Instructions
Make dough
In a bowl, dissolve yeast and sugar in warm water. Let sit 5 minutes until foamy.
Stir in salt, olive oil, and flour. Knead until smooth and elastic (about 6–8 minutes).
Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
Shape pretzels
Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Divide dough into 8 pieces. Roll each into a rope about 12–14 inches long.
Flatten slightly, place mozzarella inside, and pinch edges to seal. Twist into a pretzel shape.
Boil pretzels
In a large pot, bring water and baking soda to a boil.
Boil each pretzel for 30 seconds, then remove with a slotted spoon and place on baking sheet.
Add toppings
Brush pretzels with melted butter. Sprinkle with Parmesan, rosemary, and a little coarse salt.
Bake
Bake 12–15 minutes, or until deep golden brown.
Serve warm for maximum cheese pull.
Tips & Variations
Add garlic powder to the dough for garlic-Parmesan flavor.
Use smoked mozzarella for a deeper flavor.
Serve with marinara sauce or cheese dip for dunking.
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