Brie/mozzarella stuffed pretzels buns
1 and 1/2 cups warm water
1 package yeast
1 and 1/2 tablespoons sugar
1 and 3/4 teaspoons salt
2 tablespoons fresh chives, chopped
4 and 1/4 cups all-purpose flour
6 tablespoons unsalted butter, very soft or olive oil
10 cups water
3/4 cup baking soda
*1 cup mozzarella cheese, shredded
*1/4 cup parmesan cheese, grated
1 egg, beaten
1 tablespoon water
1. For the dough:
Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
Add the chives, flour and butter/oil and knead on medium-speed for 12 minutes.
Cover dough and place in a warm area of your house to rise for an hour, or until dough has doubled in size.
2. Assembly and Cooking:
Preheat oven to 220-230C. Line two large baking sheets with parchment paper; set aside.
Add water and baking soda to a large pot or dutch oven; bring to a boil.
In the meantime...
Divide dough into 50 g rounds, place a cheese cube in the middle and roll into a bun.
Place buns - one at a time - into the boiling cooking liquid. Cook for 30 seconds each. Remove with a slotted spoon, allowing any excess water to drip back into the pot before transferring to prepared baking sheet.
Once all buns have been boiled, brush the tops of each with egg wash and sprinkle with sea salt.
Place pan in the oven and bake for 16-18 minutes (rotate the trays a few times)
Allow pretzels to cool on the baking sheet for 5 minutes before touching.
*they are amazing with some smoked salmon and truffle oil
appetizers April 05, 2016 16:07
Author adapted from bakerbynature.com/mozzarella-s...
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