Chewy Twisted Delights: Gooey Mozzarella Stuffed Soft Pretzels Recipe

Crafting mozzarella stuffed soft pretzels at home brings pure culinary magic to your kitchen.

These golden, twisted delights packed with gooey mozzarella create an irresistible snack that melts hearts and taste buds.

Warm, soft dough embraces pockets of stretchy cheese in each bite-sized wonder.

Salt crystals dance across the surface, adding a perfect savory crunch to the cheesy interior.

Every pretzel emerges from the oven with a gorgeous golden-brown exterior that promises delectable indulgence.

The aroma of freshly baked bread and melted cheese will draw everyone to the kitchen.

Prepare to wow your friends with this crowd-pleasing recipe that turns ordinary snack time into an extraordinary experience.

Pretzel-Making Tools You’ll Want Ready

• Large mixing bowl: Essential for combining dry ingredients and kneading dough.
• Stand mixer or hand mixer: Optional but helpful for mixing dough ingredients smoothly.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Baking sheets: Needed for baking pretzels and lined with parchment paper.
• Parchment paper: Prevents pretzels from sticking to baking sheets.
• Large pot: Used for creating baking soda bath.
• Slotted spatula: Perfect for removing pretzels from boiling water.
• Rolling pin: Helps stretch dough into long ropes.
• Pastry brush: Used for applying egg wash to pretzels.
• Kitchen towel: Covers dough during rising process.

Form, Fill, and Bake These Mozzarella Pretzels

• Create Dough Base

Mix flour, sugar, and salt in a bowl. Dissolve yeast in warm water until bubbly. Combine yeast mixture with olive oil into dry ingredients. Knead until smooth on a floured surface. Let dough rise in an oiled bowl for one hour.

• Prepare Baking Station

Heat oven to 450F. Line baking sheets with parchment. Boil water with baking soda in a large pot.

• Shape Cheese-Filled Pretzels

Divide dough into eight portions. Roll each piece into long ropes. Place mozzarella in center of flattened dough. Seal cheese inside by pinching edges. Twist into classic pretzel shape.

• Bath and Coat Pretzels

Dunk each pretzel in boiling baking soda water for 20-30 seconds. Remove with slotted spatula and place on baking sheet. Brush with egg wash and sprinkle with coarse salt.

• Bake and Serve

Bake pretzels until golden brown, approximately 12-15 minutes. Serve hot with marinara sauce or mustard for delicious dipping.

Melty Cheese Tips for Perfectly Stuffed Pretzels

• Cheese Perfection
• Press pretzel edges firmly when enclosing mozzarella to prevent cheese leakage during baking, ensuring every bite stays deliciously filled.
• Cool Dough Variations
• Swap half the all-purpose flour with whole wheat flour for a nuttier, healthier twist without compromising texture.
• Gluten-Free Friendly Option
• Use a high-quality gluten-free flour blend with xanthan gum to create soft pretzels that taste just like traditional versions.
• Flavor Boost Strategies
• Knead dried herbs like rosemary, thyme, or Italian seasoning into the dough for an extra layer of aromatic flavor that complements the melty mozzarella.
• Make-Ahead
• Prepare pretzels up to the shaping stage, freeze on a baking sheet, then transfer to a freezer bag. Thaw, boil, and bake whenever craving strikes for quick homemade goodness.

Serve Soft Pretzels Fresh from the Oven

• Cheesy Dipping Delights: Marinara offers a classic Italian-style companion that complements the pretzels' rich mozzarella filling. Warm tomato sauce creates a tangy contrast to the salty, cheesy pretzel.
• Game Day Crowd-Pleaser: Perfect for parties and sports gatherings, these stuffed pretzels serve as a crowd-favorite finger food. Cut into smaller bite-sized pieces for easy sharing and maximum enjoyment.
• Sauce Sensation Station: Set up a dipping bar with multiple sauce options like spicy mustard, ranch, garlic aioli, and honey mustard. Guests can mix and match flavors, making the meal interactive and fun.
• Beverage Pairing Perfection: Serve alongside cold beer, crisp white wine, or sparkling lemonade. The salty, cheesy pretzels pair wonderfully with refreshing drinks that cut through the richness.

Storage Tips to Reheat Without Losing the Stretch

• Keep these pretzels in an airtight container for 3-4 days. Cool them completely before sealing to prevent moisture buildup and maintain their crispy texture.
• Wrap individual pretzels in plastic wrap, then store in freezer bags. Freeze up to 2 months. Reheat directly from frozen at 350F for 8-10 minutes until warmed through and crispy.
• Prepare dough and shape pretzels ahead of time. Store unbaked pretzels in refrigerator for up to 24 hours before baking. Let them sit at room temperature for 30 minutes before boiling and baking.
• Crisp pretzels in oven at 350F for 5-7 minutes. Avoid microwave to prevent soggy results. Brush with olive oil before reheating to restore original crunch and warmth.

FAQs

• Why use baking soda bath for pretzels?

The baking soda bath helps create that classic pretzel exterior with a dark, shiny, and chewy crust. It also gives pretzels their signature golden brown color and distinctive flavor by mimicking the traditional lye bath used in German pretzel-making.

• Can I use different types of cheese?

Yes, you can substitute mozzarella with other melting cheeses like cheddar, provolone, or Swiss. Just ensure the cheese has good melting properties to create that gooey interior when baked.

• How do I prevent cheese from leaking?

Make sure to seal the pretzel dough tightly around the cheese by pinching and pressing the edges together firmly. Ensure there are no gaps or thin spots where cheese can escape during baking.

• Is kneading the dough important?

Absolutely! Kneading develops gluten, which gives the pretzel its chewy texture and helps the dough rise properly. Knead until the dough is smooth and elastic, which typically takes about 5-7 minutes.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 260 kcal

Servings: 13

Ingredients That Make Mozzarella Stuffed Pretzels So Addictive

• Flour: Foundation of the pretzel dough, choose all-purpose flour for consistent texture.
• Sugar: Helps activate yeast and adds subtle sweetness to the pretzel.
• Salt: Enhances overall flavor and balances the dough's taste.

• Yeast: Crucial for dough rising, ensuring soft and airy pretzels.
• Warm Water: Activates yeast and helps develop dough structure.
• Olive Oil: Adds moisture and creates tender, smooth dough texture.

• Mozzarella Stick or Cube: Creates gooey cheese center, select high-moisture mozzarella for best melting.
• Egg Wash: Provides golden-brown shine and helps salt adhere to pretzel surface.
• Coarse Salt: Adds crunchy texture and classic pretzel flavor, sprinkle generously.
• Baking Soda: Creates signature pretzel exterior with distinctive brown crust and chewy texture.

Gooey Mozzarella Stuffed Soft Pretzels Recipe

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4.6 from 21 reviews

• Total Time: 35 minutes
• Yield: 13 1x

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Description

Homemade Mozzarella Stuffed Soft Pretzels blend German bakery traditions with cheesy American snack culture. Pillowy dough wraps around melted cheese, creating a crowd-pleasing appetizer you will devour in moments.

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Ingredients

Scale 1x2x3x

• 4 cups (480 g) all-purpose flour
• 1 ½ cups (360 ml) warm water (110°F or 43°C)
• 2 ¼ tsps (1 packet) active dry yeast
• 12 oz (340 g) mozzarella cheese, cut into sticks or small cubes
• 1 ½ tsps salt
• 1 tbsp sugar
• 1 ½ tbsps olive oil
• 10 cups (2.4 L) water
• ⅔ cup (160 ml) baking soda
• 1 egg, beaten (for egg wash)
• Coarse salt

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Instructions

1. Dough Preparation: Combine flour, sugar, and salt in a large mixing bowl. Dissolve yeast in warm water until foamy, then blend with olive oil into dry ingredients, mixing until a unified dough forms.
2. Kneading and Rising: Vigorously knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Transfer to an oiled container, cover, and let rise in a warm spot until doubled in size, roughly one hour.
3. Oven Preparation and Dough Shaping: Preheat oven to 450F (230C) and set up a baking soda water bath in a large pot. Divide dough into eight portions, roll each into 12-14 inch ropes. Flatten each rope, place a mozzarella stick in the center, and seal edges completely to enclose the cheese.
4. Pretzel Formation: Twist each filled dough segment into a classic pretzel shape by forming a horseshoe, crossing the ends, and pressing them onto the base of the curve.
5. Baking Preparation: Submerge pretzels in the baking soda solution for 20-30 seconds, remove with a slotted spoon, and arrange on parchment-lined baking sheets. Brush with egg wash and sprinkle generously with coarse salt.
6. Baking and Serving: Bake until deep golden-brown, approximately 12-15 minutes. Remove from oven and serve piping hot with marinara sauce or preferred dipping condiment, revealing the molten cheese center.

Notes

• Prevent Cheese Leakage: Seal pretzel edges meticulously to avoid cheese escaping during baking, ensuring a tight fold and pressing edges firmly before boiling.
• Master Dough Consistency: Knead dough until smooth and elastic, allowing proper gluten development for a tender, chewy pretzel texture that holds its shape perfectly.
• Optimize Baking Soda Bath: Ensure water bath is actively bubbling and maintain consistent 20-30 second immersion for that signature pretzel shine and authentic crispy exterior.
• Temperature Precision: Use a warm, draft-free spot for dough rising and verify oven temperature accuracy to achieve golden-brown color without burning or undercooking.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 260
• Sugar: 1 g
• Sodium: 280 mg
• Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 20 mg