|
Instructions |
|
|
Combine the warm water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow it to sit for about 5 minutes. Add the flour and butter and using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead about 5 minutes until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl, and place the dough in a glass bowl oiled with vegetable oil. Cover with plastic wrap and let rise in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
|
|
|
Divide the dough into 8 pieces. Roll out each piece of dough into a 12 inch rope. Using a sharp knife, cut rope into 1 inch pieces. Take one piece of dough and flatten in palm of hand. Then place a small piece of cheese about 1/2 inch by 1/2 inch in the middle. Make sure you don’t reach the edges of the dough or else you can’t completely seal the dough. Roll/Seal the dough back up to resemble the square/rectangle bite shape you originally cut. You can shape it a little between your fingers. Repeat with remaining dough.
|
|
|
Preheat the oven to 450 degrees F. Using a large sauce pan, fill with water. Bring the water to a boil and add the baking soda. Place the pretzels into the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Place pretzels on baking sheet lined with parchment paper or silpat mat.
|
|
|
Beat one egg yolk. Brush the top of each pretzel bite with the beaten egg yolk. Bake until dark golden brown in color, approximately 6-8 minutes.
|
|
|
Originally Submitted
8/18/2012
|