Cheesy Rosemary Pretzels
Delicious, soft pretzels filled with gooey mozzarella and fragrant rosemary, perfect for any occasion.
Ingredients
Dough Ingredients
- 2 cups warm water Activates the yeast for the pretzel dough.
- 1 packet active dry yeast The magic ingredient that makes it rise.
- 1/4 cup granulated sugar Sweetens the dough just enough.
- 4 1/2 cups all-purpose flour Forms the base of the dough.
- 1 teaspoon salt Enhances flavor while balancing the sweetness.
- 1/4 cup baking soda Used for the boiling bath.
- 1 large egg For egg wash, gives a shiny finish.
Filling and Topping
- 8 oz mozzarella cheese, cut into sticks The gooey center that makes these pretzels irresistible.
- 1 tablespoon fresh rosemary, chopped Adds a fragrant twist.
- to taste coarse sea salt for topping A sprinkle for that classic pretzel look.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the warm water and yeast. Let it sit for about 5 minutes until frothy.
- Mix sugar and salt into the yeast mixture, then add the flour gradually until a dough forms. Knead gently until smooth, about 5 minutes.
Cooking
- Divide the dough into 12 equal pieces. Roll each piece into a long rope, then twist into a pretzel shape.
- Boil 1/4 cup of baking soda in 4 cups of water. Gently drop each pretzel into the boiling mixture for about 30 seconds.
- Remove pretzels, place on the baking sheet, and brush them with the beaten egg. Sprinkle with coarse salt and rosemary.
Baking
- Bake the pretzels for 12-15 minutes, or until golden brown.
- Cool slightly before serving to let the cheese settle.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage. For extra flavor, mix mozzarella with cheddar or experiment with different herbs.