### Ingredients:
**For the Dough:**
- 1 and 1/2 cups warm water (between 110-115 degrees F)
- 1 package Rapid Rise yeast
- 1 and 1/2 tablespoons sugar
- 1 and 3/4 teaspoons salt
- 2 tablespoons fresh rosemary, chopped
- 4 and 1/4 cups all-purpose flour
- 6 tablespoons unsalted butter, very soft
**Cooking Liquid:**
- 10 cups water
- 3/4 cup baking soda
**Fillings:**
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
**Egg Wash:**
- 1 egg, beaten
- 1 tablespoon water
**Toppings:**
- 2 tablespoons melted butter (optional)
- 1/4 cup Parmesan cheese, grated
- 1/2 tablespoon fresh rosemary, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt
### Instructions:
**For the Dough:**
1. In the bowl of a stand mixer fitted with the dough hook attachment, combine warm water, yeast, sugar, and salt. Let stand for 10 minutes, or until the mixture becomes foamy.
2. Add chopped rosemary, flour, and very soft butter. Knead on medium speed for 12 minutes until the dough is smooth and elastic.
3. Cover the dough with a warm damp cloth and place it in a warm area to rise for about 1 hour, or until doubled in size.
**Assembly and Cooking:**
1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line two large baking sheets with parchment paper; set aside.
2. In a large pot or Dutch oven, combine water and baking soda. Bring to a boil.
3. Divide the risen dough into 8 equal portions. Roll each portion into a 16-inch rope. Flatten each rope until it's 4 inches wide.
4. Prepare the filling: Combine shredded mozzarella and grated Parmesan cheeses in a small bowl. Place in the freezer until ready to use.
5. Evenly distribute 2 tablespoons of the cheese filling along each flattened dough rope. Roll up each rope tightly, jelly roll style, pinching the edges to seal.
6. Shape each rolled rope into a U-shape, then cross the ends over each other and press the ends onto the bottom of the dough to form a pretzel shape.
7. Carefully place each pretzel, one at a time, into the boiling baking soda water. Boil for 30 seconds per pretzel. Remove with a slotted spoon, allowing excess water to drip back into the pot, then transfer to the prepared baking sheets.
8. Once all pretzels are boiled, brush the tops of each with the egg wash.
9. Bake in the preheated oven for 16-18 minutes, or until the pretzels are golden brown.
10. Allow the pretzels to cool on the baking sheets for 5 minutes before handling.
**Optional Topping:**
- In a small bowl, combine grated Parmesan cheese, chopped rosemary, garlic powder, black pepper, and a pinch of salt.
- If using, brush the tops of each pretzel with melted butter, then sprinkle with the Parmesan cheese mixture.
11. Serve the pretzels warm. Enjoy!
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