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The Ultimate Guide to Gooey Mozzarella Stuffed Soft Pretzels

Let’s be honest, some snacks just hit different. A warm, chewy soft pretzel is one of them. It’s a classic comfort food that feels like a treat every single time.

But what if we took that amazing snack and packed it with a warm, gooey, cheesy surprise? That’s exactly what we’re doing today.

Forget the store-bought frozen kind. We’re making mozzarella-stuffed soft pretzels from scratch. The process is so rewarding, and the result is a golden-brown pretzel with an incredible cheese pull that will make everyone’s jaw drop.

This is the perfect snack for game day, a movie night, or just because you deserve something delicious. Let’s get baking.

What You’ll Need

Here are the simple ingredients required to bring these cheesy wonders to life. You probably have most of them in your pantry already.

For the Pretzel Dough:

• 1 ½ cups warm water (around 110°F or 43°C)
• 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 fine sea salt
• ¼ cup unsalted butter, melted

For the Filling & Baking Soda Bath:

• 8 low-moisture mozzarella sticks, cut in half
• 10 cups water
• ⅔ cup baking soda
• 1 large egg, beaten with 1 tablespoon of water (for the egg wash)
• Coarse pretzel salt, for sprinkling

Pro Tips

After making these dozens of times, I’ve picked up a few tricks. These tips will help you get bakery-quality results on your very first try.

1. Use Low-Moisture Mozzarella: This is my most important tip. Fresh mozzarella is delicious, but it contains too much water. It will release steam and create a soggy mess inside your pretzel. Low-moisture mozzarella sticks are firm and melt perfectly without making the dough wet.
2. Don’t Skip the Baking Soda Bath: This step is what gives pretzels their signature dark brown crust and classic tangy flavor. A quick dip in the hot baking soda solution gelatinizes the outside of the dough, ensuring that perfect pretzel chew and color when it bakes.
3. Seal the Seams Tightly: When you wrap the dough around the cheese, pinch the seams together very firmly. If there are any gaps, the melting cheese will find its way out during baking. A good seal is your best defense against a cheese explosion in the oven.
4. Chill Before the Bath: A brief 10-15 minute chill in the refrigerator after shaping helps the pretzels firm up. This makes them much easier to handle when you’re moving them into and out of the hot water bath. They won’t fall apart or lose their shape as easily.

Tools Required

You don’t need a lot of fancy equipment for this recipe. Here are the basic tools that will make the job easier:

• Stand mixer with a dough hook (or a large mixing bowl and your hands)
• Baking sheets
• Parchment paper
• Large stockpot or Dutch oven
• Slotted spoon or a spider strainer
• Pastry brush
• Sharp knife or pizza cutter

Substitutions and Variations

Want to get creative? This recipe is wonderfully adaptable. Here are a few ideas to get you started.

• Different Cheeses: Try stuffing your pretzels with pepper jack for a spicy kick, cheddar for a sharp flavor, or provolone. Just make sure it’s a low-moisture, block-style cheese you can cut into sticks.
• Creative Toppings: Instead of classic pretzel salt, try sprinkling on everything bagel seasoning, sesame seeds, poppy seeds, or even grated Parmesan cheese before baking.
• Sweet Version: For a sweet treat, skip the cheese filling. After baking, brush the warm pretzels with melted butter and roll them in a cinnamon-sugar mixture.
• Dipping Sauces: These pretzels are amazing on their own, but even better with a dip. Serve them with warm marinara sauce, beer cheese dip, spicy mustard, or a simple queso.

Make-Ahead Tips

You can easily prepare these pretzels ahead of time. This is great if you’re planning for a party and want to get some of the work done early.

You can prepare the dough, let it complete its first rise, and then cover it tightly and refrigerate it for up to 24 hours. When you’re ready, just let it sit at room temperature for about 30 minutes before shaping.

For longer storage, you can fully shape and stuff the pretzels. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag for up to 2 months. When you’re ready to bake, you can proceed with the baking soda bath and baking directly from frozen, just add a few extra minutes to the baking time.

How to Make Mozzarella Stuffed Soft Pretzels

Follow these steps for perfect, cheese-filled pretzels every time.

Step 1: Activate the Yeast
In the bowl of your stand mixer (or a large bowl), combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy. This shows the yeast is alive and active.

Step 2: Make the Dough
Add the flour, salt, and melted butter to the yeast mixture. Using the dough hook attachment, 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, do so on a floured surface for about 10 minutes.

Step 3: Let it Rise
Form the dough into a ball and place it in a lightly oiled bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Step 4: Shape and Stuff
Preheat your oven to 425°F (220°C). Punch the dough down and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces. Take one piece of dough and flatten it into a small rectangle. Place a piece of mozzarella in the center and wrap the dough around it, pinching the seams firmly to seal the cheese inside.

Step 5: Form the Pretzels
Roll the stuffed log of dough into a long rope, about 18-20 inches long. Form the rope into a “U” shape, then cross the ends over each other twice. Bring the twisted ends down and press them onto the bottom of the “U” to create the classic pretzel shape. Place on a parchment-lined baking sheet and repeat with the remaining dough.

Step 6: Prepare the Baking Soda Bath
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 add it gradually. Reduce the heat to a simmer.

Step 7: Bathe the Pretzels
Working one at a time, gently lower each pretzel into the simmering water bath for 30 seconds. Use a slotted spoon to flip it and let it sit for another 30 seconds. Lift the pretzel out, allowing excess water to drip off, and place it back on the baking sheet.

Step 8: Bake to Perfection
Brush the tops of the pretzels with the egg wash and sprinkle generously with coarse pretzel salt. Bake for 12-15 minutes, or until they are a deep golden brown. Let them cool slightly before serving warm.

Helpful Information

Here’s a quick look at nutrition, diet swaps, and ways to make your baking process more efficient.

Efficiency in the Kitchen

Use this timeline to streamline your pretzel-making process.

While This Happens…	Do This…
Dough is rising (1 hour)	Cut mozzarella, prepare baking sheets.
Shaping the pretzels	Start heating the water for the soda bath.
Pretzels are in the oven	Prepare your dipping sauces and clean up.

Nutritional Breakdown (Estimated)

This is an approximation per pretzel, and values can vary based on exact ingredients used.

Nutrient	Amount per Pretzel
Calories	~250 kcal
Protein	~10g
Carbohydrates	~35g
Fat	~7g

Leftovers and Storage

If you somehow have leftovers, these pretzels are best enjoyed within a day or two. Store them in an airtight container at room temperature.

Do not refrigerate them, as it can make them go stale faster. To reheat, warm them in a 350°F (175°C) oven or an air fryer for 3-5 minutes until they’re warm and the cheese is melty again. Avoid the microwave, which will make them tough and soggy.

Frequently Asked Questions

Q1. Why didn’t my pretzels get dark and shiny?
Ans: This is almost always related to the baking soda bath. Make sure the water is simmering, not just warm, and that you add the correct amount of baking soda. The bath is the key to achieving that signature pretzel crust.

Q2. Can I use bread flour instead of all-purpose flour?
Ans: Absolutely. Bread flour has a higher protein content, which will result in an even chewier pretzel. You can substitute it 1:1 for the all-purpose flour.

Q3. All my cheese leaked out during baking. What went wrong?
Ans: The seams of your dough were likely not sealed well enough. When you wrap the dough around the mozzarella, you need to pinch the edges together very firmly to create a complete seal. A little bit of leakage can happen, but a tight seal prevents major blowouts.

Q4. Can I make this recipe vegan?
Ans: Yes, you can. Use a plant-based butter substitute in the dough and your favorite brand of vegan mozzarella sticks for the filling. For the “egg wash,” you can simply brush the pretzels with melted vegan butter or a bit of unsweetened plant-based milk before sprinkling with salt.

Wrapping Up

There you have it—warm, pillowy soft pretzels with a delightful, gooey mozzarella center. This recipe is a true game-changer and is so much fun to make.

The smell of them baking in your oven is incredible, and the taste is even better. Give this recipe a try the next time you’re craving something special.

I would love to hear how your pretzels turned out! Please leave a comment below with your experience or any questions you might have. Happy baking!

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