Ingredients
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water
- 2 ¼ teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 tablespoons butter, melted
- 2 tablespoons fresh rosemary, chopped
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, diced
- Coarse sea salt, for topping
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for about 5 minutes until bubbly.
- Add melted butter, salt, and gradually incorporate flour until a soft dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour or until it doubles in size.
- Preheat the oven to 425°F (220°C). Punch down the risen dough and divide it into equal pieces.
- Flatten each piece slightly, placing a tablespoon of mozzarella in the center, then fold the dough over the cheese and seal it tight.
- Roll each piece into a long rope, about 20 inches in length, shaping into pretzels and placing on a parchment-lined baking sheet.
- In a large pot, bring water to a boil, adding a pinch of baking soda. Drop each pretzel into the water for about 30 seconds, then remove and drain.
- Brush each pretzel with melted butter and sprinkle generously with rosemary, Parmesan, and coarse sea salt.
- Bake for 12-15 minutes until golden brown. Let cool slightly before serving.
Notes
For a gluten-free version, replace all-purpose flour with gluten-free flour. You can also substitute olive oil for butter for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian