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Mozzarella stuffed pretzel
Crispy pretzel filled with gooey mozzarella

Mozzarella Stuffed Pretzels

Author: Flavelo
Recipes Cakes and Desserts Side Dishes
Bavarian beer garden meets Italian pizzeria. Classic lye-dipped pretzel dough stuffed with melting mozzarella. It's not just a topping; the cheese is the soul of this pastry.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 18 mins
⌛ Total Time 1 hr 48 mins
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine Italian-Bavarian Fusion

Ingredients

Equipment Needed

  • Large pot
  • Slotted spoon
  • Baking sheet
  • Towel

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Knead dough: flour, yeast, sugar, salt, water, butter. Rise 1 hr.

Tip: Pretzel dough is stiffer than bread dough.
2 ✓

Divide into 8. Flatten to ovals, place cheese stick, seal around it. Twist into pretzel or keep as stick.

Tip: Pinch tightly; steam pressure can burst weak seals.
3 ✓

Boil water with baking soda. Dip pretzels 30 secs. Place on sheet.

Tip: Alkaline surface = dark color.
4 ✓

Bake 400°F (200°C) for 15-18 mins until chestnut brown.

Tip: Dark color is intentional.

Recipe FAQ

Cheese leaked out?
Seal edges tightly! Pinch dough hard.
Wet mozzarella?
Use low-moisture block cheese, not fresh balls.

Ingredients

  • 4 cups All-Purpose Flour
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 1 tbsp Sugar
  • 2 tsp Salt
  • 1 cup Warm Water
  • 4 tbsp Melted Butter
  • 4 oz Low-Moisture Mozzarella (cut into sticks)
  • 3 tbsp Baking Soda (for bath)