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Soft pretzels stuffed with melty mozzarella make the coziest snack you can imagine. Warm dough wrapped around gooey cheese is great for sharing or enjoying alone on a chill night.
I whipped these up for a family game night and they disappeared fast. The chewy dough plus cheesy filling quickly became a favorite for us to make again and again.
Stuff You Need
- Active dry yeast: the stuff that makes dough rise and get fluffy
- Water: for making the baking soda bath, helps toughen that pretzel crust
- Warm water: just the right temp, around 110° to 115°F, to wake up the yeast
- Granulated sugar: feeds the yeast and helps toast the crust nicely
- All-purpose flour: gives the dough structure, fresh stuff works best
- Baking soda: mixed in the boiling water to create that classic pretzel chewiness
- Salt: to boost all the flavors in the dough
- Coarse sea salt: for sprinkling on top, adds a satisfying crunch and savory punch
- Unsalted butter: keeps the dough tender and smooth, plus brushing at the end for shine
- Mozzarella cheese: cut into equal chunks so every bite has plenty of melty cheese
- Marinara sauce: for dipping, it adds a nice tangy kick
Step-By-Step How To
- Mix Yeast Starter:
- Stir sugar, yeast, and warm water in a bowl and wait about 5 to 10 minutes. When it looks foamy on top, your yeast is ready.
- Make Dough:
- Dump in the flour, salt, and melted butter then mix. Turn it onto a floured surface and knead for 5 minutes until it feels smooth and springy.
- Let It Rise:
- Put the dough into a greased bowl, cover with a towel, and leave it in a cozy spot for around an hour. It should double in size by then.
- Preheat Oven And Prep Soda Bath:
- Heat your oven to 450°F and line a baking tray with parchment. Bring a big pot of water to boil, carefully add baking soda, and stir until it’s all melted. This soak makes the pretzels crusty on the outside.
- Shape Pretzels And Fill:
- Cut the dough into 16 even parts. Flatten each piece, drop some mozzarella in the middle, then fold and seal edges tight to trap the cheese.
- Boil Dough Balls:
- Carefully dunk each cheese-filled ball in the soda water for 30 seconds. This toughens the crust and gives that classic texture.
- Bake Till Crispy:
- Lift out dough pieces with a slotted spoon, space them on the tray, sprinkle with sea salt, and bake for 12 to 15 minutes until they turn golden.
- Butter Finish:
- Brush the warm pretzels with melted butter so they look shiny and taste rich. Serve warm with marinara if you want a dipping option.
I always go for mozzarella that melts well and tastes mild so the dough and cheese both shine. Once, at a family party, everyone asked me how I made these after the first warm bite.
How To Store Them
Keep any leftovers in an airtight box at room temp for up to two days so they stay soft. When reheating, pop them in a 350°F oven for 5 minutes to crisp the crust and warm the cheese. Skip the microwave since it can make the dough tough.
Switch It Up With Ingredients
If you want a different twist, swap mozzarella with sharper cheddar or pepper jack for extra zing. Toss some herbs like rosemary or sprinkle garlic powder in the dough to add more flavor. You can also try whole wheat or gluten-free flours if needed, but expect a slightly different texture.
Best Things To Serve With Them
These taste amazing warm with a bowl of marinara for dipping that adds a bright, tangy flavor. Creamy mustard dip or spicy aioli are fun alternatives. For drinks, a cold craft beer matches that pub vibe or try sparkling lemon iced tea for a light, refreshing contrast.
These pretzels always bring big smiles and great vibes when shared. Their golden crust and gooey cheese filling make for tasty moments worth savoring every time.
Frequently Asked Cooking Questions
- → Why do you boil pretzels in baking soda water?
Boiling in baking soda water helps make the pretzel crust chewy and turns it a nice brown during baking thanks to the Maillard reaction.
- → How can you tell when the dough is ready after rising?
The dough should look about twice as big and feel puffy. Press it gently—if the dent slowly bounces back, it’s good to go.
- → Is it okay to swap mozzarella for other cheeses?
Definitely, cheeses like fontina or gouda work, but mozzarella melts best and has a mild taste that fits perfectly.
- → What makes kneading dough so important?
Kneading builds gluten which gives the dough its stretchiness and chewy texture that soft pretzels need.
- → When’s the best time to brush butter on pretzels?
Brush melted butter on after baking to add flavor and a soft shine without messing up the crust’s texture.