Stuffed Soft Pretzel Bites

24-36 bites
by Tenina Holder

Had to pull something out of a hat for poor old neglected Tenina.com, and I had been looking at lots of pics on Pinterest, my new main source of pic Pinspiration!! I have to admit, it can be a big time waste, but my excuse is that I get great ideas…I am not so much a ‘read a recipe’ kind of girl…more a ‘look at a picture’, or ‘read a menu’ and think; I can do that! Saturday loomed dark, rainy and a sort of stay at home and bake sort of day. So this is what showed up…it makes a truckload and we had to send some off to hungry friends or I would literally be taking up 2 seats on the plane ride I am about to take to the USA to visit Crio Bru USA…do you wish you were coming with?? I wish you all were. WHAT a hoot that would be. I’m afraid the blog is taking a battering at the moment and not in a deep fried recipe way! (Soz…couldnt help it!) Between grand daughter number one (OH HOW GORGEOUS IS SHE??) and Thai Thai Again cooking classes (only a few seats left folks), HMP work (watch this space) as well as Crio Bru exploding, its just lucky we have sold out of For Foods Sake for now! Seriously…where would I be without my Crio?? Thanks to you all for love, support and sales…and now…recipe please…

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Need

  • 30 g fresh yeast or 1 sachet dried instant yeast
  • 30 g raw sugar
  • 300 g water
  • Pinch Pink Salt Flakes pink salt flakes BUY
  • 500 g bakers flour
  • 150 g chorizo sausage, cut into pieces
  • 150 g gouda cheese, cut in pieces
  • Large pot of boiling water
  • 30 g baking soda
  • Egg wash
  • Coarse sea salt

Do

1  

Place yeast, sugar and water into Thermo bowl and warm 2 min/37ºC/speed 2.

2  

Add pink salt and flour and blend 6 sec/speed 6. Knead 3 min/Interval.

3  

Turn out onto floured Silpat mat and prove until doubled.

4  

Preheat oven to 220ºC and line a baking tray with paper.

5  

Divide dough into 4 equal pieces.

6  

Roll each piece like a sausage and then flatten so that you have a long piece of flat dough.

7  

Place chorizo and cheese into Thermo bowl and blend 6 sec/speed 6. Using damp hands, form small balls with the sausage mixture.

8  

Place a ball on one end of the rolled dough length. Fold over to form a little parcel, cut to separate from the long piece of dough and pinch all edges together to seal. Set aside. Repeat with all dough and sausage mixture.

9  

Bring water to the boil and add baking soda, stirring to dissolve.

10  

Boil each little pretzel for around 30 seconds and remove with a slotted spoon. Place onto prepared tray, brush with egg wash and sprinkle with a few (very few) grains of salt.

11  

Bake for 10-15 minutes until golden brown and centres have melted.

More

Eat immediately with cheese sauce or homemade tomato sauce.

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