Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 1/2 cups warm water (about 110°F)
- 1/4 cup baking soda
- 1/4 cup unsalted butter (melted)
- 1 tablespoon fresh rosemary (chopped)
- 1/2 cup grated Parmesan cheese
- 8 ounces mozzarella cheese (cut into cubes)
- Coarse sea salt (for sprinkling)
Instructions
- In a mixing bowl, combine warm water, yeast, and sugar. Let sit for about 5 minutes until foamy.
- Whisk together flour and salt in a separate bowl. Gradually add to the yeast mixture until combined.
- Knead dough for about 5 minutes with a stand mixer or by hand for about 8 minutes until smooth.
- Mix in chopped rosemary and grated Parmesan. Form into a ball, cover, and let rise for about 1 hour until doubled.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Punch down the dough and divide into 8 pieces. Flatten each piece, place mozzarella in the center, fold to seal as a ball.
- Roll each ball into a rope about 24 inches long and twist into pretzel shape on the baking sheet.
- Boil water in a saucepan; add baking soda. Boil each pretzel for about 30 seconds using a slotted spoon; drain on paper towels.
- Brush each pretzel with melted butter and sprinkle with coarse sea salt.
- Bake for approximately 12-15 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 510mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg