Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
Today I’m so excited to tell you that yeast is your friend! And if you just get to know it a little more, I promise you’ll soon see it and its full potential.
So how can you make yeast your friend? Quite simply —> pay attention. When I first started working with yeast, 9 out of 10 times failures occurred when I was not fully focused on how the yeast needed to be handled. Yes, I too once feared the yeast!
Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
Ingredients
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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt
Instructions
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.
- Assembly and Cooking:
- Combine the shredded mozzarella cheese and parmesan in a small bowl. Place the bowl in the freezer until needed.
- Preheat oven to 425 degrees (F). Line two large baking sheets with parchment paper; set aside.
- Add water and baking soda to a large pot or dutch oven; bring to a boil.
- In the meantime...
- Divide dough into 8 equal rounds.
Full Recipes>>Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels