Mozzarella Stuffed Soft Pretzels (Printable Version)

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 Liquid

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)

# Directions:

01 - In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top; let stand for 5 minutes until foamy.
02 - Add melted butter and salt. Stir in flour gradually, 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 spot for about 1 hour until doubled in size.
04 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
05 - Divide risen dough into 8 equal pieces. Roll each into a long rope about 18 inches. Flatten slightly, lay a mozzarella stick along the center, and pinch dough edges tightly to seal around the cheese. Shape each into a classic pretzel, ensuring no cheese is exposed.
06 - In a large saucepan, bring 8 cups water and baking soda to a boil. Reduce to a simmer.
07 - One at a time, 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. Sprinkle generously with coarse salt.
09 - Bake for 12–15 minutes until deep golden brown and cheese is melted inside.
10 - While hot, optionally brush with melted butter for extra flavor. Serve warm with marinara, ranch, or garlic butter for dipping.

# Expert Hints:

01 -
  • The combination of chewy pretzel exterior and molten cheese center is impossible to resist
  • They freeze beautifully and reheat in minutes for instant snack satisfaction
02 -
  • Sealing the dough around the cheese completely prevents messy leaks during baking
  • The baking soda bath is non negotiable for that authentic pretzel taste and texture
03 -
  • Room temperature cheese melts more evenly than cold from the fridge
  • Let the pretzels cool for at least 5 minutes before biting to avoid burning your mouth on hot cheese

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