Mozzarella Rosemary Parmesan Pretzels (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
1 ½ cups warm water (110°F/45°C)
02 -
1 packet active dry yeast (2 ¼ teaspoons)
03 -
1 tablespoon sugar
04 -
4 cups all-purpose flour
05 -
1 teaspoon salt
06 -
2 tablespoons unsalted butter, melted
→ Filling Ingredients
07 -
2 cups shredded mozzarella cheese
08 -
½ cup grated Parmesan cheese
09 -
2 tablespoons fresh rosemary, finely chopped
→ Boiling Liquid and Topping
10 -
10 cups water
11 -
2/3 cup baking soda
12 -
1 egg, beaten
13 -
Coarse sea salt for sprinkling
# Instructions:
01 -
In a large mixing bowl, combine the warm water, yeast, and sugar. Let the mixture sit for 5 minutes until it becomes frothy.
02 -
Add the flour, salt, and melted butter to the yeast mixture. Stir until a dough forms.
03 -
Transfer the dough to a floured surface and knead for about 5 minutes, until the dough is smooth and elastic.
04 -
Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for 1 hour or until the dough doubles in size.
05 -
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
06 -
Punch down the dough and divide it into 12 equal pieces. Flatten each piece into a 4-inch circle. Place 1 tablespoon of shredded mozzarella and a sprinkle of grated Parmesan in the center of half of the dough circles.
07 -
Top each filled dough circle with a plain dough circle. Pinch the edges tightly to seal the filling inside.
08 -
In a large pot, bring 10 cups of water and the baking soda to a boil. Carefully dip each pretzel into the boiling water for about 30 seconds, then remove them and place them on the prepared baking sheets.
09 -
Brush each pretzel with the beaten egg and sprinkle with coarse sea salt and chopped rosemary.
10 -
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown.
11 -
Remove the pretzels from the oven and let them cool slightly before serving.
# Notes:
01 -
Ensure the water for activating the yeast is warm but not too hot to avoid killing the yeast.
02 -
Kneading the dough properly is essential for the right texture.