Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
Ingredients:
For the Dough:
1 ½ cups warm water (110-115°F)
1 package Rapid Rise yeast
1 ½ tablespoons sugar
1 ¾ teaspoons salt
2 tablespoons fresh rosemary, chopped
4 ¼ cups all-purpose flour
6 tablespoons unsalted butter, very soft
Cooking Liquid:
10 cups water
¾ cup baking soda
Fillings:
1 cup mozzarella cheese, shredded
¼ cup parmesan cheese, grated
Egg Wash:
1 egg, beaten
1 tablespoon water
Toppings:
2 tablespoons melted butter (optional)
¼ cup parmesan cheese, grated
½ tablespoon fresh rosemary
½ teaspoon garlic powder
½ teaspoon black pepper
Pinch of salt
Instructions:
Combine water, yeast, sugar, and salt in a stand mixer bowl. Let stand for 10 minutes until foamy.
Add rosemary, flour, and butter. Knead on medium speed for 12 minutes.
Cover dough with a damp cloth and let rise for 1 hour or until doubled in size.
Combine mozzarella and parmesan in a bowl and freeze until needed.
Preheat oven to 425°F. Line two baking sheets with parchment paper.
Bring water and baking soda to a boil in a large pot.
Divide dough into 8 equal rounds, roll each into a 16" rope, and then flatten into a 4" wide strip.
Place 2 tablespoons of cheese filling along each strip, roll tightly into a rope, and shape into pretzels.
Boil each pretzel for 30 seconds, then transfer to baking sheets.
Brush pretzels with egg wash and bake for 16-18 minutes.
Brush with melted butter and sprinkle with additional toppings if desired.
Prep Time: 45 minutes
Cook Time: 25 minutes
Inactive Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 8 Soft Pretzels
