Rosemary Parmesan Soft Pretzels
1 ½ | teaspoons active dry yeast | |
2 | teaspoons brown sugar | |
1 ½ | cups warm water | |
½ | teaspoon salt | |
4 ½ | cups bread flour | |
2 | sprigs rosemary leaves, chopped | |
125 | grams Parmesan cheese, grated | |
10 | cups water | |
½ | cup baking soda | |
1 | egg yolk | |
2 | tablespoons water | |
sea salt |
Combine the yeast, warm water and sugar in a bowl; let bloom for five minutes. Add the flour and salt and mix until the dough becomes smooth (five to six minutes). Stir in the rosemary and Parmesan. Form into a ball and place in an oiled bowl. Cover and keep warm until doubled in size (1 ½ hours). Punch down the dough, divide into eight pieces and form into 12-inch cylinders. Make into pretzel shapes, pinching the ends.
Let rise slightly (15 minutes) on an oiled, parchment-paper-lined tray. Bring the water and baking soda to a boil and preheat the oven to 450° F. Gently drop a pretzel into the boiling water, cooking on one side for 30 seconds. Flip and cook the other side for 30 seconds. Remove and repeat with all the pretzels. Mix the egg yolk and two tablespoons of water; brush over the pretzels. Sprinkle liberally with sea salt and bake for 12 to 14 minutes. Makes eight pretzels.