Stuffed Pretzels

Ingredients List

Instructions

Line two cookie sheets with parchment paper and spray lightly with cooking spray. Set aside.

Using a stand mixer with the dough hook attachment, or by hand with a wooden spoon, add first three ingredients and stir to dissolve. Add salt, then slowly pour in both flours and mix until dough is smooth. Remove dough hook, cover bowl with plastic wrap and let rise for 45 minutes.

In another bowl large enough to dip your pretzel, combine the remaining water and baking soda. Stir to dissolve. Prepare filling (see recipes below); set aside.

Divide dough evenly into nine pieces. Remove one piece of dough at time and keep the remaining portions covered with plastic wrap until you are ready to use.

Roll dough into a rope about 18 inches long. Use a rolling pin to flatten the dough to 2 1/2 to 3 inches wide.

1/2 inch from the bottom of your dough, place a thin line of filling the entire length. Roll from the bottom until the filling is completely covered, and roll back into a rope. Fold the dough into a pretzel shape. Stir water and baking soda solution. Dip the pretzel into the solution and place seam side down on baking sheet. Repeat until all of the pretzels are formed.
Allow pretzels to rise on the baking sheet for an additional 30 minutes before placing into the oven. Preheat oven to 450°F.
Bake for 12 to 15 minutes or until golden brown.

Brush with melted butter and sprinkle with any leftover filling for Chocolate and Cinnamon Sugar. For Nacho Cheese Pretzels, sprinkle with extra taco seasoning.

Yield: 9 Large Pretzels

Fillings:
Chocolate: 1/4 cup unsweetened cocoa powder, 1/4 cup Domino® Granulated Sugar and 1/2 cup mini chocolate chips
Cinnamon Sugar: 1/2 cup Domino® Granulated Sugar and 2 teaspoons ground cinnamon
Nacho Cheese: 1 1/2 cup of shredded cheddar cheese and 1/4 cup taco seasoning.

Place ingredients for each filling in a bowl and stir just to combine. Each recipe is enough to stuff 9 large pretzels.