Carefully lower each pretzel into the boiling water bath for 30 seconds, then transfer them to the lined baking sheet.
Sprinkle grated Parmesan cheese generously over each pretzel and garnish with a few fresh rosemary leaves.
Bake the pretzels in the preheated oven for 15-20 minutes, or until they turn golden brown and the cheese crust becomes crispy.
Allow the pretzels to cool slightly before serving.
Transform your chuck into a roast so delectably tender that its swift 5-minute preparation will remain a well-guarded secret.
COOKED SALMON
Eggs with Noodles? They Drive Me Crazy! – A Simple Yet Addictive Dish
Delightful Nostalgia: Grandma’s Quark Muffins with Vanilla Pudding Recipe
Whenever I make this for dinner, everyone is cleaning off their plates
Garlic Butter Steak and Potatoes
