During the past week there has been a lot of baking going on in my kitchen. First: Stuffed Pretzels. Farmama shared Brooke’s Stuffed Pretzels recipe a while back. She stuffed theirs with provolone and pesto with caramelized onions. Not having any pesto nor enough fresh basil on hand to make some I came up with my own variations for the stuffing.
Cinnamon and Raisin
The other half I made savory. I started with brushing on some mustard then I layered provolone cheese, caramelized onions, spinach and a sprinkling of Parmesan cheese.
Other changes I made: I did not do the baking soda dip on the cinnamon raisin nor did I salt or brush them with oil. They baked up beautifully- more of a cinnamon roll than a pretzel. I have noticed that the sucanat starts getting hard and burnt fairly easily so it’s important to take them out of the oven as soon as the dough is baked. I baked the cinnamon raisin ones first which might be why I only have a photo of the savory ones after being baked.
The savory pretzels got the full treatment- a dip in baking soda water, brushed with oil, sprinkled with salt (coarser grained salt works best- I used flakes). Baked til golden brown.
Also fresh from the oven this past week: gingerbread cookies,
and yet another pumpkin pie….to go with my gingered whipped cream. I blended several pieces of crystallized ginger in with the heavy cream. Wow is that stuff good! If you’re culturing and making your own sour cream don’t forget to add a bit in with the heavy cream and make the whipped cream probiotic.
For your convenience (from the link above @ farmama’s) here’s……
You will need:
5 Cups All Purpose Flour (I’m sure you can substitute with some wheat, rye or spelt or…..)
4 tsp. Yeast (or one packet)
1 tsp. sugar
1 1/4 Cup. Warm water
1/4 Cup Sugar
1 1/2 tsp. Salt
A bit of Olive Oil
1/2 Cup Baking Soda
For the Filling:
2 TBSP. Butter
1 Onion sliced
Salt & Pepper
Your favorite cheese (Brooke used Provolone)
1) Dissolve the 4 tsp. (or 1 packet) of yeast in 1 1/4 cup of water with 1 tsp. sugar. Let stand about 10 minutes.
2) Mix 5 cups flour, 1/2 cup sugar, and a pinch of salt. Make a well in the middle and add about a Tablespoon of olive oil and the water/yeast mixture. If it is too dry add about one tablespoon of water at a time. Knead until the dough is smooth (about 7-8 minutes).
3) Cover and place in a warm spot for 1-2 hours or until doubled in size.
4)Make the filling by carmelizing the onion in the butter. To do this put the sliced onion in a pot with the butter. Cook low and slow on top of the stove until the onion is golden brown and sweet.
5) Preheat oven to 450F.
6) When dough has doubled in size, roll it into a rectangular-ish shape, about 1/4 inch thick and spread the filling evenly over the surface. Brooke also put basil pesto from our freezer and some provolone cheese in the pretzels she made us. You could use just about anything to stuff these pretzels. Lots of room to be creative! Roll up the rectangle and slice it into 12 equally sized pieces. (Brooke suggests using a serrated knife for this.) Put each slice onto a sheet tray and let the (now stuffed) pretzels rise again until about doubled.
A baking soda bath is what gives pretzels their distinct flavor.
7) Mix together 1/2 cup of baking soda and 4 cups of hot water. When the baking soda has dissolved, dunk the proofed pretzels one at a time, and set them back onto the sheet tray. Brush each pretzel with some olive oil and a tiny bit of mustard, and lightly dust each pretzel with some salt (Brooke recommends Cyprus flake salt.)
8) Bake at 450F until the pretzels are golden brown.
Let us know if you decide to make them, or if I’ve forgotten any important details. They really are as good as they look!
Thanks for sharing Brookie!