Mozzarella and rosemary pretzels

Starter
Very Easy
2 h 5 m

Indulge in this soft and twisted knot known as the pretzel, and make it even better by incorporating mozzarella cheese and rosemary. A perfect recipe to serve as an appetizer or to accompany you throughout the meal :-) From making the dough to baking, we explain all the steps step by step just below ↓

Ingredients

8

Materials

  • 1 stand mixer

Preparation

Preparation40 min
Waiting time1 h 10 m
Cook time15 min
  • Mozzarella and rosemary pretzels - Preparation step 1Pretzel dough:
    Rehydrate the dry yeast in warm water for 10 minutes.
  • Mozzarella and rosemary pretzels - Preparation step 2Pour 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.
  • Mozzarella and rosemary pretzels - Preparation step 3When 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.
  • Mozzarella and rosemary pretzels - Preparation step 4Divide 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.
  • Mozzarella and rosemary pretzels - Preparation step 5Form a U shape, then twist the ends of the dough and fold them down to form the pretzel.
  • Mozzarella and rosemary pretzels - Preparation step 6Boil 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.
  • Mozzarella and rosemary pretzels - Preparation step 7Preheat the oven to 220°C (430°F). Brush the pretzels with the beaten egg. Bake for 15 minutes at 220°C.
  • Mozzarella and rosemary pretzels - Preparation step 8And there you have it, your pretzels are ready!

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Cookware

oven

Attributes

Freezer storage
Refrigerator storage
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