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.