Stuffed Pretzels

By debrcovey

Ingredients

• Prepared soft pretzel dough
• Desired stuffing ingredients

Preparation

Step 1

Roll 1 piece of dough into a rectangle; sprinkle your filling across the middle. Fold the bottom third of the dough over the filling.

Sprinkle more filling over the folded part; fold the top third of the dough over the filling and pinch closed.

Roll the dough into a 14-by-11-inch rectangle. Cut into seven 2-by-11-inch strips.

Working with one strip at a time, pinch the long edges together and roll into a 12-inch rope with your hands.

Shape the pretzels on a baking sheet: Grab the ends of the rope and cross the left end over the right end.

Cross the left end over the right end again to make a twist in the middle. Brush with beaten egg and top before baking.

PEPPERONI PRETZELS: Sprinkle 1/2 cup shredded mozzarella across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle 2 tablespoons shredded parmesan and 1/3 cup diced pepperoni over the folded part. Fold the top third of the dough over the filling. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with parmesan and coarse sea salt; bake.

PESTO PRETZELS: Spread about 2 1/2 tablespoons softened cream cheese across the middle of the dough; fold the bottom third of the dough over. Spread another 2 1/2 tablespoons cream cheese and 2 tablespoons pesto over the folded part, then fold the top third of the dough over the filling. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with coarse sea salt and dried basil; bake.

HAM AND SWISS PRETZELS: Spread 1 tablespoon dijon mustard across the middle of the dough. Sprinkle with 1/4 cup shredded Swiss cheese; fold the bottom third of the dough over the cheese, then sprinkle 1/4 cup Swiss, 1/3 cup diced ham and 2 tablespoons snipped chives over the folded part. Fold the top third of the dough over the filling. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with smoked sea salt; bake.

CHOCOLATE-COCONUT PRETZELS: Spread 1/4 cup softened Nutella across the middle of the dough; fold the bottom third of the dough over the Nutella, then sprinkle 1/2 cup coconut over the folded part. Fold the top third of the dough over the coconut. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg. Sprinkle with a mixture of 1/3 cup sugar, 1/2 teaspoon each ancho chile powder and cinnamon, and 1/4 teaspoon each cloves and cayenne (you'll have extra spice mix); bake.