Directions

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  1. In 1½ cups of warm water (roughly 100F / 38C), add yeast and 1 tbsp granulated sugar. Stir and leave to bloom for 10 minutes. To learn more about how to bloom yeast, read my blog post about it here.
  2. Measure out the flour and stir in the salt and chopped chives (you can also use fresh rosemary instead).
  3. Once the yeast has bloomed, add 6 tbsp of softened butter and stir in the flour 1 cup at a time. If using a stand mixer, do this on the low setting so that the flour doesn’t fly all over the place.
  4. Knead the dough for about 10-12 minutes (on medium speed if using a stand mixer). The dough should not be too sticky nor too dry. It should come together into a smooth ball.

  5. Cover the dough with a slightly damp cloth and place in a warm place (like inside an oven or microwave — turned off, of course!). Leave to rise for about 1 hour (should double in size).
  6. In a large pan, fill about 9-10 cups of water and bring to a boil. Add the baking soda (be careful when you do this because it can overboil. You may want to turn down the heat temporarily).
  7. Preheat the oven at 200C.
  8. Take the dough out and knead to smoothen out. Flatten with the base of your palm and, using a dough scraper or knife, cut into 12 even wedges (like you would slice a pizza).
  9. Take one of the wedges and roll into a ball in your hand. On a lightly floured surface, roll the dough into a flattened rectangle (roughly 20cm x 4cm).
  10. Sprinkle the mozzarella cheese on the flattened dough and then roll the dough into a rope pinching the edges together. Try to ensure you seal all the cheese inside so it doesn’t come bursting out while you bake (not that that would be the end of the world!)
  11. Shape the rope into a pretzel.

  12. Place the pretzels (one at a time) into the boiling water+soda. Cook for 30 seconds and then (with a slotted spatula) fish it out of the water, draining any excess liquid. Place on a lined baking tray.

  13. Do this with the remaining pretzels as well.
  14. Brush the pretzels with egg wash.
  15. Bake for 14-15 minutes.
  16. In a small bowl combine the parmesan cheese, garlic powder, pepper, and sea salt flakes.
  17. Brush the top of each pretzel with melted butter, then sprinkle on the topping.
  18. Devour warm!