Ultimate Mozzarella Stuffed Pretzels

Mozzarella stuffed soft pretzels bring together the comforting chewiness of a freshly baked pretzel with the ooeygooey stretch of melted mozzarella inside. These pretzels are perfect for satisfying snack cravings or impressing friends at your next gathering. The dough has the ideal balance of soft and chewy, while the golden crust gives it that irresistible pretzel flavor. Stuffing them with mozzarella takes this classic treat to a whole new level, bringing a delightful surprise in every bite.

I first tried this recipe on a chilly day when I wanted something warm and savory. Pulling those golden pretzels from the oven and seeing the cheese stretch as I broke one in half felt like winning a small kitchen victory. Now these are a favorite with my family whenever we want a cozy treat.

Ingredients

• Four cups of all-purpose flour: which creates the perfect structure and chew for the pretzels—choose a high-quality brand for better texture
• Two and a quarter teaspoons of active dry yeast: to get the dough rising and nice and fluffy—ensure your yeast is fresh to rise properly
• One and a half cups of warm water: at around 110 degrees Fahrenheit to activate the yeast properly without killing it
• One tablespoon of sugar: to feed the yeast and help with browning
• One teaspoon of salt: for flavor balance in the dough
• Two tablespoons of melted butter: to enrich the dough, adding softness and flavor
• Twelve mozzarella string cheese sticks cut in half for the filling: using string cheese helps portion and guarantees stringy cheese pulls
• Half a cup of baking soda: for the boiling bath—this step is key to that authentic pretzel crust and chew
• One egg beaten for the egg wash: to give the pretzels a shiny, golden finish
• One tablespoon of coarse salt or pretzel salt: to sprinkle on top and enhance flavor

Instructions

Activating the Yeast:

Begin by mixing warm water, sugar, and yeast in a small bowl. Allow the mixture to sit untouched for about five minutes until it becomes foamy. This foaming shows your yeast is active and ready to work. Stir in melted butter and salt carefully once the foam appears.

Mixing the Dough:

Combine the flour in a large bowl and create a well in the middle. Slowly add the yeast mixture to the well, stirring gradually with a wooden spoon to start forming the dough. When it begins to come together, use your hands to knead it gently, incorporating all ingredients evenly.

Kneading the Dough:

Turn the dough onto a floured surface and knead vigorously for approximately eight minutes. You want the dough soft, slightly sticky, and springy to the touch. Place this dough in a greased bowl, cover it with a kitchen towel, and set it aside in a warm spot. Allow it to rise until it doubles in size, which usually takes about an hour.

Dividing the Dough:

After the dough has doubled, punch it down firmly to remove trapped air. Divide the dough into twelve equal pieces ensuring each piece is similar in size for even baking.

Rolling and Filling:

Roll one piece into a rope approximately fourteen inches long. Flatten it gently with your fingers then lay a half mozzarella stick in the center. Wrap the dough completely around the cheese, pinching the edges tightly so no cheese escapes during baking.

Shaping the Pretzel:

Form the filled rope into a U shape, twist the ends over each other once, and press them firmly down on the base of the U, creating the classic pretzel design that holds together well in the boiling process.

Preparing the Baking Soda Bath:

Bring eight cups of water to a rolling boil in a large pot. Slowly add half a cup of baking soda and stir until fully dissolved. This alkaline bath prepares the dough’s crust to brown beautifully and gain that signature pretzel chew.

Boiling the Pretzels:

Use a slotted spoon to gently lower each shaped pretzel into the boiling baking soda water. Let them boil for about thirty seconds, allowing the surface to firm up. Remove carefully and place on a baking sheet lined with parchment paper to prepare for baking.

Egg Wash and Topping:

Preheat your oven to four hundred twenty five degrees Fahrenheit. Brush each pretzel generously with the beaten egg wash; this encourages a glossy, golden crust. Sprinkle coarse salt evenly atop each pretzel for that perfect finish.

Baking:

Arrange your pretzels with some space between each on the baking sheet. Bake in the preheated oven for twelve to fifteen minutes or until each pretzel is deep golden brown. Remove from the oven and let cool slightly before serving to enjoy the cheese molten inside without burning yourself.

My favorite ingredient is the mozzarella string cheese because it melts perfectly inside without leaking during baking. I still remember the excitement of watching that cheese stretch like the best food video clip as I pulled a warm pretzel apart with my kids around the kitchen table. It’s these simple joys that make this recipe so special in our house.

Storage Tips

Store any leftover pretzels in an airtight container at room temperature for up to three days to maintain softness. For longer storage, wrap them individually in plastic wrap and freeze. When ready to eat, thaw pretzels at room temperature and warm them briefly in the oven to refresh that chewy crust and melty cheese.

Ingredient Substitutions

You can substitute mozzarella string cheese with small mozzarella balls or grated mozzarella but ensure you seal the dough edges very well to prevent cheese oozing out during baking. For those avoiding dairy, try a firm vegan cheese that melts well although result may differ slightly in texture.

Serving Suggestions

These pretzels pair perfectly with classic marinara sauce for dipping or a smooth cheddar cheese sauce for an extra indulgent treat. If you want to get creative, honey mustard or garlic butter dipping sauces add delightful flavor contrasts that make snack time even more fun.

Serve these warm for the best melty cheese and chewy pretzel texture.

Common Questions About Recipes

→ Why boil pretzels in baking soda water?

Boiling in baking soda water creates the signature chewy crust and golden-brown color by altering the dough’s surface before baking.

→ What type of cheese is best for stuffing?

Mozzarella string cheese works well due to its meltability and stretch, providing a gooey texture inside the pretzel.

→ How do I shape stuffed pretzels properly?

Roll the dough into ropes, place cheese in the center, seal edges tightly, then form the classic twisted pretzel shape for even cooking.

→ Can I prepare the dough in advance?

Yes, the dough can be refrigerated after rising. Allow it to come to room temperature before shaping and baking.

→ What dipping sauces complement these pretzels?

Marinara, cheese sauce, honey mustard, and garlic butter are popular choices that enhance the cheesy, savory flavors.