Irresistibly Gooey Mozzarella Stuffed Soft Pretzels Recipe

Twirling dough with mozzarella stuffed soft pretzels became my weekend obsession after discovering this incredible snack.

Salt crystals glisten against golden-brown curves, promising pure deliciousness.

German bakeries inspired this playful twist on traditional street food.

Warm, cheesy pockets deliver comfort with every tender bite.

Crispy exterior and melted cheese create magic in each piece.

Weeknight dinners or game day gatherings suddenly feel more exciting.

Let’s uncover how simple ingredients can become something extraordinary.

Tips for Chewy Texture and Melty Center

• Seal Cheese Securely: Pinch the dough edges tightly around the mozzarella to prevent cheese from leaking during baking, ensuring a perfect cheesy center.
• Control Dough Temperature: Let the dough rise in a warm, draft-free area to help it rise evenly and develop better flavor and texture.
• Optimize Baking Soda Bath: Ensure water is rapidly boiling and pretzel stays submerged for exactly 20-30 seconds to achieve that classic pretzel shine and distinctive flavor.
• Choose Cheese Wisely: Use low-moisture mozzarella sticks or cubes that won't release too much liquid, which could make the pretzel soggy or cause cheese to leak.
• Perfect Golden Crust: Brush egg wash generously and evenly to create a beautiful, shiny, golden-brown exterior that looks as delicious as it tastes.

How to Store and Reheat Pretzels Without Drying Out

• Store leftover pretzels in an airtight container in the refrigerator for up to 3 days. Wrap each pretzel individually in plastic wrap to prevent them from drying out.
• Place cooled pretzels in a freezer-safe bag or container. They'll stay fresh for 2-3 weeks. Separate layers with parchment paper to prevent sticking.
• Warm pretzels at 350F for 5-7 minutes to restore crispiness and melt the cheese inside. Avoid microwaving, which can make them soggy.
• Briefly toast in a toaster oven or air fryer at 325F for 2-3 minutes to revive the crispy exterior and warm, gooey cheese center.

Snacks and Dips That Go With Mozzarella Pretzels

• A bold Chianti or Cabernet Sauvignon cuts through the richness of the mozzarella-stuffed pretzels, complementing the salty cheese and soft dough perfectly.
• Create a zesty marinara with fresh basil and garlic, or whip up a tangy whole grain mustard sauce that adds a sharp contrast to the creamy mozzarella interior.
• Select a crisp German-style pilsner or hoppy IPA that balances the pretzels' heaviness, cleansing the palate with its bright carbonation and subtle bitterness.
• Serve alongside cured Italian meats like prosciutto or salami, which provide a salty, savory counterpoint to the cheesy pretzels and enhance the overall flavor profile.

Unique Stuffings for Pretzel Lovers

• Gluten-Free Pretzels: Replace wheat flour with a gluten-free blend of rice flour, almond flour, and xanthan gum for a celiac-friendly version.
• Vegan Cheese Stuffed Option: Substitute mozzarella with plant-based cheese made from cashews or commercial vegan mozzarella alternative.
• Low-Carb Cauliflower Pretzel: Create a pretzel base using riced cauliflower, almond flour, and eggs for a keto-friendly adaptation.
• Whole Wheat Protein Boost: Use whole wheat flour and add hemp or chia seeds to increase nutritional value and fiber content.

Why Mozzarella Stuffed Soft Pretzels Are a Comfort Snack Dream

• Mozzarella-stuffed soft pretzels deliver gooey cheese inside a perfectly golden exterior, making them an irresistible snack for anyone craving comfort food.
• This recipe requires basic baking skills and minimal technical expertise, allowing home cooks of all levels to create impressive, restaurant-quality pretzels without stress.
• These pretzels serve multiple purposes- from game day appetizers to casual gatherings, they'll wow guests with their impressive presentation and irresistible cheesy center.
• Pretzels can be partially prepared in advance, with dough rising and shaping done earlier, then quickly finished before serving, making them ideal for busy schedules and spontaneous entertaining.

Ingredients to Make Stuffed Pretzels at Home

• Flour: Base for soft, chewy pretzel texture, all-purpose works best.
• Sugar: Helps activate yeast and adds subtle sweetness.
• Salt: Enhances overall flavor and balances dough.
• Yeast: Essential for rising and creating light, airy texture, fresh active dry yeast recommended.
• Warm Water: Activates and helps yeast grow.
• Olive Oil: Adds moisture and softness to dough, extra virgin preferred.

• Mozzarella Stick, Mozzarella Cube: Provides melty, stretchy cheese center, whole milk mozzarella recommended.

• Baking Soda: Creates classic pretzel brown exterior and distinctive flavor.
• Egg Wash: Gives pretzels golden, shiny appearance.
• Coarse Salt: Adds texture and traditional pretzel seasoning, kosher or sea salt works best.

• Marinara Sauce: Optional dipping sauce.
• Mustard: Alternative dipping option for extra flavor.

How to Shape and Bake Pretzels Filled with Cheese

Step 1: Wake Up the Yeast

Mix warm water with yeast and let it bubble and bloom for 5 minutes. This tiny living ingredient will make your dough magically rise.

Step 2: Create Dough Magic

• Flour
• Sugar
• Salt

Mix the yeast mixture with olive oil into dry ingredients. Knead on a lightly floured surface until smooth and stretchy. Let the dough rest and rise in an oiled bowl for 1 hour until it doubles in size.

Step 3: Prepare Baking Station

Crank your oven to 450 degrees Fahrenheit. Line baking sheets with parchment paper. Prepare a boiling water bath with baking soda in a large pot.

Step 4: Shape Cheese-Filled Pretzel Rings

• Mozzarella stick
• Pinch dough closed around cheese

Twist into classic pretzel shape, sealing edges tightly.

Step 5: Bathtime for Pretzels

Dunk each pretzel in boiling baking soda water for 20-30 seconds. Fish out with slotted spatula and place on prepared baking sheet.

Step 6: Final Touches

Brush pretzels with egg wash. Sprinkle with coarse salt. Bake until golden brown, about 12-15 minutes.

Step 7: Serve and Devour

Serve piping hot with marinara sauce or mustard. Enjoy your cheesy treasure!

Mozzarella Stuffed Soft Pretzels Recipe

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4.8 from 15 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Savory mozzarella stuffed soft pretzels bring European street market charm straight to kitchen counters. Warm, golden twists packed with melty cheese promise delightful comfort that will satisfy hearty appetites and spark culinary excitement.

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Ingredients

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Dough Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (110F or 43C)
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 ½ teaspoons salt
• 1 tablespoon sugar
• 1 ½ tablespoons olive oil

Filling Ingredient:

• 12 ounces (340 grams) mozzarella cheese, cut into sticks or small cubes

Baking and Topping Ingredients:

• 10 cups water
• ⅔ cup baking soda
• 1 egg, beaten (for egg wash)
• Coarse salt

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Instructions

1. Craft the foundational dough by blending flour, sugar, and salt in a spacious mixing vessel. Activate the yeast in tepid water, allowing it to bloom for several minutes until frothy. Integrate the yeast mixture and olive oil into the dry components, stirring until a cohesive mass emerges.
2. Knead the dough vigorously on a flour-dusted surface for 5-7 minutes, developing a silky, resilient texture. Transfer the dough to an oil-coated container, drape with a kitchen towel, and permit rising in a warm environment until volume doubles, approximately one hour.
3. Heat the culinary workspace by preheating the oven to 450F (230C). Arrange parchment-lined baking sheets and prepare a bubbling water bath infused with baking soda in a substantial pot.
4. Deflate the risen dough and subdivide into eight uniform segments. Transform each portion into an elongated rope measuring 12-14 inches. Gently flatten each rope, nestle a mozzarella stick centrally, and meticulously seal the edges to encase the cheese completely.
5. Sculpt each filled dough segment into a classic pretzel shape: form a horseshoe, intertwine the extremities, and delicately press them against the base of the curve.
6. Immerse each pretzel in the effervescent baking soda solution for 20-30 seconds, extracting carefully with a perforated utensil and positioning onto prepared baking sheets.
7. Embellish the pretzels with a glossy egg wash and sprinkle coarse salt across their surfaces. Bake until achieving a rich, golden-brown complexion, approximately 12-15 minutes.
8. Serve immediately, accompanied by marinara sauce or preferred condiment, and relish the molten cheese interior.

Notes

• Choose high-protein bread flour for a chewier, more authentic pretzel texture that helps hold the cheese inside.
• Ensure water temperature is precisely between 105-110°F when activating yeast to prevent killing the yeast or slow fermentation.
• Seal cheese completely inside dough by pinching and rolling edges tightly to prevent cheese leakage during baking.
• Allow pretzels to rest for 10 minutes after shaping to help maintain their structure and prevent unraveling during boiling.
• For gluten-free version, substitute bread flour with a gluten-free blend and add xanthan gum for better elasticity.
• Experiment with different cheese varieties like sharp cheddar or pepper jack for unique flavor profiles.
• Freeze unbaked pretzels after shaping for convenient make-ahead meal prep, thawing before boiling and baking.
• Use room temperature mozzarella to ensure even melting and prevent cold spots inside the pretzel.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 290
• Sugar: 1 g
• Sodium: 350 mg
• Fat: 6 g
• Saturated Fat: 2 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 30 mg