Cheese Stuffed Pretzel Bites Food

BEER CHEESE-STUFFED PRETZELS

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
• Unroll dough onto lightly floured work surface. Roll dough into 12x14-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
• Along long edge of each dough strip, spread 2 tablespoons of the cheese. Stretch dough over filling; brush edges with water, and pinch to seal. Pick up ends and gently stretch each dough rope to 24 inches long.
• To make pretzel shape, form each rope into U shape. Twist ends twice. Press down dough where dough overlaps in an "X." Pick ends up and fold over so they rest over bottom of U shape. Tuck one end under dough at bottom of U shape; other end lies over dough at bottom of U shape.
• In small bowl, beat egg and 1 tablespoon beer with whisk until blended, set aside.
• In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 30 seconds or until hot. Slowly add baking soda; stir until dissolved. Dip each pretzel,1 at a time, into beer and soda mixture. Remove with large pancake turner or slotted spoon; place on rack. Let stand at room temperature 5 minutes.
• Brush pretzels with egg mixture, and sprinkle with coarse salt. Carefully transfer to cookie sheet. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown.

CHEESE-STUFFED PRETZEL BITES

Steps:

• 1. In the bowl of a stand mixer, combine the yeast, 1 teaspoon brown sugar, and warm water and let rest 5-8 minutes until foamy. In another bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until dissolved. Add 2 1/2 cups flour and milk mixture to the yeast. Attach the dough hook and knead dough at low speed until a smooth and elastic ball forms, 5 to 7 minutes. If dough is sticky, you can add up to an additional 1/2 cup flour. Transfer the dough to a lightly oiled large bowl and turn the dough to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours. Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press 1/4 cup of cheese into the bottom third of tRoll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of the douLet rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400 F. In a large saucepan, bring water to a boil. Add the baking soda and lower heat to a simmer. Carefully boil pretzels in batches, putting the pretzels into the poaching liquid, seam side down. Poach for 10 seconds then carefully turn the pretzel over in the liquid. Poach other side for 10 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining pretzels. Bake in preheated oven until golden-brown, about 15 minutes. Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm with honey mustard dipping sauce.

CHEESE-STUFFED PIZZA PRETZELS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Unroll the dough, it should form 15x9-inch (38x22 cm) rectangle, then cut the rectangle horizontally into three equal strips. (These will be your three pretzels.)
• Carefully stretch each of the strips by width and length - stretch each to about 3 inch (7 ½ cm) width and about 34 inch (86 cm) length.
• Sprinkle 1 cup (100g) of cheese down the center of each dough strip. Reserve the last 1 cup (100g) of cheese for later.
• Fold the dough over the cheese, pressing to seal and rolling slightly to create 3 dough logs filled with cheese.
• Cover a baking sheet with foil and spray with vegetable oil.
• To form the pretzels, take one dough log, move it to the foil covered baking sheet, then form a circle with the ends of the log at the top of the circle. Twist the log ends around each other once and bring them down to meet the bottom of the circle. Repeat with the other two dough logs.
• Wrap pepperonis on the pretzels - 5-ish per pretzel - then sprinkle the remaining cup of cheese among the three pretzels.
• Bake 14-18 minutes until deep golden brown.
• Serve immediately with pizza sauce for dipping.
• Enjoy!

BEER & CHEESE PRETZEL BITES RECIPE BY TASTY

Steps:

• Slice a small piece of your pizza dough, roll it into a ball then flatten it out.
• Toss the cheddar cheese with the corn starch until it's evenly distributed.
• In a medium saucepan, bring ½ cup (120 ml) of beer to a simmer.
• Add in the cheese and corn starch mixture and whisk until it begins to thicken. Once thick, take off the heat.
• NOTE: It may cool and become more solid over time, but don't worry! It will melt back down in the oven, so this is fine.
• Preheat the oven to 425°F (220°C).
• Place a small spoonful of the beer cheese mixture in the center of the dough.
• Pick up the top and bottom edges and bring them up and together. Do the same with the left and right edges. Continue bringing in the rest of the edges of the dough until it all meets in the center and there are no gaps for the cheese to leak out of during baking.
• NOTE: You can pick up and twist the top of the dough to make sure everything is more secure.
• Bring five cups of water to a boil in a medium pot. When you've finished putting together your pretzel bites, add the baking soda to the water and immediately scoop in your pretzel bites. Boil for 20-30 seconds,
• Take out and place on a baking sheet lined with parchment paper.
• In a small bowl, combine one egg and two tablespoons of beer and beat with a fork until they are well blended.
• Brush the mixture onto the top of each pretzel bite, then top with coarse salt.
• Bake for 15-20 minutes (or until they have browned).
• Enjoy!

BEER CHEESE AND SOFT PRETZEL BITES

Steps:

• Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
• Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
• While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
• When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
• For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.