Stuffed Pumpernickel Pretzel Bites

Pumpernickel Pretzels 03 (1)

by Stef of Cupcake Project

Pumpernickel Pretzel Bites

Get ready for game day with these homemade pumpernickel pretzel bites stuffed with Wisconsin cheddar and prosciutto.

The dough comes together easily with a flavorful mixture of barley malt syrup, bread flour, rye flour and a bit of cocoa powder. Look for barley syrup in the baking aisle or specialty baking online retailers. Dipping the dough into an alkaline solution (baking soda and water) before baking gives the bites that signature pretzel flavor.

Serve these pretzel bites warm while the cheese is still melted and gooey, and watch them disappear!

Stuffed Pumpernickel Pretzel Bites

by Stef of Cupcake Project
Servings: 16 pieces

Ingredients:

1 cup warm water
2 1/2 teaspoons (1 envelope) active dry yeast
1 tablespoon barley malt syrup
2 1/2 cups bread flour
1/2 cup whole grain rye flour
1 tablespoon cocoa powder, not Dutch-processed
2 teaspoons salt
6 ounces Wisconsin cheddar cheese, cut into 16 1-inch cubes
3 ounces sliced prosciutto
10 cups water
2/3 cup baking soda
1/4 cup cornmeal

Directions:

In large mixing bowl, whisk 1 cup warm water and yeast. Let sit 5 minutes. Mixture should become frothy. Stir in barley malt syrup. Stir in bread flour, rye flour, cocoa powder and salt. Transfer to clean.floured work surface and knead until smooth, about 5 minutes. Transfer dough to oiled bowl; cover and set in warm place to rise until doubled, about 1 hour.

Punch down dough. Use bench dough scraper or knife to cut dough into quarters. Cut each quarter into 4 pieces. Press each dough piece into flat disc. Wrap each cheese cube in just enough to cover completely and tear off excess. Place 1 wrapped cheese cube in center of each dough disc.

For each bite, pull 2 opposing edges of disc up over filling; press together to seal. Repeat with remaining 2 edges, completely enclosing cheese. Roll discs into ball shape.

Place completed bites on 2 baking sheets. Loosely cover with towels; set in warm place to rest 1 hour.
Preheat oven to 500°F. Prepare water bath by bringing 10 cups water and baking soda to boil in large pot. Add a few dough balls at a time to boiling water. Leave in water about 1 minute, remove with slotted spoon, and place on silicone baking mat or parchment-lined baking sheets.

Dust pretzel balls with cornmeal. Cut an “x” on the top of each ball, penetrating through dough. Reduce oven temperature to 450°F. Bake 10 minutes or until pretzels are dark and somewhat glossy. Best served warm.

 

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