Mozzarella-Stuffed Soft Pretzels

Instructions:

Step 1: In a mixing bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.

Step 2: Stir in flour, salt, and olive oil. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Step 3: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.

Step 4: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 5: Divide dough into 8 pieces. Flatten each piece, place a mozzarella chunk in the center, and roll into a rope, pinching the ends to seal. Twist into a pretzel shape.

Step 6: Bring a pot of water to a boil and add baking soda. Boil each pretzel for 30 seconds, then transfer to baking sheet.

Step 7: Brush with beaten egg, sprinkle with coarse salt and rosemary, and bake for 12-15 minutes until golden brown.

Storage Information:
Store in an airtight container at room temperature for up to 2 days. Reheat in the oven or toaster oven for best texture. Freeze baked pretzels for up to 2 months.