Homemade pretzels stuffed with Parmesan cheese and tons of fresh herbs are hands down a crowd pleaser. The secret ingredient to infuse all those herby flavors is Mendocino Spices Pizza Topper. Baked until the pretzel is golden and until you’ve achieved a perfect cheese pull.
Dough:
1 1/2 cups warm water (between 110-115 degrees F)
1 package rapid rise yeast
1 1/2 tbsp sugar
1 3/4 tsp salt
2 tbsp fresh rosemary, chopped
4 1/4 cups all-purpose flour
6 tbsp salted butter, softened
Cooking Liquid:
10 cups water
3/4 cup baking soda
Filling:
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
Egg wash:
1 egg, beaten
1 tbsp water
Toppings:
1/2 cup mozzarella or Parmesan cheese, grated
2 – 1 1/2 tbsp Mendocino Spices Pizza Topper
For the dough:
1. Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
2. Add the rosemary, flour, and butter and knead on medium/low speed for 12 minutes.
3. Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.
Assembly:
1. Combine the mozzarella and Parmesan in a small bowl and place in the freezer until needed.
2. Preheat oven to 425 degrees F. Line two large baking sheets with parchment paper; set aside.
3. Add water and baking soda to a large pot or Dutch oven and bring to a boil.
Meanwhile….
1. Divide the dough into 8 equal balls.
2. Placing a dough ball in between both hands, roll hands together to form a 14’ rope.
3. Roll each rope out on a flat surface so it’s about 4 inches wide.
4. Remove cheese from the freezer and add 2 or more tbsp of cheese filling evenly along the middle of the rope.
5. Tightly roll the dough back into a rope, jelly roll style, pinching the edges together.
6. Making a U shape with each rope of dough holding the ends, cross the ends over each other, pinching the ends onto the bottom of the pretzel.
7. Cooking one at a time, place pretzels into boiling liquid. Cook for 30 seconds and remove with a slotted spoon, allowing any excess water to drip back into the pot before transferring to a prepared baking sheet.
8. Once all pretzels have been boiled, brush the tops with egg wash.
9. Bake pretzels for 14-16 minutes.
10. Transfer to a cooling rack and while still hot, top with additional cheese and Mendocino Spices.