Pretzels With Cheese Filling Food

JALAPEñO AND CHEESE-FILLED PRETZELS

Steps:

• Heat oven to 400°F. In small bowl, mix Filling ingredients; set aside. Line large cookie sheet with cooking parchment paper. Unroll dough onto lightly floured surface; roll into 14x12-inch rectangle. Using pizza cutter, cut dough lengthwise into 4 strips.
• Spoon about 1/4 cup of the filling onto long edge of each dough strip. Stretch dough over filling; brush edges with water, and pinch to seal. Pick up ends of filled dough, and stretch to make 24-inch rope.
• To make pretzel shape, form each rope into U shape. Twist ends twice. Press down where dough overlaps in an "X" to hold shape. Pick up ends and fold over so they rest over bottom of U shape.
• In medium microwavable bowl, microwave 2 cups water uncovered on High about 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, 1 at a time, into water mixture. Immediately remove from water with large pancake turner; let stand about 5 minutes. In small bowl, beat egg and 1 tablespoon water with whisk; brush pretzels with egg mixture.
• Place pretzels on cookie sheet; sprinkle with salt. Bake 11 to 15 minutes or until tops of pretzels are dark golden brown. Serve with salsa.

PRETZELS WITH CHEESE DIP

Steps:

• In a large bowl, dissolve yeast in warm water. Add the butter, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rise in a warm place for 20 minutes. , Punch dough down. Divide into 12 equal pieces. On a lightly floured surface, roll each piece into a 15-in. long strip; twist into a pretzel shape. , In a large non-aluminum stockpot, bring water to a boil; add baking soda. Drop two pretzels into water; boil for 1 minute. Remove with a slotted spoon; drain. Place on a greased baking sheet; sprinkle with coarse salt. Repeat for each pretzel. , Bake at 475° for 10-12 minutes. Remove from pan to wire racks to cool., For dip, combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk. Serve pretzels with cheese dip and mustard.

PRETZELS WITH CHEESE FILLING

Steps:

• In large bowl, stir flour, yeast, salt and sugar with whisk. Add 1 cup warm water; stir to combine, slowly adding additional water as necessary to make dough easy to handle.
• Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.
• Meanwhile, in small bowl, stir together all of the filling ingredients.
• Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface. Using floured rolling pin, roll to 16x12-inch rectangle. Using pizza cutter, cut dough crosswise into 8 (2- x 12-inch) strips. Spoon cheese mixture down center of each dough strip. Press dough over filling, pinching edges and ends to seal. Gently press or roll each rope to 15-inch length.
• To make pretzel shape, form each rope into U shape. Twist ends twice. Overlap twisted ends to form X shape; press together where dough touches. Pick ends up and place on rounded portion of U shape. Tuck one end under dough; place other end on top of dough.
• In medium microwavable bowl, microwave 2 cups water on High 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, one at a time, into water mixture. Immediately remove from water with large pancake turner; place on cooling rack. Let stand at room temperature, about 5 minutes.
• Meanwhile, in small bowl, stir egg and 1 tablespoon water with fork. Brush pretzels with egg mixture; sprinkle with sea salt. Carefully transfer to cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool on cooling rack, about 10 minutes. Serve warm or cool completely.

DISNEY WORLD SOFT PRETZELS WITH CREAM CHEESE FILLING RECIPE - (4/5)

Steps:

• Pretzel Dough Directions: Place hot water and sugar in a small bowl. Stir until sugar has dissolved. Mix in the yeast and let sit 5 minutes. Combine the salt and flour in a large mixing bowl. Pour in the yeast liquid. Mix on low for 30 seconds with an electric mixer fitted with a dough hook. Continue to beat on medium speed until sides pull away from the bowl. If dough is still sticky, add more flour (1 tablespoon at a time). Transfer to a floured surface and knead until smooth. Place into an oiled bowl and cover with plastic wrap. Put it in a warm area and let rise until doubled. Punch dough down and divide into 16 even pieces. Roll one piece of dough at a time into 18-inch strips. (If you wish to make cream cheese-filled pretzels, stop here and follow the instructions below before proceeding.) Twist into a pretzel shape. Fill a large pot with 2-inches of water. Stir in baking soda and heat on medium-high. Place pretzels into water and poach 1 minute. Remove from water and place onto parchment paper-lined baking sheet. Brush pretzels with beaten egg and sprinkle on toppings. Bake at 450 degrees for 12-15 minutes until golden brown. Remove from oven. Serve hot with mustard or cheese dip. Filling Directions: Mix with electric mixer until creamy. Spoon filling into a gallon-size freezer bag and snip off the corner to make an icing bag. To fill pretzels, follow dough directions above until you have an 18-inch strip of dough. Roll the strip flat with a rolling pin until it is 1-inch wide. Squeeze a thin strip of icing down the center of the dough strip. Fold the ends over each other to seal in icing. Twist into pretzel shapes. Continue with the poaching step as shown above in the directions.

CHERRY PRETZEL DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix pretzels, melted butter, and sugar together in a bowl; press into the bottom of a 13x9-inch baking dish.
• Bake crust in preheated oven until lightly browned, about 10 minutes. Remove to cool completely.
• Stir cream cheese and confectioners' sugar together in a bowl. Fold whipped topping with the cream cheese mixture until smooth; spread over the cooled pretzel crust. Spread cherry pie filling over the cream cheese layer.

BEER CHEESE-STUFFED PRETZELS

Steps:

• For the dough:.
• Melt the butter in a small pot over a low heat. Once melted, remove from the heat and set aside to cool slightly.
• Combine the warm water, light brown sugar and yeast in bowl of stand mixer fitted with a dough hook. Let sit for 5 minutes until bubbly.
• Add the cooled melted butter, beer, flour and salt to the yeast mixture. Mix on a low speed until combined to prevent the flour flying out of the bowl. Once you get a shaggy dough, increase the speed to medium and leave to knead the dough for 6 minutes. If the dough is looking too wet and is sticking to the side of the bowl, add extra all-purpose flour 1 tablespoon at a time until the dough is smooth and only slightly sticky.
• Remove the bowl from the mixer and pour in 1 tablespoon of vegetable oil. Lift the dough up and turn it to coat with oil - this will prevent it sticking to the bowl. Cover with a damp tea towel and let sit somewhere warm until doubled in volume, about 1 to 2 hours.
• For the filling:.
• Combine the cheese, garlic, mustard, Worcestershire sauce, beer and cream in a food processor and blend until smooth.
• Transfer to a piping bag fitted with a large circular tip and set aside.
• To assemble:.
• Tip the risen dough out onto a lightly floured surface. Punch down and divide into 8 equal pieces. Roll each piece into a ball.
• Take one ball and roll out into a snake about 20 inches long with your hands. Use a lightly floured rolling pin to roll this into a rectangle about 3 inches wide. Pipe a narrow strip of the beer cheese filling along the length of dough. Fold the dough in half along its length to seal the filling inside, pinching it together at the top firmly and giving it a gentle roll with your hands to smooth the snake out.
• Repeat with the rest of the balls.
• Take the two ends of each filled snake and bring them up to form a 'U' shape. Cross the ends over each other then fold down over the base of the 'U' to make a pretzel shape. Repeat with the remaining dough snakes so you have 8 pretzels.
• Place the shaped pretzels onto two baking sheets lined with parchment paper.
• Mix the boiling water and baking soda in a medium bowl (it may fizz up when you do this). Use a pastry brush to brush the solution over the shaped pretzels - make sure you keep stirring the solution as you do this as the baking soda will settle at the base of the bowl if you don't.
• Crack the egg into a small bowl and beat lightly with a fork. Brush this over the pretzels too then sprinkle with the grated cheddar.
• Preheat the oven to 350 degrees F as you let the pretzels sit for 15 minutes to rise slightly.
• Bake for 15-20 minutes until dark-golden (NOTE: some leakage of the filling is inevitable here so don't worry if some of it comes out on baking).
• Let cool for 5 minutes, sprinkle with sliced scallion and serve with any leftover beer cheese for dipping (you can blend it with a bit more cream to make it into a dippable consistency).
• NOTE: to reheat pretzels, heat for 15 minutes in 350 degrees F oven.

HOT SOFT PRETZELS FILLED WITH CREAM CHEESE

Steps:

• In a large mixing bowl, dissolve the yeast, sugar and 1-1/2 cups warm water.
• Place flour and salt in food processor with metal blade and blend by pressing the pulse a couple of times, pour water mixture through feed tube while machine is running until smooth and elastic, about 40 seconds.
• The dough will leave the side of the bowl.
• If dough is too wet add more flour or if too dry add more water.
• Place in a greased bowl, and turn to coat the surface.
• Cover, and let rise for one hour.
• Combine 2 cups warm water and baking soda in an 8 inch square pan.
• After dough has risen, cut into 12 pieces.
• Roll each piece into a 3 foot rope, pencil thin.
• (if filling with cream cheese roll one 3 foot piece flat. Pipe on cheese leaving edges free (to seal back into a rope) Twist into a pretzel shape, and dip into the baking soda solution.
• Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
• Bake at 450 degrees for 8 to 10 minutes, or until golden brown.
• Brush with melted butter and sprinkle with coarse salt, or cinnamon sugar and chopped roasted almonds.

SOFT PRETZELS WITH CHEESE DIP

Steps:

• In a large bowl mix together the strong white bread flour, salt and yeast
• Mix the milk, water and oil together in a jug, and add to the bowl of flour
• Mix the ingredients together until a dough forms, then knead by hand or in a mixer fitted with a dough hook for 10 minutes until it becomes a smooth and soft dough
• Put the dough into an oiled bowl covered with cling film and leave it somewhere warm for 1 hour until it has doubled in size
• Knock the dough back on a floured surface, then cut the dough into 12 equal pieces
• Roll each piece of dough out into long, thin sausage about 18" long
• Twist each piece into the 'pretzel loop' by crossing over the two ends, then twisting them around and bringing them back on each other. Secure the ends by pressing gently
• Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6, line two baking trays with baking paper and get a pot of water boiling on the stove. Add the Bicarbonate of soda to the boiling water
• Boil each pretzel for 20 seconds, then place onto the baking trays. Use a slotted spoon or spatula to lower them into the water and fish them out
• Brush the beaten egg over the pretzels, then sprinkle on the sesame seeds and rock salt
• Bake the pretzels for 20 minutes until golden brown
• For the sweet pretzels, once they have finish baking brush them with the melted butter, then sprinkle the cinnamon sugar over them generously and leave to cool
• Melt the butter in a pan
• Add the flour, stir together and cook for a couple of minutes
• Add the milk slowly, whisking well between each addition to avoid creating lumps. Once all added, bring to a medium heat and keep stirring constantly until the mixture thickens
• Remove from the heat, add the cheese and stir in. Serve immediately
• Follow the instructions to make the pretzels. Brush with egg and bake, do not add the salt or sesame seeds
• Mix the caster sugar and cinnamon together
• When you take the pretzels out of the oven, brush them with the melted butter and sprinkle the cinnamon sugar over them
• Dip in warm Nutella if desired