Description
Salty, chewy pretzels hide molten mozzarella in their golden-brown embrace, promising a delightful twist on classic street fare. Irresistible comfort meets gourmet flair, tempting you to savor each cheesy, warm bite.
Ingredients
Scale
Cheese:
- 1 cup mozzarella cheese (shredded)
- 1/2 cup grated Parmesan cheese
Dough Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon sugar
- 1 packet active dry yeast
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
Finishing Ingredients:
- 1 egg (for egg wash)
- Coarse salt (for topping)
- 10 cups water (for boiling)
- 1/4 cup baking soda
Instructions
- Activate the yeast mixture by combining warm water, sugar, and yeast in a spacious mixing vessel. Allow the concoction to bloom for approximately 5 minutes until foamy and fragrant.
- Incorporate flour, salt, and softened butter into the yeast mixture. Blend thoroughly until a cohesive dough emerges. Vigorously knead the dough for 5-7 minutes, developing a smooth and elastic texture.
- Drape a moistened cloth over the dough and position in a warm environment. Allow the dough to proof and expand for roughly one hour, or until its volume doubles.
- Heat the oven to 425°F (220°C). Deflate the risen dough and partition into 8 equal segments. Transform each segment into a 12-inch elongated strand.
- Strategically distribute shredded mozzarella cheese along the center of each dough strand. Carefully envelop the cheese by folding the dough, creating a sealed pretzel configuration.
- Prepare a large pot with 10 cups of water and bring to a rolling boil. Introduce baking soda to the water. Gently submerge each pretzel, boiling for 1-2 minutes per side to develop a characteristic exterior.
- Transfer boiled pretzels to a parchment-lined baking sheet. Delicately brush with egg wash and generously garnish with rosemary, Parmesan cheese, and coarse salt.
- Bake in the preheated oven for 12-15 minutes until achieving a rich golden-brown coloration.
- Remove from oven and allow to cool momentarily. Serve while the mozzarella remains tantalizingly molten and inviting.
Notes
- Choose a warm, draft-free spot for dough rising to ensure optimal yeast activation and soft, fluffy texture.
- Use room temperature mozzarella for smoother melting and even distribution inside the pretzel.
- Seal pretzel edges completely to prevent cheese from leaking during boiling and baking process.
- For gluten-free version, substitute regular flour with a high-quality gluten-free blend and add xanthan gum for better dough elasticity.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 230
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 20 mg