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Cheesy Rosemary Pretzels

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Soft, golden pretzels stuffed with melty cheddar cheese and fragrant rosemary, finished with a classic baking soda bath and a sprinkle of coarse salt.

Ingredients

  • 3 cups bread flour
  • 1 packet active dry yeast (2¼ tsp)
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1½ cups shredded cheddar cheese
  • 2 tablespoons fresh rosemary, finely chopped
  • 8 cups water (for baking soda bath)
  • 1/4 cup baking soda
  • 1 egg, beaten (for egg wash)
  • Coarse sea salt for topping

Instructions

  1. In a large bowl, combine warm water, sugar, and active dry yeast. Let sit for 5–7 minutes until foamy.
  2. Add bread flour, salt, and melted butter. Mix and knead for 8–10 minutes until a smooth dough forms. Cover and let rise for 1 hour or until doubled in size.
  3. In a bowl, mix shredded cheddar cheese and finely chopped rosemary. Preheat oven to 425°F (220°C).
  4. Divide dough into 8 equal pieces. Roll each piece into a rope, add cheese and rosemary filling, seal tightly, and shape into pretzels.
  5. Bring 8 cups of water to a boil and carefully add baking soda. Dip each pretzel into the solution for 30 seconds per side, then transfer to a lined baking sheet.
  6. Brush each pretzel with beaten egg and sprinkle with coarse sea salt.
  7. Bake for 15–20 minutes until deep golden brown and cheese is bubbling. Cool for 5 minutes before serving.

Notes

  • Ensure the dough is sealed well to prevent cheese from leaking out.
  • Use gloves or caution when handling the baking soda bath as it can bubble up.
  • Try other cheeses like mozzarella or pepper jack for variation.
  • Pretzels are best enjoyed fresh but can be reheated in the oven.
  • Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/cheesy-rosemary-pretzels/