Mozzarella Stuffed Pretzels Recipe

Okay, let’s be real—sometimes all you want is bread. And cheese. And maybe a little magic where the bread hugs the cheese in a warm, salty embrace. Enter: mozzarella stuffed pretzels. These bad boys are basically snack royalty. Warm, soft, chewy pretzels with gooey mozzarella oozing out? Yeah, that’s not just food, that’s happiness wrapped in carbs.

Why This Recipe is Awesome

• First off, it’s pretzels + cheese. Do I even need to keep going?
• The dough is super forgiving. Translation: even if you accidentally zone out on TikTok mid-knead, they’ll still come out edible.
• It’s a total crowd-pleaser. Friends, family, random neighbors who “just happened to smell something”—everyone’s gonna want in.
• Bonus: You’ll look like a legit baking pro when in reality you’re just stuffing cheese into dough. Sneaky.

Basically, this recipe is like adulting done right: minimal effort, maximum payoff.

Ingredients You’ll Need

Here’s what you’ll throw together (no overcomplicated nonsense, promise):

• 2 ¼ teaspoons active dry yeast (aka one packet—you don’t need to be a scientist about it)
• 1 ½ cups warm water (think “nice bath,” not “boil your skin off”)
• 1 tablespoon sugar (to feed the yeast babies)
• 4 cups all-purpose flour (the dusty white stuff we all have somewhere in the kitchen)
• 1 teaspoon salt
  
• 2 tablespoons melted butter (the good stuff, don’t skimp)
• Mozzarella cheese sticks or cubes (the MVP of this recipe—use as much as your heart desires)
• 10 cups water + ⅔ cup baking soda (for the pretzel bath, science-y stuff, don’t ask)
• 1 egg, beaten (fancy word: egg wash)
• Coarse salt (for that authentic pretzel vibe)

Optional but amazing: garlic butter for brushing, or marinara sauce for dipping.

Step-by-Step Instructions

1. Activate the yeast: Mix warm water, sugar, and yeast. Let it sit for 5 minutes until it looks foamy. If it doesn’t, your yeast is dead. RIP—start over.
2. Make the dough: Add flour, salt, and melted butter. Mix until it forms a dough ball. Knead it for about 5–7 minutes until smooth. (Pretend it’s stress relief.)
3. Let it rise: Put the dough in a greased bowl, cover, and let it chill (literally rise) for 1 hour.
4. Cut and stuff: Punch down the dough (the fun part), divide into pieces, flatten slightly, and wrap each piece around a chunk of mozzarella. Seal those edges tight or you’ll have a cheese explosion.
5. Shape into pretzels: Roll each dough log into a rope and twist into that classic pretzel shape. Or make simple balls if you’re lazy. No judgment.
6. Baking soda bath: Boil water + baking soda. Drop each pretzel in for 30 seconds. This is what gives them that chewy crust.
7. Egg wash & salt: Brush with beaten egg, sprinkle with coarse salt.
8. Bake: 450°F (232°C) for 12–14 minutes until golden brown. Resist the urge to eat one straight from the oven unless you enjoy burning your entire mouth.

Common Mistakes to Avoid

• Not sealing the dough edges: Congrats, you just made a mozzarella crime scene.
• Skipping the baking soda bath: You’ll end up with bread rolls, not pretzels. Don’t skip the science.
• Overbaking: Unless you enjoy rock-hard pretzels that could double as weapons, set a timer.
• Thinking “more salt = better”: Careful there, salt bae. Nobody wants a salt lick.

Alternatives & Substitutions

• Cheese options: Mozzarella is classic, but cheddar, pepper jack, or even brie if you’re feeling bougie will work.
• Butter substitute: Margarine technically works, but why would you betray butter like that?
• Gluten-free flour: Sure, if you like experimenting. Just know your results may vary (and by vary, I mean “might turn into edible sadness”).
• Dips: Marinara is a classic, but honey mustard, ranch, or queso are all chef’s kiss.

FAQs

Can I make the dough ahead of time?

Yep! Make the dough, cover it, and stick it in the fridge overnight. Just let it warm up a bit before shaping.

Do I have to boil them in baking soda?

Yes. Otherwise, you’re basically making stuffed breadsticks. Delicious? Sure. Pretzels? Nope.

Can I air fry these?

Actually, yes! Toss them in the air fryer at 375°F for about 8–10 minutes. Just don’t crowd them—give those cheesy babies room to breathe.

What if I don’t have coarse salt?

Use flaky sea salt or even kosher salt. Table salt works in a pinch, but it’s like wearing socks with sandals—not quite the same vibe.

How do I keep the cheese from leaking out?

Seal the edges really well and don’t skimp on wrapping. Also, avoid overstuffing (I know, tragic).

Can I freeze these?

Absolutely! Bake them, cool them, then freeze. Reheat in the oven at 350°F until warm. Perfect for emergency snack situations.

Can I use string cheese instead of blocks?

Totally! In fact, it’s easier to just shove a mozzarella stick inside and call it a day.

Final Thoughts

And there you have it—mozzarella stuffed pretzels that’ll make you look like a baking wizard without actually requiring wizard-level skills. They’re soft, golden, salty, and filled with melty cheese magic.

So, what are you waiting for? Go preheat that oven and whip these up. Worst case, you eat a slightly lopsided pretzel stuffed with cheese—and honestly, that still sounds like a win. Now go impress someone—or just yourself—because you’ve earned it! 🥨🧀

Want me to also add a quick nutritional breakdown (calories, carbs, etc.) so your readers can see the “worth it” factor of these pretzels?