Mozzarella-Stuffed Soft Pretzels

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🥨 Mozzarella-Stuffed Soft Pretzels

Description

Mozzarella-Stuffed Soft Pretzels are warm, golden-brown pretzels with a soft, chewy exterior and a gooey, stretchy mozzarella center. Perfect as a snack, party appetizer, or game-day treat, these pretzels combine classic bakery flavor with indulgent melted cheese. They’re comforting, crowd-pleasing, and surprisingly doable at home.

📝 Ingredients

For the Pretzel Dough

  • 3 ¾ cups all-purpose flour

  • 1 packet (2 ¼ tsp) active dry yeast

  • 1 cup warm water (110°F / 43°C)

  • 2 tbsp brown sugar

  • 1 tsp salt

  • 3 tbsp unsalted butter, melted

For the Filling

  • 8–10 mozzarella string cheeses or mozzarella sticks, halved
    (or ~8 oz low-moisture mozzarella, cut into sticks)

Baking Soda Bath

  • 10 cups water

  • ⅔ cup baking soda

Topping

  • 1 large egg, beaten (egg wash)

  • Coarse salt or pretzel salt

👩‍🍳 Instructions

  1. Activate the Yeast
    In a large bowl, mix warm water, yeast, and brown sugar. Let sit for 5–7 minutes until foamy.

  2. Make the Dough
    Add melted butter and salt. Gradually mix in flour until a soft dough forms.

  3. Knead & Rise
    Knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

  4. Prepare the Filling
    Cut mozzarella into sticks and keep chilled (this helps prevent leaks).

  5. Shape the Pretzels
    Divide dough into 8–10 pieces. Roll each into a rope, flatten slightly, place mozzarella in the center, and seal tightly. Shape into pretzels or logs.

  6. Baking Soda Bath
    Bring water to a boil, add baking soda. Boil each pretzel for 20–30 seconds. Remove and place on parchment-lined baking sheet.

  7. Bake
    Brush with egg wash, sprinkle with salt.
    Bake at 425°F (220°C) for 12–15 minutes, until deep golden brown.

  8. Cool Slightly & Serve
    Let rest 5 minutes before eating—cheese will be hot!

⭐ Notes

  • Use low-moisture mozzarella only—fresh mozzarella releases too much liquid.

  • Seal dough seams extremely well to prevent cheese blowouts.

  • Pretzels can be shaped as traditional twists or simple sticks for easier stuffing.

🔥 Tips for Success

  • Chill the cheese before stuffing for better melt control

  • Pinch and roll seams firmly—double seal if needed

  • For extra flavor, brush with butter after baking

  • Serve with marinara, cheese sauce, or honey mustard

🍽️ Servings

  • Makes: 8–10 pretzels

  • Serving Size: 1 stuffed pretzel

🧮 Nutritional Information (Approx. per serving)

  • Calories: 320–350 kcal

  • Carbohydrates: 38 g

  • Protein: 11 g

  • Fat: 14 g

  • Saturated Fat: 7 g

  • Sodium: 680 mg
    (Values vary based on cheese and portion size)

💪 Benefits

  • Good Source of Protein: Mozzarella adds calcium and protein

  • Energy-Boosting Carbs: Great for active days or sharing

  • Homemade Control: No preservatives, customizable salt and cheese

  • Mood Food: Warm bread + melted cheese = comfort win

 Q & A

Q: Can I make these ahead of time?
A: Yes! Shape and refrigerate for up to 24 hours before boiling and baking.

Q: Can I freeze them?
A: Absolutely. Freeze after baking and cooling. Reheat at 350°F until warm.

Q: What other cheeses work?
A: Cheddar, provolone, pepper jack, or mozzarella-cheddar blends (low-moisture).

Q: Why do pretzels need a baking soda bath?
A: It gives pretzels their classic chewy texture and deep brown color.

Q: Can I make them sweet instead?
A: Yes—skip salt, fill with chocolate or cream cheese, and brush with butter + cinnamon sugar.

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