Stuffed Pretzels Recipe

Stuffed Pretzels

We bet you’ll have a hard time eating just one of these delicious, stuffed pretzels! Thankfully, this recipe will give you plenty to enjoy and share.

Ingredients

Print recipe here.

2 cups milk
2 Tbsp yeast
6 Tbsp brown sugar
4 ½ cups flour
4 Tbsp butter-softened
2 tsp table salt
Baking soda
Kosher salt
Pepperoni
Mozzarella and provolone cheese

Instructions

Warm the milk and add to a bowl with the yeast. Let mixture rest for 2 minutes. Mix in brown sugar, 2 cups of flour, and softened butter, then combine. Add in the remaining flour and salt. Lightly flour a surface and knead your dough on it for roughly 10 minutes. Set your dough aside in a warm place for about an hour to let it rise.

Set your EGG for indirect cooking with the convEGGtor at 350°F.

Add some baking soda to warm water and still until it dissolves. Take your dough and punch it to help in deactivating the yeast. Roll a handful of dough out on the floured surface into a rectangle, and ensure it will have room for stuffing. Add your pepperoni and cheeses to add in the middle of the dough, then fold your dough over to encase it. Dunk your stuffed pretzel in the water and baking soda mixture. Place in a skillet or deep dish pizza pan and sprinkle with salt. Bake for 20-30 minutes or until golden brown.

Simply Perfect Ribs

What says “Summer” like a stack of perfectly grilled ribs? Check out this recipe to take advantage of this delicious rendition yourself!

Ingredients

Print recipe here.

– 2 racks of baby back or spare ribs
peach preserves

Rib Seasoning:
4 tbsp paprika
2 tbsp oregano
1 tbsp garlic powder
1 tbsp brown sugar
1 tbsp onion powder
1 tbsp dry mustard
2 tbsp cumin
2 tbsp salt

Instructions

Prepare your EGG for indirect cooking by setting the convEGGtor at 300°F.

Combine all the rib seasoning spices in a bowl and mix well. Remove the membrane from your ribs and trim them as preferred. Apply the seasoning to both sides of the racks.

Place the ribs on the Rib and Roast Rack with the bone side down. Let cook for one hour. Flip the ribs and rotate the rack to its other side. Cook for another hour.

Baste the ribs in your peach preserves then wrap them in aluminum foil. Make sure to wrap tightly, so as not to allow any gaps that would promote steam. Cook for another half hour.

Unwrap the ribs and cook them directly on the grid for an additional 15 minutes to let the glaze set. Allow them to cool for 5 to 10 minutes before serving.

Summer Grillin’ Food, Fun & Sun!

Enjoy the 4th of July with food, fun & family!

 

STUFFED BURGERS

Put a twist on the Hamburger this July 4th with the Big Green Egg!

 

Ingredients (serves 6)

  • 80/20 Ground Beef (80% meat, 20% fat)
  • 2 tomatoes (sliced)
  • Mozzarella cheese (sliced)
  • Prosciutto (sliced)
  • Crumbled blue cheese
  • BBQ rub or season to taste

Instructions

Set the EGG for direct cooking at 400°F /204°C and cook burgers for 5-6 minutes per side.

 

 

Learn more about this versatile cooking device at e-konomy.com/big-green-egg-tucson