Mozzarella Stuffed Soft Pretzels

Featured in Delightful Bites & Starters.

Golden and chewy, these soft pretzels hide a center of gooey mozzarella for a delightful bite. The dough’s subtle sweetness pairs with a rich, buttery crust, while coarse sea salt enhances each mouthful. Served fresh and warm, these treats make a cozy snack or party brightener, especially when paired with marinara sauce for dipping. Simple pantry staples, a quick yeast dough, and a traditional baking soda bath yield a batch of crave-worthy stuffed buns with melty cheese inside. Enjoy them fresh from the oven for maximum cheesy satisfaction.

Rehan Magic House Recipes
Updated on Mon, 04 Aug 2025 15:55:55 GMT
Mozzarella Stuffed Soft Pretzels Recipe Pin it
Mozzarella Stuffed Soft Pretzels Recipe | magichouserecipes.com

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
Mozzarella Stuffed Soft Pretzels Recipe Pin it
Mozzarella Stuffed Soft Pretzels Recipe | magichouserecipes.com

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

Mozzarella Stuffed Soft Pretzels Recipe Pin it
Mozzarella Stuffed Soft Pretzels Recipe | magichouserecipes.com

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.

Mozzarella Stuffed Soft Pretzels

Chewy soft pretzels filled with mozzarella and topped with buttery sea salt. Irresistible snack for any occasion.

Prep Time
20 Minutes
Cook Time
15 Minutes
Total Time
35 Minutes
By: Reham


Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings

Dietary: Vegetarian

Ingredients

01 1 1/2 cups warm water
02 1 tablespoon granulated sugar
03 2 1/4 teaspoons active dry yeast
04 4 cups all-purpose flour
05 2 tablespoons unsalted butter, melted
06 1 teaspoon salt
07 10 cups water
08 2/3 cup baking soda
09 16 chunks block mozzarella cheese
10 Coarse sea salt
11 2 tablespoons melted butter, for brushing
12 Marinara sauce, optional for dipping

Instructions

Step 01

In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

Step 02

Add flour, melted butter, and salt. Mix until a dough forms, then knead for 5 minutes until smooth and elastic.

Step 03

Place dough in a greased bowl, cover, and let rise for about 1 hour until doubled in size.

Step 04

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

Step 05

Divide dough into 16 pieces. Flatten each piece, place mozzarella in the center, and seal into a ball.

Step 06

Bring 10 cups of water and baking soda to a boil. Boil pretzel balls in batches for 30 seconds.

Step 07

Remove with a slotted spoon, place on baking sheet, and sprinkle with coarse sea salt. Bake for 12–15 minutes until golden brown.

Step 08

Brush with melted butter and serve warm with optional marinara dipping sauce.

Notes

  1. Use cold mozzarella to prevent excessive melting and leakage.
  2. Ensure dough is sealed well around cheese.
  3. Boil in batches to avoid sticking.
  4. Check doneness at 12 minutes to avoid over-browning.
  5. Store in fridge for 3 days or freeze up to 2 months.

Tools You'll Need

  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Slotted spoon

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products (mozzarella, unsalted butter).
  • Contains gluten (all-purpose flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 165
  • Total Fat: 7.2 g
  • Total Carbohydrate: 20.5 g
  • Protein: 6.8 g