Cheese and Rosemary Pretzels

Is there anything better than fresh rolls warm from the oven?  Maybe just these tender and chewy soft pretzels. And you won't need any weird ingredients like lye to go searching high and low for. You should find everything you need in your pantry and fridge.

Ingredients:

Dough:

1 1/2 cups water, at 110-115°F

2 1/4 tsps rapid rise yeast

1 1/2 tbsps sugar

1 3/4 tsp salt

2 tbsps fresh chopped rosemary

4 1/4 cups all purpose flour

6 tbsps butter, at room temperature

Filling:

1 cup shredded mozzarella

1/4 cup parmesan

Boiling liquid:

10 cups water

3/4 cup baking soda

Egg wash:

1 egg, beaten

1 tbsp water

Toppings:

sesame seeds

coarse salt

In a large mixer bowl combine the warm water with the sugar, salt and yeast and leave to activate about 10 minutes. Once foamy add the flour, rosemary and butter and knead using the dough hook for 12 minutes. Cover and place bowl in a warm area of the house for about 1 hour or until doubled in size. I like to put the bowl in the microwave or oven away from any drafts. Combine the mozzarella and parmesan and place in the freezer.

Line 2 baking sheets with parchment paper or silicone mats. Preheat the oven to 425°F.

Divide the dough into 8 equal balls, then roll each into a 16" long rope. Roll each rope out to about 4" wide and 16" long. As you can see the 4" thing was a little loosey goosey here but it worked! Take the cheese from the freezer and distribute 2 tablespoons of filling along the length of the dough.

Tightly roll the dough back into a rope, making sure the cheese is covered and pinching all the edges together.

To form the pretzel take a rope, hold it by the ends to form a "U" shape. Then cross the ends over, to form the praying hands of a pretzel, and pinch the ends to the bottom of the pretzel. Place each pretzel on the lined sheet until they are all formed.

Heat the water and baking soda to boiling in a large pot. Place one pretzel at a time into the water for 30 seconds, then remove with a slotted spoon and return to the lined baking sheet. Boiling the pretzels in this brine gives them their distinctive colour and crispy, chewy texture. 

Once all the pretzels have been boiled, brush with egg wash

and top with sesame seeds and/or coarse salt. I just went with sesame seeds for this batch.

Bake at 425°F for 16-18 minutes then cool 5 minutes before removing from pan.

Love that little bit of cheese oozing out!

Now admire what you just baked!!

Adapted from: bakerbynature.com

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