Ingredients
Scale
- 3 and 3/4 cups all-purpose flour
- 1 cup warm water (110°F / 43°C)
- 2 and 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter (melted)
- 8 mozzarella cheese sticks or mozzarella cut into strips
- 8 cups water
- 1/2 cup baking soda
- 1/4 cup grated parmesan cheese
- 1 tablespoon fresh rosemary (finely chopped)
- Coarse pretzel salt (optional)
- 1 egg (beaten for egg wash)
Instructions
- Combine warm water, sugar, and yeast in a large mixing bowl. Let it rest for 5 to 10 minutes until foamy.
- Add flour, salt, and melted butter to the yeast mixture and mix until a dough forms. Knead for 5 to 6 minutes with a stand mixer or 8 to 10 minutes by hand.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour until doubled in size.
- Punch down the risen dough and divide it into 8 equal pieces. Roll each into a rope 18 to 20 inches long.
- Flatten each rope slightly, place a mozzarella stick along the center, wrap the dough around and seal.
- Shape each pretzel by forming a U shape, crossing the ends twice, and folding them down to the base.
- Boil 8 cups of water in a pot, add baking soda, and boil each pretzel for 20 to 30 seconds before removing.
- Brush each pretzel with the egg wash, sprinkle with parmesan, rosemary, and coarse salt.
- Bake at 425°F (220°C) for 12 to 15 minutes until golden brown and serve warm.
Notes
Best served warm with dipping sauces like marinara or garlic butter.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg