# Components:
→ Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 packet instant yeast (7 g)
03 - 1 tablespoon sugar
04 - 1 teaspoon salt
05 - 1 cup warm milk (110°F)
06 - 2 tablespoons unsalted butter, melted
→ Cheese Filling
07 - 1 cup shredded mozzarella
08 - 1/2 cup cream cheese, softened
09 - 1/4 cup grated Parmesan
10 - 1 tablespoon chopped chives
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon black pepper
→ Pretzel Bath & Topping
13 - 1/2 cup baking soda
14 - 8 cups water
15 - 1 egg, beaten (for egg wash)
16 - Coarse pretzel salt for sprinkling
17 - 2 tablespoons melted butter (optional, for brushing)
→ Garnish
18 - 1/4 cup fresh parsley, chopped
19 - 1/2 cup cherry tomatoes, halved
# Directions:
01 - Combine flour, yeast, sugar, and salt in a large bowl. Add warm milk and melted butter. Mix and knead until smooth and soft, about 5 to 7 minutes. Cover and let rise until doubled, around 45 minutes.
02 - Stir together mozzarella, cream cheese, Parmesan, chives, garlic powder, and black pepper until thoroughly combined. Set aside.
03 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
04 - Deflate the dough and divide into 24 equal pieces. Flatten each piece, fill with about one teaspoon of cheese mixture, then pinch edges to seal into balls.
05 - Arrange pretzel balls closely on prepared sheet forming a ring shape touching each other.
06 - Bring water and baking soda to a boil in a large pot. Submerge each ball in the solution for 15 to 20 seconds, then return to baking sheet maintaining the wreath form.
07 - Brush each ball with beaten egg and sprinkle with coarse salt evenly.
08 - Bake in preheated oven for 18 to 22 minutes until deep golden brown.
09 - Immediately remove from oven and brush with melted butter if desired. Decorate with chopped parsley and nestle cherry tomatoes between pretzel balls.
10 - Serve warm and pull apart to enjoy the cheesy pretzel bites.
