Cheese Stuffed Soft Pretzels Recipes

Steps:

• In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
• Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
• Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
• Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
• Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
• Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
• Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
• Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
• Carefully form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other, and connecting the ends to the bottom of the "U" shape.
• Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
• Bake for 25-30 minutes, or until golden brown.
• Cool for 10 minutes, then brush with melted butter before serving.
• Enjoy!

Steps:

• Preheat oven to 400˚F (200˚C).
• Stretch pizza dough out into a rectangle.
• Cut into 8 equal-sized strips.
• Stretch strips lengthwise, and widthwise.
• Place mozzarella down the middle of each strip.
• Fold and pinch the dough around the cheese along the entire strip, ensuring to close off the ends.
• Form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other twice and connecting the ends to the bottom of the "U" shape.
• Transfer to a baking sheet lined with parchment paper.
• Mix melted butter, garlic, and parsley and pour onto pretzels.
• Sprinkle parmesan evenly on top of the pretzels.
• Bake for 20 minutes or until golden brown.
• Enjoy!

Steps:

• For the pimiento cheese: To the bowl of a food processor fitted with the blade attachment, add the cheese, mayonnaise, pimientos, relish, onion powder, a pinch of salt, pepper and a few dashes hot sauce, if using. Blend until smooth and creamy. Transfer to a bowl and set aside or cover and hold in the refrigerator until ready to use.
• For the pretzels: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spray with nonstick cooking spray.
• Roll out the pizza dough on a lightly floured surface into an approximate 14-by-12-inch rectangle. Using a knife or pizza cutter, cut lengthwise into 2 1/2- to 3-inch strips. Spread about 2 tablespoons of the pimiento cheese down the center of each strip. Brush the strips on both sides of the pimiento cheese with the egg wash. Bring the sides of each strip up around the spread and crimp it closed using the tines of a fork. Tie each strip into a pretzel-shaped knot and place them on a baking sheet. Place in the refrigerator until ready to boil.
• Fill a large pot halfway with water and bring to a boil over high heat. Very slowly add the baking soda and stir until dissolved. Using a spider or slotted spoon, dip each pretzel in the boiling mixture for about 30 seconds each, then place on the parchment-lined baking sheet. Once all the pretzels are dipped, brush them with the beaten egg and sprinkle them with salt.
• Bake until the pretzels are a deep golden brown, 10 to 12 minutes. Serve warm or at room temperature with spicy mustard.

Steps:

• In a large mixing bowl, dissolve the yeast, sugar and 1-1/2 cups warm water.
• Place flour and salt in food processor with metal blade and blend by pressing the pulse a couple of times, pour water mixture through feed tube while machine is running until smooth and elastic, about 40 seconds.
• The dough will leave the side of the bowl.
• If dough is too wet add more flour or if too dry add more water.
• Place in a greased bowl, and turn to coat the surface.
• Cover, and let rise for one hour.
• Combine 2 cups warm water and baking soda in an 8 inch square pan.
• After dough has risen, cut into 12 pieces.
• Roll each piece into a 3 foot rope, pencil thin.
• (if filling with cream cheese roll one 3 foot piece flat. Pipe on cheese leaving edges free (to seal back into a rope) Twist into a pretzel shape, and dip into the baking soda solution.
• Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
• Bake at 450 degrees for 8 to 10 minutes, or until golden brown.
• Brush with melted butter and sprinkle with coarse salt, or cinnamon sugar and chopped roasted almonds.

Steps:

• In a large bowl, combine the flour, cheese, baking powder, sugar and salt. Cut in butter until crumbly. Stir in milk just until moistened. , Knead on a floured surface for 1 minute; divide in half. Roll each portion into a 12x8-in. rectangle; cut each into 8-in.-long strips. Fold strips in half, pinching the edges, and twist into pretzel shapes. , Place on greased baking sheets. Brush with egg and sprinkle with coarse salt. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.