Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Ingredients:
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 packet active dry yeast
1 cup warm water
2 tbsp unsalted butter, melted
1 tbsp fresh rosemary, chopped
½ cup grated Parmesan cheese
1 cup mozzarella cheese (shredded)
1 egg (for egg wash)
Coarse salt (for topping)
10 cups water (for boiling)
¼ cup baking soda
Instructions:
Prepare the Dough: In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy. Add flour, salt, and melted butter, then mix until the dough forms. Knead for 5-7 minutes until smooth and elastic.
Let Dough Rise: Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
Shape the Pretzels: Preheat your oven to 425°F (220°C). Punch down the dough and divide it into 8 equal portions. Roll each portion into a long rope, about 12 inches in length. Place a small amount of shredded mozzarella cheese at the center of each rope and fold the dough over to enclose the cheese. Shape the dough into a pretzel shape.
Boil the Pretzels: In a large pot, bring 10 cups of water to a boil, adding the baking soda. Carefully lower the pretzels into the boiling water and cook for 1-2 minutes per side, then remove and place on a baking sheet lined with parchment paper.
Add Toppings: Brush each pretzel with an egg wash (1 beaten egg) and sprinkle with chopped rosemary, Parmesan cheese, and coarse salt.
Bake: Bake in the preheated oven for 12-15 minutes or until golden brown.
Serve: Let the pretzels cool slightly before serving. Enjoy the melty mozzarella center!