Mozzarella Stuffed Soft Pretzels Recipe

There’s something downright magical about biting into a warm, golden-brown pretzel—especially when it’s hiding a gooey, melty mozzarella surprise inside. The chewy exterior, the savory salt sprinkle, and the cheesy center make this snack a total showstopper.

this Recipe

I first made these mozzarella stuffed soft pretzels on a snowy Sunday afternoon when my craving for something cozy and cheesy hit hard. Since then, they’ve become a household favorite, ideal for game days, after-school snacks, or anytime I want to impress with minimal effort.

Whether you're a beginner baker or just want to elevate your snack game, these pretzels are easier than you think—and way better than anything you'd buy at the mall.

Why You’ll Love These Mozzarella Stuffed Soft Pretzels

Get ready to fall head over heels for the ultimate homemade snack. These mozzarella stuffed soft pretzels combine everything you love about comfort food into one handheld, cheesy twist.

Ridiculously Cheesy and Satisfying
Let’s be honest—cheese makes everything better. That stretchy, gooey mozzarella hidden inside each pretzel bite is an absolute game-changer. It oozes out slightly when warm, creating the perfect melt-in-your-mouth moment.

Easier Than You Think
Don’t be intimidated by homemade pretzels! This recipe uses straightforward pantry staples, and with a few tips, you’ll be shaping and boiling like a pro. The dough is forgiving, and you’ll be amazed at how quickly it comes together.

Perfect for Any Occasion
Game night, movie night, birthday parties—these pretzels fit right in. They’re also freezer-friendly, so you can always have a stash ready to reheat. They're great as a savory snack or even as a light meal with a side salad.

Budget-Friendly Crowd-Pleaser
With basic ingredients like flour, yeast, and cheese, this recipe is surprisingly affordable. You can make a batch of six to eight large pretzels for less than you'd spend on delivery appetizers.

These pretzels are everything you didn’t know you needed—until now. Let’s take a closer look at what makes them so special.

Ingredients Notes

The magic of these mozzarella stuffed soft pretzels lies in the simple yet smart choice of ingredients. Every component plays a critical role in delivering that iconic pretzel flavor and irresistible texture.

All-Purpose Flour
This is the backbone of our dough. It offers the perfect balance of structure and softness. You’ll want to measure your flour carefully (spoon and level, not scoop!) to avoid a tough texture.

Active Dry Yeast
Yeast is what gives these pretzels their signature rise and fluffiness. Be sure your water is warm—but not hot—when activating it. Too hot and you’ll kill the yeast; too cold and it won’t activate properly.

Mozzarella Cheese
You want low-moisture, part-skim mozzarella sticks or a block you can cut into thick strips. String cheese works beautifully here because it melts evenly without making the dough soggy.

Baking Soda
This is essential for the classic pretzel look and taste. A brief dip in a hot baking soda bath before baking gives these pretzels that golden crust and slightly alkaline bite.

Coarse Salt and Butter
Coarse kosher or pretzel salt adds that traditional salty crunch on top, while melted butter brushed over the pretzels post-bake adds flavor and a glossy finish.

As for equipment, you’ll need a large pot for the baking soda bath, a baking sheet, parchment paper, and a slotted spoon. A stand mixer helps with kneading, but you can absolutely make the dough by hand.

How To Make These Mozzarella Stuffed Soft Pretzels

Making these cheesy pretzels is a fun, rewarding process that fills your kitchen with the most amazing smell. Let’s walk through it step-by-step.

Start by activating your yeast in warm water with a bit of sugar. Once it’s nice and foamy (about 5 minutes), add in flour, salt, and melted butter. Mix and knead until you have a smooth, elastic dough—about 6–8 minutes in a stand mixer, or 10 minutes by hand.

Transfer your dough to a lightly greased bowl, cover, and let it rise in a warm spot until doubled in size. This usually takes about an hour. While you wait, cut your mozzarella into sticks if you're not using string cheese.

Once risen, punch down the dough and divide it into equal pieces—usually 6 to 8 depending on how big you want your pretzels. Roll each piece into a rope, flatten it into a strip, place a mozzarella stick in the center, and seal the dough around it. Make sure the cheese is completely enclosed to prevent leaks.

Shape each filled rope into a classic pretzel twist. Meanwhile, bring a pot of water and baking soda to a boil. Carefully lower each pretzel into the bath for 20–30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.

Sprinkle generously with coarse salt, then bake in a preheated oven at 425°F (220°C) for 12–15 minutes until deep golden brown. As soon as they come out, brush them with melted butter for that signature sheen and rich flavor.

From start to finish, you’re looking at just under two hours, with most of that being hands-off rising time. Totally worth it for fresh, homemade pretzels oozing with cheese.

Storage Options

These mozzarella stuffed pretzels store surprisingly well, making them great for prep-ahead snacks or leftovers.

Room Temperature
If you plan to eat them within a day, keep them loosely covered on the counter. A paper bag works better than plastic to avoid sogginess.

Refrigerator
For up to 3 days, store your pretzels in an airtight container in the fridge. Reheat them in a toaster oven or air fryer for the best texture.

Freezer
To freeze, let them cool completely, then wrap individually in plastic wrap and place in a zip-top freezer bag. They’ll keep for up to 2 months. Reheat directly from frozen at 350°F (175°C) for 10–12 minutes.

Reheating Tips
Avoid the microwave if possible—it softens the pretzel too much. A few minutes in the oven or air fryer revives that perfect crust while warming the cheese inside.

Variations and Substitutions

One of the best things about this recipe is how easily you can tweak it to fit your preferences or pantry.

Different Cheeses
Not a mozzarella fan? Try sharp cheddar, pepper jack, or even cream cheese for a tangy twist. Just make sure your cheese is firm enough to hold its shape while baking.

Herb-Infused Dough
Add dried oregano, garlic powder, or Italian seasoning directly into the dough for an extra flavor punch. It gives a pizza-like vibe that’s absolutely irresistible.

Sweet and Savory
Skip the salt and butter topping and brush with a cinnamon-sugar mix instead. You’ll have an amazing dessert pretzel, and cream cheese works wonderfully as the filling.

Whole Wheat Option
Swap half the flour for whole wheat flour for a heartier version. You might need a touch more water to keep the dough pliable.

Stuffed Pretzel Bites
Instead of shaping full pretzels, divide the dough into small chunks and stuff each with a cheese cube. These make perfect party bites or lunchbox additions.

However you choose to spin it, these pretzels are nearly foolproof. Play around and make them your own—you might even come up with a new family favorite!

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