Ingredients
Scale
- 1 ¼ cups warm water (110-115°F)
- 1 packet Rapid Rise Yeast
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 1 tablespoon fresh rosemary (optional)
- 4 cups all-purpose flour
- 2 tablespoons butter, melted
- 2/3 cup baking soda (for bath)
- 8 oz fresh mozzarella (cubed or cheese sticks)
- Coarse salt (for topping)
- Parmesan cheese (optional)
- Fresh rosemary (optional, for topping)
Instructions
- In a bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
- Add salt, rosemary, and flour. Mix until dough forms, then knead for about 5 minutes until smooth.
- Let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Bring 10 cups of water to a boil and stir in the baking soda.
- Divide dough into 12 pieces, roll into 16-18 inch ropes, and flatten.
- Place a tablespoon of mozzarella in the center, seal the dough, and shape into a U. Cross the ends to form a pretzel.
- Dip each pretzel in the boiling baking soda bath for 30 seconds.
- Place pretzels on the baking sheet and brush with an egg wash (1 egg mixed with 1 tablespoon water).
- Bake for 15-20 minutes or until golden brown. Brush with melted butter after baking, if desired.
- Serve warm with coarse salt and optional Parmesan or rosemary.
Notes
- For a gooey cheese center, freeze mozzarella for 20 minutes before stuffing.
- Experiment with fillings like cheddar or gouda, or add jalapeños for spice.
- Store in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American, German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pretzel
- Calories: 260
- Sugar: 2g
- Sodium: 550mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 25 mg