Pecorino Stuffed Pretzels
Salty & cheesy, these Pecorino Stuffed Pretzels from Dani_inthekitchen are savory and delicious.
Ingredients
Dough
- 1 cup warm water 110°F
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons brown sugar packed
- 1 teaspoon salt
- 2 tablespoon unsalted butter melted - for batter
- 3 1/2 cups all purpose flour may need more or less
- 1 cup Locatelli Pecorino Romano grated
- 1 cup Locatelli Pecorino Romano shredded for the outside of the pretzels
Baking Soda Bath
- 2/3 cups baking soda
- 10 cups water
- coarse sea salt or pretzel salt
- 2 tablespoons unsalted butter melted - for after baking
Instructions
- Whisk together warm water, yeast and brown sugar in the bowl of an electric mixer. Let sit for 5 minutes to proof the yeast. It should be nice and foamy. Stir in salt and melted butter. Attach the bowl and a dough hook to your mixer. On low speed, gradually add 3 cups of the flour. Add more flour as needed until the dough is no longer sticky and bounces back when pressed. Add in the grated pecorino and mix until combined.
- Turn the dough out onto a lightly floured surface and knead until very smooth. Oil the inside of the bowl and place the dough back inside. Cover and keep in a warm area to rise for one hour.
- Once the hour is up and the dough has doubled in size, preheat oven to 425°F. Divide the dough into 8 evenly sized balls. Roll each ball of dough into an 18-inch long rope. Bend into a ‘U” shape. Twist the two ends once, then again. Fold the ends up to the top of the “U.”
Baking soda bath:
- Bring the baking soda and 10 cups of water to a boil in a medium or large sauce pan.
- Boil each pretzel for 30 seconds then place on a baking sheet and sprinkle on a pinch of coarse sea salt and the shredded pecorino.
- Bake for 8-10 minutes or until golden brown.
- Remove from oven and brush on melted butter.
