There's nothing quite like pulling a warm, golden-brown pretzel from the oven—especially when it oozes melted mozzarella with every bite. The chewy crust, the gooey center, and that perfect sprinkle of sea salt make these homemade stuffed pretzels an irresistible treat.

I first made these on a chilly Saturday afternoon when my family was craving something cozy and fun. Inspired by a soft pretzel stand at our local fair, I decided to take it up a notch with a cheesy surprise inside. Since then, they’ve become our go-to for movie nights, game days, and anytime we need a warm snack with wow-factor.

Let’s dive into what makes these mozzarella stuffed soft pretzels so special.

Why You'll Love This Mozzarella Stuffed Soft Pretzels Recipe

Get ready to fall head over heels for your new favorite comfort food. These mozzarella stuffed pretzels combine the best of both worlds—classic soft pretzels and cheesy indulgence.

First, they’re shockingly easy to make. You might think soft pretzels are complicated, but this recipe walks you through each step with ease. No fancy equipment or ingredients—just pantry staples and mozzarella sticks.

They’re incredibly satisfying. That first bite through the golden, salty crust into stretchy, melted cheese is pure bliss. It’s the kind of food that makes people pause and say, “Wow.”

Budget-friendly and freezer-friendly, too! With a few basic ingredients, you can whip up a batch for less than the cost of a single pretzel at the mall. And yes, they freeze beautifully—just reheat and enjoy.

Finally, they’re perfect for any occasion. Serve them as an appetizer, snack, or even lunch. Kids love them, adults love them, and they’re a huge hit at parties or potlucks.

Now let’s talk about the ingredients you’ll need to make these cheesy beauties.

Ingredient Notes

The magic of these stuffed pretzels lies in a handful of humble ingredients, each playing a key role in texture, taste, and appearance.

The dough starts with all-purpose flour. It gives just the right structure—soft and pillowy on the inside, with a nice chewy crust once baked. Make sure to measure accurately to keep your pretzels tender, not dense.

Next is active dry yeast, which gives the dough its rise and signature fluffiness. Be sure it’s fresh and active; you'll know it’s working when it gets foamy during proofing. This step adds airiness and that distinct pretzel chew.

The star of the show is the mozzarella cheese. I recommend using mozzarella string cheese or low-moisture mozzarella sticks. They melt beautifully and are easy to roll into the dough. Avoid fresh mozzarella—it contains too much moisture and can leak during baking.

To get that signature pretzel crust, we use a baking soda bath. Briefly boiling each pretzel in water and baking soda before baking gives them their golden color and slightly crisp exterior. It’s a non-negotiable step for that authentic pretzel flavor.

Lastly, don’t skip the coarse salt on top. It adds just the right contrast to the soft dough and cheesy filling. If you can find pretzel salt, great! If not, flaky sea salt works beautifully.

No fancy gadgets here—just a large pot, a baking sheet, and a little patience. Let’s walk through the process.

How To Make These Mozzarella Stuffed Soft Pretzels

Making these homemade pretzels is a lot simpler than you might expect. With just a few key steps, you’ll have a tray full of cheesy, golden goodness in no time.

Start by making your dough. In a large bowl, combine warm water, a bit of sugar, and active dry yeast. Let it sit for about five minutes until foamy—this tells you the yeast is alive and ready to work. Then stir in flour and salt, mixing until a dough forms. Knead it for about 8 minutes until smooth and elastic.

Once kneaded, let the dough rise in a greased bowl covered with a towel. It should double in size in about an hour. This gives the pretzels their soft, fluffy interior and is essential for shaping.

Divide the dough into equal pieces and flatten each into a rectangle. Place a mozzarella stick in the center of each and wrap the dough tightly around it, sealing the edges well to keep the cheese from leaking. Then roll each piece into a rope and twist into a classic pretzel shape.

Bring a pot of water with baking soda to a boil and gently drop each pretzel in for about 30 seconds. This is what gives them their deep brown color and slightly crisp bite. Carefully remove with a slotted spoon and place on a baking sheet.

Brush the pretzels with egg wash and sprinkle with coarse salt. Then bake in a hot oven until golden and puffy, about 12–14 minutes. When they’re done, you’ll see melted cheese peeking out from the seams and smell that incredible, buttery aroma.

From start to finish, these pretzels take about 2 hours including rise time. But most of that is hands-off—and totally worth it.

Storage Options

If you have leftovers (and that’s a big if), these pretzels store really well. Let them cool completely, then place them in an airtight container or resealable bag.

They’ll stay fresh at room temperature for up to 2 days, or in the refrigerator for about 4 days. Just be sure they’re completely cool before storing to avoid sogginess.

To freeze, wrap each pretzel individually in foil or plastic wrap, then place in a freezer-safe bag. They’ll keep for up to 2 months. To reheat, just bake at 350°F for about 10 minutes straight from the freezer—no thawing needed.

For reheating in the microwave, wrap in a damp paper towel and heat in 30-second intervals until warm. Just keep in mind the crust won’t be quite as crisp as oven-baked.

Variations and Substitutions

One of the best parts about this recipe is how customizable it is. You can switch up the cheese, the fillings, even the dough flavor for a totally new twist.

Swap the mozzarella for cheddar, pepper jack, or even brie for a more gourmet feel. Just be sure to choose low-moisture cheeses that melt well.

For a flavor boost, brush the tops with garlic butter right after baking. It adds an herby, savory element that takes these to a whole new level.

Add some spice by stuffing with jalapeños or using a spicy cheese like habanero jack. It’s a great way to balance the richness of the dough.

If you’re short on time, use store-bought pizza dough in place of homemade. It won’t have the exact same pretzel chew, but it’s a good shortcut in a pinch.

Don’t be afraid to experiment. These pretzels are a blank canvas—dip them in marinara, mustard, or ranch, or even roll them in cinnamon sugar for a sweet version (minus the cheese, of course).