There are snacks.
And then there are snacks that make people stop talking.
You know the kind.
The kind that comes out of the oven golden, crackled, and steaming.
The kind that pulls apart with a stretch of melty mozzarella that defies gravity.
That’s exactly what these Mozzarella Stuffed Soft Pretzels are.
They’re:
Chewy on the inside
Crispy-salted on the outside
Loaded with gooey cheese in the center
And so satisfying, they’re basically edible comfort
Whether you’re feeding a crowd at a game night, surprising your family with a fun weekend treat, or just craving something warm and cheesy after a long day…
These pretzels deliver.
Let’s dive into how to make the ultimate stuffed soft pretzel — from scratch, in under 2 hours, with a secret bakery-style trick for that perfect golden-brown crust.
Why These Pretzels Are Next-Level
These aren’t just pretzels.
They’re cheese bombs.
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
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 favorit 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
see next page
ADVERTISEMENT
ADVERTISEMENT
