Ingredients
Scale
- 1 1/2 cups warm water (110°F)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 2 tablespoons granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 8 ounces mozzarella cheese, cut into 1-inch cubes
- 1/2 cup baking soda
- 6 cups water
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- 1 egg, beaten
- Coarse sea salt (optional)
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let sit 5 minutes until foamy.
- Add flour, salt, and melted butter. Mix and knead 5 minutes until smooth and elastic.
- Place dough in greased bowl, cover, and let rise 1 hour until doubled.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Bring 6 cups of water and baking soda to a simmer in a large pot.
- Punch down dough, divide into 12 pieces, roll each into a 12-inch rope, place mozzarella in center, fold over to seal, and shape into pretzels.
- Drop pretzels into simmering baking soda water 30 seconds, remove, and place on baking sheet.
- Brush with beaten egg, sprinkle with Parmesan, rosemary, and coarse sea salt.
- Bake 12-15 minutes until golden. Cool slightly before serving.
Notes
- Serve with marinara or cheese dipping sauce for extra flavor.
- Enjoy warm for the best gooey cheese experience!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian