Ingredients
Method
- In a large mixing bowl combine warm water, sugar, and yeast. Let rest for 5 to 10 minutes until foamy to confirm the yeast is active.
- Add flour, salt, and melted butter to the yeast mixture and mix until a dough forms. Knead with a stand mixer dough hook for 5 to 6 minutes or by hand on a floured surface for 8 to 10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
- Punch down the risen dough to release air. Divide into 8 equal pieces and roll each piece into a rope 18 to 20 inches long.
- Gently flatten each rope slightly with your hands. Place a mozzarella stick or strip along the center of each rope. Wrap the dough tightly around the cheese and pinch the ends firmly to seal completely.
- Shape each stuffed rope into a traditional pretzel by forming a U shape, crossing the ends twice over each other, and folding them down to the base of the U. Press firmly to secure the shape.
- Bring 8 cups of water to a boil in a large pot. Carefully add baking soda — it will bubble. Boil each pretzel for 20 to 30 seconds then remove with a slotted spoon and place on a parchment lined baking sheet.
- Brush each pretzel with beaten egg wash. Sprinkle generously with grated parmesan, chopped fresh rosemary, and coarse pretzel salt if using.
- Bake at 425°F (220°C) for 12 to 15 minutes until deeply golden brown and the parmesan has melted into a savory coating. Serve warm with dipping sauce of choice.
Notes
Seal the dough very firmly around the mozzarella to prevent cheese leaking during baking.
Never skip the baking soda bath, this is what gives pretzels their signature chewy crust and golden color.
Use fresh rosemary for the best flavor, if using dried rosemary use only 1/2 teaspoon instead of 1 tablespoon.
Bake until deeply golden brown for the best flavor and texture.
Reheat leftovers in the oven at 350°F for 8 to 10 minutes or in the air fryer for 3 to 4 minutes to restore crispiness.
Pretzels freeze well for up to 2 months, wrap individually in plastic wrap before freezing.
Never skip the baking soda bath, this is what gives pretzels their signature chewy crust and golden color.
Use fresh rosemary for the best flavor, if using dried rosemary use only 1/2 teaspoon instead of 1 tablespoon.
Bake until deeply golden brown for the best flavor and texture.
Reheat leftovers in the oven at 350°F for 8 to 10 minutes or in the air fryer for 3 to 4 minutes to restore crispiness.
Pretzels freeze well for up to 2 months, wrap individually in plastic wrap before freezing.