Does everyone else have a soft pretzel obsession like me? I don’t know what it is, but I just can’t keep my hands off of them. Especially when they are still warm out of the oven and served with some mustard. It’s like a match made in heaven. I’m fairly certain the only person who loves soft pretzels more than me is my dad. He’s obsessed. We ordered them at all the fun breweries in Portland on our last trip and did some serious taste testing. It’s a tough job, but we are seriously good at it.
I wanted to whip up a new soft pretzel recipe for you guys for the Super Bowl this weekend. And I got crazy and stuffed the soft pretzels with Pepper Jack cheese. I contemplated mozzarella, fontina and smoked gouda, but everyone on twitter and facebook said Pepper Jack was the way to go… and guess what… they were so spot on.
The kick from the cheese was perfect! And then slather on some mustard on top. I mean it was pretty heavenly. Look how delish they looked fresh outta the oven.
Word to the wise… wait a hot minute or two before consuming these suckers… I burnt my tongue on the first one. Someone got a little excited.
Soft pretzels are actually really easy to make and there is a little bit of down time which works out perfectly when you have other things to whip up for your game day feast. Like guacamole. Guacamole. And more guacamole. In fact, you should make extra chipotle guacamole so you can dip your Pepper Jack stuffed Pretzel INTO the guacamole. #obsessed
Pepper Jack Stuffed Pretzel Bites
- 2 1/2 teaspoons active dry yeast
- 2 tablespoons light brown sugar
- 1 1/2 cups warm water
- 5 tablespoons unsalted butter melted
- 2 1/2 teaspoons salt
- 2 1/2 cups all purpose flour
- 2 cups whole wheat flour
- vegetable oil for the bowl
- 10 cups water
- 2/3 cup baking soda
- 1 cup of Pepper Jack cheese cut into small cubes
- 1 egg yolk
- splash of water
- course sea salt
- Combine the yeast, brown sugar and warm water in a mixer bowl fitted with a dough hook attachment. Let it sit for 5 minutes until foamy.
- Add the melted butter and salt to the mixture and combine.
- Add the all purpose flour while the dough hook is rotating.
- Next add the whole wheat flour and continue to mix until the dough has formed a large mass. This will take a few minutes, so be patient.
- Remove the dough from the bowl and let rest in an oiled bowl for an hour, covered with a kitchen towel.
- Preheat the oven to 425 degrees F.
- Place a large pot with 10 cups water on the stove and bring to a boil. Add the baking soda. The baking soda, will make the water bubble, so add it in batches if you're worried about the pot overflowing.
- Remove the dough from the bowl and break off a little bit of dough, roughly half the size of a golf ball, and flatten it into a disc. Add 1 cube of pepper jack cheese and fold the dough over, pinching in the edges so the cheese is hidden from view and you have a ball of pretzel dough. Repeat this process for the remaining dough.
- Using a slotted spoon, add about 10 of the pretzel bites to the boiling water at a time. Once they rise to the top of the water, should take about 30 seconds, remove with your slotted spoon to a paper towel to dry. Repeat with the remaining pieces of dough.
- Transfer the pretzel bites to parchment lined baking sheets that you’ve sprayed with cooking spray.
- In a small bowl, whisk together the egg yolk and a splash of water. Brush the tops of each pretzel bite with the egg wash and sprinkle with sea salt.
- Transfer to the oven and bake until golden brown, about 10-16 minutes.
- Remove from oven and let cool slightly before serving!