• 4/26 Nat Pretzel Day - 1

    From Dave Drum@1:3634/12 to All on Sunday, April 24, 2022 13:49:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Peanut Butter Stuffed Pretzel Bites
    Categories: Breads, Snacks, Nuts
    Yield: 100 Bites

    MMMMM---------------------------DOUGH--------------------------------
    1 1/2 c Warm water
    1/4 c Unsalted butter; melted
    3 tb Honey
    2 1/4 ts Active dry yeast; 1 pkt
    5 c All-purpose flour; divided
    2 1/2 ts Salt

    MMMMM--------------------BAKING SODA SOLUTION-------------------------
    2 qt Water
    1/2 c Baking soda

    MMMMM---------------------FILLING & EGG WASH--------------------------
    1 c Smooth peanut butter
    1 lg Egg
    +=BEATEN WITH=+
    1 tb Cold water
    Coarse sea salt

    PREPARE THE DOUGH: In the bowl of a stand mixer, combine
    the water, butter, honey and yeast, and mix with the
    dough hook until combined. Let stand for 5 minutes, or
    until slightly foamy.

    Add 4 1/2 cups of flour and salt to the bowl, and mix on
    low speed until the dough starts to come together.
    Increase speed to medium and continue kneading until the
    dough comes together into a ball and starts to pull away
    from the sides of the bowl, about 3 to 4 minutes. The
    dough should feel slightly tacky and elastic - if it’s
    too wet or sticky, add more flour as needed, a tb at a
    time. Transfer the dough to a clean work surface and
    shape into a ball.

    Transfer the dough to a lightly greased mixing bowl,
    turning over to coat all over with oil. Cover with a
    clean dishtowel or plastic wrap and place in a warm,
    draft-free spot until the dough doubles in size, about 1
    hour.

    SHAPE & FILL THE BITES: Set the oven @ 425ºF/218ºC.

    Lightly grease two large baking sheets with oil or
    cooking spray.

    Remove the dough from the bowl and place on a flat
    surface. Divide the dough into 8 equal pieces and roll
    each one out into a 16" rope.

    Using a sharp knife, score each rope down the middle to
    create a trench, making sure not to cut all the way
    through. Using a spoon, spread 2 tablespoons peanut
    butter into the bottom of the trench.

    Carefully fold the two halves back together, and firmly
    pinch the seam shut. Using a sharp knife, cut the ropes
    into one inch pieces, then pinch off the cut ends to
    seal in the peanut butter.

    COOK THE PRETZEL BITES: In a large pot, prepare the
    baking soda solution by bringing the water to a boil and
    adding the baking soda.

    Drop pretzel bites into the baking soda solution,
    working in batches of 10-15 bites at a time. Boil for
    15-20 seconds, then remove with a slotted spoon and
    transfer to a baking sheet lined with paper towel to
    drain.

    Arrange the boiled pretzels on greased baking sheets.
    Brush tops with egg wash, and sprinkle generously with
    coarse salt.

    Bake in preheated oven for 12-15 minutes or until golden
    brown, then allow to cool for 5 minutes on baking sheet
    before transferring to a serving dish. For best results,
    serve the pretzel bites the same day they’re made.

    Yield: 100 pretzel bites

    Posted by Isabelle Boucher

    Recipe from: http://www.ilovepeanutbutter.com.com

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