March Madness Stuffed Pretzel Bites

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted
• 24 mozzarella cheese cubes (about 1/2 inch)
• 10 cups water
• 2/3 cup baking soda
• 1 large egg, beaten (for egg wash)
• 2 tablespoons coarse pretzel salt
• 1 cup marinara sauce, for dipping
• 1/2 cup yellow mustard, for dipping

Method

1. 1

   In a large bowl or stand mixer bowl, combine the warm water, sugar, and yeast. Let stand until foamy, about 5 minutes.

   5:00 · Yeast proofing
2. 2

   Add the flour, salt, and melted butter to the yeast mixture. Mix on low speed with a dough hook, or stir and knead by hand, until a smooth, elastic dough forms, about 6 minutes.

   6:00 · Knead dough
3. 3

   Shape the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

4. 4

   Preheat the oven to 425°F and line two baking sheets with parchment paper.

5. 5

   Punch down the dough and divide into 24 equal pieces. Flatten each piece into a small disc, place a cube of mozzarella in the center, and pinch the dough closed around it, rolling into a smooth ball.

6. 6

   Bring the 10 cups of water to a boil in a large stock pot, then carefully stir in the baking soda.

7. 7

   Working in batches of 5 or 6, boil the stuffed dough balls for 20 seconds each, then remove with a slotted spoon and transfer to the prepared baking sheets.

   0:20 · Boil pretzel bites
8. 8

   Brush each boiled pretzel bite with beaten egg and sprinkle generously with coarse pretzel salt.

9. 9

   Bake until deep golden brown, 12 to 15 minutes, rotating the pans halfway through.

   12:00 · Bake pretzel bites
10. 10

    Let the pretzel bites cool on the pans for 5 minutes before serving warm with marinara and mustard for dipping.

    5:00 · Cool before serving