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8 servings
45 min active time
2 h total time
4.5 (2 votes)
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Original
1 1⁄2 cups warmed to 110 f | |
7 g | |
1 1⁄2 Tbsp | |
1 3⁄4 tsp | |
4 1⁄4 cups | |
2 Tbsp chopped | |
6 Tbsp | |
7 cups | |
1⁄2 cup | |
1 cup shredded | |
1⁄4 cup grated | |
1 beaten | |
1 Tbsp |
Amount per serving
Daily %
Calories
405
20%
Total Fat
14 g
18%
Cholesterol
61 mg
20%
Sodium
4545 mg
198%
Total Carbohydrates
55 g
20%
Fiber
2.4 g
9%
Total Sugar
2.6 g
Proteins
14 g
28%
Calcium
163 mg
13%
Iron
1.0 mg
6%
Potassium
150 mg
3%
Vitamin D
0.21 mcg
1%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
For The Dough:
- 1Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
- 2Add the rosemary, flour and butter and knead on medium-speed for 12 minutes.
- 3Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.
- 1Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
Assembly And Cooking:
- 1Combine the shredded mozzarella cheese and parmesan in a small bowl. Place the bowl in the freezer until needed.
- 2Preheat oven to 425 degrees (F). Line two large baking sheets with parchment paper; set aside.
- 3Add water and baking soda to a large pot or dutch oven; bring to a boil.
In The Meantime...
- 1Divide dough into 8 equal rounds.
- 2Roll each round out into a 16" rope.
- 3Roll each rope out so it's 4 inches wide.
- 4Remove cheese from freezer. Add 2 tablespoons of cheese filling evenly along the rope.
- 5Tightly roll the dough back into rope, jelly roll style, pinching the edges together.
- 6Make a U shape with each rope of dough, holding the ends.
- 7Cross the ends over each other, pinching ends onto the bottom of the dough.
- 8Place pretzels - one at a time - into the boiling cooking liquid. Cook for 30 seconds each. Remove pretzels with a slotted spoon, allowing any excess water to drip back into the pot before transferring to prepared baking sheet.
- 1Divide dough into 8 equal rounds.
Baking
- 1Once all pretzels have been boiled, brush the tops of each with egg wash.
- 2Place pan in the oven and bake for 16-18 minutes.
- 3Allow pretzels to cool on the baking sheet for 5 minutes before touching.
- 4If using the extra topping:
- 5In a small bowl combine the cheese, rosemary, garlic powder, pepper, and salt. Brush the top of each pretzel with melted butter, then sprinkle on topping. Eat at once!
Published by Callan Curtis