And they work because of:
A soft, slightly sweet dough that’s easy to work with
A generous ball of fresh mozzarella that melts into a molten core
A baking soda bath — the magic step that gives them that iconic pretzel flavor and shine
A crisp sprinkle of coarse salt on top
Each bite is a balance of:
Warmth
Chew
Salt
And that oh-my-god stretch of cheese
Yes, you will want to Instagram it.
🥨 Ingredients (Makes 12 Pretzels)
For the Dough:
Warm water (110°F–115°F)
1 ½ cups
Granulated sugar
1 tbsp
Active dry yeast (1 packet)
2 ¼ tsp
All-purpose flour
4 ½ cups
Salt
1 ½ tsp
Unsalted butter, melted
3 tbsp
Egg
1 large (for dough)
For the Filling & Finish:
Fresh mozzarella, cut into 12 balls
12 oz (½ oz each)
Baking soda
⅓ cup (for boiling)
Water (for boiling)
10 cups
Egg wash (1 egg + 1 tbsp water)
Whisked
Coarse sea salt
For sprinkling
Optional: Everything bagel seasoning
For extra flavor
For Serving:
Beer cheese sauce
Rich and tangy
Marinara
Classic pairing
Garlic butter
For dipping bliss
Ranch or nacho cheese
Crowd-pleasing favorite
🥣 Step-by-Step: How to Make Mozzarella Stuffed Soft Pretzels
Step 1: Activate the Yeast
In a bowl, mix warm water, sugar, and yeast
Let sit 5–10 minutes until foamy — proof the yeast is alive
Step 2: Make the Dough
In a large bowl, combine flour and salt
Add yeast mixture, melted butter, and egg
Mix until a soft dough forms
Knead on floured surface 5–7 minutes until smooth and elastic
Place in greased bowl, cover, and let rise 1 hour — until doubled
Step 3: Stuff & Shape
Punch down dough and divide into 12 equal balls
Flatten each ball into a disc
Place a mozzarella ball in the center
Pinch dough around cheese to seal completely
Roll into a smooth ball
Cover and rest 15 minutes
Step 4: Boil in Baking Soda Water
Bring 10 cups of water to a boil
Add ⅓ cup baking soda (yes, that much — it’s the secret!)
Boil each pretzel for 20–30 seconds per side
They’ll puff slightly — this gives them the authentic pretzel crust
✅ Pro Tip: Use a slotted spoon to flip and remove.
Step 5: Bake to Golden Perfection
Preheat oven to 425°F (220°C)
Place boiled pretzels on a parchment-lined baking sheet
Brush with egg wash
Sprinkle generously with coarse salt (or everything seasoning)
Bake 12–15 minutes until deep golden brown
Step 6: Serve Immediately
Let cool 2–3 minutes (the cheese is lava-hot)
Serve warm with dipping sauces on the side
Watch them disappear in under 10 minutes
✅ Leftovers? Reheat in oven or toaster oven — never microwave (they’ll get rubbery).
🧑🍳 Pro Tips for the Best Pretzels Every Time
Use
fresh mozzarella
, not shredded
Melts better, less oil separation
Don’t skip the
baking soda bath
Gives flavor, color, and texture
Boil in
small batches
Prevents sticking and uneven cooking
Seal the dough
tightly
Prevents cheese from leaking
Bake on a
preheated surface
Use a pizza stone for extra crispness
Also, try stuffing with pepperoni + mozzarella or jalapeño + cheddar for fun twists.
🍽️ Final Thoughts: Sometimes the Best Snack Isn’t Store-Bought — It’s Pull-Apart Gooey
We think of pretzels as simple.
As salty.
As something you grab at the mall.
But when you make them stuffed, soft, and loaded with cheese?
They become something else.
They become an experience.
So next time you want to impress, comfort, or just treat yourself…
Don’t order takeout.
Make Mozzarella Stuffed Soft Pretzels.
Because sometimes, the difference between “snack” and “I need that recipe”…
Isn’t in the dough.
It’s in the cheese pull.
And once you take that first stretchy bite?
You’ll wonder why you ever settled for plain.