Get ready to elevate your baking game with these irresistible Jumbo Goat Cheese Stuffed Soft Pretzels that are about to become your new obsession! Imagine biting into a perfectly golden, pillowy soft pretzel with a creamy, tangy goat cheese center that oozes with every bite. These aren't just any pretzels - they're a gourmet experience that transforms a classic street food into a restaurant-worthy masterpiece that will have your friends and family begging for more.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups warm water
- 1 packet active dry yeast
- 1 tablespoon sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 8 oz goat cheese, softened
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse sea salt, for sprinkling
Instructions
- In a large mixing bowl, combine 1 1/2 cups of warm water (about 110°F) with 1 packet of active dry yeast and 1 tablespoon of sugar. Stir gently and let it sit for about 5-10 minutes until the mixture is frothy and bubbly, indicating that the yeast is activated.
- Once the yeast mixture is ready, add 4 cups of all-purpose flour and 1 teaspoon of salt to the bowl. Mix with a wooden spoon or your hands until a dough begins to form.
- Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 20-30 minutes, or until it has doubled in size.
- While the dough is rising, prepare the goat cheese filling. In a medium bowl, mix the 8 oz of softened goat cheese until it is creamy and smooth. You can add herbs or spices to the cheese for extra flavor if desired.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces. Roll each piece into a long rope, about 12-14 inches long.
- Take each rope of dough and flatten it slightly with your hands. Place a spoonful of the goat cheese mixture in the center of the rope and fold the dough over to enclose the cheese. Pinch the edges to seal it tightly.
- Once all the pretzels are filled, shape each one into a traditional pretzel shape by twisting the ends together and folding them back to form a loop.
- In a large pot, bring about 4 cups of water to a boil and add 1/4 cup of baking soda to the boiling water. This will create a lye solution that gives the pretzels their characteristic flavor and color.
- Carefully drop each pretzel into the boiling water, one at a time, for about 30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheet.
- Brush the tops of the pretzels with the beaten egg for a shiny finish, and sprinkle coarse sea salt over each pretzel.
- Bake the pretzels in the preheated oven for 15-20 minutes, or until they are golden brown.
- Once baked, remove the pretzels from the oven and let them cool slightly on a wire rack. Serve warm and enjoy your Jumbo Goat Cheese Stuffed Soft Pretzels!
Tips
- Ensure your water is precisely warm (around 110°F) when activating the yeast to guarantee proper rising.
- Don't skip the baking soda bath - it's the secret to achieving that classic pretzel shine and authentic flavor.
- Make sure to seal the cheese filling completely to prevent leaking during baking.
- Use a kitchen thermometer to check water temperature for yeast activation.
- Let the dough rise in a warm, draft-free area for the best texture.
- For extra flavor, consider adding herbs like thyme or rosemary to your goat cheese filling.
- Allow pretzels to cool slightly before serving to let the cheese set and prevent burning.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg