Cheesy Rosemary Parmesan Soft Pretzels with Mozzarella

Ingredients:

• 1 1/2 cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 1/4 cup unsalted butter, melted
• 1/4 cup grated Parmesan cheese
• 2 tsp fresh rosemary, chopped
• 1 cup mozzarella cheese, cut into small cubes
• 1/4 cup baking soda (for boiling)
• 1 egg, beaten (for egg wash)
• Coarse sea salt (for topping)

Directions:

1. In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for about 5 minutes until frothy.
2. Add flour, salt, melted butter, grated Parmesan cheese, and chopped rosemary to the yeast mixture. Mix until a dough forms, then knead for about 5 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
4. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
5. Punch down the dough and divide it into 12 equal pieces. Flatten each piece and place a cube of mozzarella in the center. Fold the dough around the cheese and shape it into a pretzel shape.
6. In a large pot, bring 10 cups of water to a boil and add the baking soda. Carefully drop the pretzels into the boiling water for about 30 seconds each, then remove and place on the prepared baking sheet.
7. Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
8. Bake for 12-15 minutes or until golden brown. Let cool slightly before serving.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 280 kcal per pretzel | Servings: 12 servings

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