Mozzarella Parmesan Pretzels (Print Version)
# Ingredients:
→ Dough Mix
01 -
2 tablespoons butter, melted
02 -
1 ½ cups warm water (around 110°F/45°C)
03 -
4 cups plain flour
04 -
1 teaspoon salt
05 -
1 pack active yeast (roughly 2 ¼ teaspoons)
06 -
1 tablespoon sugar
→ Cheese Filling
07 -
½ cup Parmesan, grated
08 -
2 tablespoons finely chopped fresh rosemary
09 -
2 cups of mozzarella, shredded
→ Boiling and Topping
10 -
1 egg (beaten)
11 -
10 cups water for boiling
12 -
Coarse sea salt for sprinkling
13 -
2/3 cup baking soda
# Instructions:
01 -
Mix warm water, sugar, and yeast in a big bowl. Let it sit untouched for about 5 minutes, until you see it foam up.
02 -
Throw in the flour, salt, and melted butter to the foamy yeast. Stir it well until it forms a doughy texture.
03 -
On a dusted surface, knead the dough for around 5 minutes. It should feel smooth and stretchy when you're done.
04 -
Put the dough in a greased bowl, cover with a light towel, and let it rest somewhere warm. It needs about an hour to double in size.
05 -
Crank up your oven to 450°F (230°C) and line two baking trays with parchment paper.
06 -
Flatten the dough into 12 circles (4 inches each). Grab half the circles and pop a tablespoon of mozzarella and some Parmesan in the middle of each.
07 -
Take the empty dough circles and put them on top of the filled ones. Pinch the edges firmly to keep the cheese from spilling out.
08 -
Get water and baking soda boiling in a large pot. Dunk each pretzel for about 30 seconds, then set them onto the parchment-covered trays.
09 -
Brush each pretzel with the beaten egg. Sprinkle some coarse salt and chopped rosemary on top to finish it off.
10 -
Slide the trays into your hot oven and bake the pretzels for 12-15 minutes, until they're golden and toasty.
11 -
Take the pretzels out and let them sit for a few minutes to cool before you dig in.
# Notes:
01 -
Use warm water for the yeast, not hot—hot water can kill it.
02 -
Kneading well helps give your dough the perfect texture.