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.
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Ritu Sarder
[email protected]Overall, I thought these pretzels were pretty good. They were easy to make and tasted delicious.
Abdul Ayaz
[email protected]These pretzels were really good, but they were a lot of work to make. I'm not sure if I would make them again.
Sbonile Khumalo
[email protected]I thought the pepperoni was a bit overpowering. I would probably use less next time.
Raftaar x Devil
[email protected]These pretzels were a bit too greasy for my taste.
MD Sakieel
[email protected]I had a hard time getting the dough to rise. I think I might have used too much yeast.
Aamir Ch
[email protected]These pretzels were a bit too salty for my taste, but overall they were still good.
Thomas Daniel
[email protected]I'm not a big fan of pepperoni, but I still thought these pretzels were really good. The dough was soft and chewy, and the cheese was melted and gooey.
Iisa pompey
[email protected]These were the perfect party food! They were easy to make ahead of time and everyone loved them.
Mzansi RC
[email protected]I made these pretzels for my kids and they loved them! They were gone in minutes.
Grind Hard5
[email protected]These pretzels were delicious! The pepperoni added a nice savory flavor. I would definitely recommend this recipe.
Harold ray
[email protected]I've never made pretzels before, but these were surprisingly easy. The dough was a bit sticky, but it was easy to work with. The pretzels turned out perfect - golden brown and crispy on the outside, and soft and chewy on the inside.
Tanjila Islam
[email protected]These pepperoni pretzels were a huge hit at my party! They were so easy to make and tasted delicious. I will definitely be making them again.