Mozzarella Stuffed Rosemary Pretzels (Print Version)

# Ingredients:

01 - 1 1/2 cups warm water (110-115°F).
02 - 1 package Rapid Rise yeast.
03 - 1 1/2 tablespoons sugar.
04 - 1 3/4 teaspoons salt.
05 - 2 tablespoons fresh rosemary, chopped.
06 - 4 1/4 cups all-purpose flour.
07 - 6 tablespoons unsalted butter, softened.
08 - 10 cups water for boiling.
09 - 3/4 cup baking soda.
10 - 1 cup mozzarella cheese, shredded.
11 - 1/4 cup Parmesan cheese, grated, plus more for topping.
12 - 1 egg beaten with 1 tablespoon water.
13 - 2 tablespoons melted butter for topping.
14 - 1/2 tablespoon fresh rosemary for topping.
15 - 1/2 teaspoon garlic powder.
16 - 1/2 teaspoon black pepper.

# Instructions:

01 - Mix water, yeast, sugar, and salt in stand mixer. Let foam 10 minutes. Add rosemary, flour and butter, knead 12 minutes. Rise 1 hour.
02 - Mix mozzarella and Parmesan, freeze until needed. Heat oven to 425°F. Start boiling water with baking soda.
03 - Divide dough into 8 ropes. Flatten each, add cheese, roll up and shape into pretzels. Boil 30 seconds each.
04 - Brush with egg wash. Bake 16-18 minutes. Top with butter and seasonings if desired.

# Notes:

01 - Best served warm when cheese is melty.
02 - Freezing cheese helps prevent leaking.

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