Mozzarella Stuffed Soft Pretzels (Print)

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 Bath

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:

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 stir in flour until a shaggy dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover, and let rise in a warm spot for approximately 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 in the center. Pinch edges tightly to seal cheese completely. Shape into classic pretzel form.
06 - Bring water and baking soda to a boil in a large saucepan, then 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 generously with coarse salt.
09 - Bake for 12–15 minutes until deep golden brown.
10 - Optionally brush with melted butter while hot. Serve warm.

# Expert Tips:

01 -
  • The contrast between chewy pretzel exterior and molten cheese center is absolutely worth the effort
  • These freeze beautifully and reheat in the oven for last minute party snacks
02 -
  • The baking soda bath is non negotiable it creates the classic pretzel flavor and texture
  • Seal the cheese completely or it will escape during the poaching step
03 -
  • Use parchment paper for easy cleanup since the baking soda water can be messy
  • Let the pretzels cool for at least 5 minutes so the cheese sets slightly and wont burn your mouth

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