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.