Mozzarella Stuffed Pretzels

Directions

In the bowl of a stand mixer, mix together water, sugar, 2 teaspoons of salt, and yeast; let sit for 5 minutes until frothy. Using the dough hook, add the flour and butter, mixing on low speed until dough pulls away from the sides of the bowl, approximately 5 minutes. Remove the dough hook, lightly spray dough and inside of bowl with cooking spray, cover with plastic wrap, and set aside in a warm place for about an hour or until the dough has doubled in size.

Meanwhile, small dice Frigo® Fresh Mozzarella and place in freezer until ready for assembly.

Turn the dough out onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into an 12-inch to 18-inch rope and then flatten the ropes with rolling pin so they are long rectangles. Down the center of each long rectangle place a channel of about 2 tablespoons Frigo® Fresh Mozzarella and 1 teaspoon minced rosemary.  Roll the dough back into rope shapes; pinching the edges to ensure all the cheese is completely encased in the dough. Shape into pretzels.  Line-up on a baking sheet lined with parchment paper and set aside.  *If not cooking within the hour, store covered in freezer until ready to make.

When ready to make, preheat the oven to 425° F.

In a large pot, bring the water and baking soda to a boil.

Using a flat spatula, drop the pretzels into the boiling water and boil for 30 seconds or until pretzels float to surface. Depending on the size of your pot you may need to boil one at a time. Remove pretzels from the water, drain, and place back on the baking sheet lined with parchment paper. 

Brush the top of each pretzel with olive oil, sprinkle with salt and remaining rosemary. Bake until golden and puffed, 12-15 minutes. If the pretzels were frozen, bake for an extra 2 minutes. 

Serve warm with mustard.

Rad Tip:  Add chopped pickled jalapeños or chopped hot dogs to the mozzarella mix for a rad remake of jalapeño poppers or cheesy pretzel dogs.