Pretzel Bites filled with Cheese
Ingredients:
- 1 packet active dry yeast
- 1 tablespoon brown sugar
- 1 cup warm water
- 3 cups all-purpose flour
- 3 tablespoons melted butter
- 1 1/2 teaspoons salt
- 6 ounces sharp cheddar cheese, cut into half inch cubes
- 2 tablespoons melted butter, for brushing
- Sea salt, for sprinkling
Instructions:
- Combine the yeast, sugar and warm water in the bowl of a stand mixer and let sit for 5 minutes or until foamy to activate the yeast.
- Stir in the melted butter and salt.
- Add the flour, 1 cup at a time, mixing with a dough hook or with a wooden spoon until the dough is no longer sticky to the touch.
- Knead with the dough hook for 1 minute or 3 minutes by hand.
- Brush a large bowl lightly with olive oil. Transfer dough to the bowl, cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
- When your dough is about finished proofing, heat the oven to 425 degrees F.
- Fill a large pot with 10 cups of water and 1/4 cup baking soda and bring to a boil.
- While the oven is heating, and the water is coming to a boil, divide the dough into 16 equal pieces by eye or by using a kitchen scale.
- Place a piece of cheese in the center of each and pull the edges closed around it, pinching all around the seam to seal it as tightly as possible. Roll into a tight ball using the palm of your hand and rolling in a tight circle against the countertop.
- Carefully drop the pretzel buns into the boiling water and boil for 30 seconds before using a slotted spoon or spatula to remove and place on a parchment-lined baking sheet.
- Brush with melted butter and sprinkle with sea salt.
- Bake at 425 degrees F. for 16 - 18 minutes or until golden brown on top.