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Mozzarella Stuffed Soft Pretzels

Delicious Mozzarella Stuffed Soft Pretzels You’ll Crave

These Gooey Mozzarella Stuffed Soft Pretzels are a perfect blend of crispy crust and melty mozzarella, ideal for gatherings.
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Prep Time 45 minutes
Cook Time 20 minutes
Rising Time 45 minutes
Total Time 1 hour 50 minutes
Servings: 12 pretzels
Course: Snacks
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1.5 cups warm water 110°F to 115°F
  • 2.25 teaspoons active dry yeast ensure it's fresh
  • 4 cups all-purpose flour can substitute with bread flour
  • 1 tablespoon sugar can use honey or agave syrup
  • 1 teaspoon coarse salt try kosher salt for topping
For the Filling
  • 2 tablespoons unsalted butter for brushing
  • 12 ounces mozzarella cheese cut into cubes
For Cooking
  • 0.67 cups baking soda for boiling
  • 1 tablespoon coarse salt for sprinkling

Equipment

  • Mixing bowl
  • floured surface
  • Large pot
  • Baking sheet
  • Wire rack

Method
 

Preparation Steps
  1. In a mixing bowl, combine warm water, active dry yeast, and sugar. Let sit for about 5 minutes until frothy.
  2. Gradually add all-purpose flour and coarse salt, mixing until a dough forms.
  3. Transfer the dough to a floured surface and knead for about 5–7 minutes until smooth and elastic.
  4. Place the kneaded dough in a greased bowl, cover, and let rise for about 45 minutes.
  5. Punch down the dough, divide it into 12 pieces, and shape each into a pretzel.
  6. Boil water with baking soda in a large pot, and boil each pretzel for 30 seconds.
  7. Preheat oven to 425°F, line a baking sheet, sprinkle boiled pretzels with coarse salt, and bake for about 20 minutes.
  8. Brush with melted butter once baked, serve warm.

Nutrition

Serving: 1pretzelCalories: 210kcalCarbohydrates: 40gProtein: 7gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUCalcium: 200mgIron: 1.5mg

Notes

Serve immediately for the best experience. Store in an airtight container for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.

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