Cheese-Stuffed Pretzels
Ingredients:
For the Pretzel Dough:
1 1/2 cups warm water (110°F/45°C)
2 tablespoons granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
4 cups all-purpose flour
1 teaspoon salt
1/4 cup baking soda
1 large egg, beaten (for egg wash)
For the Cheese Filling:
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
For the Pretzel Bath:
10 cups water
2/3 cup baking soda
Directions:
Prepare Dough:
In a bowl, dissolve sugar in warm water and sprinkle yeast over the top. Let sit for 5 minutes, until foamy.
In a large bowl, mix flour and salt. Add yeast mixture and mix until a dough forms. Knead on a floured surface for about 5 minutes, until smooth.
Let Dough Rise:
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
Prepare Cheese Filling:
Mix shredded cheddar and mozzarella cheeses together in a bowl.
Shape Pretzels:
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Divide dough into 8 equal pieces. Roll each piece into a rope, flatten slightly, and place a tablespoon of cheese filling in the center. Pinch the dough closed around the cheese and shape into a pretzel.
Pretzel Bath:
In a large pot, bring water and baking soda to a boil. Gently drop pretzels into the water for about 30 seconds, then remove and place on the prepared baking sheet.
Bake:
Brush pretzels with beaten egg and sprinkle with coarse salt. Bake for 12-15 minutes, or until golden brown.
Serve:
Allow pretzels to cool slightly before serving. Enjoy warm with your favorite dipping sauces!