STUFFED PRETZEL RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

GIANT MULTI-STUFFED SOFT PRETZEL RECIPE BY TASTY



Giant Multi-Stuffed Soft Pretzel Recipe by Tasty image

Here's what you need: warm water, sugar, active dry yeast, all-purpose flour, salt, olive oil, cream cheese, shredded parmesan cheese, fresh chives, freshly cracked pepper, pizza sauce, mozzarella cheese, mini pepperoni, bacon, shredded cheddar cheese, egg, coarse salt, unsalted butter

Provided by Betsy Carter

Yield 8 servings

Number Of Ingredients 18

¾ cup warm water
1 ½ teaspoons sugar
1 ¼ teaspoons active dry yeast
2 ¼ cups all-purpose flour
1 ½ teaspoons salt
2 tablespoons olive oil, divided
8 oz cream cheese, softened
2 tablespoons shredded parmesan cheese
¼ cup fresh chives, chopped
¼ teaspoon freshly cracked pepper
2 tablespoons pizza sauce
2 sticks mozzarella cheese, halved, lengthwise
2 tablespoons mini pepperoni
2 strips bacon, cooked and chopped
2 tablespoons shredded cheddar cheese
1 egg, beaten
coarse salt, for sprinkling
2 tablespoons unsalted butter, melted

Steps:

  • In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
  • Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
  • Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
  • Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
  • Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
  • Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
  • Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
  • Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
  • Carefully form a pretzel shape by taking the ends of the strip, making a “U” shape, twisting the ends around each other, and connecting the ends to the bottom of the “U” shape.
  • Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
  • Bake for 25-30 minutes, or until golden brown.
  • Cool for 10 minutes, then brush with melted butter before serving.
  • Enjoy!

Nutrition Facts : Calories 370 calories, CarbohydrateContent 29 grams, FatContent 22 grams, FiberContent 1 gram, ProteinContent 11 grams, SugarContent 1 gram

CHEESE-STUFFED GARLIC PARMESAN PRETZELS RECIPE BY TASTY



Cheese-stuffed Garlic Parmesan Pretzels Recipe by Tasty image

Here's what you need: pizza dough, shredded mozzarella cheese, butter, garlic, fresh parsley, shredded parmesan cheese

Provided by Claire Nolan

Yield 8 servings

Number Of Ingredients 6

14 oz pizza dough, 1 can
2 cups shredded mozzarella cheese
3 tablespoons butter, melted
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 cup shredded parmesan cheese

Steps:

  • Preheat oven to 400°F (200°C).
  • Stretch pizza dough out into a rectangle.
  • Cut into 8 equal-sized strips.
  • Stretch strips lengthwise, and widthwise.
  • Place mozzarella down the middle of each strip.
  • Fold and pinch the dough around the cheese along the entire strip, ensuring to close off the ends.
  • Form a pretzel shape by taking the ends of the strip, making a “U” shape, twisting the ends around each other twice and connecting the ends to the bottom of the “U” shape.
  • Transfer to a baking sheet lined with parchment paper.
  • Mix melted butter, garlic, and parsley and pour onto pretzels.
  • Sprinkle parmesan evenly on top of the pretzels.
  • Bake for 20 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 316 calories, CarbohydrateContent 25 grams, FatContent 16 grams, FiberContent 0 grams, ProteinContent 15 grams, SugarContent 1 gram

More about "stuffed pretzel recipes"

CHEESE-STUFFED PRETZEL BUNS RECIPE | LAND O’LAKES
These easy pretzels buns are stuffed with melted cheese—yum!
From landolakes.com
Reviews 5
Total Time 2 hours 2 minutes
Category Rolls, Cheese, Appetizer, Pretzel, Snack, Dairy, Bread, Side Dish
Calories 130 calories per serving
  • Brush each roll with beaten egg; sprinkle with coarse salt. Bake 14-16 minutes or until golden brown. Cool 3 minutes. Serve warm.
See details


BEST PIZZA STUFFED PRETZELS RECIPE - HOW TO MAKE PIZZA ...
Enjoy two treats in one recipe with these Pizza Stuffed Pretzels from Delish.com.
From delish.com
Reviews 2.5
Total Time 55 minutes
Category nut-free, dinner party, appetizers, baking
Cuisine American
  • Preheat oven to 400° and line two large baking sheets with parchment paper. In a medium bowl, combine 3/4 cup mozzarella with mini pepperoni, and Parmesan. Season with salt and crushed red pepper flakes.  Divide the dough into 6 pieces. Unroll each piece and fold into a rectangle. Roll to flatten into a thinner rectangle. Spoon a thin line of pizza sauce across the length of the dough and top with cheese mixture.  Seal dough tightly, making sure no cheese is exposed, and carefully roll into a tight rope. Twist into a pretzel shape and repeat with remaining dough, sauce, and cheese mixture. Arrange pretzels on prepared pans.  In a small bowl, whisk baking soda into the warm water until fully dissolved. Brush baking soda solution onto each pretzel.  Combine melted butter with Italian seasoning and garlic salt and brush on top of pretzels. Arrange pepperoni on top of pretzels. Sprinkle with remaining 1/4 cup of mozzarella. Bake pretzels until golden, 18 to 20 minutes. Serve warm with more pizza sauce and Parmesan, if desired. 
See details


SAUSAGE AND CHEDDAR STUFFED PRETZEL BALLS - COMFORTABLE FOOD
These pretzel balls are really the perfect appetizer or party food.  They’re super easy to pass around and delicious to eat. There’s some effort involved in making the dough, but trust me – it’s worth it.  
From comfortablefood.com
Total Time 45 minutes
Category Appetizer, Snack
Cuisine German
Calories 236 kcal per serving
  • cook pretzel balls:
See details


HOW TO MAKE STUFFED PRETZELS : FOOD NETWORK | RECIPES ...
Step 2. Roll the dough into a 14 by 11 inch rectangle. Cut into seven 2-by-11-inch strips. Step 3. Working with one strip at a time, pinch the long edges together, and roll into a 12-inch rope ...
From foodnetwork.com
See details


STUFFED PRETZEL BITES | KING ARTHUR BAKING
Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets. If you're not using King Arthur Flour's brand, grease the parchment with vegetable oil spray to make double-sure the bites won't stick. Prepare the water bath by combining the water, salt, and baking soda in a 10" to 12" shallow saucepan or deep skillet.
From kingarthurbaking.com
See details


HOW TO MAKE A STUFFED PRETZEL - THESTAYATHOMECHEF.COM
Step 5 – Proceed as outlined in the recipe. Twist into a pretzel shape (or whatever shape you desired), dip in the baking soda/water solution, and bake at 500 degrees for about 6-8 minutes until golden brown. Let’s take a closer look:
From thestayathomechef.com
See details


CHEESE STUFFED SOFT PRETZELS – LIKE MOTHER, LIKE DAUGHTER
2021-4-23 · Knead your dough for 3 minutes and form into a ball. Oil a large bowl with nonstick spray and place dough in. Cover bowl with a towel and place in a warm area. Allow dough ball to rest for 30 minutes, or until doubled. Preheat the oven to 425 degrees Fahrenheit. Cut cheese into 1 inch sized pieces.
From lmld.org
See details


EASY STUFFED PRETZEL BITES - THE COUNTRY COOK
2021-1-26 · HOW TO MAKE STUFFED PRETZEL BITES: Unroll the pizza dough into a rectangle. Slice dough into 24 squares. Place a halved sausage on the center of each square. Roll the dough together to form a ball, pinching the seams to seal. Heat the water in the microwave for one minute until boiling. Stir in the baking soda until dissolved.
From thecountrycook.net
See details


STUFFED PRETZELS RECIPE- TFRECIPES
Carefully form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other, and connecting the ends to the bottom of the "U" shape. Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt. Bake for 25-30 minutes, or until golden brown.
From tfrecipes.com
See details


MOZZARELLA-STUFFED SOFT PRETZELS - THE FOOD CHARLATAN
Combine the water, sugar and yeast in the bowl of a stand mixer. Let sit for 5 minutes or until the mixture begins to foam. Add the salt, flour, and butter. Combine with a spoon or the paddle until it start to come together, then switch to the dough hook. Mix with the dough hook on low speed until well combined.
From thefoodcharlatan.com
See details


CHEESE-STUFFED PRETZEL BITES | BETTER HOMES & GARDENS
In a 2-quart saucepan heat 3 cups water to just steaming. Stir in baking soda (mixture will foam). Use a slotted spoon to lower pretzel balls, in batches, into the soda mixture for 10 seconds. Remove and place on paper towels to blot dry. Arrange 2 inches apart on prepared baking sheets.
From bhg.com
See details


GARLIC CHEESE-STUFFED PRETZEL BREAD BOMBS · ERICA'S RECIPES
Once dough has risen, heat the oven to 400F. Half fill a large pot with water and add the baking soda. Bring to a boil. Turn the risen dough onto a lightly floured board and cut into 32 pieces. Put a cube of cheese on each, and form the dough around the cheese pressing the seams very well to seal the cheese in completely.
From ericasrecipes.com
See details


STUFFED PRETZEL BALLS - EAT SAGELY
These buttery, salty, cheesy pretzel balls are a great appetizer, snack, and spread for a party or tailgate. Bonus points if you can shape these crowd pleasers into tiny footballs! The baking soda bath, although optional, imparts the iconic color and chewy texture to your pretzels. While a pretzel ball stuffed with melted gouda is truly
From eatsagely.com
See details