The Ultimate Comfort Snack: Homemade Mozzarella Stuffed Soft Pretzels

There are some smells that just instantly transport you. For me, it’s the warm, malty scent of a freshly baked soft pretzel. It reminds me of wandering through a street fair or a mall, knowing that a salty, chewy treat is just around the corner.

But what if we could make that experience even better? What if we took that perfect, pillowy pretzel and stuffed it with a river of gooey, melted mozzarella cheese?

That’s not just a snack; it’s an event. It’s the kind of food that makes everyone in the house suddenly appear in the kitchen, asking, “What is that amazing smell?” Get ready, because today we’re making that happen. This recipe turns your kitchen into the best pretzel stand in town.

What You’ll Need

Here’s the full list of ingredients to get you started. It might look like a lot, but they’re all simple, common kitchen staples.

For the Pretzels:

• 1 ½ cups warm water (about 110°F)
• 1 tablespoon granulated sugar
• 2 ¼ teaspoons active dry yeast (1 standard packet)
• 4 ½ cups all-purpose flour, plus more for dusting
• 2 teaspoons salt
• 4 tablespoons unsalted butter, melted
• 8 ounces low-moisture mozzarella cheese, cut into 8 sticks
• Coarse sea salt, for sprinkling

For the Baking Soda Bath:

• 10 cups water
• ⅔ cup baking soda

For the Optional Butter Topping:

• 3 tablespoons unsalted butter, melted

Tools Required

Having the right tools makes the process so much smoother. Here’s what you should have on hand:

• Large mixing bowl or a stand mixer
• Measuring cups and spoons
• Bench scraper (very helpful for dividing dough)
• Rolling pin
• Large pot or Dutch oven (for the baking soda bath)
• Slotted spoon or spider strainer
• Baking sheets
• Parchment paper
• Pastry brush

Pro Tips

I’ve made my share of less-than-perfect pretzels over the years. Here are a few hard-won tips to help you get them right on the first try.

1. Seal the Seams Tightly: When you wrap the dough around the mozzarella stick, pinch the seam together very firmly. If you don’t, the cheese will melt and bubble out during the baking soda bath or in the oven. A little leakage is fine, but a good seal keeps most of the goodness inside.

2. Don’t Skip the Baking Soda Bath: This step is non-negotiable for an authentic pretzel. The alkaline water bath is what gelatinizes the outside of the dough, giving it that classic deep brown crust and unmistakable pretzel flavor. Just a quick 30-second dip is all it takes.

3. The “Poke Test” for Proofing: To know if your dough has risen enough, gently poke it with your finger. If the indentation springs back slowly and leaves a small indent, it’s ready. If it springs back immediately, it needs more time. If it deflates, it’s over-proofed.

4. Work with Chilled Cheese: Use mozzarella sticks straight from the fridge. Colder cheese is firmer and easier to wrap the dough around. It also takes slightly longer to melt, giving the dough a head start in the oven and preventing blowouts.

How to Make Mozzarella Stuffed Pretzels

Let’s break this down into simple, manageable steps. Just follow along, and you’ll be fine!

Step 1: Activate the Yeast
In a large bowl or the bowl of your stand mixer, combine the warm water and sugar. Sprinkle the yeast on top. Let it sit for 5-10 minutes until it becomes foamy and fragrant. This tells you the yeast is alive and ready to work.

Step 2: Make the Dough
Add the flour, salt, and melted butter to the yeast mixture. If using a stand mixer, use the dough hook attachment and mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for 5-7 minutes until the dough is smooth and elastic.

If kneading by hand, mix the ingredients with a wooden spoon until you can’t anymore, then turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until it’s smooth.

Step 3: First Rise
Lightly oil a clean bowl and place the dough inside, turning it over to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.

Step 4: Prepare and Stuff
Once risen, gently deflate the dough and turn it out onto a clean surface. Divide the dough into 8 equal pieces. Take one piece and, using a rolling pin or your hands, flatten it into a rectangle that’s slightly longer than your mozzarella stick.

Place a cheese stick in the center. Fold the dough over the cheese and pinch the seams together very tightly to seal it completely. Roll the dough rope gently to about 18-20 inches long.

Step 5: Shape the Pretzels
Take the ends of the rope and form a U-shape. Cross the ends over each other twice, then bring the ends down and press them into the bottom of the U to form the classic pretzel shape. Place the shaped pretzel on a parchment-lined baking sheet. Repeat with the remaining dough.

Step 6: The Baking Soda Bath
Preheat your oven to 425°F (220°C). In a large pot, bring the 10 cups of water to a boil. Carefully and slowly add the baking soda. It will fizz up quite a bit, so pour it in gradually. Reduce the heat to a simmer.

Using a slotted spoon, lower one pretzel at a time into the simmering water. Let it bathe for 30 seconds, then flip and bathe for another 30 seconds. Lift it out, let the excess water drip off, and place it back on the baking sheet.

Step 7: Bake to Perfection
Sprinkle the wet pretzels generously with coarse sea salt. Bake for 12-15 minutes, or until they are a deep golden brown. The cheese might ooze out a little, and that’s perfectly okay!

Step 8: Final Touch
For an extra rich finish, brush the hot pretzels with melted butter as soon as they come out of the oven. Serve them warm while the cheese is at its peak gooeyness.

Serving, Swapping, and Saving Time

Here are a few more details to help you nail this recipe and fit it into your life.

Nutritional Snapshot

This is an estimate per pretzel. Actual values will vary based on specific ingredients.

Nutrient	Approximate Amount
Calories	350-400 kcal
Protein	12g
Carbohydrates	50g
Fat	12g

Ingredient Swaps for Different Diets

Need to adjust for dietary needs? No problem. Here are some simple swaps.

Diet	Substitution
Vegan	Use vegan mozzarella and plant-based butter.
Gluten-Free	Use a 1:1 gluten-free all-purpose flour blend.

Meal Pairing Suggestions

While these are amazing on their own, they truly shine with a good dip. Try serving them with:

• Warm marinara sauce
• Spicy beer cheese dip
• Honey mustard or a grainy Dijon mustard
• Garlic butter dip

They also make a fantastic side for a hearty bowl of tomato soup or a chili.

Substitutions and Variations

• Cheese Swap: Try using pepper jack for a spicy kick or sharp cheddar for a bolder flavor.
• Topping Twists: Instead of salt, try sprinkling with everything bagel seasoning, sesame seeds, or grated Parmesan cheese before baking.
• Sweet Version: Skip the cheese and salt. After baking, brush with melted butter and roll in cinnamon sugar for a pretzel twist dessert.

Make-Ahead Tips

You can prepare the dough, let it complete its first rise, then punch it down and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready, let it sit at room temperature for 30 minutes before shaping and proceeding with the recipe.

Leftovers and Storage

If you somehow have leftovers, store them in an airtight container at room temperature for up to 2 days. Any longer, and they should go in the fridge.

To reheat, don’t use the microwave—it will make them tough. Instead, warm them in a 350°F (175°C) oven for about 5-7 minutes until they are warmed through and the cheese is re-melted. This brings back that fresh-from-the-oven texture.

Frequently Asked Questions

Q1. Why didn’t my yeast get foamy?
Ans: Your yeast might be old, or your water was too hot or too cold. The water should feel like a warm bath, around 110°F. If it doesn’t foam after 10 minutes, it’s best to start over with fresh yeast.

Q2. My dough is really sticky. What did I do wrong?
Ans: Nothing! Dough stickiness can vary based on humidity and flour brand. Simply add a little more flour, one tablespoon at a time, until the dough is smooth and manageable but still slightly tacky.

Q3. All my cheese leaked out! How do I stop that?
Ans: This usually comes down to the seal. When you wrap the dough around the cheese, pinch the seam very firmly. You can even dab a tiny bit of water along the seam to help it glue itself shut before pinching.

Q4. Can I freeze these pretzels?
Ans: Absolutely. The best way is to freeze them after shaping but before the baking soda bath. Place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. When ready to bake, you can do the baking soda bath and bake from frozen, just add a few extra minutes to the baking time.

Wrapping Up

There you have it—the key to unlocking one of the most satisfying snacks you can pull out of your own oven. Biting into a warm, soft pretzel with that surprise stream of melted cheese is pure happiness.

It’s more than just a recipe; it’s a fun project that fills your home with an incredible aroma and ends with a delicious reward. Don’t be intimidated by the steps. Take it one at a time, and you’ll be amazed at what you create.

Now it’s your turn. Give this recipe a try, and please come back and leave a comment below! I’d love to hear how your mozzarella-stuffed pretzels turned out or if you have any questions.