Mozzarella Pretzels (Print Version)
Ingredients:
01 -
1 and 1/2 cups warm water (between 110-115°F).
02 -
1 package Rapid Rise yeast.
03 -
1 and 1/2 tablespoons sugar.
04 -
1 and 3/4 teaspoons salt.
05 -
2 tablespoons fresh rosemary, chopped.
06 -
4 and 1/4 cups all-purpose flour.
07 -
6 tablespoons unsalted butter, very soft.
08 -
10 cups water.
09 -
3/4 cup baking soda.
10 -
1 cup mozzarella cheese, shredded.
11 -
1/4 cup parmesan cheese, grated.
12 -
1 egg, beaten.
13 -
1 tablespoon water.
14 -
2 tablespoons melted butter (optional).
15 -
1/4 cup parmesan cheese, grated.
16 -
1/2 tablespoon fresh rosemary.
17 -
1/2 teaspoon garlic powder.
18 -
1/2 teaspoon black pepper.
19 -
Pinch of salt.
Instructions:
01 -
Combine water, yeast, sugar, and salt in a stand mixer bowl. Let it stand for 10 minutes until foamy.
02 -
Add rosemary, flour, and butter. Knead for 12 minutes.
03 -
Cover and let the dough rise for 1 hour, or until doubled.
04 -
Combine mozzarella and parmesan. Freeze the mixture.
05 -
Preheat oven to 425°F and line two baking sheets.
06 -
Boil 10 cups of water and 3/4 cup baking soda in a pot.
07 -
Divide dough into 8 pieces, roll into ropes, flatten into strips, and fill with frozen cheese mixture.
08 -
Shape into pretzels.
09 -
Boil pretzels for 30 seconds, then place them on baking sheets.
10 -
Brush with egg wash and bake for 16-18 minutes.
11 -
Optionally, brush with melted butter and top with parmesan, rosemary, garlic powder, pepper, and salt.
Notes:
01 -
Freezing the cheese filling ensures it doesn't leak out during baking.
02 -
Boiling the pretzels in baking soda water creates the chewy texture and deep golden-brown crust.