Cheesy Stuffed Pretzels (Print Version)
# Ingredients:
→ Dough
01 -
2 1/4 teaspoons (1 packet) active dry yeast
02 -
1 tablespoon granulated sugar
03 -
1 teaspoon fine salt
04 -
3 1/2 cups plain white flour
05 -
1 cup lukewarm water
→ Mozzarella Filling
06 -
2 tablespoons finely chopped fresh rosemary
07 -
8 ounces fresh mozzarella, diced into small chunks
08 -
1/4 cup shredded Parmesan cheese
→ Baking Soda Bath
09 -
1/4 cup baking soda powder
10 -
4 cups of water
→ Topping
11 -
Parmesan cheese, grated
12 -
A few sprigs of fresh rosemary for decoration
# Instructions:
01 -
Combine the yeast, sugar, and warm water in a big bowl. Let it sit still for about 5 minutes till bubbles form.
02 -
Bring together the flour and salt with the bubbly yeast mixture. Knead till the dough feels soft and stretchy.
03 -
Cover the bowl with a clean towel and leave it to rest for 30 to 45 minutes, or until it has puffed up and doubled in amount.
04 -
Turn your oven on to 425°F (220°C) and get a baking sheet lined with parchment ready.
05 -
In a small dish, toss together the mozzarella, Parmesan, and rosemary until blended.
06 -
Split the dough into 8 parts. Roll each into a log, press it flat, add the filling, then wrap it up into a classic pretzel twist.
07 -
Heat water to just below boiling. As you remove it from the heat, stir in the baking soda until it is fully dissolved.
08 -
Submerge each dough twist into the baking soda water for about 30 seconds. Place them on your prepared baking tray.
09 -
Sprinkle the tops with Parmesan and add fresh rosemary leaves for extra flavor.
10 -
Pop the tray into the oven and bake for 15-20 minutes, until the tops are golden and the cheese has crisped up. Let them cool a bit, then dig in!
# Notes:
01 -
Brush melted butter on top for extra yumminess.
02 -
Throw on chili flakes if you like heat.
03 -
They're amazing while the cheese is still gooey.