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The ingredients needed to cook Jessalyn's Stuffed Pretzels:
- Use 1 1/2 cup warm water
- Take 1 packages instant yeast
- Provide 1 1/2 tbsp sugar
- Get 2 tsp salt
- Take 4 1/4 cup all purpose flour
- Prepare 6 tbsp unsalted butter very soft
- Use 8 cup water
- Use 3/4 cup baking soda
- Prepare 8 oz diced ham
- Provide 8 oz swiss cheese shredded
- Take 4 oz pickled jalapenos minced
- Provide 1 egg beaten
- Use 1 tbsp water
- Take 1 poppy seeds
- Prepare 1 sea salt
Instructions to make Jessalyn's Stuffed Pretzels:
- Combine water, yeast, sugar and salt to a mixer bowl and let sit for 10 minutes until it foams
- Add flourand butter. Knead on the mixer for 12 minutes
- Cover dough with a warm damp towel, put in a warm spot for 1 hour or until dough has doubled in size.
- Preheat oven to 425°F
- Line baking sheet with parchment paper
- Add water and baking soda to a pot and bring to boil
- Divide dough into 8 equal balls
- Roll each ball into a 16 inch rope
- Flatten each rope with a rolling pin
- Add the filling mixture to the centre of each flattened rope
- Roll the rope lengthwise so the filling is in the centre of the rope. (jelly roll style). Make sure you pinch the edges together.
- Fold the filled rope into a knot pretzel style. Pinch the ends of the rope onto itself so it doesn't come undone.
- Place 1 pretzel at a time into boiling water for 30 seconds. Then place onto cookie sheet.
- Brush each pretzel with egg wash
- Sprinkle with poppy seeds or sea salt
- Bake for 16 minutes. Serve hot. (Store for 3 days if they last that long)
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