Mozzarella Stuffed Rosemary And Parmesan Pretzels - water

Method

• 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.