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:
- In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for about 5 minutes until frothy.
- 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.
- 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.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 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.
- 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.
- Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
- 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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