Cheesy Rosemary Pretzels (Print Version)

# Ingredients:

→ Dough

01 - 1 teaspoon of fine salt
02 - 2 ½ cups of plain white flour
03 - 1 cup of warm-to-the-touch water
04 - A tablespoon of granulated sugar
05 - 1 packet of dry yeast, activated
06 - 2 tablespoons of melted unsalted butter

→ Filling and Toppings

07 - 1 egg, beaten (for brushing)
08 - Coarse salt to sprinkle on top
09 - 1 tablespoon finely chopped fresh rosemary
10 - 1 cup of mozzarella cheese, shredded
11 - ½ cup of Parmesan, grated

→ Boiling Solution

12 - 10 cups of fresh water
13 - ¼ cup of baking soda

# Instructions:

01 - Mix yeast, sugar, and warm water together. Stir in flour, salt, and butter. Work the dough for 5 to 7 minutes until it feels smooth.
02 - Put the dough in a covered spot and leave it alone for about an hour so it can double in size.
03 - Cut dough into 8 smaller bits. Roll into ropes, stuff mozzarella inside, and twist them into a pretzel shape.
04 - Drop pretzels into the baking soda water for 1 or 2 minutes per side.
05 - Brush with egg, sprinkle toppings, and bake at 425°F for roughly 12-15 minutes till nicely browned.

# Notes:

01 - Tastes great when it's warm out of the oven
02 - Using lukewarm (not hot) water is key for the yeast

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