Ingredients: ▪️3 1/2 cups all-purpose flour ▪️1 packet (2 1/4 teaspoons) active dry yeast ▪️1 cup warm water ▪️1 tablespoon sugar ▪️1 teaspoon salt Mozzarella Filling: ▪️8 ounces fresh mozzarella, cut into small cubes ▪️2 tablespoons chopped fresh rosemary leaves ▪️1/4 cup grated Parmesan cheese Baking Soda Bath ▪️4 cups water ▪️1/4 cup baking soda Topping ▪️Grated Parmesan cheese ▪️Fresh rosemary leaves, for garnish Instructions: ▪️In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy ▪️Add flour and salt to the yeast mixture, kneading until a smooth and elastic dough forms. ▪️Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes, allowing it to double in size. ▪️Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. ▪️In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling. ▪️Divide the risen dough into 8 equal portions. Roll each portion into a long rope. ▪️Flatten each rope slightly and spoon the mozzarella and rosemary filling onto the center. ▪️Fold the dough over the filling and seal the edges, forming a pretzel shape. ▪️In a large saucepan or kettle, bring 4 cups of water to near boiling. Remove from heat & add baking soda, stirring until dissolved. ▪️Carefully lower each pretzel into the boiling water bath for 30 seconds, then transfer them to the lined baking sheet. ▪️Sprinkle grated Parmesan cheese generously over each pretzel and garnish with a few fresh rosemary leaves. ▪️Bake the pretzels in the preheated oven for 15-20 minutes, or until they turn golden brown and the cheese crust becomes crispy. Allow the pretzels to cool slightly before serving. Enjoy!!
