Rosemary and Thyme Cheese-Stuffed Pretzels

Method

To make the Pretzels

1
In the bowl of an electric mixer fitted with a dough hook, combine the water, yeast, caster sugar, salt, rosemary, thyme and bakers flour, and mix on low speed for 10 minutes or until a ‘gluten window’ forms; this basically means that if you gently stretch out the dough, it will look almost transparent, as if you were looking through a window. Add the butter and mix for 2 minutes.
2
Grab another bowl about the same size as the one attached to the stand mixer, and spray it with canola oil.
3
Transfer the dough to the bowl, cover with cling wrap and allow to rest and rise (prove) for 1 hour or until it has doubled in size.
4
Preheat the oven to 200°C fan-forced (220°C conventional).
5
Line a baking tray with baking paper.
6
Transfer the dough to a clean, dry surface. With your hands, divide the dough into 10 pieces. Roll each piece out into a 25-30 cm ‘rope’ and use a rolling pin to flatten them. Fill with 2 tablespoons of cheese and roll up to form a pretzel.
7
In a large saucepan over medium heat, add the water and bi-carb soda, and bring to the boil.
8
Dip each pretzel in the bi-carb soda ‘bath’ for 30 seconds, then drain and add to the lined baking tray.
9
In a bowl combine the egg and milk to make the egg wash.
10
Cover with egg wash and bake for 15 minutes while you make the topping.

To make the Topping

1
Combine all the topping ingredients in a bowl.
2
Once the pretzels are baked, transfer to a wire rack. Use a pastry brush to brush with the melted butter and then sprinkle over the topping.

...And that's it, enjoy!

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Ingredients

For the Pretzels
- 375 ml warm water
- 7 g dried yeast (15 g fresh yeast)
- 2 tbsp caster sugar
- 1 tsp fine sea salt
- 2 tbsp finely chopped fresh rosemary and thyme
- 560 g bread flour
- 90 g softened butter
- 1 L water
- 60 g bi-carb soda
- 2 freshly grated mozzarella cheese
- Melted butter (to brush over)
For the Topping
- 1 cups grated parmesan
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1 tbsp finely chopped fresh rosemary leaves
- 1 tbsp finely chopped fresh thyme leaves
For the Egg Wash
- 1 egg
- 2 tbsp milk

Shopping list for this recipe

Woolworths

Rosemary and Thyme Cheese-Stuffed Pretzels

Name: Rosemary and Thyme Cheese-Stuffed Pretzels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10 servings
Cuisine: International, European
Ingredients: 375 ml warm water; 7 g dried yeast (15 g fresh yeast); 2 tbsp caster sugar; 1 tsp fine sea salt; 2 tbsp finely chopped fresh rosemary and thyme; 560 g bread flour; 90 g softened butter; 1 L water; 60 g bi-carb soda; 2 freshly grated mozzarella cheese; Melted butter (to brush over); 1 cups grated parmesan; 1/2 tsp sea salt; 1/2 tsp garlic powder; 1 tbsp finely chopped fresh rosemary leaves; 1 tbsp finely chopped fresh thyme leaves; 1 egg; 2 tbsp milk

Morgan Hipworth

Cooking

20 min

Overall

50 min

Ready by

—

Level

10 serves

metric