Mozzarella Stuffed Soft Pretzels (Printable)

Chewy golden pretzels filled with gooey mozzarella, ideal for snacking and entertaining.

# What You'll Need:

→ Dough

01 - 3 ½ cups all-purpose flour
02 - 1 packet (2 ¼ tsp) active dry yeast
03 - 1 ½ cups warm water (110°F)
04 - 1 tbsp granulated sugar
05 - 2 tsp fine sea salt
06 - 2 tbsp unsalted butter, melted

→ Filling

07 - 8 sticks mozzarella cheese (string cheese or block cut into sticks)

→ Poaching Liquid

08 - 8 cups water
09 - ½ cup baking soda

→ Topping

10 - 1 large egg, beaten
11 - Coarse salt for sprinkling
12 - 2 tbsp unsalted butter, melted (optional for brushing)

# How to Make It:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the surface and let stand for 5 minutes until foamy.
02 - Stir in melted butter and salt. Gradually add flour, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer with dough hook.
03 - Place dough in a greased bowl, cover, and let rise in a warm location for approximately 1 hour until doubled in size.
04 - Preheat oven to 450°F and line two baking sheets with parchment paper.
05 - Divide dough into 8 equal pieces. Roll each into an 18-inch rope, flatten slightly, and place a mozzarella stick in the center. Pinch edges tightly to seal, then shape into classic pretzel form ensuring no cheese is exposed.
06 - Bring 8 cups water and baking soda to a boil in a large saucepan, then reduce to a simmer.
07 - Gently dip each pretzel into the baking soda bath for 30 seconds. Remove with a slotted spatula and transfer to prepared baking sheets.
08 - Brush each pretzel with beaten egg and sprinkle generously with coarse salt.
09 - Bake for 12-15 minutes until deep golden brown color develops.
10 - While still hot, brush with melted butter for enhanced flavor. Serve warm.

# Expert Advice:

01 -
  • That moment when you bite through the chewy pretzel shell and hit the molten cheese center is worth every minute of dough wrangling
  • These disappear faster than you can say 'another batch please' at any gathering
  • The baking soda bath gives them that authentic pretzel flavor and deep golden color you cant fake
02 -
  • Cheese will escape if your dough isnt sealed completely. Take extra time pinching those edges tight, and double-check for thin spots before shaping.
  • The baking soda bath step is what separates pretzels from bread sticks. Skipping it gives you a totally different result.
  • These are best eaten within 30 minutes of baking. The cheese texture changes as they cool, though theyre still delicious reheated.
03 -
  • Use a kitchen scale to weigh your flour. Cup measurements vary wildly and can affect dough hydration.
  • Let pretzels cool for just 3 minutes after baking. This brief rest sets the cheese structure so it doesnt all run out when you cut into them.

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