Summary
Mozzarella-Stuffed Soft Pretzels combine traditional German-style pretzel dough with hidden pockets of creamy mozzarella cheese, creating handheld treats that feature chewy, golden-brown exteriors and gooey, stretchy cheese centers. These homemade pretzels offer superior quality and flavor compared to store-bought versions while providing versatile options for snacking, entertaining, or family meals.
Why You’ll Love This Recipe
The incredible texture contrast between the perfectly chewy pretzel exterior and the molten mozzarella center creates an unforgettable eating experience that satisfies both comfort food cravings and gourmet expectations. These Mozzarella-Stuffed Soft Pretzels offer complete customization control, allowing you to adjust salt levels, cheese quantities, and even experiment with different cheese varieties to suit personal preferences. The hands-on nature of pretzel shaping provides therapeutic satisfaction while creating impressive results that never fail to wow family and guests. The make-ahead friendly dough and excellent reheating properties make these pretzels perfect for meal planning and entertaining scenarios. Unlike processed alternatives, homemade versions allow you to use premium ingredients and control sodium content while creating fresher, more flavorful results that showcase your baking skills.
Kitchen Equipment You’ll Need
Large mixing bowl for combining ingredients and allowing proper dough development during the mixing process. Stand mixer with dough hook attachment for efficient kneading, though hand kneading is completely possible with additional time and effort. Large pot or Dutch oven for boiling the shaped pretzels in the traditional alkaline solution that creates the characteristic pretzel crust. Slotted spoon or large skimmer for safely removing pretzels from the boiling water without breaking their delicate shapes. Two large baking sheets lined with parchment paper to accommodate all pretzels while preventing sticking during the baking process. Sharp knife for cutting cheese into appropriate sizes and dividing dough into equal portions. Clean kitchen towels for covering dough during rising periods and keeping finished pretzels warm.
Tips for Success
Water temperature is crucial when activating yeast, so ensure it reaches exactly 110°F to create optimal conditions for proper fermentation without killing the yeast cultures. Knead the dough thoroughly until it becomes smooth and elastic, which typically takes 8-10 minutes by hand or 5-6 minutes with a stand mixer to develop proper gluten structure. Use fresh mozzarella or high-quality block mozzarella cut into small cubes rather than pre-shredded cheese, which contains anti-caking agents that prevent optimal melting. Seal the dough edges completely around the cheese to prevent leakage during boiling and baking processes. The baking soda water bath is essential for authentic pretzel flavor and texture, so don’t skip this traditional step. Work quickly when shaping pretzels to prevent the dough from becoming too warm and difficult to handle effectively.
Ingredients
For the pretzel dough, you’ll need 4 cups all-purpose flour, 1 packet active dry yeast, 2 tablespoons brown sugar, 2 teaspoons salt, 1 cup warm water at 110°F, and 4 tablespoons melted butter. For the cheese filling, use 8 ounces fresh mozzarella cheese cut into small cubes or high-quality block mozzarella diced into quarter-inch pieces. The traditional alkaline bath requires 6 cups water and 2 tablespoons baking soda for authentic pretzel crust development. For the finishing touches, prepare 1 large egg beaten with 1 tablespoon water for egg wash, plus coarse sea salt or pretzel salt for sprinkling on top before baking.
Directions
Begin by dissolving yeast and brown sugar in warm water, allowing it to foam for 5 minutes to confirm yeast activity. In a large mixing bowl, combine flour and salt, then add the activated yeast mixture and melted butter, mixing until a shaggy dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with dough hook for 5-6 minutes. Place the kneaded dough in a greased bowl, cover with a damp towel, and let rise in a warm location for 1 hour until doubled in size. Punch down the risen dough and divide into 8 equal portions, rolling each piece into a rope approximately 18 inches long. Flatten each rope slightly and place mozzarella cubes along the center, then carefully seal the edges by pinching the dough together to completely enclose the cheese. Shape each filled rope into traditional pretzel form by creating a U-shape, crossing the ends over each other twice, then folding them down to the bottom curve and pressing to secure. Bring 6 cups of water and 2 tablespoons baking soda to a boil in a large pot, then carefully drop 2-3 pretzels at a time into the boiling solution for 30 seconds each. Remove with a slotted spoon and place on parchment-lined baking sheets, brush with egg wash, and sprinkle with coarse salt. Bake in a preheated 425°F oven for 15-18 minutes until deep golden brown and the internal temperature reaches 200°F.
Additional Tips or Variations
Experiment with different cheese varieties such as sharp cheddar, pepper jack, or smoked gouda to create unique flavor profiles in your Mozzarella-Stuffed Soft Pretzels. Add herbs like rosemary, thyme, or oregano to the dough for aromatic complexity that complements the cheese filling beautifully. For spicy variations, incorporate diced jalapeños or crushed red pepper flakes into the cheese mixture before sealing inside the dough. Create sweet versions by stuffing with cream cheese mixed with cinnamon and sugar, then finishing with cinnamon sugar instead of salt. Make mini versions by dividing the dough into 16 pieces instead of 8, reducing baking time to 10-12 minutes for perfect bite-sized appetizers. For extra richness, brush finished pretzels with garlic butter while still warm from the oven. Store leftover dough in the refrigerator for up to 3 days or freeze for up to 3 months for convenient future pretzel making.