Cheese-Stuffed Rosemary Pretzels (Print Version)

# Ingredients:

01 - 2 1/2 cups all-purpose flour.
02 - 1 teaspoon salt.
03 - 1 tablespoon sugar.
04 - 1 packet active dry yeast.
05 - 1 cup warm water.
06 - 2 tablespoons unsalted butter, melted.
07 - 1 tablespoon fresh rosemary, chopped.
08 - 1/2 cup Parmesan cheese, grated.
09 - 1 cup mozzarella cheese, shredded.
10 - 1 egg (for wash).
11 - Coarse salt for topping.
12 - 10 cups water (for boiling).
13 - 1/4 cup baking soda.

# Instructions:

01 - Mix water, sugar, and yeast, let stand 5 minutes.
02 - Add flour, salt, and melted butter.
03 - Mix and knead 5-7 minutes until smooth.
04 - Cover with damp cloth, let rise 1 hour.
05 - Heat oven to 425°F.
06 - Divide dough into 8 pieces.
07 - Roll each piece into 12-inch rope, add mozzarella to center, fold and shape.
08 - Boil water and baking soda.
09 - Boil pretzels 1-2 minutes per side.
10 - Place on lined baking sheet.
11 - Brush with egg wash, top with rosemary, Parmesan, and salt.
12 - Bake 12-15 minutes until golden.
13 - Cool slightly before serving.

# Notes:

01 - Let dough rise in warm place until doubled.
02 - Make sure cheese is sealed well inside pretzels.

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