Easy Mozzarella Stuffed Bread – Soft & Cheesy Pull-Apart

There's something magical about pulling apart a warm loaf of bread and watching the cheese stretch in long, gooey ribbons. This mozzarella stuffed bread brings that joy to your kitchen with minimal fuss and maximum flavor.

The dough is soft and pillowy, thanks to a simple enriched dough that's easy to handle. Each piece is wrapped around a cube of mozzarella, so every bite delivers a burst of creamy cheese. It's perfect for game day, a cozy dinner side, or just because you deserve a treat.

I've tested this recipe so you can nail it on the first try. You'll learn the exact temperatures, timing, and visual cues to get that perfect golden-brown crust and fully melted interior. Let's get baking!

About the Ingredients

3 1/4 cups (410g) all-purpose flour, plus more for dusting

Bread flour works too for a chewier texture. If using bread flour, increase water by 1-2 tablespoons.

1 packet (2 1/4 teaspoons) instant yeast

Active dry yeast works; dissolve it in warm milk first. Check the expiration date to ensure it's fresh.

1/4 cup (50g) granulated sugar

Sugar feeds the yeast and helps browning. You can reduce to 2 tablespoons for a less sweet loaf.

1 teaspoon salt

Fine sea salt is best. If using kosher, increase to 1 1/4 teaspoons.

1 cup (240ml) whole milk, warm (110°F/43°C)

Whole milk gives a richer dough. Use 2% or almond milk in a pinch, but the texture may be slightly less tender.

1 large egg, room temperature

Room-temperature egg blends better into the dough. If cold, place in warm water for 5 minutes.

3 tablespoons (42g) unsalted butter, melted

Salted butter works too – just reduce the added salt to 3/4 teaspoon.

12 oz (340g) mozzarella cheese, cut into 24 cubes

Use low-moisture mozzarella for the best melt and less water. Fresh mozzarella works but may make the bread soggy.

1 large egg, beaten, for egg wash

Egg wash gives a shiny, golden crust. For a vegan option, brush with milk or melted butter.

Flaky sea salt, for sprinkling

Optional but adds a nice crunch. Substitute with coarse kosher salt.

Tips & Tricks

• Use a kitchen scale for the flour – scooping can lead to too much flour and a dry dough.
• Make sure the milk is warm but not hot – if it's above 120°F (49°C), it will kill the yeast.
• When shaping the dough balls, pinch the seams firmly to prevent cheese from leaking during baking.

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, whisk together flour, yeast, sugar, and salt. Add warm milk, egg, and melted butter. Stir with a wooden spoon until a shaggy dough forms.

2. Knead Until Smooth

Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should feel soft and slightly tacky, but not sticky. If it's too sticky, add a little flour – a tablespoon at a time.

3. First Rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel. Let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.

4. Punch Down and Divide

Punch down the dough to release air. Transfer to a lightly floured surface. Divide into 24 equal pieces – you can weigh the dough and divide by 24 for accuracy.

5. Stuff the Balls

Flatten each piece into a 3-inch round. Place one cheese cube in the center. Pull the edges up and pinch to seal tightly. Roll into a smooth ball.

6. Arrange in Pan

Place the balls seam-side down in a greased 10-inch round cake pan or cast-iron skillet. They should be touching – this helps them rise together and pull apart nicely. Cover and let rise for 30-45 minutes, until puffy.

7. Preheat and Egg Wash

Preheat your oven to 375°F (190°C). Brush the risen dough with the beaten egg. Sprinkle with flaky salt if using.

8. Bake to Golden

Bake for 25-30 minutes, until the top is deep golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent with foil.

9. Cool and Serve

Let the bread cool in the pan for 10 minutes. Then carefully invert onto a plate, then flip right-side up. Serve warm – the cheese will be stretchy and irresistible.

Delicious Variations

Add garlic and herbs

Mix 1 teaspoon garlic powder and 1 tablespoon dried Italian herbs into the flour for a savory twist.

Spicy kick

Tuck a thin slice of jalapeño alongside the cheese, or add 1/2 teaspoon red pepper flakes to the dough.

Pesto swirl

Spread a thin layer of pesto over the flattened dough before adding the cheese for an herby, nutty flavor.

How to Store Soft and Cheesy Mozzarella Stuffed Bread

Frequently Asked Questions

I hope you enjoy this soft and cheesy mozzarella stuffed bread as much as we do. Don't forget to share your creations with me – tag me in your photos! And if you have any questions, just drop them in the comments. Now, go preheat your oven! Here's to small steps, big impact.

Soft and Cheesy Mozzarella Stuffed Bread

This soft and cheesy mozzarella stuffed bread is a warm, pull-apart loaf with a golden crust and melty center. Perfect for sharing.

★★★★½ 4.8 (156 ratings)

20 minPrep time30 minCook time6Servings420 kcalCalories

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🧂 Ingredients

• 3 1/4 cups (410g) all-purpose flour, plus more for dusting
• 1 packet (2 1/4 teaspoons) instant yeast
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1 cup (240ml) whole milk, warm (110°F/43°C)
• 1 large egg, room temperature
• 3 tablespoons (42g) unsalted butter, melted
• 12 oz (340g) mozzarella cheese, cut into 24 cubes
• 1 large egg, beaten, for egg wash
• Flaky sea salt, for sprinkling

📋 Instructions

1. 1Mix the Dough — In a large bowl, whisk together flour, yeast, sugar, and salt. Add warm milk, egg, and melted butter. Stir with a wooden spoon until a shaggy dough forms.
2. 2Knead Until Smooth — Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. The dough should feel soft and slightly tacky, but not sticky. If it's too sticky, add a little flour – a tablespoon at a time.
3. 3First Rise — Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel. Let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
4. 4Punch Down and Divide — Punch down the dough to release air. Transfer to a lightly floured surface. Divide into 24 equal pieces – you can weigh the dough and divide by 24 for accuracy.
5. 5Stuff the Balls — Flatten each piece into a 3-inch round. Place one cheese cube in the center. Pull the edges up and pinch to seal tightly. Roll into a smooth ball.
6. 6Arrange in Pan — Place the balls seam-side down in a greased 10-inch round cake pan or cast-iron skillet. They should be touching – this helps them rise together and pull apart nicely. Cover and let rise for 30-45 minutes, until puffy.
7. 7Preheat and Egg Wash — Preheat your oven to 375°F (190°C). Brush the risen dough with the beaten egg. Sprinkle with flaky salt if using.
8. 8Bake to Golden — Bake for 25-30 minutes, until the top is deep golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent with foil.
9. 9Cool and Serve — Let the bread cool in the pan for 10 minutes. Then carefully invert onto a plate, then flip right-side up. Serve warm – the cheese will be stretchy and irresistible.

👨‍🍳 Chef's Note: The dough is forgiving – if it feels too dry, add a splash of warm milk. If too sticky, add a little flour. Trust your hands.

Servings: 6

Cuisine: American

Course: Bread

Nutrition (per serving): 420 kcal · 15g protein · 48g carbs · 16g fat

Written by Maya Chen

Maya writes about sustainable living and zero-waste swaps for busy families. She focuses on small, actionable changes that fit into real life without judgment or guilt.