Mozzarella Stuffed Rosemary And Parmesan Pretzels

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   ["Dough: combine water, yeast, sugar, and salt in the bowl of a stand mixer with dough hook. Let stand for 10 minutes, or until mixture begins to foam. Add the rosemary, flour and butter, and knead on medium speed for 12 minutes.", "Cover dough with warm, damp cloth and place in a warm area to rise for an hour, or until dough has doubled in size.", "Combine the shredded mozzarella and parmesan in a small bowl. Place the bowl in the freezer until needed.", "Preheat oven to 425F. Line two large baking sheets with parchment paper; set aside.", "Add water and baking soda to a large pot; bring to a boil.", "Meanwhile, divide dough into 8 equal rounds. Roll each round into a 16"" rope. Roll each rope out so it's 4"" wide. Remove cheese from freezer. Add 2 tbsp cheese filling evenly along rope. Tightly roll the dough back into rope, jelly-roll style, pinch the edges together. Make a U shape with each rope, holding the ends. Cross the ends over each other, pinching ends onto the bottom of the dough.", "Place pretzels - one at a time- into the boiling cooking liquid. Cook 30 seconds each. Remove with a slotted spoon, allowing any excess water to drop back into the pot before transferring to prepared baking sheet.", "Once all pretzels have been boiled, brush the tops with egg wash. Place pan in the oven and bake 16-18 minutes.", "Allow pretzels to cool on the baking sheet for 5 minutes before touching.", "In a small bowl combine the cheese, rosemary, garlic powder, pepper and salt. Brush the top of each pretzel with melted butter, then sprinkle on topping."]

* Per serving · 4 servings · Values may vary.