Mozzarella Stuffed Soft Pretzels: A Gooey, Cheesy Delight

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).

fresh mozzarella

, not shredded

Melts better, less oil separation

Don’t skip the

baking soda bath