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Irresistible Mozzarella Stuffed Soft Pretzels You Need to Try - Featured Image

Irresistible Mozzarella Stuffed Soft Pretzels You Need to Try

Learn how to make delicious Mozzarella Stuffed Soft Pretzels. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients, especially when it comes to the dough and the cheese. I always opt for fresh mozzarella because its creamy texture melts beautifully inside the pretzels. The dough benefits from simple pantry staples, but I find that high-quality flour and a good pinch of salt really elevate the flavor. Like my mom taught me, fresh and simple is the way to go—it lets each component shine without overcomplicating things.

  • 4 cups all-purpose flour, plus extra for dusting
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/2 cups warm water (about 110°F)
  • 2 tablespoons unsalted butter, melted
  • 8 ounces fresh mozzarella, cut into 1-inch cubes
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg, beaten (for egg wash)
  • Coarse sea salt, for sprinkling

Substitution tips: If you don’t have fresh mozzarella, low-moisture mozzarella works too, but the texture will be a bit firmer. You can swap all-purpose flour for bread flour if you want a chewier bite. For a dairy-free version, try vegan mozzarella alternatives, though the melt won’t be quite the same.

Instructions

  1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until frothy—this step always reminds me of how my mom knew the dough was ready by the bubbles and smell.
  2. In a large bowl, combine the flour and kosher salt. Pour in the yeast mixture and melted butter. Mix until a shaggy dough forms.
  3. Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is sticky, add a little more flour, but keep it soft—not stiff.
  4. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour or until doubled in size.
  5. Preheat your oven to 450°F and line two baking sheets with parchment paper.
  6. In a large pot, bring 10 cups of water and baking soda to a boil. This alkaline bath is key for that classic pretzel crust.
  7. Divide the dough into 8 equal pieces. Roll each piece into a 12-inch rope, then shape into a pretzel, leaving the ends untied.
  8. Place a cube of mozzarella on one half of the rope, then fold the other half over and pinch the edges firmly to seal the cheese inside completely. This step can be a little tricky—make sure the cheese is fully enclosed to avoid leaks.
  9. Carefully drop each stuffed pretzel into the boiling baking soda water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
  10. Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
  11. Bake for 12-15 minutes until deep golden brown. The smell from the oven at this stage always brings everyone running!
  12. Allow to cool slightly before serving to avoid molten cheese burns—though the kids often don’t wait as patiently as I do!

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Mozzarella Stuffed Soft Pretzels, recipe, cooking, food