Stuffed Soft Pretzel Bites
This recipe has been around for a really long time and was inspired by my first (and only ) visit to Philadelphia where I first met and tasted Amish soft pretzels...these are a natural follow on for those, same dough, but filled with all sorts of deliciousness.
Pretzels have a long and storied history in Philadelphia, and much of this legacy is tied to the Amish community in Pennsylvania. The pretzel journey to Philadelphia traces back to the 1700s, when German immigrants, including the Amish, settled in the region and brought with them a deep-rooted tradition of pretzel making. Known for their mastery in baking, the Amish community has upheld artisanal pretzel-making techniques for generations, contributing to the iconic taste and texture we associate with Philadelphia-style pretzels today. This connection to the Amish has given Philadelphia its reputation as a pretzel capital, where soft, chewy, and slightly salty pretzels are a beloved staple, enjoyed in homes, markets, and street carts alike. The classic, rustic charm of Amish pretzel-making continues to influence how Philadelphians enjoy this traditional snack, inspiring modern twists like cheesy pretzel bites, a popular variation that marries the old-world craft with new flavors.
This recipe appears in The Weekend Table as it has become a family favourite over the years. Make it your family favourite too, get the book while stocks last!
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Need
- 30 Grams Yeast-fresh or 2 tsp dried
- 30 Grams raw sugar
- 300 Grams water
- Pinches pink salt flakes plus more for garnish BUY
- 500 Grams bakers or strong flour
- 150 Grams chorizo cured cut into pieces
- 150 Grams gouda cheese, cut in pieces
- Large pot of boiling water
- 3 Tablespoons baking soda
- Egg wash
Do
- 1
Place yeast, sugar and water into Thermomix bowl and warm 2 min/37ºC/speed 2.
- 2
Add pink salt and flour and blend 6 sec/speed 6. Knead 3 min/dough setting/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 Thermomix 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.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
