Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Baker by Nature

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Combine the shredded mozzarella cheese and parmesan in a small bowl. Place the bowl in the freezer until needed. Preheat oven to 425 degrees (F). Line two large baking sheets with parchment paper; set aside. Add water and baking soda to a large pot or dutch oven; bring to a boil.

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Step 1: Make Dough. In a large bowl, add the yeast, warm water, butter, sugar, and salt. Stir to combine all ingredients and then let sit for about 5 minutes while the yeast bubbles. Add the flour and shredded cheese and stir to form a cohesive dough. You may need to add additional flour.

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Toss 4 cups mini pretzel twists with 6 tablespoons melted butter, 1/2 teaspoon garlic powder and 1 grated garlic clove in a large bowl. Spread on a baking sheet and bake at 350˚ until lightly.

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Melt the butter in a medium skillet over medium-high heat. Sprinkle the flour into melted butter and whisk for 1 minute until golden. Slowly stream in the milk and continue to whisk until the mixture comes to a boil. Add the Parmesan cheese and season with salt and pepper. Stir to combine and remove from heat.

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Leave in a warm spot for roughly 45 minutes until roughly doubled in size. STEP 5: Bring the baking soda water to a boil. Bring 8 cups of water and baking soda to a rolling boil and grease 2 parchment-lined baking sheets. STEP 6: Twist the pretzels. Turn dough out onto counter and split into 4 pieces.

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1 cup shredded parmesan cheese. Preheat oven to 400˚F (200˚C). Stretch pizza dough out into a rectangle. Cut into 8 equal-sized strips. Stretch strips lengthwise, and widthwise. Place mozzarella down the middle of each strip. Fold and pinch the dough around the cheese along the entire strip, ensuring to close off the ends. Form a pretzel.

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Instructions. Add melted butter, pepper, garlic powder, garlic to a large bowl and whisk to combine. Add in the pretzels and toss to combine. Place tossed pretzels on a parchment paper lined cookie sheet and drizzle with any remaining butter. Bake the pretzels in a preheated oven at 350 degrees F for 5 minutes.

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Instructions. Preheat the oven to 425F. Bring the water and baking soda to a boil in a deep sauce pan. Prepare egg wash by blending yolk and water in a small container and set aside. While the water is heating, blend the Chebe mix with the herbs and 2 oz of cheese in a mixing bowl.

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Combine butter and garlic powder in a one-cup glass measure. Microwave, uncovered, on high for 30-45 seconds, until butter is melted. Stir to combine. Drizzle butter mixture over pretzels; mix lightly. Sprinkle with cheese, mix again. Place pretzels in the microwave. Microwave on high, uncovered, for 3-4 minutes. Stir 1-2 times during cooking.

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In a 2 cup measuring cup, whisk together the ranch seasoning, garlic powder, parsley, sugar, vegetable oil, melted butter, and parmesan cheese. Pour the prepared sauce and stir or toss the pretzels to coat them evenly. Alternately, you could also do this in a clean (crumb-free) gallon-sized zip-top bag and just shake to combine the ranch mix.

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Preheat the oven to 350 degrees and line a baking sheet with parchment. Set aside. Combine the pretzel twists with the melted butter and granulated garlic in a large bowl and toss to combine. Spread the coated pretzels in an even layer on the prepared baking sheet.

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Whisk together the melted butter, canola oil, garlic powder, onion powder, and parsley flakes. Pour over the pretzels and stir to coat. Sprinkle half of the grated parmesan over the pretzels and stir to coat. Then, sprinkle with the second half of the grated parmesan and stir to coat. Bake at 220˚F for 30 minutes, stirring after 15 minutes.

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Preheat oven to 275° F. Line a baking sheet with parchment paper. Place pretzels into a large bowl. Stir together melted butter, garlic powder, cayenne pepper, and onion powder in a small bowl. Pour melted butter over the pretzels. Stir to evenly coat the pretzels.

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Place coated pretzels onto baking sheet in one even layer. Place in preheated oven and bake for 15 minutes. Remove from oven and toss around to rotate pretzels. Bake for another 15 minutes. Remove from oven. Let cool for 5 minutes before serving. Add a little more Parmesan cheese for presentation, if desired.

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Preheat oven to 450 degrees. Bring a large, deep cooking pan of water to a boil and add baking soda, stir well. Boil pretzel sticks in batches until puffed, about 30-45 seconds. Take out onto a paper towel and return to baking sheet. Brush with butter and sprinkle with coarse salt and grated Parmesan cheese.

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While the pretzels bake, melt the butter in a small saucepan set over medium-low heat. Add the garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes. Add the salt, garlic powder, and parsley and stir to combine. Brush hot pretzels all over with the garlic butter mixture. Sprinkle generously with the Parmesan cheese.