Some recipes are more than just food – they’re an experience. The first time I made these mozzarella-stuffed soft pretzels, it was like discovering culinary magic. Standing in my kitchen, watching molten cheese ooze out of a perfectly golden, twisted pretzel, I realized this wasn’t just a recipe. It was a moment of pure, unapologetic deliciousness that transforms an ordinary day into something extraordinary.
Why You’ll Love This Recipe
- Ooey-gooey cheese center
- Bakery-quality pretzels at home
- Fun to make
- Impressive appetizer
- Kid-friendly
- Perfect for parties
- Customizable fillings
- Ultimate comfort food
Recipe Quick Facts
- Prep Time: 30 minutes
- Rise Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 pretzels
- Calories: Approximately 320 calories per pretzel
Ingredients & Equipment
For the Pretzel Dough
- 1 1/2 cups warm water
- 1 tablespoon active dry yeast
- 1 tablespoon brown sugar
- 4 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1/4 cup unsalted butter, melted
- 8 oz mozzarella cheese, cut into 8 sticks
Baking Soda Bath
- 1/2 cup baking soda
- 8 cups water
Topping
- 1 large egg, beaten
- Coarse sea salt
- Optional: Everything bagel seasoning
Optional Fillings
- Pepperoni
- Herbs
- Garlic
- Jalapeños
- Different cheese varieties
Equipment
- Large mixing bowl
- Baking sheets
- Parchment paper
- Large pot
- Slotted spoon
- Pastry brush
- Kitchen towel
- Knife
Step-by-Step Instructions
- Activate the Yeast
In a large bowl, combine warm water, yeast, and brown sugar. Let sit for 5 minutes until foamy. - Make the Dough
Add melted butter, salt, and flour to the yeast mixture. Knead for 5-7 minutes until smooth and elastic. - First Rise
Place dough in a lightly oiled bowl. Cover with a kitchen towel. Let rise in a warm place for 1 hour or until doubled in size. - Prepare Baking Soda Bath
Combine water and baking soda in a large pot. Bring to a boil. - Shape the Pretzels
Punch down dough. Divide into 8 equal pieces. Roll each piece into a long rope. - Stuff with Cheese
Place a mozzarella stick in the center of each rope. Fold dough around cheese, pinching to seal completely. - Shape Pretzels
Twist each piece into a traditional pretzel shape, ensuring cheese is fully enclosed. - Baking Soda Bath
Carefully lower each pretzel into boiling baking soda water for 30 seconds. Remove with a slotted spoon. - Finish and Bake
Place pretzels on parchment-lined baking sheets. Brush with beaten egg and sprinkle with coarse salt. - Bake
Bake at 450°F (230°C) for 12-15 minutes until deep golden brown.
Expert Tips
- Cheese Seal: Pinch dough tightly to prevent cheese from leaking.
- Baking Soda Bath: Creates that classic pretzel shine and flavor.
- Rise Environment: Use a warm, draft-free area for best dough rise.
Substitutions and Variations
- Flour Alternatives:
- Whole wheat flour
- Gluten-free flour blend
- Bread flour
- Cheese Options:
- Cheddar
- Provolone
- Pepper jack
- Vegan cheese
- Filling Variations:
- Pizza sauce
- Different meats
- Vegetable fillings
- Sweet fillings
Troubleshooting Guide
- Cheese Leaking:
- Seal dough completely
- Ensure no holes
- Use cold cheese
- Tough Pretzels:
- Don’t overwork dough
- Knead just until smooth
- Use warm (not hot) water for yeast
Storage and Meal Prep
- Room Temperature: 1-2 days in airtight container
- Refrigeration: Up to 4 days
- Reheating:
- Oven at 350°F for 5-7 minutes
- Air fryer works great
- Freezing: Freeze unbaked, then bake from frozen
Frequently Asked Questions
Q: Can I make these ahead?
A: Prepare dough day before, refrigerate.
Q: How do I prevent cheese leaks?
A: Seal dough completely, use cold cheese.
Q: Kid-friendly?
A: Great for kids to help make and eat!
Q: Can I use different cheese?
A: Yes! Experiment with your favorites.
Final Thoughts
These Mozzarella Stuffed Soft Pretzels are more than a snack – they’re a celebration of comfort, creativity, and the joy of homemade goodness.
Twist, stuff, and enjoy!