Cheesy Mozzarella Stuffed Soft Pretzels

Alright, let’s get one thing straight—pretzels are already awesome. But when you stuff ’em with gooey, stretchy mozzarella? Game over. It’s like your favorite bar snack and your childhood grilled cheese decided to have a delicious, carby baby. 😍

These cheesy mozzarella stuffed soft pretzels aren’t just good—they’re revolutionary. They’re the kind of snack that disappears faster than your Wi-Fi during a Zoom meeting. So whether you’re snacking solo, trying to impress friends at a movie night, or inhaling carbs while bingeing your favorite comfort show (no judgment), this recipe delivers.

But hold up—this isn’t just a love letter to cheese and carbs (ok maybe it kinda is). I’m also walking you through exactly how to make them, what tips actually matter, and why you NEED these in your life.

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Why Mozzarella Stuffed Pretzels Deserve a Spot in Your Recipe Hall of Fame

Let’s not pretend regular soft pretzels aren’t amazing—they are. But…they’re missing something, right?

Enter: mozzarella.

You get that classic golden, salty pretzel crust, but you bite in…and BOOM. Melty, creamy mozzarella pulls apart like a pizza commercial.

So, why are these next-level?

🧀 Best of Both Worlds

• Crunchy outside, soft inside = check.
• Ooey-gooey cheese core = double check.
• Major snack flex points when you pull one apart in front of friends = priceless.

They’re Surprisingly Easy

Yeah, you read that right. No fancy baking skills required. If you can roll dough without total chaos happening (looking at you, sticky fingers), you can make these.

Like, if you’ve made anything involving dough in your life—even once—you’ve got this.

Perfect for Pretty Much Every Occasion

These babies work for:

• Game nights
• Late-night munchies
• Fancy-ish party snacks (because gooey cheese is timeless)
• Bribing your roommate to do the dishes 😊

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Ingredients You’ll Need (a.k.a. The Lineup of Glory)

Let’s not make this complicated. Here’s what you actually need to pull this off.

For the Dough:

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) of active dry yeast
• 1 ½ cups warm water (not boiling! Just comfy bath water warm)
• 1 tbsp sugar (yeast’s favorite snack)
• 1 tsp salt
• 2 tbsp melted butter

To Stuff ‘Em:

• Mozzarella string cheese (yep, the snack kind—works like a charm)

For Boiling:

• ⅓ cup baking soda
• 8 cups water

For the Finish:

• 1 egg (for egg wash)
• Coarse sea salt (don’t cheap out—it matters)

Pro Tip: Want to mix it up? Swap mozzarella for pepper jack or add jalapeños inside. I tried that once by accident (read: I ran out of mozzarella), and…chef’s kiss.

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Step-by-Step: How to Make Mozzarella Stuffed Soft Pretzels

Let’s get this party started.

1. Make the Magic Dough

• In a large bowl, mix warm water, sugar, and yeast.
• Let it chill for about 5 minutes until it gets foamy (like a mug of bad beer—it’s a good sign).
• Stir in the melted butter, salt, and flour.
• Mix it all up and knead for about 5–7 minutes, until it’s smooth and stretchy.

IMO, doing this by hand is oddly therapeutic…but if a stand mixer saves your sanity, go for it.

Once it’s kneaded, toss it in a lightly oiled bowl. Cover it with a towel and let it rise for about an hour, or until it’s doubled in size.

(Yes, you have to wait. Go catch up on your favorite show or pretend to clean.)

2. Prep Your Cheese Stuffers

Take your mozzarella sticks and cut them in half—you want about 3-inch chunks. These are going to hide inside your pretzels like secret cheesy gifts.

Don’t use shredded cheese unless you want a gooey crime scene. It leaks everywhere. Ask me how I know. 🙃

3. Roll ’em and Stuff ’em

Once your dough’s ready to go:

1. Punch it down like it owes you money.
2. Divide it into 8 parts (ish—don’t overthink it).
3. Roll each piece into a rope, about 12 inches long.
4. Flatten the rope slightly, place a mozzarella chunk inside, and pinch the dough over it like you’re sealing a burrito.

Now twist it into a pretzel shape. If you’re not sure how, don’t stress. Form a U, twist the ends together, and flop it down. Nailed it.

FYI: Even ugly twist attempts still taste like heaven. I’ve made some that look more like cinnamon rolls. Still inhaled them.

4. Boil for That Pretzel Texture

Bring your 8 cups of water and baking soda to a boil in a large pot.

Carefully lower each stuffed pretzel one at a time—just for 20–30 seconds. Scoop it out with a slotted spoon and place it on a parchment-lined baking sheet.

This is how you get that signature chew and color. Don’t skip it, or you’re just making fancy bagels. 😅

5. Brush and Bake

• Brush each pretzel with egg wash.
• Sprinkle coarse salt like your snack life depends on it.
• Bake at 425°F (about 218°C) for 15–18 minutes, or until golden brown and beautiful.

Pull ’em out, take one whiff, and try not to burn your face eating one immediately.

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Snack Hacks: Make These Even Better (Yes, It’s Possible)

Want to level up? Try these tweaks:

Use Garlic Butter:

Brush on some garlic butter after baking. Your taste buds will file a thank-you note.

Pizza Pretzel, Anyone?

Dip in marinara sauce for the full pizza-meets-pretzel vibe. It’s dangerously addictive.

Add Toppings:

• Everything bagel seasoning
• Grated Parmesan
• Red pepper flakes (if you’re spicy like that)

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Storing & Reheating (If You Somehow Have Leftovers)

First off—leftovers? Really? Okay.

But hey, just in case:

• Store in an airtight container for up to 2 days.
• To reheat, pop them in the oven at 350°F for 5–7 minutes.
• Avoid the microwave unless you enjoy mozzarella lava and chewy sadness. 😬

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Nutrition? Honestly… It’s Cheese and Bread

Look, you didn’t come here for a salad. But just in case you need to log something in an app:

• Calories per pretzel (approx): 280–310
• Protein: Nice little boost from cheese, around 10g
• Carbs, fat, sodium: Yep, those exist

Conclusion: Not health food. But definitely mental health food 🧠💛

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FAQs: You Ask, I Pretzel

Q: Can I freeze them?
✅ Yes! Wrap tightly in foil or freezer bags. Reheat in oven for best texture.

Q: What if I’m dairy-free?
Swap in a good dairy-free mozzarella alternative. Just make sure it melts well and doesn’t taste like sadness.

Q: Can I use store-bought pizza dough?
Sure, if you’re in a rush. But IMO, homemade dough = WAAAY better texture.

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Final Thoughts: These Cheesy Pretzels Slap, and You Know It

Let’s be honest—you’ve probably already mentally committed to making these. And you should. Because nothing says “I’ve got my life together” like handcrafted, cheese-stuffed carbs.

They’re comforting, satisfying, low-key impressive, and totally customizable.

Whether you’re making ’em for a party, a chill night in, or just because Tuesday needed a win…Cheesy Mozzarella Stuffed Soft Pretzels are the snack you didn’t know you needed.

So roll up your sleeves, raid your fridge, and go upgrade your snack game. And when your friends ask, “Did you seriously make these from scratch?” feel free to smile humbly… and lie a little if you have to. 😉