Mozzarella Stuffed Soft Pretzels (Printable)

Chewy golden pretzels filled with melted mozzarella cheese

# What You 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)

# Steps:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the surface and let stand for 5 minutes until foamy and activated.
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 attachment.
03 - Transfer dough to a lightly greased bowl. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area for approximately 1 hour until doubled in volume.
04 - Preheat oven to 450°F. Line two baking sheets with parchment paper and set aside.
05 - Divide risen dough into 8 equal portions. Roll each piece into an 18-inch rope. Flatten slightly and place a mozzarella stick along the center. Pinch dough edges tightly to seal completely, ensuring no cheese is exposed. Shape each into a traditional pretzel form.
06 - Bring 8 cups water and baking soda to a boil in a large saucepan. Reduce heat to maintain a gentle simmer.
07 - Gently lower each pretzel into the simmering baking soda bath for 30 seconds. Remove with a slotted spatula, allowing excess liquid to drain, and transfer to prepared baking sheets.
08 - Brush each pretzel thoroughly with beaten egg. Sprinkle generously with coarse salt while the egg wash is still tacky.
09 - Bake for 12–15 minutes until deep golden brown with a shiny, crackled crust. Cheese should be melted and bubbly inside.
10 - Brush hot pretzels with melted butter for enhanced flavor and gloss, if desired. Serve immediately while warm for optimal cheese pull. Pair with marinara, ranch, or garlic butter for dipping.

# Expert Advice:

01 -
  • The contrast between that deeply browned, chewy exterior and the oozing mozzarella inside is something that should probably be illegal but absolutely is not
  • These disappear faster than any party appetizer Ive ever made, and people actually remember them weeks later
02 -
  • The baking soda bath is what creates that authentic pretzel crust and flavor. Skipping this step will give you plain bread sticks, not pretzels.
  • Sealing the dough completely around the cheese is critical. Even a tiny gap will let cheese escape and burn on your baking sheet.
03 -
  • Weighing your flour instead of using cup measurements will give you more consistent results, especially if you bake these regularly
  • If you want extra flavor, mix some garlic powder or dried herbs into the dough during the kneading step

Return