These mozzarella-stuffed soft pretzels are the perfect combination of chewy, golden-brown dough and melty cheese. I love how they satisfy both savory cravings and the need for comfort food. Whether I’m serving them as an appetizer, a snack, or a fun side dish, they always disappear fast.

Mozzarella-Stuffed Soft Pretzels

Why You’ll Love This Recipe

I love this recipe because it’s a playful twist on classic soft pretzels. The mozzarella inside turns gooey and stretchy while baking, creating a mouthwatering surprise in every bite. The pretzel exterior has that signature chewy texture with a hint of saltiness, while the inside stays soft and cheesy. It’s also a great recipe to make ahead or customize with different fillings and toppings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
active dry yeast
warm water
granulated sugar or honey
salt
unsalted butter
baking soda
mozzarella cheese (cheese sticks or cubes work best)
optional: egg wash, coarse salt, grated parmesan, chopped herbs

directions

I start by mixing warm water, sugar or honey, and yeast in a bowl and letting it sit for 5–10 minutes until foamy.
Then I add flour, salt, and melted butter and knead until the dough becomes smooth and elastic, about 8–10 minutes.
I let the dough rise in a greased bowl covered with a towel for about an hour or until doubled in size.
Once risen, I divide the dough into equal portions, flatten each one slightly, and place a piece of mozzarella in the center.
I wrap the dough around the cheese, pinch the seams to seal, and shape each one into a pretzel.
In a pot, I boil water with baking soda and carefully dip each pretzel for 20–30 seconds, then place them on a parchment-lined baking sheet.
I brush the pretzels with egg wash and sprinkle with coarse salt, parmesan, or herbs if I want extra flavor.
I bake them in a preheated 425°F oven for 12–15 minutes until golden brown and the cheese starts to ooze.

Servings and timing

This recipe makes 8 pretzels.
Prep time: 25 minutes
Rise time: 1 hour
Cook time: 12–15 minutes
Total time: about 1 hour and 40 minutes

variations

I like to swap mozzarella with cheddar, provolone, or pepper jack for a different flavor.
Sometimes I sprinkle fresh rosemary, garlic powder, or parmesan on top before baking for extra aroma.
For a spicy version, I tuck in a few chopped jalapeños with the cheese.
I’ve also made them with marinara stuffed inside for a pizza-inspired pretzel.
Using gluten-free flour or vegan cheese and butter works well for dietary needs.

storage/reheating

I store leftover pretzels in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, I place them in a 350°F oven for about 5–7 minutes until warm and crispy again.
For longer storage, I freeze them after baking and reheat directly from frozen at 350°F for about 10–12 minutes.

FAQs

How do I stop the cheese from leaking out?

I make sure to seal the dough really well around the cheese and pinch all edges tightly. It also helps if I chill the cheese a bit before stuffing.

Can I use store-bought dough?

Yes, I’ve used pizza dough or even biscuit dough in a pinch. It’s a great shortcut and still turns out delicious.

Do I have to do the baking soda bath?

Yes, if I want that classic pretzel crust and flavor. It helps create the deep brown color and chewy texture that makes pretzels special.

Can I prep these ahead of time?

Definitely. I often shape the pretzels and keep them covered in the fridge overnight. Then I do the baking soda bath and bake the next day.

Can I use different cheeses?

Absolutely. I’ve tried sharp cheddar, gouda, and fontina, and they all melt beautifully. Just make sure to use cheeses that melt easily.

Conclusion

Mozzarella-stuffed soft pretzels bring everything I want in a snack—cheesy, chewy, salty, and satisfying. They’re fun to make and even more fun to eat, especially fresh out of the oven. Whether I’m sharing them with friends or keeping a few for myself, this recipe always hits the spot.