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Spicy Beef & Cheese Stuffed Pretzels with Honey Mustard Sauce

Name: Spicy Beef & Cheese Stuffed Pretzels with Honey Mustard Sauce
Ingredients: 4½ cups All Purpose Flour; 1 tsp Salt; 2¼ tsp Instant Yeast; 1 tbsp Brown Sugar; 5 tbsp Olive Oil; ⅔ cup Baking Soda (for boiling); Coarse Salt; 1 lb Lean Ground Beef or Ground Bison; ½ cup Shredded Gouda or White Cheddar; ½ tbsp Melinda's Fire Roasted Garlic & Habanero Pepper Sauce; 2 sprigs Fresh Thyme; 2 tsp Olive Oil; Melinda'sHabanero Honey Mustard Pepper Sauce (for serving)

Spicy Beef & Cheese Stuffed Pretzels with Honey Mustard Sauce

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Created by: Chef Fig

Ingredients

Pretzel Dough:

4½ cups All Purpose Flour
1 tsp Salt
2¼ tsp Instant Yeast
1 tbsp Brown Sugar
5 tbsp Olive Oil
⅔ cup Baking Soda for boiling
Coarse Salt

Spicy Beef & Cheese Filling:

1 lb Lean Ground Beef or Ground Bison
½ cup Shredded Gouda or White Cheddar
½ tbsp Melinda's Fire Roasted Garlic & Habanero Pepper Sauce
2 sprigs Fresh Thyme
2 tsp Olive Oil
Melinda'sHabanero Honey Mustard Pepper Sauce for serving

Instructions

Pretzel Dough:

In a medium-sized bowl, whisk the instant yeast and brown sugar with 1 1/2 cups warm water. Set aside at room temperature for 5-10 minutes to let the yeast activate.
In the meantime, mix the flour and salt together in the bowl of a stand mixer.
Using the knead attachment, pour the activated yeast mixture into the flour mix. Add the olive oil, then knead for 8-10 minutes, or until smooth and pliable.
Transfer the dough to a lightly greased bowl, cover with a damp tea towel or Saran Wrap, then set aside in a warm environment to rise until doubled, about 1-2 hours.

Spicy Beef & Cheese Filling:

Preheat oven to 425F. Line a large baking pan with parchment paper.
Bring a large pot of water with 2/3 cup baking soda to a boil.
Transfer the dough to a lightly floured surface. Divide into 8 equally-sized portions. Roll out each portion into a 16-18" rope, then roll out thin-enough to place 1/8th beef mixture (about 1/3 cup) into the very center. Lightly wet the edges to press and seal together.
Create a U-shape with the stuffed pretzel dough, then twist and cross ends to pinch at the bottom of the pretzel.
Carefully boil each pretzel for 1 minute (if you can, try to flip halfway through). Place on the prepared baking pan.
Brush with an olive oil or egg wash. Garnish with coarse salt.
Bake for 20-25 minutes, or until golden brown.
Let cool for 10 minutes.
Serve warm with the honey mustard pepper sauce!
½ tbsp Melinda's Fire Roasted Garlic & Habanero Pepper Sauce