You know those moments when you want a snack, but not just any snack? You want something warm, salty, and just ridiculously good. That’s usually when I start thinking about soft pretzels.
But then my brain goes one step further. What if that warm, salty pretzel was also stuffed with a string of gooey, melty mozzarella cheese? Game over.
This recipe is exactly that. I’m going to show you how to make the best cheese-stuffed soft pretzels you’ve ever had, right in your own kitchen. And trust me, it’s easier than you think.
What You’ll Need
Getting the right stuff is half the battle. For these pretzels, the ingredients are pretty simple, but the quality makes a difference. Don’t skimp on the cheese, you’ll thank me later.
Here’s the quick-glance list.
| Ingredient | Amount |
|---|---|
| Warm Water | 1½ cups |
| Active Dry Yeast | 2¼ tsp |
| Granulated Sugar | 1 tbsp |
| Unsalted Butter | 3 tbsp |
| Kosher Salt | 1½ tsp |
| All-Purpose Flour | 4 cups |
| Low-Moisture Mozzarella | 6 sticks |
| Baking Soda | ½ cup |
| Large Egg | 1 |
| Coarse Sea Salt | For topping |
A Little More on the Ingredients
- Warm Water: The temperature is key here. You want it around 110°F. Too hot and it’ll kill the yeast, too cold and the yeast won’t wake up. Think “warm bath” temperature.
- Active Dry Yeast: I usually use Fleischmann’s, it’s reliable. Make sure your yeast isn’t expired! This is a common mistake that leads to flat, sad pretzels.
- Unsalted Butter: You’ll need it melted for the dough, and then a little more melted for brushing on top at the end. It’s what gives them that golden, buttery finish.
- Low-Moisture Mozzarella Cheese Sticks: This is important. Do not use fresh mozzarella. It has way too much water and will make your pretzels a soggy mess. The regular string cheese sticks are perfect. (Prep Time: 1 hour in the freezer).
The Tools for the Job
You don’t need a professional kitchen, just a few basic things. Having everything out and ready before you start makes the whole process feel way less chaotic.
| Tool | Purpose |
|---|---|
| Stand Mixer | Makes dough easy |
| Large Bowl | For dough rising |
| Bench Scraper | Dividing dough cleanly |
| Baking Sheets | For baking, obviously |
| Parchment Paper | Prevents sticking |
| Large Pot or Dutch Oven | For the baking soda bath |
| Slotted Spoon or Spider | Fishing pretzels out |
| Pastry Brush | For the egg wash |
You can absolutely make the dough by hand if you don’t have a stand mixer. It just takes a little more muscle and about 10 minutes of kneading on the counter. It’s a good workout.
Pro Tips From My Kitchen
I’ve made a lot of pretzels in my day, and I’ve made all the mistakes so you don’t have to. Here are the three biggest things that will guarantee your pretzels turn out amazing.
1. Freeze Your Cheese Solid
This is the most important tip. If you try to wrap soft dough around soft cheese, it’s a nightmare. The cheese will squish out, the dough will tear, and you’ll get frustrated. Pop those cheese sticks in the freezer for at least an hour before you start. When they’re frozen solid, they are so much easier to handle and wrap.
2. Don’t Skip the Baking Soda Bath
This step might seem weird, but it’s the secret to that classic pretzel flavor and deep brown, shiny crust. The baking soda solution is alkaline, and it causes the outside of the dough to brown up beautifully in the oven. A quick 30-second dip is all you need. Any longer, and they can get a weird metallic taste.
3. Let The Dough Do Its Thing
Yeast dough can be tricky if you rush it. When you let it rise in a warm spot, it develops flavor and a light, airy texture. If your kitchen is cold, you can create a warm spot by turning your oven on for a minute, then turning it off and placing the covered bowl inside. Just make sure the oven is off!
Let’s Make Some Stuffed Pretzels
Alright, let’s get into it. Follow these steps one by one, and you’ll be in great shape.
Step 1: Wake Up the Yeast
First, pour your 1½ cups of warm water into the bowl of your stand mixer. Sprinkle the 2¼ teaspoons of yeast and 1 tablespoon of sugar over the top. Give it a gentle swirl and then just leave it alone for about 5-10 minutes. You’re looking for it to get foamy or bubbly on top. That’s how you know your yeast is alive and ready to work. (If nothing happens after 10 minutes, your yeast might be old. You’ll have to start over with new yeast).
Step 2: Make the Dough
Once the yeast is foamy, add the 3 tablespoons of melted butter and 1½ teaspoons of kosher salt to the bowl. Attach the dough hook to your mixer. Add the 4 cups of all-purpose flour. Turn the mixer on low speed and let it mix until the dough starts to come together and pull away from the sides of the bowl. This usually takes about 5-7 minutes. The dough should be smooth and slightly tacky, but not sticky.
Step 3: Knead and Rise
Lightly flour your counter and turn the dough out. Knead it by hand for just a minute or two until it’s a smooth ball. Grease a large bowl with a little oil or cooking spray, place the dough inside, and turn it over once to coat it. Cover the bowl with plastic wrap or a clean kitchen towel. Now, let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
Step 4: Prep and Divide
While the dough is rising, get your cheese ready. Cut each of your 6 frozen mozzarella sticks in half lengthwise. This will give you 12 skinny sticks of cheese. Set them aside (keep them in the fridge or freezer if your kitchen is warm). Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. A kitchen scale helps here if you want them perfect, but you can just eyeball it.
Step 5: Stuff and Shape
Take one piece of dough and roll it out into a small rectangle, about 4 by 6 inches. Place one of your skinny cheese sticks in the center. Tightly roll the dough up around the cheese, pinching the seam and the ends completely shut. This is super important! If you don’t seal it well, all your cheese will leak out during baking. You should now have a rope of cheese-stuffed dough.
Step 6: Twist into Pretzels
Gently roll the rope out until it’s about 18-20 inches long. To shape it, make a “U” shape with the rope. Then, cross the ends over each other twice. Finally, bring the twisted ends down and press them onto the bottom of the “U” to form the classic pretzel shape. Don’t press too hard, just enough so they stick. Place the shaped pretzel on a baking sheet lined with parchment paper. Repeat with the remaining dough and cheese.
Step 7: The Baking Soda Bath
This is the magic step. Bring 10 cups of water to a boil in a large pot. Carefully, and I mean carefully, add the ½ cup of baking soda. It will fizz up a lot, so pour it in slowly. Reduce the heat to a simmer. Working with one pretzel at a time, gently lower it into the simmering water bath for about 30 seconds. Use a large slotted spoon to flip it once. Then lift it out, let the excess water drip off, and place it back on the parchment-lined baking sheet.
Step 8: Bake to Golden Perfection
Preheat your oven to 425°F. In a small bowl, whisk the large egg with a tablespoon of water to make an egg wash. Brush this wash over the top of each pretzel. This will give them a beautiful, shiny finish. Sprinkle them generously with coarse sea salt. Bake for 12-15 minutes, or until they are a deep, golden brown.
Step 9: The Finishing Touch
This is optional, but it takes them over the top. As soon as the pretzels come out of the oven, brush them with a little bit of melted butter. It adds another layer of flavor and keeps them soft. Let them cool on the baking sheet for a few minutes before diving in. They are best served warm!
Substitutions and Variations
Once you get the basic recipe down, you can start having fun with it.
- Different Cheeses: Cheddar or pepper jack sticks work great too. Just make sure they are the low-moisture kind and you freeze them first.
- Spice It Up: Add a pinch of red pepper flakes to the dough or add some finely diced jalapeños inside with the cheese.
- Toppings Galore: Instead of salt, try sprinkling them with everything bagel seasoning, sesame seeds, or grated Parmesan cheese before baking.
- Make Pretzel Bites: Instead of shaping them into pretzels, you can just roll the stuffed dough into a long rope and cut it into 1-inch pieces. The baking time will be a little shorter, so keep an eye on them.
Leftovers and Storage
Honestly, these are best eaten the day they are made. That warm, gooey cheese pull is just not the same later.
But if you do have leftovers, you can store them in an airtight container at room temperature for up to 2 days. To reheat, I’d recommend popping them in the oven or a toaster oven at 350°F for about 5 minutes. Microwaving them can make the pretzel part a little tough.
FAQ Section
Here are some common questions that pop up when making these.
Q1. Why did my cheese leak out everywhere?
Ans: You probably didn’t pinch the seams of the dough tightly enough. Make sure every part of the seam is sealed completely before you shape the pretzel.
Q2. My pretzels were flat, not puffy. What went wrong?
Ans: This is almost always a yeast issue. Your yeast might have been old, or the water you used was too hot or too cold, which either killed it or didn’t activate it.
Q3. Can I use bread flour instead of all-purpose?
Ans: Yes, you can. Bread flour has a higher protein content, which will make your pretzels a little chewier, in a good way. You can swap it one-for-one.
Q4. Why do my pretzels taste bitter or metallic?
Ans: You likely left them in the baking soda bath for too long. A quick dip of 20-30 seconds is all they need to get the color and flavor without any off-tastes.
Wrapping Up
There you have it. Warm, buttery, salty soft pretzels filled with a river of melted mozzarella. They seem like they’d be hard to make, but when you break it down, it’s just a few simple steps.
The first time you pull one of these apart and see that cheese stretch, you’ll feel like a kitchen superhero. Give this recipe a try. And when you do, come back and leave a comment to let me know how they turned out. I love hearing about your kitchen wins.
