Cheesy herb-infused soft pretzels (Print Version)
# Ingredients:
01 -
2 ½ cups all-purpose flour
02 -
1 tsp salt
03 -
1 tbsp sugar
04 -
1 packet active dry yeast
05 -
1 cup warm water
06 -
2 tbsp unsalted butter, melted
07 -
1 tbsp fresh rosemary, chopped
08 -
½ cup grated Parmesan cheese
09 -
1 cup shredded mozzarella cheese
10 -
1 egg (for egg wash)
11 -
Coarse salt (for topping)
12 -
10 cups water (for boiling)
13 -
¼ cup baking soda
# Instructions:
01 -
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy. Add flour, salt, and melted butter, then mix until a dough forms. Knead for 5-7 minutes until smooth and elastic.
02 -
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until it doubles in size.
03 -
Preheat your oven to 425°F (220°C). Punch down the dough and divide it into 8 equal portions. Roll each portion into a 12-inch rope. Place a small amount of shredded mozzarella in the center of each rope and fold the dough over to enclose the cheese. Shape each piece into a pretzel.
04 -
In a large pot, bring 10 cups of water to a boil and add the baking soda. Carefully drop the pretzels into the boiling water and cook for 1-2 minutes per side. Remove and place on a parchment-lined baking sheet.
05 -
Brush each pretzel with a beaten egg and sprinkle with chopped rosemary, Parmesan, and coarse salt.
06 -
Bake in the preheated oven for 12-15 minutes or until golden brown.
07 -
Let the pretzels cool slightly before serving and enjoy the gooey mozzarella center!
# Notes:
01 -
Ensure the water for the yeast mixture is warm, not hot, to activate the yeast.
02 -
For a more intense flavor, sprinkle more fresh rosemary on top before baking.
03 -
These pretzels are best served warm!