Spicy Beef & Cheese Stuffed Pretzels with Honey Mustard Sauce
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
