Prepare the Dough:
In a large bowl, combine warm water, yeast, and sugar. Stir gently and let sit for about 5 minutes until the mixture becomes frothy.
Add the flour, salt, melted butter, and chopped rosemary to the yeast mixture. Mix until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the Pretzels:
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
Once the dough has risen, punch it down to release air bubbles. Divide it into 8 equal portions.
Roll each portion into a rope approximately 18 inches long. Flatten each rope slightly and place mozzarella cubes along the length of the dough.
Carefully fold the dough over the cheese and pinch the edges to seal, ensuring the cheese is fully enclosed.
Shape each filled rope into a traditional pretzel shape by forming a U, crossing the ends over each other, and pressing them onto the bottom of the U.
Boil the Pretzels:
In a large pot, bring 10 cups of water and the baking soda to a rolling boil.
Gently place each pretzel into the boiling water for about 30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheets.
Bake the Pretzels:
Brush each pretzel with the egg wash, then sprinkle with grated Parmesan cheese and additional rosemary if desired.
Bake in the preheated oven for 12–15 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving.
These pretzels are best enjoyed warm, with the mozzarella melted inside. They make for a delightful snack or appetizer, bringing a touch of homemade comfort to any gathering.
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