Instructions
Step 1: In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
Step 2: Add melted butter, salt, and flour. Mix and knead for 5–7 minutes until a smooth dough forms. Cover and let rise for 1 hour.
Step 3: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
Step 4: Divide dough into 8 equal pieces. Roll each into a rope, flatten slightly, place mozzarella in the center, and pinch to seal. Shape into pretzels.
Step 5: In a large pot, bring 6 cups of water and baking soda to a boil. Boil each pretzel for 30 seconds, then transfer to the baking sheet.
Step 6: Brush pretzels with beaten egg, sprinkle with sea salt and rosemary.
Step 7: Bake for 12–15 minutes or until deep golden brown and cheese is bubbly.
Storage Information
Store cooled pretzels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven at 350°F (175°C) for 5–7 minutes to restore their soft, cheesy texture.
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