egg, beaten
11 - Coarse salt for sprinkling
12 - 2 tbsp unsalted butter, melted (optional for brushing)

# Steps:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the surface and let stand for 5 minutes until foamy.
02 - Add melted butter and salt to the yeast mixture. Gradually incorporate flour, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic, or use a stand mixer with dough hook attachment.
03 - Place dough in a greased bowl. Cover and let rise in a warm location for approximately 1 hour until doubled in size.
04 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
05 - Divide risen dough into 8 equal pieces. Roll each piece into an 18-inch rope and flatten slightly. Position a mozzarella stick along the center and pinch dough edges tightly to seal completely. Shape into traditional pretzel form, ensuring no cheese is exposed.
06 - Bring 8 cups water and baking soda to a boil in a large saucepan, then reduce to a gentle simmer.
07 - Gently lower each pretzel into the baking soda bath for 30 seconds. Remove with a slotted spatula and transfer to prepared baking sheets.
08 - Brush each pretzel with beaten egg and sprinkle generously with coarse salt.
09 - Bake for 12–15 minutes until deep golden brown.
10 - While still hot, brush with melted butter for enhanced flavor if desired. Serve warm.

# Expert Advice:

01 -
  • The moment you bite through that chewy exterior and hit the molten cheese center is absolute kitchen magic
  • These somehow taste even better than any stadium or mall pretzel youve ever had
  • The dough comes together with ingredients you already have in your pantry right now
02 -
  • The baking soda bath is non-negotiable—without it, you'll just have bread sticks, not pretzels
  • Sealing the dough tightly around the cheese prevents it from leaking into your water bath
  • Let the pretzels cool for at least 5 minutes before biting into them or you will burn your mouth on molten cheese
03 -
  • Room temperature cheese creates less leakage during baking than cold cheese straight from the fridge
  • If you don't have coarse salt, kosher salt works in a pinch but use slightly less since the flakes are larger

Go Back