Description
These Mozzarella Stuffed Basil Soft Pretzels take ordinary pretzels to another level!
Ingredients
Dough:
- 1 1/2 cup warm water
- 1 package rapid rise yeast
- 1 1/2 tsp sugar
- 2 tsp salt
- 2 TBSP fresh Basil, chopped
- 4 1/4 cup flour
- 6 TSBP butter, room temp
Cooking Liquid:
- 8 cups water
- 1/2 cup baking soda
Cheese Filling:
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Egg Wash:
- 1 egg, beaten
- 1 TBSP water
Toppings:
- 2 TBSP melted butter
- sea salt
- fresh basil, chopped
Instructions
- To make the pretzel dough, combine water, yeast, sugar, and salt in a mixing bowl, with the dough hook attachment
- Let stand for 10 minutes or until the mixture begins to foam
- Add basil and flour and and blend and knead on medium speed for 12 minutes
- Cover dough and place in a warm area and let rise for an hour, or until dough doubles in size
- Preheat oven to 425 and line baking sheet with parchment paper or baking mat
- Combine the shredded mozzarella and parmesan cheese in a small bowl and place in the freezer
- Add water and baking soda to a large pot and bring to a boil
- Divide dough into 8 equal pieces
- Roll each out into a 16 inch rope
- Stretch and work dough so it’s 4 inches wide (If you use a roller, be careful not to over flour! You will want it to be a little sticky)
- Add 2 TBSP of cheese evenly along the rope
- Tightly roll the dough into a thinner rope, pinching the edges to seal
- Make a U shape with each of the dough ropes, holding the ends
- Cross the ends over each other, pinching the ends into the bottom of the dough
- Place pretzels one at a time into prepared boiling water and boil for 30 seconds
- Remove from the water and place on prepared baking sheet
- Brush each pretzel with an egg wash
- Place pan in the oven and bake for 16-18 minutes or until golden brown
- Remove from oven and brush with melted butter and sprinkle with sea salt and fresh basil if desired