Morgan Hipworth’s Rosemary and Thyme Cheese-Stuffed Pretzels

Name: Rosemary and Thyme Cheese-Stuffed Pretzels
Prep time: 30 min
Cook time: 30 min
Total time: 50 min
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 cups freshly grated mozzarella cheese; Melted butter (to brush over); 1 cup 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 Hipworthʼs Rosemary and Thyme Cheese-Stuffed Pretzels recipe tastes incredible. See ingredients & method below.

Soft, savoury pretzels with gooey cheese filling and aromatic herbs.

These pretzels are a perfect combination of soft and savoury dough, stuffed with melted cheese and fragrant rosemary and thyme.... More

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Rosemary and Thyme Cheese-Stuffed Pretzels

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 cups freshly grated mozzarella cheese
Melted butter (to brush over)

For the Topping

1 cup 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

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Method

To make the Pretzels

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.
Grab another bowl about the same size as the one attached to the stand mixer, and spray it with canola oil.
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.
Preheat the oven to 200°C fan-forced (220°C conventional).
Line a baking tray with baking paper.
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.
In a large saucepan over medium heat, add the water and bi-carb soda, and bring to the boil.
Dip each pretzel in the bi-carb soda ‘bath’ for 30 seconds, then drain and add to the lined baking tray.
In a bowl combine the egg and milk to make the egg wash.
Cover with egg wash and bake for 15 minutes while you make the topping.

To make the Topping

Combine all the topping ingredients in a bowl.
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.

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