1. In a large bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy.
2. Add flour, salt, and rosemary to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
6. Punch down the dough and divide it into 8 equal pieces.
7. Roll each piece into a long rope, about 18 inches long. Flatten the rope slightly and place a mozzarella stick in the center. Fold the dough over the cheese and pinch the edges to seal.
8. Shape each filled rope into a pretzel shape and place on the prepared baking sheet.
9. 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 30 seconds, then remove with a slotted spoon and return to the baking sheet.
10. Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
11. Bake in the preheated oven for 12-15 minutes, or until golden brown.
12. Let cool slightly before serving.
Variations & Tips
For a different flavor profile, try using different cheeses such as cheddar or pepper jack. You can also experiment with other herbs like thyme or oregano instead of rosemary. If you’re short on time, you can use store-bought pizza dough as a shortcut. For a sweet version, skip the rosemary and salt, and brush the pretzels with melted butter and sprinkle with cinnamon sugar after baking.
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