School started this week, and that calls for a celebration, you know, before the weeks wear you out so much that you can only muster delivery pizza on Friday nights.
My boys LOVE this recipe, and I have to admit that I’m a pretty big fan as well. This is a great recipe for kids to help with, as they can roll pretzel balls to their heart’s content. You can swap out the filling ingredients. We’ve tried ham and Swiss with chopped pickles, roast beef with provolone, pepperoni and mozzarella, and scrambled eggs with ham and cheese. Did I mention we like this recipe?
The secret to the pretzel texture of the dough, crisp on the outside and chewy on the inside, is the boil-then-bake approach. Don’t skip this step, although it is a bit more labor-intensive. The result is well worth it.
Serve with a salad, and these back-to-school bites make a great meal.
Steak and Cheese-Stuffed Pretzel Bites
1 1/2 cups warm water
1 Tbs sugar
2 tsp kosher salt
1 pkg active dry yeast
4 1/2 cups all purpose flour
4 Tbs unsalted butter, melted
vegetable oil, for bowl
10 cups water
2/3 cup baking soda
1 1/2 to 2 cups cheddar cheese, shredded
1 1/2 to 2 cups Monterey Jack cheese, shredded
1 1/2 cups rare roast beef, coarsely chopped
1 large egg yolk, beaten with 1 Tbs water
In the large bowl of your electric mixer, mix warm water, sugar and salt. Sprinkle the yeast on top of the water, no need to mix. Let sit for about 5 minutes or until the mixture becomes foamy.
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