- 1 1/2 cups warm water 110 to 115°F
- 1 tbsp granulated sugar
- 2 tsp kosher salt
- 2 1/4 tsp active dry yeast
- 4 1/2 cups all purpose flour
- 2 oz unsalted butter melted
- 2/3 cup baking soda
- 1 large egg
- 1 cup shredded cheese
- 2/3 cup salami cut into small pieces
- Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for about 5 minutes. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead about 5 minutes until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl, and place the dough in a glass bowl oiled with vegetable oil. Cover with plastic wrap and let rise in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Divide the dough into 16 pieces. Spread some cheese and salami and then roll dough into the cheese and salami so that some of the salami and cheese gets attached to the dough. Roll out each piece of dough into a 12 inch rope. Take the dough and make a pretzel shape. Place onto the parchment-lined baking pan.
Preheat the oven to 450°F.
- Using a large sauce pan, bring water and the baking soda to a rolling boil.
- Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula.
- Beat one large egg. Brush the top of each pretzel with the beaten egg. Sprinkle some salami and cheese onto pretzel surface. Bake until dark golden brown in color, approximately 6-7 minutes.
Recipe adapted from Alton Brown