Mozzarella Stuffed Soft Pretzels (Print Version)

# Ingredients:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1 packet (2 1/4 teaspoons) active dry yeast
03 - 1 cup warm water
04 - 1 tablespoon sugar
05 - 1 teaspoon salt

→ Mozzarella Filling

06 - 8 ounces fresh mozzarella, cut into small cubes
07 - 2 tablespoons chopped fresh rosemary leaves
08 - 1/4 cup grated Parmesan cheese

→ Baking Soda Bath

09 - 4 cups water
10 - 1/4 cup baking soda

→ Topping

11 - Grated Parmesan cheese
12 - Fresh rosemary leaves, for garnish

# Instructions:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Let sit 5 minutes until frothy.
02 - Add flour and salt to yeast mixture, kneading until smooth and elastic dough forms.
03 - Cover bowl with clean cloth and let dough rest 30-45 minutes, until doubled in size.
04 - Preheat oven to 425°F (220°C) and line baking sheet with parchment paper.
05 - Combine mozzarella cubes, chopped rosemary, and Parmesan cheese in small bowl.
06 - Divide dough into 8 portions. Roll each into rope, flatten, add filling, fold over and seal into pretzel shape.
07 - Bring water to near boiling, remove from heat, add baking soda and stir until dissolved.
08 - Dip each pretzel in baking soda bath for 30 seconds, transfer to baking sheet.
09 - Sprinkle with Parmesan cheese and garnish with rosemary leaves.
10 - Bake 15-20 minutes until golden brown with crispy cheese crust. Cool slightly before serving.

# Notes:

01 - Can brush with melted butter before serving
02 - Add red pepper flakes for spicy version
03 - Best served warm while cheese is melty

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