Mozzarella Stuffed Soft Pretzels (Printable View)

Chewy golden pretzels stuffed with gooey mozzarella. Ideal party snack or appetizer.

# What You’ll 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

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)

# Cooking Steps:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the top and let stand for 5 minutes until foamy.
02 - Add melted butter and salt to yeast mixture. Stir in flour gradually, 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.
03 - Place dough in a greased bowl. Cover and let rise in a warm spot for about 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 into a long rope (about 18 inches). Flatten slightly, lay a mozzarella stick along the center, and pinch dough edges tightly to seal around the cheese. Shape each into a classic pretzel, ensuring no cheese is exposed.
06 - Bring 8 cups water and baking soda to a boil in a large saucepan. Reduce to a simmer.
07 - Gently dip each pretzel into the baking soda bath for 30 seconds, one at a time. Remove with a slotted spatula and place on prepared baking sheets.
08 - Brush each pretzel with beaten egg and sprinkle with coarse salt.
09 - Bake for 12-15 minutes until deep golden brown.
10 - Optional: While hot, brush with melted butter for extra flavor. Serve warm.

# Expert Tips:

01 -
  • The contrast between that chewy, pretzelly exterior and the molten cheese inside is something youll crave on rainy weekends
  • They look impressive but come together with pantry staples you probably already have
  • Freeze the extras and reheat for 2 minutes whenever that cheese pull mood strikes
02 -
  • Seal the cheese inside really well, or you will end up with cheese escaping into the poaching water
  • The baking soda bath is non negotiable, it creates that authentic pretzel flavor and texture
  • Work quickly once the dough is divided, or it will start to toughen up and become harder to shape
03 -
  • Use a kitchen scale for the flour, too much makes the dough tough and the cheese wont melt properly
  • Let the pretzels cool for at least 5 minutes before biting into them, the cheese stays molten longer than you expect

Go Back