Best 2 Pepperoni Pretzels Recipes
Indulge in a delightful culinary adventure with our exquisite pepperoni pretzels, a harmonious blend of classic flavors and innovative culinary artistry. These pretzels are not just any ordinary snacks; they are meticulously handcrafted to deliver an explosion of taste and texture that will tantalize your palate. Each pretzel is generously topped with premium pepperoni, oozing with savory and spicy undertones, perfectly complemented by a sprinkling of mozzarella cheese that melts and stretches with every bite. Immerse yourself in the delightful crunch of the pretzel exterior, yielding to a soft and chewy interior that offers a satisfying contrast. Whether you're entertaining guests, satisfying a midnight craving, or simply seeking a delectable snack, our pepperoni pretzels are sure to hit the spot. Embark on a culinary journey with our step-by-step recipes, guiding you through the art of pretzel-making, from kneading the dough to baking the pretzels to perfection. Let your kitchen transform into a bakery as you create these irresistible treats, filling your home with the enticing aroma of freshly baked pretzels.
Here are our top 2 tried and tested recipes!
PEPPERONI PRETZELS
Provided by Guy Fieri
Time 2h15m
Yield 28 small pretzels
Number Of Ingredients 10
Steps:
- Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
- In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
- On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Sprinkle 1/2 cup mozzarella across the middle of the dough; fold the bottom third of the dough over the cheese, then sprinkle 2 tablespoons parmesan and 1/3 cup pepperoni over the folded part. Fold the top third of the dough over the parmesan and pepperoni. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
- One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
- Repeat with the remaining 3 pieces of dough and the remaining cheese, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
- Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with parmesan and coarse salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.
PEPPERONI SOFT PRETZELS (BREAD MACHINE)
Make and share this Pepperoni Soft Pretzels (Bread Machine) recipe from Food.com.
Provided by Chilicat
Categories Yeast Breads
Time 1h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Program machine for the Dough setting.
- When the bread machine beeps, place dough on a lightly floured surface and divide into 16 pieces.
- Roll each piece into a 16 inch rope. Cross the ends of the rope to make a loop; twist the crossed ends once and fold across the loop.
- Place on a greased baking sheet 1 1/2 inches apart. Brush with egg wash and sprinkle with.
- topping that you choose.
- Let rise until double in size, about 30 minutes. Bake at 375°F/190°C for 15-20 minutes or until done.
Nutrition Facts : Calories 125.5, Fat 1.9, SaturatedFat 0.4, Cholesterol 12.3, Sodium 596.2, Carbohydrate 22.9, Fiber 1, Sugar 1.7, Protein 3.8
Tips:
- To ensure your pretzels have a chewy interior and a crispy crust, use a combination of bread flour and all-purpose flour. Bread flour has a higher protein content, which creates a stronger gluten network and results in a chewier texture.
- Dissolving the baking soda in water before adding it to the dough helps distribute it evenly. This promotes even browning and prevents pockets of bitterness in the pretzels.
- To easily shape the pretzels, roll the dough into long ropes and then fold them in half. Twist the ends in opposite directions to form the classic pretzel shape.
- Before baking, brush the pretzels with a baking soda solution. This creates a slightly alkaline environment that helps the pretzels develop a golden brown color.
- After baking, immediately brush the pretzels with melted butter and sprinkle them with salt. This adds flavor and shine to the pretzels.
Conclusion:
- To ensure your pretzels have a chewy interior and a crispy crust, use a combination of bread flour and all-purpose flour. Bread flour has a higher protein content, which creates a stronger gluten network and results in a chewier texture.
- Dissolving the baking soda in water before adding it to the dough helps distribute it evenly. This promotes even browning and prevents pockets of bitterness in the pretzels.
- To easily shape the pretzels, roll the dough into long ropes and then fold them in half. Twist the ends in opposite directions to form the classic pretzel shape.
- Before baking, brush the pretzels with a baking soda solution. This creates a slightly alkaline environment that helps the pretzels develop a golden brown color.
- After baking, immediately brush the pretzels with melted butter and sprinkle them with salt. This adds flavor and shine to the pretzels.
Conclusion:
Pepperoni pretzels are a delicious and versatile snack or appetizer that can be enjoyed by people of all ages. With a chewy interior, crispy crust, and flavorful pepperoni topping, these pretzels are sure to be a hit at any gathering. Whether you're a seasoned baker or a novice in the kitchen, give this recipe a try and impress your friends and family with your culinary skills.
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