In a small saucepan, heat the
Whole Milk (1 cup)
Water (1/2 cup)
Honey (2 Tbsp)
, zest of the
Fresh Rosemary (1 Tbsp)
Salt (1/2 Tbsp)
together just until warm.
Remove from the heat and wait until it's cooled down to around 100 degrees F (37 degrees C), then add
Active Dry Yeast (1 Tbsp)
Olive Oil (2 Tbsp)
. Set aside for 10 minutes until mixture has started to foam.
All-Purpose Flour (4 cups)
in a standing mixer with paddle attachment and create a well in the middle. Pour yeast mixture into the well and knead until it forms a ball.
Roll out dough onto a well-floured surface and knead until it's no longer sticky.
Place some olive oil in the previously-used bowl and roll the dough in it, and cover with a dry towel. Set dough aside to rise for about an hour or until it has doubled in size.
Remove the dough from the bowl and immediately cut into 1/2-cup portions. Pat down with fingertips into 1-inch by 4-inch pieces.
Goat Cheese (2 cups)
evenly down the center of each portion of dough. Take the dough from the long ends and wrap around the cheese. Pinch the dough together and fold under all along the entire edge until the goat cheese has been hidden.
Roll out each piece into a rope about 12-15 inches long, making the ends slightly thinner. Twist into a pretzel, and place on Silpat mat. Let rest for 15 minutes.
Preheat the oven to 450 degrees F (230 degrees C).
In a medium bowl, mix 4 cups of Water and
Baking Soda (1/2 cup)
together. Dip each pretzel into the mixture and place back on the Silpat mat.
Bake in the oven for 8-10 minutes.
Immediately brush with
Butter (to taste)
and sprinkle with
Sea Salt Flakes (to taste)
. Serve and enjoy!