Instructions
Step 1: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
Step 2: Stir in flour, salt, and melted butter. Mix until a dough forms, then knead on a floured surface for 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 450°F (230°C). Line a baking sheet with parchment paper.
Step 5: Punch down dough and divide into 8 pieces. Roll each piece into a rope, flatten slightly, and wrap around a piece of mozzarella. Pinch to seal and shape into a pretzel or twist.
Step 6: In a large pot, bring 8 cups of water to a boil and add baking soda. Boil each pretzel for 30 seconds, then place on the prepared baking sheet.
Step 7: Brush with egg wash, sprinkle with sea salt and chopped rosemary.
Step 8: Bake for 12-15 minutes or until golden brown and cheese is bubbly.
Storage Information
These pretzels are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5-7 minutes. For longer storage, freeze baked pretzels and reheat from frozen for 10-12 minutes.
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