Mozzarella Stuffed Pretzels

You know those days when you crave something warm, salty, and ridiculously cheesy? I hit one of those last weekend and I threw together these mozzarella stuffed pretzels. They came out golden, gooey, and disappear-from-the-plate fast. If you like cheese pulls and snacks that double as an emotional support food, keep reading.

I fell in love with this recipe because it mixes classic soft pretzel texture with an oozy mozzarella center. I’ll walk you through everything—ingredients, method, tips, and fun variations—so you can impress your friends or just treat yourself (no judgment here). Ready to get a little carbo-happy?

Why You’ll Love This Recipe

• Gooey, melty center that practically begs for a napkin-free cheese pull.
• Soft, chewy exterior with that satisfying pretzel bite.
• Quick-ish prep for homemade bread stuff (yeast included, but you won’t need a PhD).
• Kid-friendly and party-proof—people will ask for the recipe.
• Customizable: you can tweak toppings, cheeses, and dips easily.

Ever tried to make stuffed pretzels and ended up with leaking cheese? This method cuts down on mess and maximizes gooey payoff. Who doesn’t like that?

Ingredients You’ll Need

• 1 1/2 cups warm water (110°F to 115°F)
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 4 1/2 cups all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 teaspoons salt
• 1/2 cup baking soda
• 10 cups water
• 8 ounces mozzarella cheese, cut into 16 equal pieces
• Coarse sea salt, for sprinkling
• 1/4 cup unsalted butter, melted (for brushing)
• Marinara sauce, for serving (optional)

I list the essentials above so you can check your pantry before you get too excited. FYI, the mozzarella quality matters—use a block and cut it yourself for best results.

How to Make (Step-by-Step)

Activate the Yeast

In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy. A bubbly top tells you the yeast woke up and approved your snack plans.

Make the Dough

Add the flour, 1/4 cup melted butter, and salt to the yeast mixture. Stir until a dough forms. The dough should look shaggy and workable. If it feels sticky, add a sprinkle more flour, but don’t go overboard.

Knead the Dough

Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and elastic. I like to imagine I’m doing a tiny stress-relief workout—kneading always calms me down.

First Rise

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size. Timing varies with room temp, so check it visually.

Preheat and Prep Baking Sheet

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. Heat and parchment make life easier, trust me.

Boil the Baking Soda Bath

In a large pot, bring the 10 cups of water and baking soda to a boil. This alkaline bath gives pretzels that signature brown crust and chew. Yes, it sounds dramatic, but it works.

Shape and Fill

Divide the dough into 16 equal pieces. Flatten each piece into a rectangle, place a piece of mozzarella cheese in the center, fold the dough over the cheese, and seal the edges, forming a ball. Make sure you pinch well so the cheese stays inside.

Boil, Bake, and Salt

Drop each stuffed dough ball into the boiling water mixture for 30 seconds. Using a slotted spoon, transfer the pretzels to the prepared baking sheet. Sprinkle with coarse sea salt. Bake in the preheated oven for 12–15 minutes, or until golden brown.

Finish and Serve

Remove from the oven and brush with the remaining 1/4 cup melted butter. Serve warm with marinara sauce for dipping, if desired. I warn you: they go fast.

Pro Tips for the Best Results

• Seal the edges tightly to prevent cheese leaks during boiling and baking. I usually press and pinch for an extra 10 seconds.
• Chill the cheese briefly if it feels too soft before you stuff it; it helps prevent melting too early.
• Don’t skip the baking soda bath—it builds that classic pretzel flavor and glossy crust.
• Use a thermometer for water temps: yeast likes 110°F–115°F. Too hot kills it; too cold slows it.
• Brush immediately with melted butter for an even shine and extra flavor.
• Make ahead: you can freeze stuffed dough balls before boiling; thaw and follow boiling/baking when ready. IMO, freezing works great for meal prep.

Fun Variations & Topping Ideas

Variations:

• Pepper Jack swap: Use pepper jack for a spicy kick. I love this when I want a little heat.
• Herbed mozzarella: Mix chopped basil or oregano into shredded mozzarella for a fresh twist.
• Mini pretzel bites: Cut the dough into smaller pieces for party appetizers. People will thank you.

Toppings:

• Everything bagel seasoning for savory crunch.
• Garlic butter + parsley brushed on top for a restaurant vibe.
• Parmesan flakes for extra umami.
• Sweet option: skip the salt and brush with cinnamon-butter for a dessert version.

Which variation sounds best to you? I can’t pick a favorite—I rotate based on mood.

Storing and Reheating

Store leftover pretzels in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated 350°F (175°C) oven for 8–10 minutes, or until the cheese becomes gooey again. Don’t microwave unless you accept a rubbery exterior and we both know you don’t want that.

To freeze, place cooled pretzels on a baking sheet until firm and then transfer them to a freezer bag. Reheat from frozen in a 375°F (190°C) oven for 15–18 minutes. The oven revives texture and flavor best.

Frequently Asked Questions (FAQ)

Can I use pre-shredded mozzarella?

Pre-shredded mozzarella works, but I prefer block mozzarella because it melts creamier and contains fewer anti-caking agents. Use what you have, but expect slightly different melt behavior.

Will the cheese leak during baking?

If you seal edges well and briefly chill very soft cheese, you’ll minimize leaks. I sometimes double-wrap the cheese in dough for extra insurance.

Can I make these ahead of time?

Yes. You can prepare and refrigerate the shaped, stuffed dough for a few hours before boiling and baking. You can also freeze them as described above. Prep flexibility makes them great for parties.

Can I use a different cheese?

Absolutely. Cheddar, pepper jack, or a blend all work, but adjust expectations: cheddar can be oilier when hot, and pepper jack adds spice.

Conclusion

These mozzarella stuffed soft pretzels deliver on texture, flavor, and that unbeatable cheese pull everyone loves. You’ll enjoy a soft interior, a crisp-ish exterior, and a molten mozzarella center that turns any snack moment into a small celebration. Try the variations if you want to experiment, and use the pro tips to avoid common pitfalls.

If you want a fun twist to compare, check out how parks spin up stuffed pretzels—one quirky example is this feature where you can Savor the Unique Pepper Jack Stuffed Pretzel at Magic Kingdom for inspiration.

Did you make them? Leave a comment and a rating—I genuinely want to hear which variation stole your heart. And hey, if you share a photo, I’ll probably get jealous and make them again tomorrow. 😄