Ingredients
- 1 recipe Pretzel Bread Dough
- all-purpose flour
- 1 egg
- garlic and herb cheese (see Notes), cut into 1-inch cubes
- 1 c baking soda
- course sea salt
Instructions
- Once dough has risen, heat the oven to 400F. Half fill a large pot with water and add the baking soda. Bring to a boil.
- Turn the risen dough onto a lightly floured board and cut into 32 pieces. Put a cube of cheese on each, and form the dough around the cheese pressing the seams very well to seal the cheese in completely.
- Working in batches, boil the dough balls in the poaching liquid 1 minute. Remove from the water to a greased baking sheet (make sure it’s greased or the bread will stick when it cooks). Slice a small, shallow “X” on the top of each roll with a sharp knife (be careful to not cut through to the cheese!). Add a little water to the egg to make an egg wash (~2 t). Brush dough balls with the egg wash. Sprinkle tops with sea salt. Bake 15-20 minutes at 400 or until well browned. Yields 32 bites.
Notes
- When these cook, cheese will leak out. This is normal and is caused by steam from the cheese. No worries - just scoop it up and go with it! It's all good
- Also, I have made this with a garlic and herbed cheddar and a garlic and pesto Monterey Jack. The jack worked better since it melts more nicely anyway.
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