# What You Need:
→ 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 (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
# Step-by-Step Directions:
01 - In a large bowl, combine flour, yeast, sugar, and salt. Add warm milk and melted butter. Mix and knead until a soft, smooth dough forms, about 5 to 7 minutes. Cover and let rise in a warm place until doubled, approximately 45 minutes.
02 - In a separate bowl, thoroughly combine mozzarella, cream cheese, Parmesan, chives, garlic powder, and black pepper. Set aside.
03 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
04 - Punch down the dough and divide it into 24 equal portions. Flatten each piece, place about 1 teaspoon of cheese mixture in the center, and pinch the dough closed around the filling, forming a sealed ball.
05 - Place the dough balls on the prepared baking sheet close together in a ring shape, forming a wreath.
06 - Bring water and baking soda to a boil in a large pot. Carefully lower each dough ball into the boiling solution for 15 to 20 seconds, then return them to the baking sheet, maintaining the wreath form.
07 - Brush the dough balls with beaten egg and sprinkle with coarse pretzel salt.
08 - Bake for 18 to 22 minutes until deep golden brown.
09 - Remove from oven and immediately brush with melted butter if desired. Garnish with chopped parsley and arrange halved cherry tomatoes between dough balls.
10 - Serve warm and pull apart to enjoy.
