Ingredients
Scale
- 4 cups all-purpose flour, ideally sifted
- 1 cup lukewarm water
- 2 teaspoons active dry yeast
- 1 teaspoon salt, coarse for topping
- 1 tablespoon sugar
- 8 ounces fresh mozzarella cheese, shredded
- 2 tablespoons fresh rosemary, chopped finely
- 2/3 cup baking soda
- olive oil for greasing the bowl
Instructions
- In a large mixing bowl, combine 1 cup of lukewarm water and 2 teaspoons of active dry yeast. Stir gently until dissolved and let it sit for about 5 minutes until frothy.
- In another bowl, whisk together 4 cups of all-purpose flour, 1 tablespoon of sugar, and 1 teaspoon of salt. Gradually pour this mixture into your yeast mixture, stirring until everything comes together into a shaggy dough.
- Transfer the dough onto a lightly floured surface and knead it for about 8-10 minutes until smooth and elastic. If it feels too sticky, sprinkle in just a bit more flour.
- Place the kneaded dough in a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about an hour or until doubled in size.
- Preheat your oven to 425°F (220°C). Punch down the risen dough and divide it into eight equal pieces. Roll each piece into long ropes (about 24 inches). Twist them into pretzel shapes by crossing them over each other twice before tucking one end under.
- In a large pot, bring 10 cups of water to a boil and add 2/3 cup of baking soda carefully. Boil each pretzel for about 30 seconds on each side before removing them with a slotted spoon.
- Place boiled pretzels on parchment-lined baking sheets. Top each with shredded mozzarella cheese and chopped rosemary before sprinkling with coarse salt. Bake for about 12-15 minutes or until golden brown.
Notes
Store pretzels in an airtight container.
Reheat pretzels in the oven for crispiness.
Serve with marinara or garlic dip.
Use fresh rosemary for best flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg