Mozzarella Stuffed Soft Pretzels

These Mozzarella Stuffed Soft Pretzels are a savory treat that combines the chewy texture of soft pretzels with the gooey, melty goodness of mozzarella cheese. Perfect for a snack, appetizer, or party treat, they’re fun to make and absolutely delicious!

Ingredients:

For the Pretzel Dough:

2 1/4 tsp active dry yeast (1 packet)
1 1/2 cups warm water (about 110°F/45°C)
1 tsp sugar
3 1/2 cups all-purpose flour
1 tsp salt
2 tbsp unsalted butter, melted

For the Pretzel Bath:

10 cups water
2/3 cup baking soda

For the Filling:

8 oz mozzarella cheese (block or fresh mozzarella, cut into small cubes or sticks)

For Topping:

1 tbsp unsalted butter, melted (for brushing)
Kosher salt, to taste

Instructions:

Activate the yeast:
- In a small bowl, combine the warm water, sugar, and yeast. Stir until the yeast dissolves. Let it sit for about 5 minutes until it becomes foamy.
Make the dough:
- In a large bowl or the bowl of a stand mixer, combine the flour and salt.
- Add the yeast mixture and melted butter to the flour and mix until a dough forms.
- Knead the dough by hand or with a dough hook on medium speed for about 5-7 minutes, until the dough is smooth and elastic.
- If the dough is too sticky, add a little extra flour, 1 tablespoon at a time.
Let the dough rise:
- Place the dough in a lightly greased 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.
Preheat the oven and prepare the bath:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large pot, bring the 10 cups of water and baking soda to a simmer. Stir to dissolve the baking soda. Keep the water on low heat while you shape the pretzels.
Shape the pretzels:
- Once the dough has risen, punch it down and divide it into 8 equal pieces.
- Roll each piece of dough into a long rope, about 12 inches (30 cm) long.
- Place a cube or stick of mozzarella in the center of the dough rope, then fold the dough over the cheese, pinching the edges together to seal it. Roll the dough back into a rope to make sure the cheese is fully enclosed.
- Shape each stuffed dough rope into a pretzel shape by twisting it into a “U,” then crossing the ends over each other and pressing them down to form the classic pretzel shape.
Boil the pretzels:
- Carefully lower the stuffed pretzels, one at a time, into the simmering water for about 30 seconds. This step gives the pretzels their chewy texture.
- Use a slotted spoon to remove the pretzels from the water and place them on the prepared baking sheet.
Bake the pretzels:
- Brush each pretzel with the melted butter, then sprinkle with kosher salt.
- Bake in the preheated oven for about 12-15 minutes, or until golden brown.
Serve:
- Let the pretzels cool slightly before serving. The mozzarella inside will be melty and gooey, so be careful when taking a bite!

Tips:

Cheese variations: Feel free to use other cheeses such as cheddar, pepper jack, or even a blend of cheeses. Just ensure the cheese melts well.
Stuffing: If you want to add extra flavor, you can add small bits of cooked sausage, pepperoni, or even herbs like basil to the cheese filling.
Keep the dough warm: If you’re working with a batch of dough, keep the unused dough covered so it doesn’t dry out while you’re shaping the pretzels.
Make ahead: You can make the dough and refrigerate it after the first rise, and then shape and bake the pretzels the next day. Just let the dough come to room temperature before continuing the recipe.