Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels (Page 2 ) | February 7, 2025

Step 1: Prepare the Dough
In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
In a large mixing bowl, combine the flour, salt, and rosemary. Add the yeast mixture and olive oil, and stir until a dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
Step 2: Shape the Pretzels
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Divide the dough into 8 equal pieces.
Flatten each piece into a disc, place a cube of mozzarella in the center, and wrap the dough around it, pinching the edges to seal. Roll each piece into a log about 12 inches long and twist into a pretzel shape.
Step 3: Baking Soda Bath
In a large pot, bring the water and baking soda to a boil.
Gently lower each pretzel into the boiling water for 20–30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.

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