Mozzarella Stuffed Soft Pretzels (Printable)

Chewy golden pretzels with gooey mozzarella center, perfect for parties and snacking.

# What You'll Need:

→ Dough

01 - 3 ½ cups all-purpose flour
02 - 1 packet (2 ¼ tsp) active dry yeast
03 - 1 ½ cups warm water (110°F)
04 - 1 tbsp granulated sugar
05 - 2 tsp fine sea salt
06 - 2 tbsp unsalted butter, melted

→ Filling

07 - 8 sticks mozzarella cheese (string cheese or block cut into sticks)

→ Poaching

08 - 8 cups water
09 - ½ cup baking soda

→ Topping

10 - 1 large egg, beaten
11 - Coarse salt for sprinkling
12 - 2 tbsp unsalted butter, melted (optional for brushing)

# How to Make It:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the surface and let stand for 5 minutes until foamy.
02 - Add melted butter and salt to the yeast mixture. Gradually incorporate flour, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic, or use a stand mixer with dough hook.
03 - Place dough in a greased bowl, cover, and let rise in a warm location for approximately 1 hour until doubled in size.
04 - Preheat oven to 450°F and line two baking sheets with parchment paper.
05 - Divide dough into 8 equal pieces. Roll each into an 18-inch rope and flatten slightly. Place a mozzarella stick in the center and pinch dough edges tightly to seal. Shape into classic pretzel form, ensuring no cheese is exposed.
06 - Bring 8 cups water and baking soda to a boil in a large saucepan, then reduce to a gentle simmer.
07 - Gently dip each pretzel into the baking soda bath for 30 seconds. Remove with a slotted spatula and transfer to prepared baking sheets.
08 - Brush each pretzel with beaten egg and sprinkle generously with coarse salt.
09 - Bake for 12–15 minutes until deep golden brown.
10 - Brush hot pretzels with melted butter for enhanced flavor. Serve warm.

# Expert Advice:

01 -
  • The contrast between that chewy, pretzel exterior and the molten cheese center is absolutely worth the effort
  • These disappear faster than you can make them, so double the batch if youre feeding a crowd
02 -
  • Sealing the dough around the cheese completely is critical any gaps and youll have cheese oozing out and burning on your baking sheet
  • The baking soda bath feels fussy but skipping it means youll just have bread sticks not real pretzels
03 -
  • If your dough feels too sticky to handle sprinkle a little flour but work quickly since too much flour makes them tough
  • Let the pretzels cool for at least 5 minutes before biting in the cheese stays molten much longer than you expect

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