Mozzarella Stuffed Soft Pretzels Recipe

There's something absolutely irresistible about warm, golden-brown soft pretzels straight from the oven — especially when they're stuffed with gooey, melty mozzarella. The scent of baked dough, the burst of cheese with each bite, and the perfectly chewy texture come together to create a comfort food dream.

this Recipes

I first created this recipe after a long day when I was craving both bread and cheese but didn’t want pizza or a full meal. These stuffed pretzels hit the spot and quickly became a weekend favorite in our house. They're easy to make, budget-friendly, and so satisfying to pull apart and dip in marinara or mustard. Let me show you how to bring them to life in your own kitchen.

Why You'll Love This Mozzarella Stuffed Soft Pretzels Recipe

Get ready to fall in love with your new favorite homemade snack. These mozzarella-stuffed soft pretzels combine all the cozy vibes of traditional pretzels with an indulgent cheesy twist.

First, they’re surprisingly easy to make. Even if you’ve never made pretzel dough before, this recipe walks you through the process in a way that feels doable, not daunting. You don’t need a stand mixer or any special equipment — just your hands and a little patience.

They're also incredibly budget-friendly. The ingredients are pantry staples and the only “specialty” item is mozzarella — and even that can be bought in bulk or shredded form. You get a gourmet-level snack without the fancy price tag.

Perfect for parties or after-school treats, these pretzels are a crowd-pleaser. Kids love the fun twist, and adults can’t resist the nostalgic charm of soft pretzels paired with that melty cheese center.

Plus, they’re versatile. You can switch up the cheese, add seasonings to the dough, or even stuff them with pepperoni or jalapeños for a creative spin. One recipe, endless possibilities.

Once you make these, you’ll want to bake a batch every weekend. Let’s talk about what goes into making them.

Ingredients Notes

The beauty of these pretzels is that they use basic ingredients to create something truly memorable. Each component serves a purpose, from structure to flavor.

The all-purpose flour gives the pretzel dough its sturdy yet soft texture. If you're feeling adventurous, you can substitute up to one cup with whole wheat flour for a slightly nutty undertone, but stick mostly to white flour for that classic chew.

Active dry yeast is the magic behind the rise. It gives the dough its lightness and fluff. Make sure your water is warm but not hot (around 105–110°F) when activating the yeast, or you risk killing it before it does its job.

Now let’s talk cheese. Mozzarella is the star here. Low-moisture mozzarella sticks work best because they hold their shape during baking and melt just the right amount. Fresh mozzarella is too watery and can lead to soggy pretzels.

Baking soda plays a crucial role during the boiling step. Giving the shaped pretzels a quick dunk in baking soda water helps develop that signature chewy crust and deep golden color once baked.

You’ll also need coarse salt for sprinkling on top — because no soft pretzel is complete without it — and a simple egg wash to help everything brown beautifully. No fancy tools required; just a baking sheet, a large pot, and your hands.

How To Make This Mozzarella Stuffed Soft Pretzels Recipe

Making mozzarella-stuffed soft pretzels might sound like something out of a bakery, but it’s absolutely achievable at home. Here's how to do it step-by-step.

Start by activating your yeast. Combine warm water, a bit of sugar, and the yeast in a mixing bowl. Let it sit for 5–10 minutes until foamy. That’s your sign the yeast is alive and ready to work its magic.

Next, stir in the salt and flour until a dough forms. Turn it onto a floured surface and knead it for about 5 minutes until smooth and elastic. If it’s sticky, add a little more flour, a tablespoon at a time. Cover the dough and let it rise in a warm spot for 30–45 minutes, or until doubled in size.

Once the dough has risen, punch it down and divide it into equal pieces — 8 to 10 is ideal. Roll each piece into a rope, then flatten it slightly with your fingers. Place a mozzarella stick or a chunk of cheese along the center, then carefully fold the dough over it and pinch it tightly to seal. Twist into the classic pretzel shape or go with a simple knot if that feels easier.

Bring a large pot of water and baking soda to a boil. Working one or two at a time, drop the shaped pretzels into the water for about 30 seconds. Remove them with a slotted spoon and place them on a parchment-lined baking sheet.

Brush each pretzel with egg wash and sprinkle generously with coarse salt. Bake in a preheated oven at 425°F for 12–15 minutes, or until golden brown and bubbling at the seams. Let them cool slightly before digging in — the cheese inside will be molten right out of the oven.

From start to finish, you’re looking at about 1 hour of total time — most of that being rising and baking. The payoff? Warm, cheesy pretzels that are impossible to resist.

Storage Options

These pretzels are best enjoyed fresh out of the oven, but they store surprisingly well for a few days.

If you have leftovers, let them cool completely before transferring them to an airtight container or zip-top bag. Store them at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Just know that refrigeration can slightly dry out the dough, so wrapping them in foil helps preserve moisture.

For longer storage, these pretzels freeze beautifully. Wrap each one individually in plastic wrap and store in a freezer-safe bag for up to 2 months. To reheat, unwrap and place in a 350°F oven for 10–12 minutes or until heated through.

To reheat from the fridge or room temperature, pop them in the microwave for about 30 seconds or warm in a toaster oven to restore some crispness. The cheese inside will melt again and the pretzel exterior will stay chewy and delicious.

Variations and Substitutions

This recipe is wonderfully adaptable, which means you can have fun customizing it to suit your taste or pantry.

For a spicy kick, try stuffing the pretzels with pepper jack or add chopped jalapeños to the dough. The heat balances beautifully with the rich, salty crust.

Love Italian flavors? Use shredded mozzarella and sliced pepperoni to create a pizza-inspired pretzel. Serve it with a side of warm marinara for dipping — it's a hit at parties.

Want something a little more elegant? Stuff the dough with a mix of brie and cranberry or cheddar and apple. These versions are great for holiday gatherings or cheese board spreads.

Dairy-free? You can skip the stuffing altogether and still enjoy soft pretzels made from this same dough. Or experiment with dairy-free mozzarella alternatives — just make sure they melt well.

Feel free to switch up the topping too — try everything bagel seasoning, sesame seeds, or a brush of garlic butter post-bake. The dough is your canvas, and the variations are endless.

Once you get the hang of the basic technique, you’ll be making new versions of these cheesy pretzels all year long. Let your taste buds lead the way!

Print