Instructions

1. 1

   Prepare the yeast: In a small bowl, combine ¾ cup of warm water (110°F to 115°F) with 1 tablespoon of granulated sugar and 1 packet (2 ¼ teaspoons) of active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy.

2. 2

   Make the dough: In a large mixing bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt. Pour in the yeast mixture and stir until a sticky dough forms. Transfer the dough to a floured surface, knead for about 5 minutes until smooth, and shape it into a ball.

3. 3

   Let it rise: Place the dough ball in a greased bowl, cover it with a clean towel, and let it rise in a warm place for 1 hour or until it doubles in size.

4. 4

   Preheat the oven: Preheat your oven to 425°F (220°C) while the dough rises.

5. 5

   Prepare the filling: While waiting, cut 4 ounces of fresh mozzarella cheese into small cubes and set aside.

6. 6

   Shape the pretzels: After the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, about 18 inches long. Create a U-shape with the rope, twist the ends together, and then bring them down towards the bottom of the U to form a pretzel shape.

7. 7

   Boil the pretzels: In a large pot, bring about 6 cups of water to a gentle boil and add ¼ cup of baking soda. Carefully place each pretzel into the boiling water for about 30 seconds. Remove with a slotted spoon and place them on a parchment-lined baking sheet.

8. 8

   Fill with cheese: Before baking, make a small cut in the top of each pretzel and insert a cube of mozzarella cheese into the slit. Pinch the dough around the cheese to seal it in.

9. 9

   Apply egg wash: Brush the tops of the pretzels with the beaten egg and sprinkle coarse sea salt over them.

10. 10

    Bake: Bake the pretzels in the preheated oven for 12-15 minutes or until golden brown and cooked through. Watch them closely to ensure they don't over-bake.