makes 8-10 soft pretzels and 8-10 pretzel bites
Ingredients:
1 1/2 cups warm water
1 tablespoon granulated sugar
1 tablespoon San Fran Sea Salt
1 package (or 2 1/4 teaspoons) dry active yeast
4 1/2 cups all purpose flour
3 tablespoons olive oil (you can get creative on the flavors Black Truffle Oil, White Truffle Oil, Double Garlic Oil, Basil Oil, etc...)
plus and additional 1 tablespoon
2/3 cup baking soda
2 eggs, beaten
additional San Fran Sea Salt for sprinkling
For the pretzel bites:
1/2 package of block cheddar cheese, cut into small cubes
Instructions:
Combine water, sugar and salt in a medium bowl. Sprinkle with yeast and let sit for 5 minutes, or until the yeast begins to bubble.
Place flour in the bowl of an electric mixer (fitted with the dough hook attachment) and slowly begin to pour in the water-yeast mixture and oil. Blend until combined, forming a slightly sticky dough ball.
Place dough in an oil bowl (using the additional tablespoon of oil), cover and let rise in a warm spot in your kitchen, approx. 1 hour.
Once the dough has risen, preheat your oven to 450°F. Fill a large pot with water, add baking soda and bring to a rolling boiling over high heat.
Meanwhile portion the dough into 4-5oz pieces (for the soft pretzel twists) and 2oz pieces for the bites.
To form the pretzel twists, roll the portioned dough (using your hands) into long thin ropes. Twist the two ends together forming a pretzel shape. And place on a parchment-lined baking sheet.
To form the pretzel bites, roll the portioned dough into round balls and flatten with the heel of your hand. Place cheese cubes in the center and wrap the dough around the cheddar to cover and seal.
Working in batches, place the pretzels in the boiling water and cook for 30 seconds per side. Remove using a slitted spoon and return to the baking sheet.
Brush boiled pretzels with eggs wash and sprinkle with salt. Bake for 12-15 minutes or until golden brown and cooked through.
Serve with mustard for dipping. Roasted Garlic Champagne Mustard or Champagne Jalapeño Mustard.