Mozzarella Stuffed Soft Pretzels – Cheesy, Soft & Irresistible!

Make the dough: Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

First rise: Place dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for about 1 hour, until doubled in size.

Preheat oven & prepare bath: Preheat oven to 450°F (230°C). In a large pot, bring about 8 cups of water to a boil and stir in the baking soda.

Shape the pretzels: Divide the dough into 8 equal pieces. Roll each piece into a long rope (about 20–24″). Place a piece or two of mozzarella in the center, then fold the dough around the cheese and pinch the seams to seal. Shape into a pretzel form by making a U, crossing the ends, and pressing into the bottom of the U to seal.

Boil the pretzels: Carefully drop each pretzel into the boiling baking soda bath, about 30 seconds per side. Remove with a slotted spoon and place on a parchment‑lined baking sheet.

Brush with egg wash: Brush each pretzel with the beaten egg and sprinkle with coarse salt.

Bake: Bake 12–15 minutes, until deep golden brown and shiny.

Cool & serve: Let cool slightly so the cheese inside sets, then enjoy warm with your favorite dips!

Serving and Storage

Serving

• Serve warm with marinara sauce, spicy mustard, or cheesy dip.
• Pair with cold beers, sodas, or iced tea for game day or gatherings.
• These also make great lunchbox treats or cozy weekend snacks!

Storage

• Room Temperature: Store in an airtight container up to 2 days.
• Freezer: Freeze baked pretzels tightly wrapped up to 1 month; thaw and warm in the oven.
• Reheating: Warm in a 350°F (175°C) oven for 5–8 minutes until heated through.

Tips

• Seal the seams: Make sure the mozzarella is fully enclosed so it doesn’t leak during baking.
• Baking soda bath: This gives pretzels their signature chewy crust and rich golden color.
• Uniform size: Roll each dough piece evenly so all pretzels bake at the same rate.
• Cheese choice: Fresh mozzarella works best, but string cheese sticks are a great shortcut!

Variations

• Garlic Butter Pretzels: Brush warm pretzels with garlic butter and parsley after baking.
• Pepperoni & Cheese: Add small pepperoni slices with the cheese for a pizza‑style twist.
• Cinnamon Sugar Dessert: Skip the cheese and coat warm pretzels in cinnamon sugar!
• Everything Bagel Pretzels: Sprinkle with everything bagel seasoning before baking.

FAQ

• Can I use pre‑shredded mozzarella?
  Yes — just make sure it’s wrapped well inside the dough so it doesn’t leak.
• Why use a baking soda bath?
  It gives that classic chewy crust and rich color unique to soft pretzels.
• Can I make smaller pretzel bites?
  Absolutely! Cut smaller pieces and stuff each with a small cube of cheese.
• Do these freeze well?
  Yes — once baked and cooled, they freeze great and reheat beautifully!

Conclusion

**Mozzarella Stuffed Soft Pretzels** are a fun, cheesy twist on a beloved snack that’s perfect anytime you crave warm, chewy goodness. With melty mozzarella inside and a golden pretzel outside, these treats are sure to please everyone — grab your favorite dip and enjoy!