Cheese-Stuffed Pretzels (Print Version)
Ingredients:
01 -
1 1/2 cups warm water (110°F/45°C).
02 -
2 tablespoons granulated sugar.
03 -
2 1/4 teaspoons active dry yeast (1 packet).
04 -
4 cups all-purpose flour.
05 -
1 teaspoon salt.
06 -
1/4 cup baking soda.
07 -
1 large egg, beaten (for egg wash).
08 -
1 cup shredded cheddar cheese.
09 -
1/2 cup shredded mozzarella cheese.
10 -
10 cups water (for pretzel bath).
11 -
2/3 cup baking soda (for pretzel bath).
12 -
Coarse salt (for sprinkling).
Instructions:
01 -
In a small bowl, dissolve 2 tablespoons of granulated sugar in 1 1/2 cups warm water (110°F/45°C). Sprinkle 2 1/4 teaspoons active dry yeast over the top and let it sit for 5 minutes until foamy.
02 -
In a large bowl, mix 4 cups all-purpose flour and 1 teaspoon salt. Pour in the yeast mixture and stir until a dough forms.
03 -
Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
04 -
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
05 -
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
06 -
In a small bowl, mix 1 cup shredded cheddar cheese and 1/2 cup shredded mozzarella cheese.
07 -
After the dough has risen, divide it into 8 equal pieces. Roll each piece into a rope, flatten it slightly, and place a tablespoon of cheese filling in the center. Pinch the dough closed around the cheese, sealing it tightly, and shape the dough into a pretzel.
08 -
In a large pot, bring 10 cups of water and 2/3 cup baking soda to a boil. Gently drop each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
09 -
Brush each pretzel with beaten egg and sprinkle with coarse salt.
10 -
Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown and the cheese is melted.