Description
Soft pretzels stuffed with mozzarella cheese, infused with rosemary, and topped with parmesan for a flavorful twist.
Ingredients
Scale
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- Vegetable oil, for greasing
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk, beaten with 1 tablespoon water
- Coarse salt, for sprinkling
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh rosemary, chopped
- 1/2 cup grated parmesan cheese
Instructions
- In a large bowl, combine warm water, sugar, and kosher salt. Sprinkle the yeast on top and let it sit for about 5 minutes until foamy.
- Add the flour and melted butter to the yeast mixture. Stir until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 450°F (230°C) and line baking sheets with parchment paper.
- Divide the dough into 8 pieces. Flatten each piece and stuff with mozzarella cheese, rosemary, and parmesan. Shape into pretzels.
- In a large pot, bring 10 cups of water and baking soda to a boil. Boil each pretzel for 30 seconds, then transfer to the baking sheet.
- Brush the pretzels with the egg yolk mixture and sprinkle with coarse salt.
- Bake for 12-15 minutes or until golden brown. Let cool slightly before serving.
Notes
For best results, use fresh herbs and ensure the dough rises properly. Serve warm for the cheese to be gooey.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Method: Snack
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3g
- Fat: 10g
- Carbohydrates: 48g
- Protein: 12g