Description
I dream of squishy bread with gooey cheese all day long, so I made my dream come true and then sat there with a friend and ate them all.
Ingredients
- FOR THE PRETZELS:
- 4 teaspoons Active Dry Yeast
- 1-¼ cup Warm Water (110ºF Or 45ºC)
- 5 cups All-purpose Flour
- ½ cups White Sugar, Plus 1 Tablespoon For The Yeast
- ¼ cups Light Brown Sugar
- 1-½ teaspoon Salt
- 1 Tablespoon Vegetable Oil
- 1 pound Fresh Burrata
- FOR THE DIPPING SOLUTION:
- ½ cups Baking Soda
- 4 cups Hot Water
- ¼ cups Kosher Salt, For Sprinkling On Top
Preparation
1. In a small bowl, dissolve the yeast and 1 teaspoon of white sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup white sugar, brown sugar and salt. Make a well in the center and add the oil and yeast mixture. Combine and form into a dough. If the mixture is still dry, add another tablespoon of water.
3. Knead the dough until smooth, about 7 to 8 minutes, or use a stand mixer with the hook attachment. Lightly oil a large bowl and place the dough in the center of the bowl. Toss the dough around to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours.
4. Preheat oven to 425ºF. In another large bowl, dissolve the baking soda in hot water for the dipping solution.
5. Once the dough has risen, put the dough on a lightly floured surface and start cutting it into 2″ rounds. Slice each piece open and stuff with about 1 teaspoon of burrata, then roll each piece into small ball. Once all of the dough is shaped, dip each pretzel bite into the baking soda mixture and place on a greased baking sheet. Sprinkle with kosher salt.
6. Bake in preheated oven for 8 minutes, until lightly browned. Watch carefully! Serve warm. Best eaten the first day.
Note: We brushed our pretzels with the baking soda water which is why they aren’t evenly brown all around. Tastes the same, just looks a little funny!
