Stuffed Pretzels (Print Version)

# Ingredients:

01 - 1½ cups warm water.
02 - 1 packet active dry yeast.
03 - 1 tablespoon sugar.
04 - 4 cups all-purpose flour.
05 - 1 teaspoon salt.
06 - 2 tablespoons butter, melted.
07 - 2 cups mozzarella cheese, shredded.
08 - 1/2 cup parmesan cheese, grated.
09 - 2 tablespoons fresh rosemary, chopped.
10 - For boiling: 10 cups water.
11 - 2/3 cup baking soda.
12 - For topping: 1 egg, beaten.
13 - Coarse sea salt.

# Instructions:

01 - Mix water, yeast, sugar. Let sit 5 minutes until foamy. Add flour, salt, butter. Knead 5 minutes until smooth. Let rise 1 hour.
02 - Divide dough into 12 pieces. Flatten each to 4-inch circles. Add cheese to half the circles. Cover with remaining dough. Seal edges tightly.
03 - Heat oven to 450°F. Boil water and baking soda. Dip each pretzel 30 seconds. Brush with egg. Top with salt and rosemary. Bake 12-15 minutes.

# Notes:

01 - Can make dough ahead.
02 - Seal edges well to keep cheese in.
03 - Freezes well after baking.
04 - Can use different cheeses.
05 - Great party food.
06 - Best served warm.

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