These pretzels are soft, buttery, and slammed with a flavor burst inside! You can make these at home with no trouble or special equipment. Making your own breads or yeast creations are extremely budget friendly. You can stuff these with absolutely anything, just make sure whatever it is has cooled completely and is not juicy.
I think some great flavor combos would be;
- Broccoli and cheddar
- Cheeseburger filling with beef, onion, cheese, pickle
- Jalepeno and cream cheese (or any cheese)
- Nutella and bananas (or pineapple)
- Apples and brown sugar, and cinnamon
- Pizza toppings with sauce and cheese
- Peaches, brown sugar, and brie
- Dates, jalepenos, and mozzerella or cream cheese
The key here is the yeast selection. You will need a fast acting yeast or pizza yeast it’s called sometimes. If you have other yeast at home, you can use it also, just follow the rise directions! Try not to over-stuff your pretzel, it will all ooze out onto the baking sheet, and we don’t want that.
Prep Time: 20 min
Bake Time: 8 min
Yield: 25 Pretzel Wraps
1 package fast acting yeast
5 Cups flour
1/2 Cup Sugar
1 1/2 tsp salt
1 tsp honey
1 1/2 Cups Warm water
1 T Olive oil
3 Cups Hot water
1/4 Cup Baking Soda
Making Stuffed Pretzels:
- Preheat oven to 425
- Get any fillings ready, chop, cook, whatever you need to do to them and set aside
- Mix baking soda and water together and set aside.
- In mixing bowl, of your mixer, mix the first 4 ingredients, they are the dry ingredients.
- Whisk those together.
- Then add all wet ingredients to the mix and use the dough hook attachment to incorporate.
- Separate Dough into half, then half, then half. Roll out your dough until its about 1/2 inch think. Cut with large biscuit cutter or cup to make circles. (really any shape will work, but this works the best for a nice finished look
- Take one dough circle, drop a teaspoon full of desired filling into center. DO NOT OVER FILL! gather up edges like a dumpling and twist to close. Get fingers wet in baking soda water and seal at closure, simply by getting seal wet.
- Dunk your entire pretzel briefly into soda water and set seal side down. Finish filling all your pretzels, set on cookie sheet with a small separation between them.
- Bake for 8-10 minutes at 425 or until golden brown.
- Brush with butter when they come out and top with appropriate garnish; Kosher salt, cinnamon and sugar, or leave butter!
Send me your pics, would love to see them turn out!
Mix 1 part your favorite mustard, 1 part honey for a delicious honey mustard sauce!