Dinner

Mozzarella Stuffed Soft Pretzels Recipe

Bymia larkspur March 3, 2026March 3, 2026

Introduction

These mozzarella stuffed soft pretzels are a cheesy, gooey delight perfect for snack time or a savory treat. They have a golden crust with a soft, cheesy center that will satisfy any cheese lover. Serve them warm with marinara sauce for an irresistible appetizer.

The image shows a close-up of a soft pretzel with a golden brown crust, topped with melted white cheese that fills the curved inner creases of the pretzel. Light sesame seeds and sprinklings of green chopped herbs are spread on top of the pretzel’s shiny surface. The texture of the pretzel is glossy and smooth with small cracks, and it sits on brown parchment paper with other similar pretzels blurred in the background. The focus is sharp on the front pretzel, showing its crisp exterior and gooey cheese inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups warm water (110°F to 115°F)
1 tablespoon granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
4 1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
2 teaspoons salt
1/2 cup baking soda
10 cups water
8 ounces mozzarella cheese, cut into 16 equal pieces
Coarse sea salt, for sprinkling
1/4 cup unsalted butter, melted (for brushing)
Marinara sauce, for serving (optional)

Instructions

Step 1: In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy.
Step 2: Add the flour, 1/4 cup melted butter, and salt to the yeast mixture. Stir until a dough forms.
Step 3: Knead the dough on a floured surface for about 5 minutes, until it is smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
Step 5: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Step 6: In a large pot, bring 10 cups of water and baking soda to a boil.
Step 7: Divide the dough into 16 equal pieces. Flatten each piece into a rectangle, place a piece of mozzarella in the center, fold the dough over the cheese, and seal the edges to form a ball.
Step 8: Drop each stuffed dough ball into the boiling water mixture for 30 seconds.
Step 9: Using a slotted spoon, transfer the pretzels to the prepared baking sheet. Sprinkle with coarse sea salt.
Step 10: Bake in the preheated oven for 12-15 minutes, or until golden brown.
Step 11: Remove from the oven and brush with the remaining melted butter. Serve warm with marinara sauce if desired.

Tips & Variations

For a flavor twist, try adding garlic powder or herbs to the dough before baking.
Use different cheeses like cheddar or pepper jack for varied fillings.
Make sure to seal the dough edges well to prevent cheese from leaking during boiling and baking.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for about 5-7 minutes to restore their softness and gooey cheese. Avoid microwaving as it may make the crust chewy.

How to Serve

A close-up view of three soft pretzels arranged on a round wooden board, each pretzel showing a shiny, golden-brown crust with coarse salt and chopped green herbs sprinkled on top. The pretzels have a braided texture with folded dough loops, displaying a light, fluffy inside with some open air pockets visible. The rosemary sprigs rest beside the pretzels on the wooden board, adding a fresh green element while the background surface is replaced with a white marbled texture. The lighting highlights the glossy texture of the pretzel crust and the coarse salt well, making the pretzels look fresh and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen mozzarella instead of fresh?

It’s best to use fresh mozzarella for stuffing, as frozen cheese often releases excess moisture and can affect the dough texture.

Can these pretzels be made ahead of time?

Yes, you can prepare and shape the pretzels, then refrigerate them before boiling and baking. Allow them to come to room temperature before boiling for best results.