Mozzarella Stuffed Soft Pretzels Recipe Easy and Buttery Snack Win

Mozzarella stuffed soft pretzels recipe easy? This one carries the smell of my childhood.My mom was a nurse, my dad a teacher. Tired, but dinner still happened warm, simple, and shared. I watched, stirred, and learned that food didn’t have to be perfect to feel like love.

These easy cheese stuffed pretzels are my best homemade pretzel recipe melty in the middle, soft outside. Real comfort. Real fast. Made for easy dinner recipes for families who hold it all together.

Golden Cheese-Filled Joy, Soft and Savory

• My mom rolled dough with tired hands and a soft smile.
• She was a nurse. My dad taught kids all day.
• They didn’t have time but they gave what mattered.

The Ingredients Mozzarella Stuffed Soft Pretzels Recipe Easy

• 1 1/2 cups warm water
• 1 tbsp granulated sugar
• 2 1/4 tsp (1 packet) active dry yeast
• 4 cups all-purpose flour
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 10 cups water (for baking soda bath)
• 2/3 cup baking soda
• 16 chunks mozzarella cheese (from block mozzarella)
• Coarse sea salt (for topping)
• 2 tbsp melted butter (for brushing)
• Marinara sauce (optional, for dipping)

Stuffani’s Comfort:
This is what I reach for when my kids ask, “Is there anything cheesy?” These are family-friendly cooking ideas made with pantry basics. They’re also one of my favorite high protein snacks for kids they just don’t know it yet.

Instructions – Mozzarella Stuffed Soft Pretzels Recipe Easy

Step 1: Wake the yeast
In a large mixing bowl, stir together warm water, sugar, and yeast. Let it sit for 5–10 minutes until bubbly and foamy.

Stuffani’s Tip: If it doesn’t bubble, toss it. No shame. My mom used to say, “If it doesn’t rise, it’s just practice.”

Step 2: Make the dough
Add flour, melted butter, and salt. Mix with love until dough forms, then knead for 5 minutes until it’s smooth and bouncy.

Kitchen truth: I knead dough the way I breathe through chaos. Fold, press, fold again. It works for bread and for life.

Step 3: Let it rise
Place dough in a greased bowl, cover it, and let it rest about 1 hour until doubled in size.

Stuffani’s Whisper: Some days, I rise with the dough. I clean the kitchen, hum to myself, and let the quiet feel like a win.

Step 4: Cut the cheese (literally)
While dough rests, cut mozzarella into 16 good-sized chunks. Preheat oven to 450°F and line your baking sheet with parchment.

Stuffani’s Note: Use block cheese. It melts better and feels real like something you made, not microwaved.

Step 5: Stuff the joy
Divide dough into 16 pieces. Flatten one in your hand, place mozzarella in the center, and pinch it shut into a ball.

Mom note: They won’t all look perfect. Let them be rustic. These are love-balls, not bakery displays.

Step 6: Pretzel bath
Bring 10 cups of water and the baking soda to a boil. Boil each pretzel ball for 30 seconds, then place on the sheet.

Stuffani’s Truth: This step makes them taste like real pretzels. Don’t skip it unless you want bread rolls pretending to be something else.

Step 7: Bake that love
Sprinkle with coarse sea salt. Bake for 12–15 minutes until golden, puffed, and beautiful.

Stuffani’s Smile: If you see cheese oozing from one corner don’t panic. That’s how you know it’s winning.

Step 8: Butter and serve
Brush with melted butter. Serve warm with marinara or nothing at all.

Stuffani’s Quiet Joy: I eat one while the tray’s still hot. That’s tradition now. One soft, cheesy moment for me.

Want something bold? Smoked Brisket and Beer Cheese Pretzel Bombs are like these but with swagger.Mozzarella Stuffed Soft Pretzels Recipe Easy.

Ways to Make It Yours, One Buttery Bite at a Time

• my mom always did. She didn’t wait for the “right” ingredients.
• She used what we had. And somehow, it was always exactly what we needed.

Real swaps, from your fridge not the store

Mozzarella Stuffed Soft Pretzels Recipe Easy:

• Out of block mozzarella? Use string cheese. Yep, it melts just fine.
• No all-purpose flour? Bread flour works makes them chewier.
• Don’t want to make marinara? Warm up store-bought salsa or ranch.
• For another quick cheesy appetizer idea, don’t miss my Cream Cheese Bacon Stuffed Doritos. Wildly easy.Mozzarella Stuffed Soft Pretzels Recipe Easy.

Stuffani’s Whisper: I’ve made these with pantry scraps and 20 quiet minutes before dinner.
They always feel like more than the sum of their parts.

Easy touches that make it feel like you

Mozzarella Stuffed Soft Pretzels Recipe Easy:

• Love heat? Tuck a jalapeño slice inside with the cheese.
• Add rosemary to the dough for an herby twist.
• No dipping sauce? Brush with honey butter and serve as dessert.
• Want one more warm buttery bite? My Garlic Parmesan Cheeseburger Bombs have the same golden comfort just packed.

Stuffani’s Advice: Don’t save the good napkins or the “fancy” cheese.
This is your quick and cheap meal, your moment. Make it yours.

Serving and Storing Mozzarella Stuffed Soft Pretzels Recipe Easy

• These show up when you need something fast but still full of heart.
• When the day got loud and dinner felt far away, this is what saved me.

How to serve Mozzarella Stuffed Soft Pretzels Recipe Easy

Mozzarella Stuffed Soft Pretzels Recipe Easy:

• Serve them warm, right off the tray no plate needed.
• Want a dip? Marinara makes it classic. Try ranch for something fun.
• Turn them into a full meal with a bowl of Crockpot Chicken and Broccoli Mac and Cheese.
• Sprinkle a little garlic salt on top and call it a quick cheesy appetizer.

Stuffani’s Note:
I’ve served these with paper towels and peace.
And once, with napkins folded fancy for guests.
Both nights felt like a win.

How to store Mozzarella Stuffed Soft Pretzels Recipe Easy

Mozzarella Stuffed Soft Pretzels Recipe Easy:

• Let them cool on the tray rushing traps steam and ruins the texture.
• Store in an airtight container in the fridge for up to 4 days.
• To reheat: oven or toaster oven is best. It brings back the crunch.
• Looking for another quick and cheap meal that stores beautifully? My Cheesy Ranch Potatoes and Sausage is easy.

Stuffani’s Whisper:
Sometimes I hide two in the back of the fridge.
Because moms need their own quiet snack, too.

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FAQ – Mozzarella Stuffed Soft Pretzels Recipe Easy

Conclusion Mozzarella Stuffed Soft Pretzels Recipe Easy

• This mozzarella stuffed soft pretzels recipe easy isn’t just a snack. It’s a warm, cheesy moment of calm.
• It’s quick, comforting, and made to hold up on your busiest days.
• If you’re craving quick and cheap meals or easy snacks for busy families, this one checks every box.Mozzarella Stuffed Soft Pretzels Recipe Easy.
• No perfection. Just soft dough, melty cheese, and one buttery bite at a time.

Mozzarella Stuffed Soft Pretzels Recipe Easy and Buttery Snack Win

• Author: Stuffani Borjat
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 16 pretzel bites
• Category: Snacks, Appetizers
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

These mozzarella stuffed soft pretzels are warm, buttery, and filled with cheesy joy. Perfect for a quick snack or a family-friendly appetizer.

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Ingredients

1 1/2 cups warm water

1 tbsp granulated sugar

2 1/4 tsp (1 packet) active dry yeast

4 cups all-purpose flour

2 tbsp unsalted butter, melted

1 tsp salt

10 cups water (for baking soda bath)

2/3 cup baking soda

16 chunks mozzarella cheese (from block mozzarella)

Coarse sea salt (for topping)

2 tbsp melted butter (for brushing)

Marinara sauce (optional, for dipping)

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Instructions

1. In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Add flour, melted butter, and salt. Mix until a dough forms, then knead for 5 minutes until smooth and elastic.

3. Place dough in a greased bowl, cover, and let rise for about 1 hour until doubled in size.

4. While dough rises, cut mozzarella into 16 chunks. Preheat oven to 450°F and line a baking sheet with parchment paper.

5. Divide dough into 16 pieces. Flatten each, place mozzarella in the center, and seal into a ball.

6. Bring 10 cups of water and baking soda to a boil. Boil pretzel balls in batches for 30 seconds.

7. Remove with a slotted spoon, place on baking sheet, and sprinkle with coarse sea salt.

8. Bake for 12–15 minutes until golden brown.

9. Brush with melted butter and serve warm with optional marinara dipping sauce.

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Notes

For best results, use block mozzarella—not pre-shredded.

Pretzels are best enjoyed fresh but can be reheated in the oven at 300°F for 5–7 minutes.

Freeze boiled (but unbaked) pretzels for later and bake directly from frozen, adding a few extra minutes.

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Nutrition

• Serving Size: 1 pretzel
• Calories: 180
• Sugar: 1g
• Sodium: 410mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 15mg

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