Description
Soft pretzels infused with rosemary and parmesan, each wrapped around a mozzarella stick, boiled and baked to golden perfection.
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 ½ tablespoons sugar
- 1 cup warm water (110°F)
- 2 ¾ cups all‑purpose flour
- 1 teaspoon salt
- 1 tablespoon finely chopped fresh rosemary
- ½ cup grated parmesan cheese
- 2 tablespoons unsalted butter, melted
- 12 sticks of mozzarella string cheese
- 10 cups water
- ⅔ cup baking soda
- 1 large egg, beaten
- Coarse sea salt, for sprinkling
Instructions
- In a large bowl, dissolve the yeast and sugar in warm water and let sit for 5 minutes until frothy.
- Add flour, salt, rosemary, and parmesan cheese to the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for about 5‑7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Bring 10 cups of water to a boil and add the baking soda.
- Divide the dough into 12 equal pieces. Wrap each piece around a mozzarella stick and seal the ends.
- Drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spatula and place on the baking sheet.
- Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
- Bake in the preheated oven for 12‑15 minutes, or until golden brown.
- Remove from the oven and brush with melted butter before serving.
Notes
- Make sure the water for proofing is about 110°F so the yeast activates properly.
- Seal the dough tightly around the mozzarella to prevent leaks during boiling and baking.
- The baking soda bath gives pretzels their signature crust and color—don’t skip it.
- Brush with melted butter after baking for extra richness and shine.
- Serve warm for best texture and flavor.
Nutrition
- Serving Size: 1 pretzel
- Calories: 300 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg
