Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels! Made with a simple soft pretzel dough and loaded with fresh herbs and Italian cheese.

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
1 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
Egg wash:
1 egg, beaten
1 tablespoon water
2 tablespoons melted butter (optional)
1/4 cup parmesan cheese, grated
1/2 tablespoon fresh rosemary
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Pinch of salt

For the Dough:
Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
Add the rosemary, flour and butter and knead on medium-speed for 12 minutes.
Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.

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