Soft Cheesy Parmesan Pretzels

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

→ Dough Mix
2 tablespoons butter, melted
1 ½ cups warm water (around 110°F/45°C)
4 cups plain flour
1 teaspoon salt
1 pack active yeast (roughly 2 ¼ teaspoons)
1 tablespoon sugar
→ Cheese Filling
½ cup Parmesan, grated
2 tablespoons finely chopped fresh rosemary
2 cups of mozzarella, shredded
→ Boiling and Topping
1 egg (beaten)
10 cups water for boiling
Coarse sea salt for sprinkling
2/3 cup baking soda

Instructions

Mix warm water, sugar, and yeast in a big bowl. Let it sit untouched for about 5 minutes, until you see it foam up.
Throw in the flour, salt, and melted butter to the foamy yeast. Stir it well until it forms a doughy texture.
On a dusted surface, knead the dough for around 5 minutes. It should feel smooth and stretchy when you’re done.
Put the dough in a greased bowl, cover with a light towel, and let it rest somewhere warm. It needs about an hour to double in size.
Crank up your oven to 450°F (230°C) and line two baking trays with parchment paper.
Flatten the dough into 12 circles (4 inches each). Grab half the circles and pop a tablespoon of mozzarella and some Parmesan in the middle of each.
Take the empty dough circles and put them on top of the filled ones. Pinch the edges firmly to keep the cheese from spilling out.
Get water and baking soda boiling in a large pot. Dunk each pretzel for about 30 seconds, then set them onto the parchment-covered trays.
Brush each pretzel with the beaten egg. Sprinkle some coarse salt and chopped rosemary on top to finish it off.
Slide the trays into your hot oven and bake the pretzels for 12-15 minutes, until they’re golden and toasty.
Take the pretzels out and let them sit for a few minutes to cool before you dig in.