Mozzarella Stuffed Soft Pretzels Recipe

Picture this: you’re lounging on the couch, craving something warm, cheesy, and just a little bit naughty. Enter mozzarella stuffed soft pretzels—golden, chewy, and oozing with melty goodness. These bad boys are the ultimate comfort snack, and I’m here to walk you through making them like a pro (or at least fake it convincingly). Ready to dive into some doughy, cheesy fun? Let’s do this!

Why This Recipe is Awesome

These pretzels are basically a love letter to your taste buds. They’re soft, salty, and stuffed with gooey mozzarella that stretches like a dream. Plus, they’re surprisingly easy to whip up—even if your kitchen skills are more “microwave master” than “MasterChef.” You’ll feel like a baking rockstar without needing a culinary degree. And let’s be real: who doesn’t want to tear into a warm pretzel and get that cheese-pull Instagram shot?

Ingredients You’ll Need

Here’s what you’ll need to make these pretzels happen. No fancy stuff, just the good basics:

• 1 ½ cups warm water (110°F, not lava-hot): Too hot, and you’ll murder the yeast. Too cold, and it’ll sulk.
• 1 tbsp sugar: To sweet-talk the yeast into doing its job.
• 2 ¼ tsp active dry yeast (1 packet): The magic that makes dough rise.
• 4 ½ cups all-purpose flour: The backbone of your pretzels. Don’t skimp.
• 2 tsp salt: For flavor, because bland pretzels are a crime.
• 4 tbsp unsalted butter, melted: Because butter makes everything better.
• 8 oz mozzarella cheese, cut into ½-inch cubes: Go for the good stuff—low-moisture works best.
• 10 cups water (for boiling): Not for drinking, FYI.
• ⅔ cup baking soda: Trust me, it’s the secret to that pretzel-y crust.
• 1 egg yolk + 1 tbsp water (egg wash): For that golden, glossy glow.
• Coarse sea salt: For sprinkling, because we’re fancy like that.
• Optional: melted butter for brushing: Because more butter = more love.

Pro tip: Grab fresh yeast. Old yeast is like a bad date—it just won’t rise to the occasion.

Step-by-Step Instructions

Let’s make these pretzels step-by-step. Roll up your sleeves, and don’t stress—this is easier than untangling Christmas lights.

1. Activate the yeast: In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until it’s foamy like a cappuccino. No foam? Your yeast might be dead—start over.
2. Make the dough: Add flour, salt, and melted butter to the yeast mixture. Stir until it forms a shaggy dough. Knead on a floured surface for 5–7 minutes until smooth. If it’s sticky, add a sprinkle of flour.
3. Let it rise: Place the dough in a greased bowl, cover with a damp towel, and let it chill in a warm spot for 1 hour until doubled in size. Netflix and chill while you wait.
4. Prep the cheese: While the dough rises, cube your mozzarella into bite-sized chunks. Keep them small so they don’t ooze out later.
5. Shape the pretzels: Punch down the dough (so satisfying!) and divide it into 8 equal pieces. Roll each piece into a 24-inch rope, flatten it slightly, and place 3–4 cheese cubes in the center. Fold the dough over to seal the cheese inside, then shape into a pretzel. Pinch those seams tight!
6. Boil the pretzels: Bring 10 cups of water and baking soda to a boil in a large pot. Drop each pretzel in for 30 seconds, then remove with a slotted spoon. This gives them that classic pretzel crust.
7. Egg wash and salt: Place pretzels on a parchment-lined baking sheet. Brush with egg wash and sprinkle with coarse sea salt. Don’t skip the salt—it’s the MVP.
8. Bake: Pop them in a preheated 450°F oven for 12–15 minutes until golden brown. Your kitchen will smell like a pretzel paradise.
9. Optional butter bath: Brush with melted butter for extra decadence. You know you want to.
10. Serve: Let them cool slightly (if you can resist), then tear in and enjoy that cheesy goodness.

Don’t overstuff the pretzels. Too much cheese = a gooey mess that leaks out. Less is more here.

Common Mistakes to Avoid

Let’s save you from some classic pretzel fails with a bit of tough love:

• Skipping the baking soda bath: This isn’t optional, folks. It’s what gives pretzels their chewy, golden crust. Don’t be lazy.
• Using cold water for yeast: If your water’s too chilly, the yeast will ghost you. Aim for 110°F—think warm bath, not ice bath.
• Overkneading the dough: Knead until smooth, not until your arms fall off. Overworked dough gets tough and cranky.
• Not sealing the cheese properly: If you don’t pinch those seams tight, your mozzarella will stage a jailbreak during baking.
• Forgetting to preheat the oven: Thinking you can just “wing it” without preheating? Nope. Your pretzels will bake unevenly and sulk.

Alternatives & Substitutions

Ran out of something? No panic. Here’s how to keep the pretzel party going:

• No mozzarella? Try cheddar or pepper jack for a spicy kick. Just keep it low-moisture to avoid a soggy mess.
• Gluten-free? Swap all-purpose flour for a 1:1 gluten-free baking blend. Results may vary, so don’t @ me if they’re not perfect.
• No coarse sea salt? Kosher salt works in a pinch. Table salt is too fine and will make your pretzels taste like a salt lick.
• Vegan vibes? Use plant-based butter and cheese. Daiya’s mozzarella-style shreds melt decently, but don’t expect a cheese pull for the ages.
• Want a flavor twist? Sprinkle on some garlic powder or everything bagel seasoning before baking. It’s like a pretzel glow-up.

IMO, mozzarella is king here, but cheddar-stuffed pretzels are like a warm hug from a cheesy friend.

FAQs

Got questions? I’ve got answers, served with a side of sass.

Can I use pre-shredded mozzarella?

Sure, but it’s coated in anti-caking stuff that makes it less melty. Cube your own for maximum gooeyness. Your taste buds will thank you.

What if I don’t have baking soda?

No baking soda, no pretzels. It’s non-negotiable for that chewy crust. Run to the store or make cookies instead.

Can I freeze these pretzels?

Yup! Freeze after baking, then reheat at 350°F for 10 minutes. They’ll taste almost as good as fresh—promise.

Why did my dough not rise?

Dead yeast, cold water, or an arctic kitchen. Check your yeast’s expiration date and keep the dough cozy while it rises.

Can I make these ahead of time?

Totally. Shape and boil them, then refrigerate for up to a day before baking. Fresh-baked is always best, though.

Is the boiling step really necessary?

Yes, unless you want sad, bread-like blobs instead of pretzels. The boiling sets the crust. Don’t skip it.

Can I add other fillings?

Go wild—try pepperoni or jalapeños with the cheese. Just don’t go overboard, or you’ll have a filling explosion.

Final Thoughts

There you have it—mozzarella stuffed soft pretzels that’ll make you the hero of your next snack session. These are perfect for game nights, lazy Sundays, or just treating yourself because you’re awesome. Now go get your hands doughy and impress someone (or just yourself) with your pretzel prowess. Pair with mustard or marinara for dipping, and let the cheesy good times roll!