Geraldine’s Recipes

Mozarella Onion Rings

One of the side dish that we often order from burger joints are onion rings, but often disappointed due to thick batters or breading with thin onions. That is why I made my own in the comfort of our home. Not only that it has two layers of onions in each ring but it also has mozzarella in between; stringy cheese in each bite! Perfect to go with your favourite dip, in my case it is catsup. =)


  • 1 big yellow onion (see note)
  • half a block of mozzarella
  • 2 large eggs (well beaten)
  • 1.5 cup bread crumbs
  • 1.5 cup all purpose flour

Note : Usually I buy the big onions from fairprice at the Korean chiller section where their onions are bigger.


  • Peel and cut the onions for about 1cm slices. Rings separated.
  • Sandwich slices of mozarella (1 cm in height) , in between two onions. The mozzarella should surround the inner layer of the ring. (See photo below). Then dip it into the egg mixture
  • Coat it with flour, then dip it again into the egg, then coat it with bread crumbs. Set aside on a plate. Do the same for the rest of the ring.
  • In a heated pan at medium high heat. Drizzle oil enough to fry the onion rings. Test the oil using the wooden chopstick. Bubbles surrounding it means that the oil is ready for frying. Slowly put in the rings using a tong; do not overcrowd the pan. Flip the onion when the sides starts to turn golden brown. Turn down the heat a little when it browns too quickly. Dish it out using a strainer. Do the same for the rest of the onion rings.
  • Serve immediately with your favourite dip.

Cheesy Soft Pretzels

The cheesy and gooey goodness in the pretzel is simply irresistible, that I have to make it twice in a week because my family loves it. It has the right saltiness that is perfect for a cheese lover. I was cutting on carbs but can’t help but take one whole piece. Who wouldn’t right? =)


  • 300g bread flour
  • 15g sugar
  • 3g yeast
  • 200g water
  • 6g salt
  • 15g oil


  • 2L water
  • 35g baking soda
  • 15g sugar


  • half a block of mozzarella

Egg wash ad Topping

  • 1 egg (beaten + 1 tbs water)
  • finely grated parmesan


  • Preheat the oven at 230 degree celsius
  • Add all bread flour, yeast, and sugar into the mixer followed by the water.
  • Use the J hook to knead the dough at low speed. Knead until dough is formed
  • Add in the butter and knead for about 2 minutes at speed 2 ( low speed)
  • Add in the salt and continue to knead at speed 2. Knead until the dough is somewhat stretchy. See photo below.
  • Put the dough in an oiled bowl, cover and set aside for about an hour and half or until the dough has risen to double
  • Punch out all the air and divide the dough into 6 portions.
  • Roll each dough into long strips where the middle part is thicker than the two end parts. Length should be about 46cm long (See photo below) Note: When the dough shrinks back as you roll, rest the dough for a minute or two, then start rolling again until you reach to your desired length
  • Flatten the middle part and place two mozzarella strips in the middle portion and seal the seam. Roll a little bit to seal the seam better. As your mozzarella is cold, your dough would turn slightly sticky. Don’t worry, just lightly sprinkle some flour and roll it gently. Remember just lightly sprinkle. Do not put too much flour. Refer to photo below
  • Twist the two ends together and bring it down to form a pretzel knots. See photo below. Note, sprinkle some flour on your baking sheet before you put your pretzel.
  • Cover all the dough as you work on. Do the same for the rest of the dough. Set aside for the 20 minutes
  • Prepare another tray with kitchen towel, lightly sprinkle some flour on the kitchen towel and spread it on the sheet. This is where you will place your boiled pretzels to absorb the water.
  • Boil 2L of water, add in 35g baking soda and 15g water. Once the water boils, use your hand to get the pretzel and gently drop it into the water mixture. Let it pretzel boil for 30 seconds. (not more than that or your pretzel will taste off). Use a strainer to dish out the pretzel, let the water drips on a bowl before transferring it on the kitchen towel. Do the same for the rest of the pretzel.
  • Transfer all the pretzels back to the baking sheet. Apply egg wash to the top and sprinkle with some parmesan
  • Bake for 13-15 minutes. Some of the mozzarella might ooze out during baking ( as shown on some of my photos). Don’t worry, it still be awesomely good =)
  • Pretzels are best eaten when warm. Enjoy!