Ingredients

• 1 and 1/2 cups warm water (110-115°F)
• 1 packet 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, softened

• 10 cups water
• 3/4 cup baking soda

• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

• 1 egg, beaten
• 1 tablespoon water

• 2 tablespoons melted butter
• 1/4 cup grated parmesan cheese
• 1/2 tablespoon fresh rosemary
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Pinch of salt

Instructions

Make the Dough:

1. In the bowl of a stand mixer, combine warm water, yeast, sugar, and salt. Let the mixture sit for about 10 minutes, until it becomes foamy.
2. Add the chopped rosemary, flour, and softened butter to the bowl. Use the dough hook attachment and knead the mixture on medium speed for about 12 minutes, until the dough is smooth and elastic.
3. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling:

1. In a small bowl, mix together the shredded mozzarella and grated parmesan cheeses. Place the bowl in the freezer while you work on the dough.

Shape and Boil the Pretzels:

1. Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
2. In a large pot or Dutch oven, bring 10 cups of water and baking soda to a boil.
3. Divide the dough into 8 equal portions. Roll each piece into a 16-inch long rope, then flatten it to about 4 inches in width.
4. Remove the cheese mixture from the freezer. Place about 2 tablespoons of the cheese filling along the center of each dough rope.
5. Roll the dough tightly back into a rope, sealing the edges as you go. Form each rope into a U-shape, then twist the ends over each other and pinch them onto the bottom of the pretzel to secure.
6. One at a time, place the pretzels into the boiling water for about 30 seconds each. Use a slotted spoon to transfer them to the prepared baking sheets, allowing excess water to drip off.

Bake the Pretzels:

1. Brush the tops of each pretzel with the egg wash.
2. Bake in the preheated oven for 16-18 minutes, or until golden brown.
3. Let the pretzels cool for about 5 minutes on the baking sheets.

Add the Optional Topping:

1. If desired, mix together the grated parmesan, rosemary, garlic powder, pepper, and salt in a small bowl.
2. Brush the warm pretzels with melted butter, then sprinkle the topping on top.

Nutrition