Ingredients
Scale
- 4 cups all-purpose flour, plus extra for dusting (you can substitute half with whole wheat flour for a nuttier flavor)
- 1 tablespoon active dry yeast
- 1 ½ cups warm water (around 110°F)
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter, melted
- 8 ounces fresh mozzarella cheese, cut into small cubes
- 1 tablespoon fresh rosemary, finely chopped (dried can work, but fresh is best for that vibrant aroma)
- 1 large egg, beaten (for egg wash)
- 1/4 cup baking soda (for boiling the pretzels)
- 1/2 cup grated Parmesan cheese, for topping
- Coarse sea salt, for sprinkling
Instructions
- Begin by activating your yeast. In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy. This step always reminds me of how Mama Lou would tell me, “If your yeast bubbles, your bread will too!”
- In a large mixing bowl, whisk together the flour and kosher salt. Pour in the yeast mixture and melted butter. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. When I was a child, Ouma and I loved this part—the dough was like a soft, warm cloud under our hands.
- Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope, roughly 18 inches long.
- Place a cube of mozzarella in the center of each rope, then fold and twist the dough around it, sealing the cheese completely inside. This step takes care and patience—something Mama Lou always emphasized, saying, “Treat your dough like a child: gentle but firm.”
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Bring a large pot of water to a boil and add the baking soda. Working quickly, drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets. This boiling step gives pretzels their iconic chewy crust, a secret Mama Lou swore by.
- Brush each pretzel with the beaten egg wash, then sprinkle with chopped rosemary, grated Parmesan, and a pinch of coarse sea salt.
- Bake for 12-15 minutes until golden brown and fragrant. The aroma will fill your kitchen just like it did mine when Mama Lou’s bread came out of the oven.
- Allow the pretzels to cool slightly before serving. The mozzarella will be molten and delicious, so be careful with those first bites!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
