Mozzarella and rosemary pretzels

Ingredients

• 1 1/2 cups warm water
• 1 packet dry yeast
• 1 1/2 tablespoons sugar
• 1 2/3 teaspoons salt
• 2 tablespoons dried or fresh rosemary
• 5 cups flour
• 6 tablespoons softened butter
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 beaten egg
• 8 1/2 cups water
• 1/2 cup baking soda

Materials

• 1 stand mixer

Preparation

• Pretzel dough:
  Rehydrate the dry yeast in warm water for 10 minutes.
• Pour the flour, salt, and sugar into the bowl of the mixer. Cover the salt and sugar with flour, then add the water and yeast mixture. Add the rosemary and softened butter and knead.
  
• When the dough pulls away from the sides of the bowl (about 12 minutes), cover the bowl with a cloth and let the dough rise at room temperature for 1 hour.
• Divide the dough into 8 pieces of 130 grams each. Form into logs and flatten. Place shredded mozzarella and parmesan in the center and seal the logs.
  
• Form a U shape, then twist the ends of the dough and fold them down to form the pretzel.
• Boil the water with baking soda, then dip the pretzels one by one for a maximum of 30 seconds, drain, and place on a baking tray lined with parchment paper.
  
• Preheat the oven to 220°C (430°F). Brush the pretzels with the beaten egg. Bake for 15 minutes at 220°C.
• And there you have it, your pretzels are ready!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe