Stuffed Pretzels {recipe}




One of the things Christian has been wanting since coming home from college is to make stuffed pretzels.  I originally saw the recipe on a blog called Farmama, unfortunately the the blog is no longer being maintained.  These are super versatile and you roll them up like cinnamon rolls instead of pretzels. 

We like to make a variety of ones using all kinds of things like kale and onion, pepperoni and pesto, and cinnamon and sugar.

We also used only half the baking soda for the dunk and we skip the salt sprinkle.

 
 
Stuffed Pretzels
5 cps flour (I used freshly ground whole wheat)
4 tsp yeast
1 tsp sugar
1 ¼  cup  warm water
¼  cup sugar
1 ½  tsp salt
A bit of olive oil
½  cup baking soda

Filling choices

Pesto & provolone, kale & caramelized onion with cheese, pepperoni & mozzarella, cinnamon &raisin

 

Process

Dissolve the of yeast in 1 1/4 cup of water with 1 tsp. sugar.  Let stand about 10 minutes.

 

Mix 5 cups flour, 1/2 cup sugar, and a pinch of salt. Make a well in the middle and add about a Tablespoon of olive oil and the water/yeast mixture. If it is too dry add about one tablespoon of water at a time. Knead until the dough is smooth (about 7-8 minutes).

 

Cover and place in a warm spot for 1-2 hours or until doubled in size.

 

Make the filling

Preheat oven to 450F

 

When dough has doubled in size, roll it into a rectangular-ish shape, about 1/4 inch thick and spread the filling evenly over the surface. Roll up the rectangle and slice it into 12 equally sized pieces. 

 

Put each slice onto a sheet tray and let the (now stuffed) pretzels rise again until about doubled.

 

The Dunk – I only do the dunk on the savory ones, not the sweet ones:

A baking soda bath is what gives pretzels their distinct flavor.

 

Mix together ¼  cup of baking soda and 4 cups of hot water. When the baking soda has dissolved, dunk the proofed pretzels one at a time, and set them back onto the sheet tray. Brush each pretzel with some olive oil.

Bake at 450F until the pretzels are golden brown.
 
Enjoy!

 

This post is shared at Barn Hop, Mostly Homemade Monday, Natural Living Monday, The Backyard Farming Connection, Garden Party Tuesday, Homestead Bloggers Tasty Tuesday,  From the Farm,

 

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