Rosemary & Thyme Cheese Stuffed Pretzels
Cook Time 1 hour + proving time
For the pretzel dough
1½ cups (375 millilitres) warm water
7 grams dried yeast (or 15 grams fresh yeast)
2 tablespoons (25 grams) caster sugar
1 teaspoon (5 grams) fine sea salt
2 tablespoons fresh rosemary & thyme, finely diced
4 3⁄4 cups (570 grams) bread & pizza plain flour
90 grams butter, softened
Bi-Carb Soda Bath
1⁄4 cup (60 grams) baking soda
4 cups (1 litre) water
300 grams freshly grated mozzarella cheese
Melted Butter, to brush over
100 grams parmesan, grated
1⁄2 teaspoon sea salt
1⁄2 teaspoon garlic powder
1 tablespoon fresh rosemary & thyme, finely diced
In the bowl of an electric mixer fitted with a dough hook combine all the dough ingredients besides the butter and mix on low speed for 10 or until a ‘gluten window’ forms (this is when you can pull the dough apart to make a transparent window without the dough tearing at all - this means the dough has formed sufficient gluten structure), add the butter and mix for a further 2 minutes.
Grab another bowl about the same size as the one attached to the stand mixer, and spray with canola oil. Transfer the dough to the bowl and allow it to rest and rise for an hour or until doubled in size.
Punch down and divide into 10 pieces. Roll each piece out into ropes and flatten fill with 2 tbsp cheese and roll up. Fold into a pretzel.
Boil in bicarb soda bath for 30 seconds, cover with egg wash, then bake at 180°C for 20-25 minutes or until deep golden colour. Brush with butter and add the remaining toppings.