Description
Delicious soft pretzels stuffed with gooey mozzarella cheese, infused with rosemary and topped with Parmesan.
Ingredients
Scale
- 2 cups warm water
- 1 packet active dry yeast
- 1/4 cup granulated sugar
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup baking soda
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh rosemary, chopped
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
- Add flour and salt to the yeast mixture and knead until a smooth dough forms.
- Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Divide the dough into equal pieces and flatten each piece into a circle.
- Place a tablespoon of mozzarella cheese in the center of each circle, fold the dough over, and seal it well.
- In a large pot, bring water to a boil and add baking soda.
- Boil each pretzel for about 30 seconds, then remove and place on the prepared baking sheet.
- Brush each pretzel with the beaten egg and sprinkle with Parmesan and rosemary.
- Bake for 12-15 minutes or until golden brown.
Notes
- For extra flavor, you can add garlic powder to the dough.
- Serve warm for the best texture and taste.
- These pretzels can be frozen and reheated later.
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg