Imagine biting into a warm, golden-brown soft pretzel… and finding a pocket of gooey, melty mozzarella cheese inside. These Mozzarella Stuffed Soft Pretzels are pure comfort wrapped in a deliciously chewy dough. They’re everything you love about a classic pretzel—with an irresistible cheesy surprise inside. Whether you’re making them for a fun family snack, a party appetizer, or just because you deserve something indulgent after a long day, these are sure to hit the spot.

Why You’ll Love This Recipe

Fun and Satisfying: It’s impossible not to smile when you pull one of these apart and see that cheesy stretch. Kids and adults alike go crazy for them.
Easy to Make at Home: You don’t need fancy equipment or ingredients—just a bit of time and some basic pantry staples.
Perfectly Customizable: Once you’ve mastered the base, the possibilities are endless. You can stuff them with other cheeses, season them differently, or even sweeten them up.
Great for Entertaining: Serve these as party snacks, game-day appetizers, or a fun weekend baking project. They’ll disappear fast!

Ingredients You’ll Need

Here’s what makes these cheesy soft pretzels so amazing:

Warm Water: Activates the yeast and helps the dough come together. Make sure it’s not too hot, or it can kill the yeast.
Granulated Sugar: Feeds the yeast and adds a slight hint of sweetness to the dough.
Active Dry Yeast: Gives the pretzels their soft, fluffy rise. Let it foam before adding the flour—it means it’s alive and ready.
All-Purpose Flour: The base of your dough. Keeps things soft and tender but still sturdy enough to hold that mozzarella center.
Unsalted Butter: Adds richness and softness to the dough. You’ll also brush more on top for that glossy, buttery finish.
Salt: Essential for flavor—don’t skip it.
Baking Soda: Boiled with water to give the pretzels that classic chewy crust and golden color.
Water: For the baking soda bath—this is the secret step that gives pretzels their signature texture.
Mozzarella Cheese: The gooey center of each pretzel. Use block mozzarella cut into chunks—avoid pre-shredded cheese for the best melt.
Coarse Sea Salt: Adds crunch and enhances flavor on the surface of each pretzel.
Melted Butter (for brushing): Because extra butter never hurts. Adds a glossy finish and rich flavor.
Marinara Sauce (optional): Perfect for dipping! Like a cheesy pizza bite wrapped in pretzel dough.

Variations

Ready to play with your food? Here are a few delicious twists:

Cheese Swap: Try cheddar, pepper jack, or even blue cheese for a totally different flavor.
Garlic Butter Finish: Stir minced garlic and parsley into the melted butter for brushing.
Stuff with Extras: Tuck in a few slices of pepperoni or a spoonful of pesto with the mozzarella.
Sweet Pretzels: Skip the cheese, brush with butter, and dust with cinnamon sugar after baking.

How to Make Mozzarella Stuffed Soft Pretzels

Step 1: Activate the Yeast

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes, until it becomes foamy. This means your yeast is active and ready to work.

Step 2: Make the Dough

Add flour, melted butter, and salt to the yeast mixture. Stir until a dough begins to form, then knead on a floured surface for about 5 minutes. The dough should be smooth and elastic.

Step 3: Let It Rise

Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about an hour, or until doubled in size.

Step 4: Prep Everything

While the dough is rising, cut your mozzarella into 16 even chunks. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

Step 5: Shape and Stuff

Divide the dough into 16 pieces. Flatten each piece into a rectangle, place a piece of cheese in the center, and seal the dough around it to form a smooth ball.

Step 6: Give Them a Soda Bath

Bring the 10 cups of water and baking soda to a boil. Carefully drop the dough balls into the boiling mixture for 30 seconds—this gives them their iconic chewy crust. Don’t skip this step!

Step 7: Bake

Use a slotted spoon to place the boiled pretzels onto the prepared baking sheet. Sprinkle with coarse sea salt and bake for 12–15 minutes, or until golden brown.

Step 8: Finish and Serve

Once baked, brush them generously with melted butter. Serve warm with marinara sauce, or just enjoy them as is!

Pro Tips for Making the Recipe

Keep Your Cheese Cold: It helps the cheese stay in place and melt more slowly during baking.
Seal the Dough Well: Pinch the edges tightly so the cheese doesn’t ooze out during baking.
Don’t Crowd the Boiling Water: Boil in batches to keep the pretzels from sticking.
Watch the Oven: These can go from golden to too brown quickly—check them around the 12-minute mark.

How to Serve

These pretzels are best enjoyed warm, fresh from the oven, when the mozzarella is still melty and stringy. Here are a few fun serving ideas:

Dipping Sauces:

Marinara (classic and pizza-like)
Garlic butter (for extra richness)
Spicy mustard (for a sharp contrast)
Ranch dressing (yes, it works!)

Pairing Ideas:

Serve with a bowl of tomato soup or creamy broccoli cheddar for a cozy lunch.
Add them to a snack board with cured meats, olives, and pickles.
They also make a great side for chili or a hearty stew.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate for up to 3 days. The pretzels will still be delicious but might lose a bit of their crisp exterior.

Freezing

Yes, you can freeze them! Let them cool completely, then wrap individually and freeze for up to 2 months. Thaw in the fridge overnight or microwave straight from frozen.

Reheating

Reheat in the oven at 350°F for about 8–10 minutes, or pop them in the air fryer for a few minutes to bring back that perfect texture. Avoid the microwave if you want to keep the crust chewy.

FAQs

Can I make the dough ahead of time?
Yes! You can make the dough a day ahead and let it rise in the refrigerator overnight. Just bring it to room temperature before shaping and baking.

What if I don’t have active dry yeast?
You can use instant yeast instead—no need to proof it first. Just mix it in with the dry ingredients and proceed.

Why do I need to boil the pretzels before baking?
That quick baking soda bath is what gives pretzels their classic chewy crust and deep golden color. It’s a must for that authentic pretzel texture.

Can I make these gluten-free?
Yes, with a 1:1 gluten-free flour blend and a little experimentation, you can definitely try a GF version. Just know that the dough texture might be slightly different.

Final Thoughts

These Mozzarella Stuffed Soft Pretzels are the ultimate comfort food—fun to make, wildly satisfying, and perfect for sharing. Whether you dip them in marinara, serve them on game night, or just treat yourself after a long day, they deliver cheesy joy in every bite. So go ahead—get your hands doughy and give this recipe a try!