/ Recipe: Home pretzels with filling

Homemade pretzels with filling

Ingredients:
  • Warm water - 1 1/2 cups
  • Sugar - 1 st. a spoon
  • Salt - 2 teaspoons
  • A package of dry yeast - 1 piece (8 g)
  • Flour - 4 1/2 cups
  • Melted butter - 2 items. Spoons
  • Vegetable oil for baking - To taste
  • Water - 10 glasses (plus 1 tablespoon)
  • Soda - 2/3 Cups
  • Large egg, yolk - 1 piece
  • Grated cheese - To taste (filling)
  • Pickled pepper jalapeno - To taste (filling)
  • Sugar - 1/8 Glass (filling)
  • Cinnamon - 2 teaspoons (filling)
Instructions

1. Mix the water, sugar and salt in a measuring cup and pour the yeast from above. Allow the mixture to stand for 5 minutes before foam formation. 2. Add the yeast mixture and melted butter into the flour mixture in a bowl. Using a dough hook, whip the mixer at a low speed. Increase the speed to medium and whip until the dough becomes smooth and stick to the bowl, about 4 to 5 minutes. Put the dough in a clean bowl, grease with vegetable oil, cover with a plastic wrap and allow to rise in a warm place for about 50-55 minutes, until the dough doubles in volume. 3. Preheat the oven to 230 degrees. To lace the two baking sheets with parchment paper and lightly oil with vegetable oil. Set aside. Bring 10 cups of water with soda in a saucepan to a boil. Meanwhile roll out the dough on a lightly oiled work surface. Divide into 8 equal parts. Roll out each piece of dough into a rope 60 cm long. Add a rope to the U-shape. 4. Connect the ends of the rope so that they cross each other, and fasten them to the lower part of the arc, forming a pretzel. Put the pretzels on the baking sheets. 5. Put the pretzels in boiling water one by one for 30 seconds. Remove them from the water using a large flat spatula. 6. Put the pretzels on the baking sheets. With the help of a brush, grease the top with the egg yolk, whipped with 1 tablespoon of water. 7. Sprinkle pretzels of your choice. Bake until dark golden color, 12-14 minutes. 8. Allow at least 5 minutes to cool before serving.

Servings: 8-10

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