Sourdough Cheese Stuffed Pretzels
Source of Recipe
Internet
List of Ingredients
Mix and let sit overnight in a warm place:
3/4 cup of your favorite sourdough starter, (I used Herman)
3/4 cup of flour, and
1/2 cup de-chlorinated water
If your water is chlorinated, it will be hard on the yeast, so keep a jug of tap water that has been allowed to bubble out the chlorine gas.
Next morning:
Melt in 1/2 cup of hot water:
2T butter
3T sugar
2 teaspoons salt
To another 1/2 c. warm water (about 110F):
dissolve one package of yeast
When both water mixtures above are cool, mix them together and add them to your Sponge mixture that you have been letting sit over night.
Now gradually add the following to your Sponge:
4 cups flour ( or enough addtional flour to make a fairly stiff dough)
Turn out into a floured board, let rest for 20 minutes, and knead in more flour for a very stiff dough. Oil a large bowl and turn and flip the dough in it to oil both sides. Cover to keep in moisture and let rise in a warm place for 2 hours.
Cheese:
I place the Asaigo cheese in the food process and using a grater blade. I had 2 cups of the grated cheese cheese.
Flatten your dough out on a lightly floured surface. Divide into 12 pieces and roll out to form a rope about 18 inches long. Flatten the rope and line the entire length of your rope with cheese. Roll up your rope so you have no cheese exposed. Shape into a pretzel and place on greased cookied sheet to rest.
Continue until all your pretzels are stuffed. Let them rest while you get your water on to boil.
Egg glaze:
In a small bowl beat 1 egg with 2 Tbsp. milk. (This is to brush your boiled pretzels)
Fill large pot 1/2 full of water. Bring this to a medium boil. Add 4 tsp of baking soda. Drop your pretzels in one at a time, but only 3 at any one time in the pot.
When they float to the top (it will be less than 1 min.) remove them onto a greased cookie sheet. Continue until you have 6 pretzels on your cookie sheet.
Brush the tops well with your egg and milk mixture, sprinkle liberally with coarse salt and bake them for 12 min. in a 474 F oven. Remove to a rack for cooling.
***If you don't have sourdough, use this recipe to make a one time over the night sponge. You can use this recipe below. It will work in a pinch for any recipe that calls for a sourdough starter.
1 cup water
1 cup bread flour
1/4 tsp white sugar
2 tsp active dry yeast
In a large bowl, combine:
1 cup water
1 cup bread flour
1/4 tsp sugar
2 tsp yeast
Mix well.
Cover with plastic and let sit in a warm location for 6 to 8 hours, or overnight.
The next day your starter is ready to use. This can be used in your bread machine as well when a sour dough starter is called for.
****Hint: 3/4 c. sourdough starter really equals 1 package of yeast in most recipes. Lots of my recipes use a starter plus a package of yeast. Just really depends on how strong your actual starter is. I love the taste of using them both. ****
Recipe
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