Cheese Stuffed Pretzels|This Is Why I’m Full
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Ingredients
- 2 1/4 tsp active dry yeast
- 12 oz warmed beer 110 degrees
- 2 tbsp honey
- 3 1/4 cup All-purpose flour
- 1 tsp kosher salt
- 1/2 cup Baking soda
- 1 large egg
- coarse salt or pretzel salt
- cheese!
Servings: -10
Units:
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
- Fill an 8 quart pot with water and bring to a boil over medium high heat.
- In a small bowl beat egg and 2 tablespoons water with a fork. Set aside.
- Add beer, yeast and honey to a large bowl.
- Once the yeast blooms stir in the salt and the flour. Mix with a spoon.
- Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky
- Using your rolling pin roll the dough out just enough so that it stops shrinking back down when you pick up the pin
- Cut a strip off of one side of the dough
- Place end of dough strip on the end of a stick of cheese pinching the end together, and then wrap it around the cheese until all of the dough is wrapped around the cheese.
- Pinch the ends so they stay together, repeat until all cheese sticks are covered
- Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP.
- Place Cheese Stuffed Pretzels into boiling water about 3 at a time.
- Remove with a slotted spoon after 30 seconds.
- Place on parchment paper to cool and repeat until all Cheese Stuffed Pretzels have been boiled
- Arrange all Cheese Stuffed Pretzels on parchment so they are not touching.
- Brush egg wash onto each one and sprinkle with coarse salt.
- Bake for 11-13 minutes until the tops are browned
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