Super soft pretzels with a chewy golden crust and a gooey mozzarella center. These taste like bakery-style pretzels but are upgraded with extra protein to keep you fuller, longer.
Quick Description
These high-protein mozzarella-stuffed pretzels are salty, chewy, golden, and filled with melty cheese that stretches with every bite. You get the comfort of classic soft pretzels with the bonus of added protein from Greek yogurt and mozzarella. Perfect for snacks, meal prep, game night, or whenever you want something warm, savory, and satisfying.
Servings & Timing
Servings: 8 stuffed pretzels
Prep Time: 20 minutes
Rise Time: 1 hour
Cook Time: 12–15 minutes
Total Time: ~1 hour 40 minutes
Approx Nutrition (per pretzel):
Calories: ~240
Protein: 16g
Carbs: 28g
Fat: 6g
Ingredients List
Pretzel Dough (High-Protein Base)
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 1 packet (2 ¼ tsp) instant yeast
- 1 teaspoon salt
- 1 cup warm water (110°F)
- ½ cup plain nonfat Greek yogurt (adds protein + softness)
- 1 tablespoon olive oil
Mozzarella Filling
- 8 ounces mozzarella cheese, cut into 8 sticks
(or use mozzarella string cheese for convenience)
Baking Soda Bath
- 8 cups water
- ½ cup baking soda
Topping
- 1 beaten egg (for egg wash)
- Coarse pretzel salt
- Optional: dried herbs, garlic powder, or everything seasoning
Instructions
1. Activate yeast
In a bowl, mix warm water, sugar, and yeast. Let sit 5 minutes until foamy.
2. Prepare the dough
Add flour, Greek yogurt, salt, and olive oil. Mix until a shaggy dough forms.
Knead 7–10 minutes until smooth and elastic.
3. First rise
Place dough in a lightly oiled bowl, cover, and let rise 1 hour or until doubled.
4. Prepare cheese filling
Cut mozzarella into 8 even sticks, or unwrap string cheese.
5. Shape the pretzels
Punch down dough and divide into 8 pieces.
Roll each piece into a long rope.
Flatten slightly and place a mozzarella stick in the center.
Seal carefully and twist into pretzel shape.
6. Prepare baking soda bath
Bring 8 cups water + baking soda to a boil, reduce heat to simmer.
7. Boil the pretzels
Place pretzels in the bath for 15–20 seconds each.
Remove, drain, and set on a parchment-lined tray.
8. Add toppings
Brush with egg wash and sprinkle coarse salt or seasoning.
9. Bake
Bake at 425°F (220°C) for 12–15 minutes, until deep golden brown.
10. Serve warm
Enjoy immediately for the perfect melty mozzarella pull.
