PRETZEL HOT POCKET RECIPES

Steps:

• Place the warm water and honey in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top. Let rest 5 minutes.
• Meanwhile, sift together the flours, gluten, and 1 teaspoon salt. Add the flour mixture to the mixer and mix on a low setting to combine. Increase the speed to medium and mix the dough for 6 minutes, or until it becomes very smooth. For the dough into a ball and place it in a mixing bowl sprayed with cooking spray. Cover and let rest in a warm part of your kitchen for 30 minutes.
• Preheat oven to 415*F. Spray a baking sheet with cooking spray. Divide the dough into 8 balls. Working one at a time, roll each ball into a 6-inch circle. Spread with mustard, then top with ham and cheese. Fold the dough over to form a pocket around the fillings. Press along the edges to seal them.
• Combine the baking powder and hot water. Brush over the tops of the pretzel pockets. Let rest for 5 minutes. Brush the tops of the pretzel pockets with egg white and sprinkle with coarse salt. Bake for 30 minutes, or until the tops are deep, golden brown.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix water and sugar together in a bowl until sugar is dissolved; add yeast. Let mixture stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Whisk flour, butter, and salt together in a bowl until well mixed; add yeast mixture and stir with a fork until dough starts to cling. Turn dough onto a floured work surface and knead until smooth.
• Cut dough into 15 equal pieces and roll each piece between your hands into rope shapes at least the thickness of a pencil. Twist dough into desired shapes and arrange on a baking sheet; brush with egg and sprinkle coarse salt over each.
• Bake in the preheated oven until pretzels are browned and cooked through, 8 to 12 minutes.