Ingredients
Scale
- 2 cups warm water (about 110°F)
- 1 packet active dry yeast ((2 1/4 teaspoons))
- 1/4 cup granulated sugar
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter (melted)
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh rosemary (chopped (or 1 teaspoon dried rosemary))
- 8 ounces mozzarella cheese (cut into small cubes)
- 1 egg beaten (for egg wash)
- Coarse sea salt (for sprinkling)
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
- Add the melted butter, flour, salt, parmesan cheese, and rosemary to the yeast mixture. Stir until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until it's smooth and elastic.
- Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and divide it into 12 equal pieces.
- Flatten each piece and place a cube of mozzarella in the center. Fold the dough around the cheese and roll it into a ball.
- Roll each ball into a long rope (about 12 inches) and shape it into a pretzel.
- Place the pretzels on the baking sheet, brush them with the beaten egg, and sprinkle with coarse sea salt.
- Bake for 12-15 minutes or until golden brown. Let them cool slightly before serving.
- Prep Time: 30
- Cook Time: 15
Nutrition
- Calories: 210
- Fat: 7g
- Carbohydrates: 30g
- Protein: 8g