STUFFED PRETZEL BALLS

1. Get out a large mixing bowl. In a small bowl or liquid measuring cup with at least 2 cups in volume, prepare 1.5 cups’ worth of ginger tea (or whatever liquid you prefer), whether by using teabags, steeping ground ginger, or steeping fresh ginger root. Melt your butter and allow it to cool. (5 minutes) Pour the warm ginger tea into the bowl and whisk the 9 g yeast and 1 tsp sugar into the warm (not hot!) liquid. Allow to sit for at least 5 minutes, so it activates and gets a little bit foamy. 

2. After the yeast activates, whisk in 2 tsp sugar, 2 tbsp cooled melted butter, and 2 tsp salt. Add 4 cups of flour in single cup intervals as you stir everything with a wooden spoon or using a stand mixer. Combine until dough is thick, bouncy (like poking memory foam), but no longer sticky; you may need to add extra flour ¼ cup at a time.

3. Knead the dough for 5 minutes on a floured surface. Once the dough is smooth and elastic, shape into a ball. Put into a lightly greased bowl, cover with a tea towel or cling wrap and let rise in a dry spot. At sea level, I let it rise for about 25 minutes or until doubled in size.

***while the dough rises***

4. After discarding any waxy coating, chop your cheese into cubes between ½-1 inch in size. Resist the urge to eat half the cubes; remember, the more cubes you have, the more cheesy pretzel bites you can enjoy later.

5. While the dough rises, preheat the oven to 400 F. Line 2 baking sheets with silicon baking mats (my preference) or parchment paper. Sprinkle parchment with cornstarch or lightly grease with oil. If you don’t have these items, grease a tray. Use oil with smoke points fit for 400 F (like canola or regular olive oil). If using the egg wash, crack an egg and whisk it with 1 tbsp water. Cover and refrigerate until needed.

6.  Once the dough has risen, this is a good time to get the baking soda bath started (if using) so it has time to boil while you shape pretzels. Fill a large pot with 9 cups water + ½ cup baking soda and let boil.

7. While waiting for the baking soda bath to boil, it’s time to mold the balls. Roughly knead the dough 3 or 4 times to knock out excess air. Use a large chef’s knife or a dough scraper to divide the dough into 12 roughly equal sections, like super skinny pizza slices.

8. Roll each section into a ball, then slice into quarters. Mold each quarter into a small ball, press a cheese cube into the center, then stretch the dough around the sides to completely seal the cheese. It helps to keep your hands slightly moist as you roll each sphere to keep the edges smooth. To prevent the dough chunks that you aren’t molding from drying out, cover them with a wet paper towel, damp tea towel or periodically spritz them with water from a spray bottle. (10 minutes, but half the time with conscripted labor)

9. BAKING SODA BATH: The water and baking soda should be at a boil. Carefully scoop up 2-3 pretzel balls and submerge them in the boiling water for 25 seconds. Use a slotted spoon, ladle, spatula, (whatever you have with holes or slots at the bottom) to scoop out the pretzels. Drip off excess water and place onto prepared baking sheet. Repeat until done. (6-10 minutes)

10. If included, brush the optional egg wash over your pretzels. Crack sea salt over the pretzels according to your taste. Alternatively, you could use some of your other favorite seasonings (Boyfriend likes roasted garlic on top and I like rosemary). Bake for 15-18 minutes or until golden brown. Serve warm, perhaps with some homemade mustard, and enjoy!

Much like classic soft pretzels, these complement a dinner with components like sauerkraut, braised cabbage, sausage, chicken thighs baked with mustard and apples, or roasted root vegetables. The gluten and casein in the cheese create a complete protein!

After pretzels are cooled, cover and store in a airtight container for up to 3 days. Reheat in the microwave for a few seconds or bake at 350 F for 5 minutes. You can freeze pretzels for up to 2 months.