* Exported from MasterCook *
Pretzels, Pesto Parmesan Stuffed Soft
Recipe By :Recipe created by A Kitchen Addiction
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Posted Snacks
Amount Measure Ingredient -- Preparation Method
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Pretzels:
4 1/2 Cups bread flour -- to 5C
2 1/4 tsp RED STAR Platinum Yeast
1 1/2 Tbs sugar
2 tsp salt
1 1/2 cups water -- warmed to 120-130F
6 Tbsp unsalted butter -- melted and cooled
Filling:
8 oz cream cheese -- softened
1/2 cup prepared basil pesto
1/4 cup grated Parmesan cheese
Water Bath and Topping:
10 cups water
2/3 cup baking soda
1 egg
Coarse sea salt
Grated Parmesan cheese
In the bowl of a stand mixer, combine 3 cups flour, yeast, sugar, and
salt. Add water and butter. With mixer on low, add additional 1 1/2
cups of flour. If mixture is still too wet, add up to an additional
1/2 cup flour. Beat with paddle attachment until dough starts to
form. Switch out paddle attachment for dough hook and knead dough on
medium speed for 5-7 minutes or until dough is smooth and pulls away
from edges of bowl.
Shape dough into a ball and place in a large bowl that has been
sprayed with olive oil or non-stick cooking spray. Roll dough in the
bottom to coat all sides. Cover and let dough rise in a warm,
draft-free spot for an hour or until doubled in size.
While dough is rising, prepare filling. Stir together cream cheese,
pesto, and Parmesan cheese until well combined.
Preheat oven to 425F. Line a baking sheet with parchment paper or a
silicone baking mat. Bring water and baking soda to a boil over
medium heat. Beat egg in a small bowl.
Turn dough out onto a lightly floured surface. Divide into 8 equal
pieces. Roll each piece of dough into an approximate 20 x 3"
rectangle. Spread about 2 tablespoons of filling along the bottom of
rectangle. Gently roll dough up lengthwise into a rope, pinching ends
tightly to prevent filling from spilling out. Gently roll out 1-2
more inches. Shape into a pretzel and press ends down.
Gently place pretzels one by one into boiling water. Allow to boil 50
seconds, flipping them halfway through boiling time. Place on
prepared baking sheet. Brush beaten egg over the top of each pretzel.
Sprinkle with salt and Parmesan cheese. Bake for 12-15 minutes or
until pretzels are golden brown.
Allow pretzels to cool for at least 5 minutes before eating.
.
Source:
"Red Star Yeast Co."
S(Internet Address):
"http://redstaryeast.com/pesto-parmesan-stuffed-soft-pretzels/";
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Per Serving (excluding unknown items): 562 Calories; 28g Fat (45.3%
calories from fat); 16g Protein; 61g Carbohydrate; 1g Dietary Fiber;
87mg Cholesterol; 5823mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean
Meat; 5 Fat; 0 Other Carbohydrates.
NOTES : 2017 - 0630