Name: Rosemary and mozzarella pretzels
Prep time: 40 min
Cook time: 15 min
Total time: 2 h 5 min
Yield: 8
Cuisine: En
Ingredients: 1.5 cup warm water; 1 package dry yeast; 1.5 Tbsp sugar; 2 tsp salt; 2 Tbsp rosemary; 5 cups flour; 6 Tbsp softened butter; 1 cup mozzarella; 1/4 cup parmesan; 1 beaten egg; 10 cups water; 3/4 cup baking soda

Ingredients

1.5 cup warm water
1 package dry yeast
1.5 Tbsp sugar
2 tsp salt
2 Tbsp rosemary
5 cups flour
6 Tbsp softened butter
1 cup mozzarella
1/4 cup parmesan
1 beaten egg
10 cups water
3/4 cup baking soda

Preparation

Preparation40 min

Waiting time1 h 10 m

Cook time15 min

Pretzel dough :
Mix dry yeast and warm water and leave to rest for 10 minutes.
Put flour + salt + sugar in a bowl. Add water + dry yeast mix.
Add rosemary and softened butter and knead for about 12 minutes. Leave to rest for 1 hour.
Divide the dough in 8 (4.54 oz each). Roll the dough and flatten it. Sprinkle some mozzarella and parmesan on it. Close the dough by pinching it.
Form a U then twist the edges twice, and stick them at the bottom of the pretzel.
Boil the water with baking soda, then dip the pretzels one at a time, leaving them 30 seconds maximum.
Directly put them on a baking tray, and brush them with a beaten egg. Bake 15 min at 430°F.
There you are, your pretzels are ready !