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