Ingredients

4 cups all-purpose flour

1 tablespoon sugar

1 teaspoon salt

1 packet (2 1/4 teaspoons) active dry yeast

1 1/2 cups warm water (110°F/45°C)

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)

1/4 cup baking soda

1 large egg, beaten

Coarse sea salt, for sprinkling

Instructions

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes, until the mixture is foamy.

Add the flour and salt to the yeast mixture, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.

Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a rope and flatten it slightly. Place a strip of mozzarella cheese in the center of each rope, fold the dough over the cheese, and pinch the edges to seal.

Shape each cheese-filled rope into a pretzel shape.

In a large pot, bring 10 cups of water and the baking soda to a boil. Carefully drop each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.

Brush each pretzel with the beaten egg and sprinkle with grated Parmesan cheese, chopped rosemary, and coarse sea salt.

Bake for 12-15 minutes, or until golden brown. Allow to cool slightly before serving.

Prep Time: 20 minutes | Rising Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes

Kcal: 250 kcal | Servings: 12 pretzels