Mozzarella Stuffed Soft Pretzels (Printable)

Chewy golden pretzels with gooey mozzarella centers, ideal 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)

# How To Make It:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the top and let stand for 5 minutes until foamy.
02 - Add melted butter and salt to yeast mixture. Gradually stir in flour until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic, or use a mixer with dough hook.
03 - Place dough in a greased bowl. Cover and let rise in a warm spot for about 1 hour until doubled in size.
04 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
05 - Divide dough into 8 equal pieces. Roll each into an 18-inch rope. Flatten slightly and place a mozzarella stick along the center. Pinch dough edges tightly to seal around cheese. 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. Reduce to a simmer.
07 - Gently dip each pretzel into the baking soda bath for 30 seconds. Remove with a slotted spatula and place on prepared baking sheets.
08 - Brush each pretzel with beaten egg and sprinkle with coarse salt.
09 - Bake for 12-15 minutes until deep golden brown.
10 - Optional: Brush with melted butter while hot for extra flavor. Serve warm.

# Expert Hints:

01 -
  • The combination of chewy pretzel exterior and melty mozzarella center is absolutely irresistible
  • These come together faster than you would expect and disappear even faster
02 -
  • Sealing the dough tightly around the cheese is crucial or you will have a cheesy mess in your baking soda bath
  • The baking soda bath is non negotiable, it is what creates that authentic pretzel flavor and texture
03 -
  • Let the dough rest for 10 minutes after the first rise if it keeps snapping back when you try to roll it
  • If your cheese sticks are too thick, slice them in half lengthwise for better proportions

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