Cheesy Rosemary Pretzels (Printable Version)

Pretzels with gooey mozzarella, Parmesan, and fragrant rosemary baked until golden brown.

# Ingredients You'll Need:

→ Dough

01 - Melted unsalted butter, 28 g (2 tbsp)

02 - Salt, 5 g (1 tsp)

03 - All-purpose flour, 480 g (4 cups)

04 - Sugar, 15 g (1 tbsp)

05 - Warm water, 360 ml at 45°C

06 - Active dry yeast, 7 g (1 packet)

→ Filling

07 - Chopped fresh rosemary, 2 tbsp

08 - Shredded mozzarella cheese, 200 g (2 cups)

09 - Parmesan cheese, grated, 50 g (½ cup)

→ Boiling solution

10 - Baking soda, 140 g (2/3 cup)

11 - Water, 2.4 liters (10 cups)

→ Finishing

12 - Coarse sea salt, for sprinkling

13 - Beaten egg, 1 large

# Detailed Preparation Steps:

01 - Mix sugar, yeast, and warm water in a big bowl. Stir lightly and wait 5 to 10 minutes till it bubbles up.

02 - Pour in the melted butter, salt, and flour. Mix until the dough feels soft. Work it with your hands for 5 to 7 minutes till it’s smooth and stretchy. Cover with a clean cloth and rest for 15 minutes.

03 - Put the rosemary, mozzarella, and Parmesan in a bowl. Give it a good mix and keep it aside.

04 - Cut the dough into 8 parts. Roll each one into a long strip. Press it down a bit, spoon the filling down the center, fold the dough over, pinch the edges, and twist into pretzel shapes.

05 - Set oven to 220°C and line a tray with parchment. Boil the water and baking soda in a big pot.

06 - Carefully dunk each pretzel in the bubbling baking soda water for half a minute. Lift them out with a slotted spoon and place on the lined tray.

07 - Brush the pretzels with egg and sprinkle with coarse salt. Bake for 12 to 15 minutes until they turn a deep golden color.

08 - Take them out of the oven and wait a little before serving so the cheese can set up.

# Helpful Tips:

01 - Keep the water near 45°C so the yeast wakes up just right without dying.

02 - Boiling pretzels in baking soda water gives them a nice chewy crust that’s classic.

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