Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Ingredients:

For the Dough:
– 2½ cups all-purpose flour
– 1 tsp fine sea salt
– 1 tbsp granulated sugar
– 1 packet (2¼ tsp) active dry yeast
– 1 cup warm water (110-115°F)
– 2 tbsp unsalted butter, melted

For the Filling & Toppings:
– 1 cup premium mozzarella, shredded
– ½ cup freshly grated Parmesan
– 1 tbsp fresh rosemary, finely chopped
– 1 large egg, beaten (for wash)
– Coarse sea salt

For Boiling:
– 10 cups water
– ¼ cup baking soda

Instructions:

1. Make the Dough:
– Combine warm water, sugar, and yeast
– Let bloom 5 minutes
– Mix in flour, salt, and melted butter
– Knead until smooth (5-7 minutes)

2. First Rise:
– Cover with damp cloth
– Rest 1 hour until doubled

3. Shape & Stuff:
– Divide into 8 portions
– Roll each into 12-inch rope
– Add mozzarella and form pretzel shape

4. Boiling Step:
– Boil water with baking soda
– Cook pretzels 1-2 minutes per side

5. Final Touch & Bake:
– Brush with egg wash
– Top with rosemary, Parmesan, salt
– Bake at 425°F for 12-15 minutes

Time: 90 minutes
Yield: 8 stuffed pretzels

Baker’s Tip: Ensure cheese is fully enclosed to prevent leaking during baking.