Cheesy pretzel twists
From the Cooking It kitchen · 14 May 2018
Cheesy Pretzel Twists
Makes: 18-20 twists. Prep Time: 1 hour. Total Time: 1 hour, 20 minutes
Ingredients:- 300ml warm water, plus 9 more cups for step 5
- 1 1/2 Red yeast
- 1 Tablespoon honey
- 15g melted unsalted butter
- 1 teaspoon salt
- 470 - 530g all-purpose flour + more for work surface
- 18-20 cheddar cheese sticks (about 4.5 inches each)
- 1/3 cup baking soda
- 1 large egg, beaten
- coarse sea salt for sprinkling
- optional for topping: 60g melted unsalted butter
2. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
3. Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes, then shape into a ball. Place in a large greased mixing bowl. I usually use nonstick spray to grease it, but olive oil works too. Cover and let the dough rest in a warm area for about 10 minutes.
4. Preheat oven to 220 C. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
5. Use a sharp knife to cut off a handful of dough. Roll into an 18-inch log, about 3/4 inch thick. Coil extremely tightly around a cheese stick. You do not want any cheese to be exposed. Pinch to seal the edges. Repeat with the remaining cheese and dough.
6. Combine 9 cups of water with the baking soda in a large pot or dutch oven. Bring to a rapid boil. Drop 2-3 pretzel twists into boiling water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the pretzels aren't touching.
7. Brush beaten egg over each pretzel. Sprinkle with salt. Bake for 15-20 minutes or until golden brown.
8. Remove from the oven and brush each pretzel with melted butter. Serve warm.