Steak Cheese Stuffed Pretzels (Print Version)
# Ingredients:
→ For the Pretzel Dough
01 -
2½ cups all-purpose flour
02 -
1 teaspoon salt
03 -
1 teaspoon granulated sugar
04 -
¼ cup unsalted butter, softened
05 -
1 teaspoon onion powder
06 -
2¼ teaspoons instant dry yeast
07 -
⅔ cup warm water (around 110°F)
→ For the Baking Soda Bath
08 -
1 cup boiling water
09 -
2 tablespoons baking soda
→ For the Filling
10 -
14 ounces shaved steak, cooked and cooled
11 -
8 ounces Monterey Jack cheese, diced into small cubes
12 -
6 ounces sharp cheddar cheese, diced into small cubes
→ For the Topping
13 -
½ tablespoon coarse pretzel salt (or kosher salt)
14 -
1 tablespoon unsalted butter, melted
# Instructions:
01 -
In a stand mixer with the dough hook, combine flour, salt, sugar, softened butter, onion powder, yeast, and warm water. Mix on medium speed for 5 minutes until the dough is smooth and soft. It will be quite sticky - this is normal.
02 -
Transfer the dough to an oiled bowl, cover with a damp towel, and let rise at room temperature for 45 minutes until nearly doubled in size.
03 -
While the dough rises, make the baking soda bath by whisking boiling water with baking soda until completely dissolved. Set aside to cool. This is also a good time to cook your steak and cube your cheeses.
04 -
Divide the risen dough into 12 equal pieces. Roll each piece into a 3x5 inch rectangle. Place equal amounts of cooked steak and cheese cubes in the center of each rectangle.
05 -
Fold the bottom edge up over the filling, then fold in the sides and pinch all seams tightly closed at the top. Make sure they're well sealed so the filling doesn't leak out during baking.
06 -
Preheat oven to 450°F. Dip each stuffed pretzel in the cooled baking soda bath for 2 minutes, making sure all surfaces get covered. Place on a greased baking sheet and sprinkle with coarse salt. Let sit uncovered for 10 minutes.
07 -
Bake for 11-13 minutes until the tops are deep golden brown and the pretzels sound hollow when tapped. Remove from oven and immediately brush with melted butter while still hot.
# Notes:
01 -
The dough will be quite soft and sticky - this makes tender pretzels
02 -
Make sure the baking soda bath has cooled before using to avoid burns
03 -
Seal the edges really well to prevent cheese from leaking out
04 -
The baking soda bath gives pretzels their distinctive chewy texture and brown color
05 -
Best served warm when the cheese is still gooey inside