Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
INGREDIENTS
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Dough:
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1 and 1/2 cups warm water (between 110-115 degrees F)
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1 package Rapid Rise yeast
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1 and 1/2 tablespoons sugar
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1 and 3/4 teaspoons salt
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2 tablespoons fresh rosemary, chopped
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4 and 1/4 cups all-purpose flour
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6 tablespoons unsalted butter, very soft
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Cooking Liquid:
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10 cups water
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3/4 cup baking soda
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Fillings:
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1 cup mozzarella cheese, shredded
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1/4 cup parmesan cheese, grated
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Egg wash:
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1 egg, beaten
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1 tablespoon water
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Toppings:
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2 tablespoons melted butter (optional)
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1/4 cup parmesan cheese, grated
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1/2 tablespoon fresh rosemary
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1/2 teaspoon garlic powder
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1/2 teaspoon black pepper
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Pinch of salt
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