This is the Pretzels recipe that we use in our classes. They are fantastic filled with cheese and herbs and dipped in marinara, or try a sweet version filled with sauteed apples, topped with butter and cinnamon sugar and dipped in cream cheese frosting. Either way, these soft pretzels are a fantastic treat!
Soft Filled Pretzels
Soft filled Pretzels
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Category
Snacks
Cuisine
bread
Servings
8
Prep Time
45 minutes
Cook Time
15 minutes
Ingredients
- Ingredients
- 1 ½ cup warm water
- 2 ¼-½ teaspoon yeast (one packet)
- 1 ½ teaspoon brown sugar
- 1 ½ tablespoon melted butter
- 3 ½ - 4 cups AP flour
- 1 ½ teaspoon salt
- Egg
- Cornmeal
- 6 Tbsp Baking soda
- 8 cups water
- For Savory Pretzels
- 1 ½ cup cheese (parm and strong cheese blend)
- Herbs - 2T if fresh, 2t if dried
- Salt
- Extra cheese for topping
- For Sweet Pretzels
-
1 ½ cups cut and sauteed fruit (apple or pears)
- Cinnamon
-
Brown or white sugar
-
1 TBSP butter
Method
- Preheat the oven to 450 degrees
- For Savory Pretzels: mix shredded cheese and herbs together and put in the freezer.
For Sweet Pretzels: chop apples or pears if needed, saute with 1 T butter and 1 T brown sugar, toss with sugar. Put in freezer
- Melt butter
- Add the warm water to a mixing bowl. Add yeast and brown sugar. Use a fork to stir.
- Once the yeast is bubbly, add the flour and salt. Pour in the butter.
- Mix with a wooden spoon, then knead 7-10 minutes.
- Divide dough into 8-12 balls. Set aside to rise.
- Prep baking sheet with cornmeal
- Prep toppings: egg wash, melt butter, make cinnamon sugar (2T cinnamon to ½ cup sugar)
- Prep water bath: Bring 8 cups of water to a boil.
- Get a cup of water
- Shape pretzels: Use your hands to roll each ball into a 16”x4” long rope. Stretch the rope to about 2 inches wide, then add filling (don’t overfill!), roll it up, and use water to seal well. Mold into a pretzel shape. Set aside. Repeat with the remaining dough.
- Add 3 Tbsp of baking soda and stir to dissolve, then repeat with the remaining 3 Tbsp of baking soda.
- Poach the pretzels for 30-45 seconds, then gently flip them over and poach for an additional 30-45 seconds. Remove from water and place on prepared baking sheet.
- Let rest for 10 minutes
- Egg wash - sprinkle with cheese and salt, if savory
- Bake for 10-14 minutes, rotating after 8 minutes.
- Let cool for 10-15 minutes, then enjoy dipped in marinara or cream cheese