Soft Pretzels with Mozzarella

These mozzarella stuffed soft pretzels are the ultimate comfort snack that combines the warmth of freshly baked dough with the irresistible pull of melted cheese inside. Perfect for sharing or indulging solo, they bring a homemade touch to any gathering or cozy night in.

I made these for a family game night and they vanished within minutes. Their delightful combination of chewy dough and creamy cheese quickly made them a repeat favorite in our home.

Ingredients You Need

• Warm water: between 110°F and 115°F to activate the yeast properly ensuring the dough rises well
• Granulated sugar: to feed the yeast and enhance browning of the crust
• Active dry yeast: which is the magic agent that makes the dough fluffy and soft
• All-purpose flour: providing structure for the dough opt for fresh flour with a mild aroma
• Unsalted butter: for richness and tenderness in the dough plus extra for brushing a luscious finish
• Salt: to enhance all the flavors in the dough and provide balance
• Baking soda: reacts in the boiling water bath creating the pretzel’s signature chewy crust
• Water: for the baking soda bath which firms up the exterior before baking
• Mozzarella cheese: cut into equal pieces ensuring each pretzel has a generous gooey center
• Coarse sea salt: for an authentic finishing touch adding crunchy bursts of savory flavor
• Marinara sauce: as a dipping companion that introduces a vibrant, tangy contrast

Detailed Cooking Directions

Build The Yeast Mixture:

Combine the warm water, sugar, and yeast in a large bowl then wait 5 to 10 minutes until the surface forms a frothy layer which signals active yeast ready to work its magic.

Form The Dough:

Add the flour, melted butter, and salt to the yeast mixture. Stir gently until the dough starts to come together, then knead on a lightly floured surface for about 5 minutes until smooth and elastic.

First Rise:

Transfer the dough to a greased bowl then cover it with a clean kitchen towel. Let it rest in a warm spot for about one hour or until it doubles in size providing a fluffy base.

Prepare The Oven And Baking Soda Bath:

Preheat your oven to 450°F and line a baking sheet with parchment. Meanwhile bring a large pot of water to a boil, add the baking soda carefully and stir to dissolve. This bath will create the classic pretzel texture.

Shape And Fill The Pretzels:

Divide the risen dough into 16 equal portions. Flatten each dough piece into a rectangle place a piece of mozzarella in the center then fold the dough over the cheese sealing the edges tightly to keep the cheese inside.

Boil The Pretzels:

Gently drop each filled dough ball into the boiling baking soda water for 30 seconds. This crucial step firms the surface and adds that signature chewiness.

Bake Until Golden:

Using a slotted spoon transfer each pretzel onto the baking sheet spacing them evenly. Sprinkle liberally with coarse sea salt and bake for 12 to 15 minutes until beautifully golden brown.

Finish With Butter:

Once baked brush the hot pretzels with melted butter for a shiny, flavorful finish then serve warm alongside marinara sauce for dipping if you like.

I love using high-quality mozzarella with good meltability and mild flavor to keep the focus on the soft dough and luscious cheese. One time I made these for a holiday gathering and everyone asked for the recipe seconds after tasting them warm, fresh from the oven.

Smart Storage Tips

Store leftover pretzels in an airtight container at room temperature for up to two days to keep their softness. To reheat pop them in a 350°F oven for about 5 minutes allowing the crust to regain crunch and the cheese to warm through. Avoid microwaving as it can make the dough rubbery.

Ingredient Variations

Try swapping mozzarella for sharp cheddar or pepper jack if you prefer a tangier or spicier cheese interior. For a fun twist add herbs like rosemary or garlic powder into the dough for extra depth straight from your countertop. Experiment with whole wheat flour or gluten-free blends to make these pretzels accessible to different dietary needs, though the texture will vary slightly with these options.

Perfect Pairing Ideas

Serve the pretzels warm alongside a classic marinara sauce brightening each bite with acidity. A creamy mustard dip or a spicy aioli also pairs beautifully offering different flavor notes. Pair these pretzels with a cold craft beer for an authentic pub feel or a sparkling lemon iced tea for a refreshing contrast to the warm cheesy goodness.

These soft pretzels filled with mozzarella always bring smiles to the table. Whether shared with family or enjoyed with friends, their golden crust and melted cheese create moments worth savoring every time.

Frequently Asked Questions

→ What’s the purpose of boiling pretzels in baking soda water?

Boiling dough in baking soda water creates the pretzel's distinctive chewy crust and deep brown color by triggering the Maillard reaction during baking.

→ How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy. Gently pressing a finger to the dough should leave an indentation that slowly fills back in.

→ Can I use other cheeses instead of mozzarella?

Yes, semi-soft cheeses like fontina or gouda work well, but mozzarella offers the best meltiness and mild flavor balance.

→ Why is kneading important for pretzel dough?

Kneading develops gluten, which gives the dough its elasticity and chewy texture essential for soft pretzels.

→ Should I brush the pretzels with butter before or after baking?

Brushing with melted butter after baking adds flavor and a soft, shiny finish without compromising the crust’s texture.