Stuffed Cheesy Pretzels
Indulge in the irresistible combination of gooey cheddar cheese and sweet caramelized onions, encased in a perfectly baked pretzel. These Stuffed Cheesy Pretzels are crafted to perfection on the Big Green Egg!
Ingredients
2 cups milk
2 Tbsp yeast
5 Tbsp brown sugar
4 ½ cups all-purpose flour
4 Tbsp butter-softened
2 tsp salt
8-10 cups water
½ cup baking soda
8 oz block of cheddar cheese, cubed
Caramelized Onions
Bland Farms Sweet Onions: halved, then sliced thin on a mandolin
2 tbsp olive oil
1 tbsp salt
Egg Wash
1 egg
2 tbsp water
Coarse salt
Equipment
- Conveggtor
- Pizza Stone
- Cast Iron
- Large Stock Pot
- Slotted Spoon or Mesh Strainer
Directions
Heat milk till warm (about 100-115°F). Add to a bowl with yeast and brown sugar and allow 2 minutes for it to activate.
In a stand mixer, add the flour and salt, and then pour in the yeast mixture.
Allow it to knead with the dough hook on medium speed for 8 minutes.
Put in the softened butter one pat at a time.
Oil a bowl well and scoop the dough in; cover and set in a warm spot and allow the dough to rise for an hour or
at least double in size.
For the Onions:
Prepare your Egg for indirect cooking, using the convEGGtor, and stabilize it at 400°F/ 200°C; place the pizza stone on the EGG.
Place a cast iron skillet on a 300°F/ 150°C indirect grill and allow it to heat.
Once heated, pour 3 tbsp of neutral oil to the skilled then add in the onions.
Stir every 15 minutes for two hours, or until deeply caramelized.
Bring the stock pot of water to a boil and dissolve the baking soda.
Take the risen dough and punch the dough down. Roll out onto a floured surface in a square shape. (You can also make them twice the size if you would prefer larger bun-size pretzels as opposed to bites.)
Make sure it is wide enough to fold over when stuffed.
After it is rolled out, take your cheese and a scoop of caramelized onion, add it to the center, and fold the dough over.
Then, roll it to form a sealed ball and repeat until done.
Take the stuffed pretzels and boil them in batches for 30 seconds.
Eggwash, then salt with flaky salt.
Place them on a cast iron skillet or on pizza stone and bake for 20-30 minutes or until golden brown.
Recipe and photo from Big Green Egg.
