Description
For the Pretzel Dough:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) instant yeast
1 tsp salt
1 tbsp fresh rosemary, finely chopped
1 cup warm water (110°F/45°C)
2 tbsp unsalted butter, melted
1 tbsp honey
For Stuffing & Topping:
6 oz mozzarella cheese, cut into 12 sticks
½ cup baking soda (for boiling)
6 cups water
1 egg, beaten (for egg wash)
¼ cup grated Parmesan cheese
1 tsp flaky sea salt
1 tsp fresh rosemary, chopped
Directions:
Prepare the Dough: In a large bowl, mix flour, yeast, salt, and rosemary. Add warm water, melted butter, and honey. Mix until combined, then knead for about 5
minutes until smooth. Cover and let rise for 1 hour.
Shape & Stuff the Pretzels: Punch down the dough and divide into 12 equal pieces. Roll each piece into a rope, flatten slightly, and place a mozzarella stick
in the center. Seal the dough around the cheese and shape into a pretzel.
Boil the Pretzels: Preheat oven to 425°F (220°C). In a large pot, bring water to a boil and add baking soda. Boil each pretzel for 20 seconds, then transfer to
a baking sheet lined with parchment paper.
Bake: Brush each pretzel with egg wash, sprinkle with Parmesan, flaky sea salt, and rosemary. Bake for 12-15 minutes, until golden brown.
Serve: Let cool slightly before serving. Enjoy warm with marinara or honey mustard dipping sauce.
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 1 hour 30 minutes Kcal: 280 per pretzel Servings: 12 pretzels
