Mozzarella Rosemary Parmesan Pretzels (Print-Friendly Version)

Soft pretzels filled with mozzarella, Parmesan, and aromatic rosemary, baked to a golden finish.

# Ingredients Required:

→ Dough

01 - Warm water, 360 ml at 45°C
02 - Active dry yeast, 7 g (1 packet)
03 - Sugar, 15 g (1 tablespoon)
04 - All-purpose flour, 480 g (4 cups)
05 - Salt, 5 g (1 teaspoon)
06 - Unsalted butter, melted, 28 g (2 tablespoons)

→ Filling

07 - Shredded mozzarella cheese, 200 g (2 cups)
08 - Grated Parmesan cheese, 50 g (½ cup)
09 - Fresh rosemary, finely chopped, 2 tablespoons

→ Boiling solution

10 - Water, 2.4 liters (10 cups)
11 - Baking soda, 140 g (2/3 cup)

→ Finishing

12 - Egg, beaten, 1 large
13 - Coarse sea salt, for sprinkling

# Detailed Directions:

01 - Combine warm water, active dry yeast, and sugar in a large mixing bowl. Stir gently and let rest for 5 to 10 minutes until foamy.
02 - Add flour, salt, and melted butter to the yeast mixture. Mix until a soft dough forms, then knead for 5 to 7 minutes until smooth and elastic. Cover with a clean kitchen towel and let rest for 15 minutes.
03 - In a separate bowl, combine shredded mozzarella, grated Parmesan, and finely chopped rosemary. Set aside.
04 - Divide dough into 8 equal portions. Roll each into a long rope, flatten slightly, spoon filling lengthwise, fold over to enclose, pinch seams, and form classic pretzel shapes.
05 - Preheat oven to 220°C and line a baking sheet with parchment paper. Bring water and baking soda to a boil in a large pot.
06 - Gently immerse each pretzel in the boiling baking soda solution for 30 seconds. Remove with a slotted spoon and transfer to the prepared baking sheet.
07 - Brush each pretzel with beaten egg and sprinkle with coarse sea salt. Bake for 12 to 15 minutes until deep golden brown.
08 - Remove pretzels from oven and allow to cool slightly to let the cheese set before serving.

# Helpful Advice:

01 - Ensure water temperature is around 45°C to properly activate the yeast without killing it.
02 - Boiling pretzels in baking soda solution gives them a distinctive chewy crust.

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