Musely

Pretzel Bites With Cheese

posted in Food & Drink
02/04/2015
  • 1 1/2 teaspoons active dry yeast
    2 tablespoons plus 1 teaspoon packed brown sugar, divided
    1/4 cup warm water (110˚F)
    1 cup warm milk (110˚F)
    2 1/2 to 3 cups flour
    1 cup shredded cheese (I used cheddar)
    6 cups water
    4 teaspoons baking soda
    4 tablespoons unsalted butter, melted
    1-2 tablespoons coarse salt

  • In the bowl of a stand mixer, combine the yeast, 1 teaspoon brown sugar, and warm water and let rest 5-8 minutes until foamy.

    In another bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until dissolved.

  • Add 2 1/2 cups flour and milk mixture to the yeast. Attach the dough hook and knead dough at low speed until a smooth and elastic ball forms, 5 to 7 minutes. If dough is sticky, you can add up to an additional 1/2 cup flour.

    Transfer the dough to a lightly oiled large bowl and turn the dough to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.

  • Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Roll one of the four sections into a 12×4-inch rectangle.

    With the long side facing you, gently press 1/4 cup of cheese into the bottom third of the dough.

    Roll as tightly as possible, starting with the end that has the filling.

  • Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of the dough.


    Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400˚F.

    In a large saucepan, bring water to a boil. Add the baking soda and lower heat to a simmer. Carefully boil pretzels in batches, putting the pretzels into the poaching liquid, seam side down.

  • Poach for 10 seconds then carefully turn the pretzel over in the liquid. Poach other side for 10 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining pretzels.

    Bake in preheated oven until golden-brown, about 15 minutes.

    Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm with honey mustard dipping sauce.

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