One of my children’s favorite recipes is stuffed pretzels. They don’t really look like pretzels but they taste like them. Whenever I make stuffed pretzels, I like to make a double batch and freeze some. These make a really great snack or lunch for my guys to take to work with them.
These are super versatile and you roll them up like cinnamon rolls instead of pretzels. You can put vegetables like kale or spinach in them, or make them more like pizza with pepperoni and mozzarella, or sweet with cinnamon sugar and raisins.
We like to make a variety of ones using all kinds of things like kale and onion, pepperoni and pesto, and cinnamon and sugar.
We also used only half the baking soda for the dunk and we skip the salt sprinkle.
Stuffed Pretzels
Ingredients
- 5 cups flour (I use freshly ground whole wheat)
- 4 tsp yeast
- 1 tsp sugar
- 1 ¼ cup warm water
- 1/2 cup sugar
- salt
- A bit of olive oil
- ½ cup baking soda
- Filling choices
- Pesto, provolone, kale and caramelized onion; pepperoni, pesto and mozzarella; cinnamon sugar and raisin
Instructions
Dissolve the of yeast in 1 1/4 cup of water with 1 tsp. sugar. Let stand about 10 minutes.
Mix 5 cups flour, 1/2 cup sugar, and a pinch of salt.
Make a well in the middle and add about a Tablespoon of olive oil and the water/yeast mixture.
If it is too dry add about one tablespoon of water at a time.
Knead until the dough is smooth (about 7-8 minutes).
Cover and place in a warm spot for 1-2 hours or until doubled in size.
Make the filling - caramelize onions and kale, grate cheese, etc.
Preheat oven to 450F
When dough has doubled in size, roll it into a rectangular-ish shape, about 1/4 inch thick and spread the filling evenly over the surface. Roll up the rectangle and slice it into 12 equally sized pieces.
Put each slice onto a sheet tray and let the (now stuffed) pretzels rise again until about doubled.
The Dunk - I only do the dunk on the savory ones, not the sweet ones
A baking soda bath is what gives pretzels their distinct flavor. Mix together ¼ cup of baking soda and 4 cups of hot water. When the baking soda has dissolved, dunk the proofed pretzels one at a time, and set them back onto the sheet tray. Brush each pretzel with some olive oil.
Bake at 450F until the pretzels are golden brown.
Enjoy!
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These look great. A definite must try!!
Pinned!
Thanks, Sandra. Let me know how they turn out.
This looks better than cinnamon rolls to me! (I am not a sweet tooth). love it. Pinning,
Have you ever tried freezing these without baking them? I’m wondering if they would taste fresher if baked out if the freezer only or if that could mess with the yeast?
I have not tried that but I bet it would work, just freeze them before they rise. When you thaw them out, just set them on the counter and let them rise also. I’ve frozen pizza crust and other yeasted breads like this. If you try it let me know how it goes.
Doing a sourdough version of these today to take for breakfast the day after Thanksgiving where we’re visiting. They look so tasty!!
Yum! Let me know how they turn out.
Made these last week. They were such a big hit with the family I made another batch tonight. It’s hard to please everyone’s taste around here so this recipe was a nice surprise. 😋
Yay! It’s always a nice surprise when everyone likes a new recipe.