Mozzarella Stuffed Soft Pretzels (Printable)
Chewy golden pretzels with gooey melted mozzarella centers, 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
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 - 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, 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 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 around the cheese, then shape into classic pretzel form ensuring no cheese is exposed.
06 - Bring 8 cups 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 transfer to 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 and cheese is melted inside.
10 - While hot, brush with melted butter for enhanced flavor and shine. Serve warm.
# Expert Hints:
01 -
- That moment you bite through warm pretzel dough and hit the melted cheese center is absolutely worth the effort
- These freeze beautifully, so you can always have fresh-tasting pretzels ready for unexpected guests or late-night cravings
02 -
- The baking soda bath feels fussy but skipping it means you will just have cheese bread instead of actual pretzels
- Sealing the dough around the cheese completely is non-negotiable or you will have a melted cheese mess in your oven
03 -
- Weighing your flour instead of using measuring cups gives you consistent results every single time
- Let the pretzels cool for at least five minutes before biting into them or the cheese will burn your mouth guaranteed