Chewy on the outside, cheesy on the inside. These cheese stuffed pretzels are a delicious treat. Good on their own, try also dipped in salsa or alongside soup or salad. We have also included instructions on making maple mustard dipping sauce. We hope you like!
What we’ll need
- 4 1/2 cups bread flour
- 1 packet active dry yeast
- 1/2 cups hot water
- 1 tsp sea salt
- 1 tsp sugar
- 3 tsp melted butter
- 10 cups water
- 1 tbs baking soda
- Egg white
- 1/2 lb Cheese of your choice cut into 1 inch wide 3 in long
In a mixer with a dough hook, prepare yeast by combining water, sugar, salt, stir. Pour yeast, stir. Let rest 5 minutes until yeast blooms. Add slowly to mixer sifted flour . Let combine while adding melted butter. Remove from bowl when dough comes together. Knead on floured surface. Set aside in greased, covered bowl for 1 hour. Let rise.
1 hour later : pre heat oven to 400 degrees. Bring water to boil in large pot with baking soda. Knead dough lightly. Cut in 8-10 strips. This is were you can get creative. You can roll the dough long , in balls or shape like a traditional pretzel. Make sure cheese is completely covered in dough when forming. We used cheddar and mozzarella. Place 3-4 sticks of cheese per pretzel.
With a large slotted spoon carefully place each pretzel in water with baking soda. Leave in about 20-30 seconds. Pretzels will float. Remove from water and place on greased sheet pan. Brush each one with egg white. Top with your favorite Seasalt ( we used smoked) we also added everything bagel seasoning. Bake at 400 12-15
Maple Mustard Sauce
- 1/4 cup Dijon mustard
- 1/4 cup yellow mustard
- 1/4 cup maple syrup
- A few dashes of Tabasco sauce
Combine and serve with pretzels. We hope you enjoy. Visit our website to see some changes we’ve made to our webshop, including free shipping ALL April long !
http://www.hatterassaltworks.com
