Mozzarella Stuffed Soft Pretzels (Printable)

Chewy golden pretzels with rich melted mozzarella centers

# 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)

# Steps:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the surface and let stand for 5 minutes until foamy and activated.
02 - Add melted butter and salt to the yeast mixture. Gradually incorporate flour, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead 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. Line two baking sheets with parchment paper.
05 - Divide risen 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 completely, ensuring no cheese is exposed. Shape into traditional pretzel form.
06 - Bring 8 cups water and baking soda to a boil in a large saucepan, then reduce to a gentle simmer.
07 - Gently lower each pretzel into the simmering baking soda bath for 30 seconds. Remove with a slotted spatula and transfer to prepared baking sheets.
08 - Brush each pretzel thoroughly with beaten egg and sprinkle generously with coarse salt.
09 - Bake for 12–15 minutes until deep golden brown and cheese is melted inside.
10 - Brush hot pretzels with melted butter for enhanced flavor and shine. Serve immediately while warm.

# Expert Tips:

01 -
  • The baking soda bath creates that distinctive pretzel crunch and deep golden color you can't fake any other way
  • They're surprisingly forgiving—even if your pretzel shaping looks more like modern art than traditional twists, they still taste incredible
  • These reheat beautifully for days of snacking, though in my house they rarely last past hour one
02 -
  • If cheese escapes during baking, don't panic—it'll create crispy cheese edges that are honestly delicious
  • The baking soda bath is what makes these pretzels, not just bread—that's what gives them the deep color and distinctive taste
  • These are best eaten within a few hours, but you can reheat them in a 350°F oven for five minutes to refresh the texture
03 -
  • Weighing your flour instead of using cup measurements gives you the most consistent results every time
  • If your kitchen is cold, rise your dough in the oven with the light on—the gentle heat creates the perfect environment

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