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Gooey Mozzarella Stuffed Soft Pretzels

Recreate that cozy feeling with unbelievably easy-to-make mozzarella stuffed soft pretzels. This recipe is a flavor explosion that'll have everyone begging for more!
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Prep Time 1 hour
Cook Time 15 minutes
Servings 12 pretzels

Equipment

  • Large bowl
  • Large pot
  • Baking sheet Parchment-lined
  • Mixing spoon

Ingredients
  

Ingredients

  • 1.5 cups warm water (110°F to 115°F) Make sure your water isn't too hot, or it'll kill the yeast!
  • 1 tbsp granulated sugar Just a touch of sweetness to feed the yeast.
  • 2.25 tsp active dry yeast The secret ingredient for fluffy pretzels!
  • 4.5 cups all-purpose flour You might need a little more or less depending on the humidity.
  • 0.25 cup unsalted butter, melted Adds richness and flavor.
  • 2 tsp salt Enhances the overall taste.
  • 12 mozzarella cheese sticks or mozzarella block cut into 3-inch sticks I prefer using sticks for easy handling.
  • 0.5 cup baking soda Gives the pretzels that signature chewy texture and deep brown color.
  • 8 cups water You'll need a large pot for this!
  • Coarse sea salt The perfect salty crunch!
  • melted butter For extra richness and shine.

Instructions
 

  • In a large bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
  • Add flour, melted butter, and salt to the yeast mixture. Stir to combine, then knead for 8–10 minutes until smooth and elastic.
  • Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
  • Cut mozzarella into stick-sized pieces if needed. In a large pot, bring 8 cups of water and ½ cup baking soda to a gentle boil.
  • Punch down the dough and divide into 12 equal pieces. Roll each piece into a 12-inch rope, flatten slightly, place a mozzarella stick in the center, fold the dough over the cheese, seal tightly, and shape into a pretzel.
  • Carefully dip each pretzel into the baking soda bath for 20–30 seconds. Place on a parchment-lined baking sheet. Sprinkle with coarse sea salt.
  • Bake at 425°F (220°C) for 12–15 minutes, until deep golden brown. Watch them carefully to avoid burning!
  • Optional: Brush warm pretzels with melted butter for extra shine and flavor.

Notes

Feel free to experiment! Try different cheeses like provolone or pepper jack. Add herbs like rosemary or thyme to the dough for an extra layer of flavor. You can also use pretzel salt instead of coarse sea salt for a more authentic pretzel taste. Don't overwork the dough. Overkneading can result in tough pretzels. Make sure your yeast is fresh. Expired yeast won't activate properly. Let the dough rise in a warm place. A slightly warm oven with the light on works great. Don't overcrowd the baking sheet. Give your pretzels enough space to spread out. Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. Reheat in a 350°F oven for a few minutes to refresh.