Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

• Vegetarian

• Produce

  • 1/2 tsp Garlic powder
  • 2 1/2 tbsp Rosemary, Fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 4 1/4 cups All-purpose flour
  • 3/4 cup Baking soda
  • 1/2 tsp Black pepper
  • 1 package Rapid-rise yeast
  • 1 3/4 tsp Salt
  • 1 Pinch Salt
  • 1 1/2 tbsp Sugar

• Dairy

  • 6 tbsp Butter, unsalted very soft
  • 2 tbsp Butter
  • 1 cup Mozzarella cheese
  • 1/2 cup Parmesan, grated

• Liquids

  • 11 9/16 cups Water

Found on bakerbynature.com

Ingredients

• Dough:
• 1 and 1/2 cups warm water (between 110-115 degrees F)
• 1 package Rapid Rise yeast
• 1 and 1/2 tablespoons sugar
• 1 and 3/4 teaspoons salt
• 2 tablespoons fresh rosemary, chopped
• 4 and 1/4 cups all-purpose flour
• 6 tablespoons unsalted butter, very soft
• Cooking Liquid:
• 10 cups water
• 3/4 cup baking soda
• Fillings:
• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated
• Egg wash:
• 1 egg, beaten
• 1 tablespoon water
• Toppings:
• 2 tablespoons melted butter (optional)
• 1/4 cup parmesan cheese, grated
• 1/2 tablespoon fresh rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Pinch of salt

Directions

• For the dough:
• Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
• Add the rosemary, flour and butter and knead on medium-speed for 12 minutes.
• Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.
• Assembly and Cooking:
• Combine the shredded mozzarella cheese and parmesan in a small bowl. Place the bowl in the freezer until needed.
• Preheat oven to 425 degrees (F). Line two large baking sheets with parchment paper; set aside.
• Add water and baking soda to a large pot or dutch oven; bring to a boil.
• In the meantime...
• Divide dough into 8 equal rounds.
• Roll each round out into a 16 rope.
• Roll each rope out so its 4 inches wide.
• Remove cheese from freezer. Add 2 tablespoons of cheese filling evenly along the rope.
• Tightly roll the dough back into rope, jelly roll style, pinching the edges together.
• Make a U shape with each rope of dough, holding the ends.
• Cross the ends over each other, pinching ends onto the bottom of the dough.
• Place pretzels - one at a time - into the boiling cooking liquid. Cook for 30 seconds each. Remove pretzels with a slotted spoon, allowing any excess water to drip back into the pot before transferring to prepared baking sheet.
• Once all pretzels have been boiled, brush the tops of each with egg wash.
• Place pan in the oven and bake for 16-18 minutes.
• Allow pretzels to cool on the baking sheet for 5 minutes before touching.
• If using the extra topping:
• In a small bowl combine the cheese, rosemary, garlic powder, pepper, and salt. Brush the top of each pretzel with melted butter, then sprinkle on topping. Eat at once :)