Why You’ll Love This Recipe
Mozzarella Stuffed Soft Pretzels are a delicious, savory snack that takes the classic soft pretzel to the next level. The soft, warm dough is stuffed with gooey mozzarella cheese, creating a perfect contrast of textures. When baked, the pretzels turn golden brown and crispy on the outside while staying wonderfully cheesy and melty on the inside. Whether served as a snack, appetizer, or a fun dinner, these stuffed pretzels are sure to be a hit!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough: all-purpose floursaltgranulated sugarsinstant yeastwarm waterunsalted butter (melted)egg (for egg wash)
For the filling: mozzarella cheesetorn into small pieces
For boiling: baking sodawater
For topping: coarse salt (for sprinkling)
directions
For the dough:
In a large mixing bowl, combine the warm water, granulated sugar, and yeast. Let it sit for about 5 minutes, or until the mixture becomes frothy.
Add the flour, salt, and melted butter to the yeast mixture. Stir to combine, then knead the dough for 5-7 minutes on a lightly floured surface until it’s smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise for about 1 hour, or until it doubles in size.
Assembling the pretzels:
Once the dough has risen, punch it down and divide it into 8 equal portions.
Roll each portion into a long rope, about 12-14 inches long.
Place a small piece of mozzarella in the center of each dough rope and pinch the dough around the cheese, sealing it inside.
Shape each stuffed dough rope into a pretzel by forming a U-shape, twisting the ends, and folding them over to create the classic pretzel shape. Pinch the ends tightly to seal.
Boiling the pretzels:
Bring a large pot of water to a boil and add the baking soda.
Carefully lower each pretzel into the boiling water, one at a time, and cook for about 30 seconds. Use a slotted spoon to remove the pretzels from the water and place them on a parchment-lined baking sheet.
Baking the pretzels:
Preheat your oven to 425°F (220°C).
Brush each pretzel with the beaten egg wash and sprinkle with coarse salt.
Bake for 12-15 minutes, or until the pretzels are golden brown and crispy.
Allow them to cool slightly before serving.
Servings and timing
This recipe yields approximately 8 pretzels.Preparation time: 20 minutesRising time: 1 hourBoiling and baking time: 20-25 minutesTotal time: 1 hour 45 minutes
Variations
Stuff the pretzels with other cheeses like cheddar, gouda, or pepper jack for a different flavor.
Add herbs like garlic powder, oregano, or basil to the dough for extra flavor.
For a sweet twist, stuff the pretzels with chocolate and sprinkle with cinnamon sugar after baking.
Dip the pretzels in marinara sauce, garlic butter, or ranch dressing for extra dipping options.
storage/reheating
Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, place them in the oven at 350°F (175°C) for 5-7 minutes to regain their crispiness.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it overnight. Allow it to come to room temperature before shaping and baking.
Can I use store-bought pizza dough?
Yes, you can use store-bought pizza dough, but homemade dough will give the pretzels a better texture.
Can I freeze these pretzels?
Yes, you can freeze the unbaked pretzels after boiling. Wrap them tightly in plastic wrap and freeze for up to 1 month. Bake from frozen at 425°F (220°C) for about 15-18 minutes.
Can I use other fillings besides mozzarella?
Yes, feel free to experiment with different fillings, like pepperoni, ham, or even vegetables like spinach and ricotta.
How do I keep the cheese from leaking out?
Be sure to seal the dough tightly around the cheese to prevent it from leaking during baking.
Conclusion
Mozzarella Stuffed Soft Pretzels are the perfect combination of chewy, soft dough and gooey, melty cheese. These pretzels are sure to impress at any gathering or as a fun, delicious snack. Whether enjoyed on their own or dipped in your favorite sauce, these cheesy pretzels are a real treat for your taste buds!
Print
Mozzarella Stuffed Soft Pretzels
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes (including rising time)
- Yield: 8 pretzels 1x
- Category: Dinner
- Method: Baking & Boiling
- Cuisine: American
- Diet: Vegetarian
Description
These soft pretzels are filled with gooey, melted mozzarella cheese, offering the perfect balance of chewy dough and rich, savory filling. Perfect as a snack, appetizer, or party treat.
Ingredients
- For the dough:
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110°F/43°C)
- 1 tablespoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- For the filling:
- 8 oz mozzarella cheese, cut into sticks
- For boiling:
- 10 cups water
- 1/2 cup baking soda
- For the topping:
- 1 tablespoon melted butter
- Coarse salt, for sprinkling
Instructions
- In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5-10 minutes until it becomes foamy.
- In a large bowl, combine the flour and salt. Add the yeast mixture and melted butter. Stir until the dough begins to come together.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
- Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours or until doubled in size.
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope (about 12 inches in length).
- Place a stick of mozzarella cheese in the center of each rope. Pinch the dough around the cheese to completely seal the filling inside.
- Shape each stuffed dough into a pretzel by twisting the ends together and folding them over to form a loop. Pinch the ends to seal.
- In a large pot, bring the water and baking soda to a boil. Carefully drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place them on the prepared baking sheet.
- Brush the pretzels with melted butter and sprinkle with coarse salt.
- Bake for 12-15 minutes or until golden brown and cooked through.
- Let the pretzels cool slightly before serving. Enjoy these warm, gooey mozzarella-stuffed pretzels!
Notes
- For extra flavor, you can add garlic powder or herbs (like rosemary or oregano) to the dough.
- Ensure the mozzarella sticks are sealed well inside the dough to prevent the cheese from oozing out during baking.
- If you don’t have coarse salt, regular salt will work, though it’s less crunchy.
- These pretzels are best served fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 pretzel
- Calories: 310
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 30mg
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