
These mozzarella stuffed soft pretzels are everything I crave when I want a warm freshly baked snack with gooey cheese at its center. Golden brown with a buttery salty finish these are the kind of treat that brings everyone to the kitchen the moment they come out of the oven.
I remember making these for a movie night and my friends could not stop raving about the stretchy cheesy pull in every bite. Now they are my go to any time I want to impress guests without a lot of fuss.
Ingredients
- Warm water: gives yeast a cozy environment to start the rising process be sure your water is not too hot
- Granulated sugar: helps activate the yeast
- Active dry yeast: makes the pretzel dough puff up fluffy and light use a fresh packet for best rise
- All purpose flour: forms the base of the dough choose unbleached for best flavor and texture
- Unsalted butter: adds richness and softness to the dough and for that shiny finish at the end pick a good quality butter for best taste
- Salt: seasons the dough from inside out
- Baking soda bath: gives pretzels that classic chewy brown crust always use fresh baking soda for best results
- Block mozzarella cheese: melts beautifully inside each pretzel ball colder cheese helps prevent excessive leakage
- Coarse sea salt: provides that classic pretzel crunch on top
- More melted butter for brushing: enhances flavor and shine
- Marinara sauce (optional) for dipping: adds a zesty contrast
Step by Step Instructions
- Mix and Activate Yeast:
- Combine warm water sugar and yeast in a large mixing bowl and let sit until foamy which usually takes 5 to 10 minutes The yeast should bubble and smell breadlike which means it is alive and working
- Make the Dough:
- Add the flour melted butter and salt to the bowl and mix with a wooden spoon or hands until a rough dough forms Turn out onto a floured surface and knead for about 5 minutes until the dough is smooth and elastic
- First Rise:
- Transfer the dough to a greased bowl cover with plastic wrap or a clean towel and let it rise at room temperature for about an hour until doubled in size The dough should look puffy and airy when ready
- Prepare Filling and Tools:
- While the dough rises cut a block of mozzarella into 16 even chunks Keep them cold in the fridge until ready to use Line a baking sheet with parchment and preheat your oven to proper baking temperature
- Shape and Stuff Pretzels:
- Divide your dough into 16 pieces working with one at a time Flatten a piece in your palm add a chunk of cold mozzarella to the center then pinch and seal tightly on all sides to enclose the cheese in a smooth dough ball
- Baking Soda Bath:
- Bring a large pot of water to a boil and stir in baking soda Carefully lower several pretzel balls into the bath Boil for 30 seconds then lift out with a slotted spoon This step gives the golden chewy pretzel crust
- Arrange and Top:
- Place boiled pretzel balls on your lined baking sheet with space in between Sprinkle each with coarse sea salt to your taste
- Bake:
- Bake in the center of your preheated oven for 12 to 15 minutes until the tops are deep golden brown Check at 12 minutes If already golden they are done
- Finish and Serve:
- Brush hot pretzels with melted butter right out of the oven Serve warm for maximum cheesy gooey effect with marinara sauce for dipping if desired

My favorite part is how the buttery centers burst with stretchy cheese when you take a bite I will never forget the time my little niece got her first cheese pull and her delighted giggle filled the kitchen
Storage Tips
Store leftover pretzels wrapped in the fridge for three days Reheat in the oven or air fryer to refresh that chewy crust Freeze unbaked pretzel balls after boiling or freeze baked pretzels in a ziptop bag for up to two months Always reheat from frozen for best texture
Ingredient Substitutions
Block mozzarella is best for gooey filling but you can swap in cheddar or pepper jack for a flavor twist If you need dairy free dough replace butter with a neutral oil and try a vegan cheese that melts well
Serving Suggestions
Serve these pretzels as a hearty snack or a fun party appetizer Marinara or spicy arrabbiata sauce works well for dipping They pair great with soup or salad for a comforting lunch Try setting out an array of dips for a crowd

Cultural Context
Pretzels have roots in European monastic communities where their signature knot symbolized arms folded in prayer This American version adds a cheesy upgrade for an indulgent twist perfect for cozy gatherings or game day treats
Frequently Asked Questions
- → How do I prevent cheese from leaking out?
Seal the dough thoroughly around the mozzarella, pinching seams shut. Using cold mozzarella helps minimize melting during baking.
- → Can I make these ahead of time?
Yes, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness and meltiness.
- → What should I serve with these stuffed pretzels?
Marinara sauce is a classic option for dipping, but you can also try garlic butter, honey mustard, or ranch for variety.
- → Can I freeze mozzarella stuffed pretzels?
Absolutely. Cool the baked pretzels completely and freeze in a sealed bag for up to 2 months. Reheat from frozen in a hot oven.
- → Is the baking soda bath necessary?
Yes, the quick boil in baking soda water creates the signature chewy texture and deep golden color of soft pretzels.