Mozzarella Stuffed Rosemary In Addition To Parmesan Soft Pretzels

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Mozzarella Stuffed Rosemary too Parmesan Soft Pretzels


  • 1 too 1/2 cups warm H2O (between 110-115 degrees F)
  • 1 bundle Rapid Rise yeast
  • 1 too 1/2 tablespoons sugar
  • 1 too 3/4 teaspoons salt
  • 2 tablespoons fresh rosemary, chopped
  • 4 too 1/4 cups all-purpose flour
  • 6 tablespoons unsalted butter, really soft
  • Cooking Liquid:
  • 10 cups water
  • 3/4 loving cup baking soda


  • 1 loving cup mozzarella cheese, shredded
  • 1/4 loving cup parmesan cheese, grated
  • Egg wash:
  • 1 egg, beaten
  • 1 tablespoon water
  • Toppings:
  • 2 tablespoons melted butter (optional)
  • 1/4 loving cup parmesan cheese, grated
  • 1/2 tablespoon fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dark pepper
  • Pinch of salt

For the dough:

  • Combine water, yeast, sugar, too tabular array salt inwards the bowl of a stand upwardly mixer fitted alongside the dough claw attachment. Let represent 10 minutes, or until mixture begins to foam.
  • Add the rosemary, flour too butter too knead on medium-speed for 12 minutes.
  • Cover dough alongside a warm damp fabric too house inwards a warm expanse of your job solid to ascent for an hour, or until dough has doubled inwards size.
  • Assembly too Cooking:
  • Combine the shredded mozzarella cheese too parmesan inwards a modest bowl. Place the bowl inwards the freezer until needed.
  • Preheat oven to 425 degrees (F). Line 2 large baking sheets alongside parchment paper; educate aside.
  • Add H2O too baking soda to a large pot or dutch oven; select to a boil.
  • In the meantime...
  • Divide dough into 8 equal rounds.

Mozzarella Stuffed Rosemary In Addition To Parmesan Soft Pretzels Rating: 4.5 Diposkan Oleh: First House