Chewy Cheese-Filled Soft Pretzels

This homemade mozzarella stuffed pretzel recipe transforms simple ingredients into a bakery-quality treat that will impress family and friends. The combination of chewy pretzel exterior with gooey cheese center creates an irresistible snack perfect for game days, movie nights, or whenever you crave something special.

I first made these stuffed pretzels for a Super Bowl party, and they disappeared faster than any other dish on the table. Now they've become our family's go-to comfort food whenever we gather for movie nights or need something special to lift our spirits.

Ingredients

• Warm Water activates the yeast and creates the perfect environment for fermentation, ensuring a light and airy dough
• Granulated Sugar feeds the yeast and helps create that signature pretzel flavor with subtle sweetness
• Active Dry Yeast provides the rise and develops complex flavors, look for fresh yeast that foams properly when activated
• All Purpose Flour creates the perfect structure, unbleached works best for authentic pretzel texture
• Unsalted Butter adds richness to the dough and when brushed on top creates that mouthwatering golden finish
• Salt enhances all flavors in the dough, use kosher or sea salt for best results
• Baking Soda creates the alkaline bath that gives pretzels their distinctive flavor and chewy crust
• Mozzarella Cheese creates the gooey center, low-moisture works better than fresh to prevent leaking
• Coarse Sea Salt provides that classic pretzel finish, use pretzel salt if available for the most authentic experience
• Marinara Sauce complements the cheesy filling perfectly, choose a high-quality sauce or make your own

Step-by-Step Instructions

Activate the Yeast

Combine warm water between 110°F and 115°F with sugar, then sprinkle yeast over the top. Let this mixture rest for 5 to 10 minutes until it becomes foamy and fragrant. This step ensures your yeast is alive and will provide proper rise to your pretzels.

Create the Dough

Add flour, melted butter, and salt to your yeast mixture. Stir until a shaggy dough forms, then turn onto a lightly floured surface. Knead vigorously for 5 full minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. The dough should spring back when poked gently.

First Rise

Transfer your dough to a large greased bowl, turning once to coat all sides. Cover with a damp kitchen towel or plastic wrap and place in a warm, draft-free area. Allow the dough to rise for a full hour until doubled in size. This develops flavor and creates the perfect texture.

Prepare for Baking

Preheat your oven to 450°F and line two baking sheets with parchment paper. In a large, wide pot, bring 10 cups of water and baking soda to a rolling boil. The baking soda bath creates the distinctive pretzel flavor and texture by altering the pH of the surface.

Shape and Stuff

Gently deflate the risen dough and divide into 16 equal pieces. Flatten each piece into a 4-inch round or rectangle. Place a piece of mozzarella in the center, then carefully fold the edges over the cheese, pinching firmly to seal completely. Roll between your palms to form a smooth ball.

Boil the Pretzels

Using a slotted spoon, carefully lower each stuffed ball into the boiling baking soda solution for exactly 30 seconds. The water will bubble vigorously. Remove promptly and place on prepared baking sheets, spacing them 2 inches apart to allow for expansion.

Bake to Perfection

Sprinkle each pretzel with coarse salt while still wet from the bath. Bake in the preheated oven for 12 to 15 minutes, rotating pans halfway through, until deeply golden brown. Watch carefully in the final minutes to prevent over-browning.

Finish with Butter

Immediately brush the hot pretzels with melted butter, which adds flavor and keeps the crust tender. Serve warm with marinara sauce for dipping. The contrast between the warm pretzel and cool sauce creates a delightful eating experience.

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The secret to truly spectacular stuffed pretzels lies in the quality of your mozzarella. I once tried making these with fresh mozzarella and while delicious, the excess moisture caused cheese leakage during baking. Low-moisture mozzarella creates that perfect stretch without compromising the pretzel structure.

Storing Your Pretzels

These stuffed pretzels stay fresh at room temperature for up to 24 hours when stored in an airtight container. For longer storage, refrigerate for up to 3 days. To reheat, place in a 350°F oven for 5-7 minutes until warmed through and the cheese is melty again. Microwaving works in a pinch but may make the pretzels slightly chewy rather than crisp on the outside.

Flavor Variations

While the classic mozzarella filling is incredible, these pretzels welcome creative variations. Try pepperoni and mozzarella for pizza pretzels, or cheddar and jalapeño for a spicy kick. For sweet versions, fill with chocolate chips or cinnamon sugar butter. The pretzel dough acts as a perfect canvas for countless flavor combinations, making this recipe endlessly adaptable to your preferences.

Perfect Pairings

These stuffed pretzels shine brightest when served alongside complementary dips. Beyond marinara sauce, try honey mustard, beer cheese, or ranch dressing. For a complete meal, pair with a crisp green salad dressed simply with vinaigrette to balance the richness. These pretzels also make an excellent accompaniment to hearty soups or stews during colder months.

Troubleshooting Tips

If your dough seems too sticky, add flour one tablespoon at a time during kneading until it reaches the right consistency. Conversely, if it feels too dry, wet your hands slightly while kneading. Make absolutely certain your cheese is fully enclosed to prevent leakage during baking. If you notice small tears, pinch and roll the dough again until completely sealed.

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Recipe FAQs

→ Can I freeze these cheese-stuffed pretzels?

Yes, you can freeze these stuffed pretzels after baking and cooling completely. Wrap each pretzel individually in plastic wrap, then store in a freezer bag for up to 3 months. Reheat in a 350°F oven for 10-15 minutes until warmed through and cheese is melty again.

→ Can I use different types of cheese for the filling?

Absolutely! While mozzarella provides that classic stretchy cheese pull, you can experiment with cheddar, pepper jack, or even a combination of cheeses. Just make sure to use cheese that melts well and to seal the dough tightly around it to prevent leaking during the boiling step.

→ Why is the baking soda bath necessary?

The baking soda bath is crucial for developing the distinctive chewy texture and brown exterior of authentic soft pretzels. The alkaline solution gelatinizes the outside of the dough, allowing it to brown more readily in the oven and creating that characteristic pretzel flavor and texture.

→ What can I serve with these stuffed pretzels besides marinara?

While marinara is a classic pairing, these pretzels are delicious with beer cheese dip, honey mustard, ranch dressing, or even a spicy queso. For a sweet twist, try cinnamon sugar pretzels with cream cheese frosting for dipping.

→ How do I know when the yeast is properly activated?

After mixing the yeast with warm water and sugar, wait 5-10 minutes. Properly activated yeast will become foamy and bubbly on the surface. If you don't see this activity, your yeast might be old or the water was too hot or too cold. The ideal temperature is 110°F-115°F.

→ Why did my cheese leak out during baking?

Cheese leakage typically happens when the dough isn't sealed tightly enough around the cheese. Make sure to pinch all seams firmly and roll the ball between your hands to ensure complete sealing. Also, using blocks of cheese rather than shredded can help minimize leaking.