Steak and Cheese Stuffed Pretzel Bites - includes 24
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- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all purpose flour
- 4 Tbsp unsalted butter, melted
- Vegetable oil, for bowl
- 10 cups water
- 2/3 cup baking soda
- 1 1/2 -2 cups cheddar, shredded
- 1 1/2-2 cups monterey jack, shredded
- 1 1/2 cups rare roast beef, chopped coarsley
- 1 large egg yolk, beaten with 1 Tbsp water
- Begin by making the pretzel dough. In the bottom of a mixing bowl, place the warm water in and add the sugar and salt. Sprinkle the active dry yeast on top and let sit for 5 minutes until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, combine the mixture on low speed. Change the speed to medium and knead the dough for about 5-6 minutes until the dough is smooth and pulls away from the bowl. Remove the dough, pour a little oil into the bowl and spread around, then return the dough ball to the mixing bowl, cover with plastic wrap and let the dough sit in a warm place for about an hour or until the dough has doubled in size.
- Preheat the oven to 450 degrees. Line two sheet pans with parchment paper with a light spray of cooking spray or silicon baking mats and set aside.
- In a large pot, combine the water and the baking soda and bring to a boil.
- In a medium bowl, combine the cheeses and the roast beef and toss until combined.
- Take the dough and divide into 16-20 pieces. Take one of the pieces on a lightly oiled surface and, using your fingers, shape in the form of a disc. Place some of the filling in the middle, then take two of the opposite sides and bring them up and pinch together, then take the other two opposite sides and bring those up and pinch those together. Lightly roll into a ball. Repeat with remaining dough balls and cheese mixture.
- Take the stuffed pretzel bites and place them in the boiling water for 30 seconds. You can do 2-3 at a time. Remove them from the water and place on the baking sheets. Brush them with the egg and water mixture and top with kosher salt. Repeat with remaining pretzels.
- Place the baking sheets in the oven and bake for about 10-12 minutes, keeping a close eye on them. Serve immediately, or let them cool down completely and store them in freezer bags and place in the freezer. When ready to re-heat, take the pretzel bites out and place on a baking sheet and heat at 375 degrees for about 10 minutes or until the filling has been completely re-heated.