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Prepare the dough:
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir and let sit for 5 minutes until the mixture becomes foamy.
Add the flour, salt, and melted butter to the yeast mixture. Mix until well combined and a dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Shape the pretzels:
Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
In a large pot, bring the 10 cups of water and the baking soda to a boil.
Turn the dough out onto a lightly floured surface and divide into 8 equal pieces.
Roll each piece into a long rope, about 24 inches long. Flatten each rope slightly and place a strip of mozzarella cheese along the center. Fold the dough over the cheese and pinch the edges to seal.
Shape each rope into a pretzel shape and set aside.
Boil the pretzels:
Carefully drop each pretzel into the boiling water for about 30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.
Brush each pretzel with the beaten egg yolk mixture and sprinkle with Parmesan cheese, chopped rosemary, and coarse sea salt.
Bake the pretzels:
Bake in the preheated oven for 12-15 minutes, or until golden brown.
Remove from the oven and let cool slightly before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 280 kcal | Servings: 8 pretzels
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