Rosemary Cheese Stuffed Pretzels (Print Version)

# Ingredients:

→ Dough

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon salt
03 - 1 tablespoon sugar
04 - 1 packet active dry yeast
05 - 1 cup warm water
06 - 2 tablespoons unsalted butter, melted

→ Filling and Toppings

07 - 1 tablespoon fresh rosemary, chopped
08 - ½ cup grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1 egg for wash
11 - Coarse salt for topping

→ Boiling Solution

12 - 10 cups water
13 - ¼ cup baking soda

# Instructions:

01 - Combine water, sugar, yeast. Add flour, salt, butter. Knead 5-7 minutes until smooth.
02 - Cover dough, let rise 1 hour until doubled.
03 - Divide into 8 portions, roll into ropes. Fill with mozzarella and shape into pretzels.
04 - Boil pretzels in baking soda solution 1-2 minutes per side.
05 - Brush with egg wash, add toppings. Bake at 425°F for 12-15 minutes until golden.

# Notes:

01 - Best served warm
02 - Use warm (not hot) water for yeast

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