Mozzarella Stuffed Soft Pretzels

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The first time I made these Mozzarella Stuffed Soft Pretzels, I had no idea they’d become a go-to snack for every game night, movie marathon, and rainy afternoon. I wanted something comforting, melty, and nostalgic—but with a twist. Soft pretzels are a classic on their own, but fill them with gooey mozzarella? Total game changer. The golden, salty crust with that stretchy, creamy cheese pull in the middle? Unreal.

These are the kind of snacks that get people talking. Whether it’s the perfect balance of savory dough and melty filling, or just the pure joy of tearing one open, there’s something about them that feels both indulgent and homemade. And honestly, once you try making them yourself, you’ll never go back to plain pretzels again.

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Why You’ll Love This Mozzarella Stuffed Soft Pretzels Recipe

If you’re into warm, buttery, salty carbs with surprise cheesy goodness, you’re in the right place. These pretzels have:

• That golden, chewy pretzel texture we all love.
• A generous amount of mozzarella melted perfectly inside.
• A flavor that tastes like your favorite soft pretzel stand—but better.
• The ability to impress guests or satisfy a serious snack craving.

They’re easy enough for a weekend project and totally worth the effort. Let’s dive into what makes these pretzels magical.

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What Kind of Mozzarella Should I Use?

When it comes to stuffing soft pretzels, not all mozzarella is created equal. I’ve tried everything from pre-shredded cheese to fresh mozzarella balls, and the winner—by far—is low-moisture, whole milk mozzarella. It melts like a dream without turning the center watery, giving you that ideal cheese pull with every bite.

If you only have fresh mozzarella, you can still use it—just make sure to pat it dry thoroughly before adding it to your dough. String cheese sticks are another fun hack: they’re already portioned, melt well, and make the assembly even easier.

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Options for Substitutions

You can get creative with this recipe depending on your taste preferences or dietary needs. Here are some swap ideas:

• Cheese Substitute: Try provolone, pepper jack, or a mix of sharp cheddar for a different flavor twist. Even cream cheese can work for a tangier surprise.
• Dairy-Free Option: Use a meltable plant-based mozzarella alternative—some of them hold up really well in baked recipes.
• Flour Substitute: All-purpose flour is standard, but you can mix in some whole wheat flour (about 1/3 of the total) for a heartier pretzel.
• Butter Alternative: Use vegan butter or olive oil for brushing the tops if you’re going dairy-free.
• Topping Twist: Instead of coarse salt, sprinkle on everything bagel seasoning, sesame seeds, or even a bit of garlic powder for extra flavor.

Flexibility is one of the best things about this recipe—it’s easy to adapt while still delivering that soft, cheesy payoff.

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Ingredients for This Mozzarella Stuffed Soft Pretzels Recipe

Each ingredient plays a specific role in making these pretzels irresistibly soft, flavorful, and cheesy:

• All-Purpose Flour
  This is the backbone of the dough, providing structure and softness when properly kneaded.
• Warm Water
  Activates the yeast and helps bind the dough together. The right temperature (about 110°F) is key for good rise.
• Active Dry Yeast
  Essential for that fluffy, airy texture. It helps the dough rise and gives it a slightly tangy, fermented flavor.
• Brown Sugar
  Feeds the yeast and adds just a touch of sweetness to balance the saltiness of the pretzel and cheese.
• Salt
  Enhances the flavor of the dough and balances the richness of the mozzarella.
• Unsalted Butter
  Adds tenderness to the dough and makes the pretzels soft and rich.
• Mozzarella Cheese (Low-Moisture, Whole Milk)
  The star of the show. It melts beautifully, stretches like a dream, and adds a satisfying cheesy center.
• Baking Soda
  Used in the boiling step before baking—this gives the pretzels their signature deep golden color and chewy crust.
• Coarse Salt
  Sprinkled on top before baking, it gives that classic pretzel taste and satisfying crunch.

Each of these ingredients works together to create pretzels that are deeply flavorful, perfectly textured, and oozing with melted cheese in every bite.

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Step 1: Prepare the Dough

In a large mixing bowl, combine warm water, brown sugar, and yeast. Stir gently and let it sit for about 5 minutes until the mixture is foamy—this means the yeast is activated. Add the melted butter and salt, then gradually mix in the flour until a shaggy dough forms. Knead it on a floured surface for 7–10 minutes until smooth and elastic. Transfer to a greased bowl, cover with a towel, and let it rise for about 1 hour, or until doubled in size.

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Step 2: Cut and Stuff the Dough

Once the dough has risen, punch it down and divide it into equal portions (usually 8 pieces for medium-sized pretzels). Roll each piece into a rope about 18 inches long. Flatten it slightly, then lay strips or chunks of mozzarella along the center. Fold the dough over the cheese and pinch tightly to seal—make sure there are no leaks. Shape each stuffed rope into a pretzel.

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Step 3: Boil the Pretzels

Bring a large pot of water to a boil and add the baking soda carefully—it will bubble up. Drop each pretzel into the boiling water for about 30 seconds, one or two at a time. This step helps give the pretzels that signature chew and golden crust. Remove with a slotted spoon and place on a parchment-lined baking sheet.

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Step 4: Bake Until Golden

Brush each pretzel generously with melted butter and sprinkle with coarse salt. Bake in a preheated oven at 425°F (220°C) for 12–15 minutes, or until deep golden brown and the tops are glossy and crisp.

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Step 5: Let Cool Slightly and Serve

Let the pretzels cool for just a few minutes—long enough that the cheese isn’t lava-hot—but serve them while warm for maximum mozzarella pull. Perfect with a side of mustard, marinara, or nothing at all.

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How Long to Cook the Mozzarella Stuffed Soft Pretzels

The total cooking time for these pretzels is quite manageable:

• Prep Time: About 25 minutes
• Dough Rise Time: 1 hour
• Boiling Time: 30 seconds per pretzel
• Baking Time: 12 to 15 minutes at 425°F (220°C)

That puts you just over an hour and a half from start to finish. Most of the time is hands-off while the dough rises, giving you a great window to prep other things or just relax.

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Tips for Perfect Mozzarella Stuffed Soft Pretzels

Here’s how to make sure your pretzels turn out soft, cheesy, and delicious every single time:

• Seal the Cheese Tightly
  Any cracks in the dough can cause the cheese to leak out during baking. Pinch the seams well and smooth them over.
• Use Cold Cheese
  Keep the mozzarella chilled before stuffing—it’s easier to handle and less likely to melt prematurely during shaping and boiling.
• Don’t Skip the Baking Soda Bath
  This step is key to getting that shiny, chewy, pretzel-like crust. It’s the difference between a pretzel and just a salty bread roll.
• Brush with Butter Immediately After Baking
  This gives the pretzels a glossy finish and enhances flavor. Plus, it helps the salt stick if you want to add a second sprinkle.
• Use Parchment Paper or a Silicone Mat
  Cheese might ooze slightly even if sealed well. Nonstick surfaces help you avoid any sticky disasters on your baking sheet.
• Serve Warm
  These are best enjoyed fresh out of the oven when the cheese is still molten and the pretzels are pillowy soft.

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Watch Out for These Mistakes While Cooking

Making Mozzarella Stuffed Soft Pretzels is straightforward, but a few common missteps can stand between you and perfection. Here’s what to keep in mind:

• Under-Kneading the Dough
  Dough that hasn’t been kneaded enough won’t develop the gluten it needs for that chewy texture. Aim for 7–10 minutes until it’s smooth and elastic.
• Letting the Cheese Sit Out Too Long
  Warm cheese melts too quickly and can cause blowouts during boiling or baking. Keep it chilled until just before stuffing.
• Boiling Too Long
  Stick to 30 seconds in the baking soda bath—any longer, and the pretzels may take on a metallic taste or become gummy.
• Overfilling with Cheese
  It’s tempting to load up, but too much cheese can burst through the dough. Use a reasonable amount and seal well.
• Skipping the Rest Time After Baking
  Give them at least 5 minutes to cool slightly. Biting in too soon can lead to burns (trust me on this one) and molten cheese lava.
• Using Wax Paper Instead of Parchment
  Wax paper isn’t oven-safe and will smoke or melt. Always go with parchment paper or a silicone baking mat.

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What to Serve With Mozzarella Stuffed Soft Pretzels?

These pretzels are a snack on their own, but they also shine when paired with the right dips and sides. Here are some delicious ideas:

Warm Cheese Sauce

Double down on the cheese with a smooth, creamy cheese dip made from sharp cheddar or gouda.

Marinara Sauce

The melty mozzarella inside screams for a pizza-like pairing. Marinara is perfect for dipping.

Honey Mustard

Sweet and tangy, this dip contrasts beautifully with the salty dough and gooey center.

Spicy Sriracha Mayo

For those who like a kick, this bold dip adds some fire to each bite.

Pickles or Pickled Vegetables

The acidity cuts through the richness of the cheese and buttered dough for balance.

Simple Arugula Salad

Light and peppery, it’s a refreshing contrast if you’re turning these into a more complete meal.

Cold Beer or Sparkling Lemonade

Because a good drink pairing just makes everything better. Beer highlights the pretzel flavor, while lemonade keeps things bright.

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Storage Instructions

Mozzarella Stuffed Soft Pretzels are best enjoyed fresh and warm, but if you’ve made a batch too big to finish in one sitting (or you planned for leftovers—smart move), here’s how to keep them tasty:

• Room Temperature: Store in an airtight container for up to 1 day. Reheat in the oven to bring back the softness and melt the cheese again.
• Refrigerator: Wrap each pretzel individually in foil or plastic wrap and store for up to 3 days. Warm in a 350°F (175°C) oven for about 10 minutes.
• Freezer: Let the pretzels cool completely, then freeze them on a tray before transferring to a freezer bag. They’ll keep for up to 2 months. Reheat from frozen at 375°F (190°C) for 15–20 minutes.
• To Avoid Sogginess: Always reheat in the oven rather than the microwave. It keeps the crust crisp and the cheese evenly melted.

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Estimated Nutrition

Here’s a general estimate per pretzel (assuming the recipe makes 8 pretzels):

• Calories: 310
• Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 38g
• Sugar: 2g
• Protein: 11g
• Fiber: 1g
• Sodium: 620mg

Note: Nutritional values may vary depending on the exact cheese, flour, and butter used. If you’re counting macros or managing sodium intake, adjusting the salt topping or choosing reduced-sodium cheese can help.

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Frequently Asked Questions

Can I use pre-made dough for these pretzels?

Yes, you can! Store-bought pizza dough works as a shortcut. It won’t have quite the same pretzel chew, but it still tastes great—especially with the mozzarella inside.

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Why do I need to boil the pretzels before baking?

Boiling the pretzels in baking soda water is what gives them that golden crust and classic chewy texture. It also helps the dough puff slightly before baking.

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How do I keep the cheese from leaking out?

The key is to seal the dough tightly around the cheese. Pinch the seams firmly, smooth them out, and make sure there are no visible openings before boiling.

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Can I make these ahead of time?

Yes, you can assemble and refrigerate the stuffed pretzels for up to 8 hours before boiling and baking. You can also freeze unbaked pretzels and cook them straight from frozen.

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What kind of salt should I use on top?

Coarse pretzel salt or flaky sea salt is ideal. It adds texture and that classic salty finish. Avoid table salt—it melts too quickly and doesn’t give the same crunch.

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Can I make mini versions for parties?

Absolutely. Just divide the dough into smaller pieces, use smaller cheese chunks, and reduce the bake time by 2–3 minutes. They’re perfect for dipping and sharing.

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What if I don’t have parchment paper?

Use a silicone baking mat if you have one. Otherwise, lightly oil your baking sheet, but keep a close eye—cheese that escapes might stick and burn.

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Can I add toppings besides salt?

Definitely! Everything bagel seasoning, sesame seeds, garlic powder, or even a sprinkle of parmesan are great options for customizing the flavor.

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Conclusion

Mozzarella Stuffed Soft Pretzels hit that sweet spot between cozy comfort food and impressive crowd-pleaser. They’re golden on the outside, warm and cheesy in the middle, and so satisfying to pull apart. Whether you’re making them for a party, a snack attack, or just because, this recipe guarantees smiles and melty cheese moments every time.

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