Cheese Stuffed Pretzel Bites with Rosemary Salt

By Jarr315

Ingredients

• 2 cups warm water, 100-110°F
• 1 tablespoon light brown sugar
• 1 teaspoon active dry yeast
• 5 to 6 cups all-purpose flour, plus more for dusting
• 1 tablespoon salt
• 2 teaspoons canola oil
• 1/3 cup baking soda
• 8 mozzarella cheese sticks
• 1 egg + 1 tablespoon water
• 1 tablespoon coarse Kosher Salt or Pretzel Salt
• 1 tablespoon chopped fresh rosemary
• cooking oil spray
• marinara for dipping

Details

Servings 72
Adapted from insockmonkeyslippers.com

Preparation

Step 1

makes 6 dozen

In a stand mixer with a dough hook, combine warm water and sugar together and stir to dissolve the sugar. Sprinkle the yeast in and let sit for 10 minutes. The yeast should be slightly foamy.

Add 1 cup of flour to the yeast mixture and mix on low to combine. Once combined, add 4 cups of flour and salt. Mix on medium-low until the dough begins to pull away from the sides of the bowl. Add 1/2 cup of flour, and knead on low for a minute more. Add 1/2 cup more flour only if the dough still fills wet and sticky and knead until combined.

Pour oil into a large boil and coat the sides. Place the dough into the bowl, turning it over a few times to coat the dough with oil. Cover with a kitchen towel and place in a warm spot for 1 hour or until the dough has doubled in size. Or let rise in the refrigerator covered with a towel for 12 hours or overnight.

And combine the rosemary and salt in a bowl. Set aside until needed.

Heat oven to 450°F with racks in upper and lower third. Prep two baking sheets with cooking spray. In a 4- to 5-quart saucepan, bring water and baking soda to a boil. Add 12 pretzel bites and cook for 1 minute, then transfer with a slotted spoon to baking sheets. Repeat with the remaining dough.

Place a piece of cheese in the center of a piece of dough and form the dough around it. Return it to the baking sheet. Repeat with the remaining pieces of dough. In a small bowl, combine egg and water and beat to combine. Once all pieces of dough are stuffed, lightly brush the dough pieces with egg wash. Sprinkle with the rosemary and salt.

To make the dough:

In a stand mixer with a dough hook, combine warm water and sugar together and stir to dissolve the sugar. Sprinkle the yeast in and let sit for 10 minutes. The yeast should be slightly foamy.

Add 1 cup of flour to the yeast mixture and mix on low to combine. Once combined, add 4 cups of flour and salt. Mix on medium-low until the dough begins to pull away from the sides of the bowl. Add 1/2 cup of flour, and knead on low for a minute more. Add 1/2 cup more flour only if the dough still fills wet and sticky and knead until combined. Transfer the dough to a floured work surface and knead for 10 minutes or until the dough is smooth and elastic.

Pour oil into a large boil and coat the sides. Place the dough into the bowl, turning it over a few times to coat the dough with oil. Cover with a kitchen towel and place in a warm spot for 1 hour or until the dough has doubled in size. Or let rise in the refrigerator covered with a towel for 12 hours or overnight.

While the dough is rising, slice the cheese into 1/2 inch bite sized portions. Combine the rosemary and salt in a bowl. Set aside until needed.

Heat oven to 450°F with racks in upper and lower third. Prep two baking sheets with cooking spray. In a 4- to 5-quart saucepan, bring water and baking soda to a boil. Add 12 pretzel bites and cook for 1 minute, then transfer with a slotted spoon to baking sheets. Repeat with the remaining dough.

Place a piece of cheese in the center of a piece of dough and form the dough around it. Return it to the baking sheet. Repeat with the remaining pieces of dough. In a small bowl, combine egg and water and beat to combine. Once all pieces of dough are stuffed, lightly brush the dough pieces with egg wash. Sprinkle with the rosemary and salt.

I just learned after years of baking of a good trick for proofing yeast & rising dough in cold weather. Run your dryer for a brief time so it is warm. Put yeast mix or dough in dryer for stated time.

These look soooooo addictive!