Cheesy Rosemary Pretzels (Print Version)

# Ingredients:

→ Dough

01 - 2 tablespoons melted butter (unsalted)
02 - 1 cup water (warm)
03 - 1 packet of yeast, active dry
04 - 1 tablespoon of granulated sugar
05 - 1 teaspoon regular salt
06 - 2 ½ cups flour meant for all purposes

→ Filling and Toppings

07 - A sprinkle of coarse salt for the top
08 - 1 egg for the glaze
09 - 1 cup mozzarella (shredded)
10 - Half a cup of Parmesan, grated fine
11 - 1 tablespoon chopped fresh rosemary

→ Boiling Solution

12 - 1/4 cup baking soda
13 - 10 cups of plain water

# Instructions:

01 - Mix the yeast, sugar, and warm water together. Stir in flour, butter, and salt. Knead for about 5 minutes till smooth.
02 - Place the dough in a covered bowl and leave it alone for an hour to double in size.
03 - Cut the dough into 8 bits, roll out into ropes, tuck in mozzarella, and twist them into a pretzel shape.
04 - Give each pretzel a quick soak, about one to two minutes on each side, in the boiling water with baking soda.
05 - Brush the surface lightly with the egg, sprinkle on toppings, and bake at 425°F for around 12–15 minutes till golden brown.

# Notes:

01 - Tastes best if eaten while still warm
02 - Don’t use hot water—just lukewarm is good for yeast

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