Mozzarella Rosemary Pretzels (Printable Version)
# What You’ll Need:
01 -
1 egg to brush over pretzels.
02 -
1 tablespoon chopped up fresh rosemary.
03 -
2 cups plus 1/2 cup regular flour.
04 -
1 cup mozzarella, shredded up.
05 -
1 teaspoon regular salt.
06 -
10 cups of water for boiling.
07 -
1 tablespoon granulated sugar.
08 -
A packet of dry yeast (active kind).
09 -
1 cup water (should be warm but not hot!).
10 -
2 tablespoons butter, melted down.
11 -
A small handful of flaky salt for on top.
12 -
1/2 cup finely grated Parmesan.
13 -
1/4 cup baking soda for the boil.
# Steps To Make It:
01 -
Let 'em cool a bit, then dig in.
02 -
Pop in the oven for twelve to fifteen minutes. Take 'em out when golden and crispy.
03 -
Paint each one with egg, then heap on rosemary, Parmesan, and coarse salt.
04 -
Set 'em all up on baking paper on your pan.
05 -
Give them each a swim in the baking soda pot, a minute or two per side.
06 -
Get a big pot, boil that water, then stir in baking soda.
07 -
Make long ropes, stick mozzarella right in the center, twist into classic shapes.
08 -
Cut dough into eight pieces.
09 -
Crank the oven to 425 degrees F.
10 -
Toss a damp towel on the bowl and let it sit for an hour.
11 -
Squish and fold for around six minutes till you get a nice soft ball.
12 -
Mix in salt, all the flour, melted butter.
13 -
Stir sugar into warm water, toss in yeast, let it bubble up for five minutes.
# Extra Notes:
01 -
Put your dough somewhere cozy so it fluffs up nice.
02 -
Pinch the dough tight so cheese doesn’t leak out when baking.