Get the Recipe Gouda Stuffed Pretzel Bites with Raspberry Pepper Jam
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
1 hr 15 mins
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Cook Time
15 mins
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Course
Appetizer
Get the Recipe Gouda Stuffed Pretzel Bites with Raspberry Pepper Jam
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Gouda Stuffed Pretzel Bites with Raspberry Pepper Jam are the gourmet spin of your favorite bite-sized snack!
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Ingredients
PRETZELS:
- 1 1/2 /2 cups warm water
- 2 Tablespoons granulated sugar
- 1 package active dry yeast 2 1/4 teaspoons
- 6 Tablespoons unsalted butter melted
- 2 teaspoons kosher salt
- 4 1/2 to 5 /2 to 5 cups all-purpose flour
- 1-2 Tablespoons vegetable oil
- 4 quarts water
- 1/2 /2 cup baking soda
- 1 egg beaten with 1 tablespoon cold water
- coarse sea salt
- 8 ounces gouda diced into 1/2 inch cubes
RASPBERRY JAM:
- 1 small lemon juiced
- 1-2 teaspoons water
- 1 Serrano pepper sliced in 4ths, length wise, but only 3/4 of the way up to leave the top in tact (see notes)
- 1 - 13 ounce jar raspberry preserves
Instructions
PRETZELS:
- Combine water, sugar, yeast, and melted butter in a standing mixer bowl with a dough hook. If you don't have an electric mixer, use a wooden spoon and mix by hand. Let stand for 5 minutes.
- Add flour and salt; mix on low speed until combined. Increase to medium speed and continue mixing until dough is smooth and pulls away from the side of the bowl. If dough appears wet, add 1 Tablespoon of flour at a time. I generally add 3-4 additional tablespoons depending on the humidity, temperature, etc. Always start with 4 1/2 cups and work your way up.
- Place dough on a floured surface and knead into a ball.
- With a paper towel, rub vegetable oil in a large bowl. Add dough and turn over so dough is coated with oil from the bowl. Cover with plastic wrap and let rest in warm room for an hour. Dough will double in size.
- Pre-heat oven to 425°F.
- Place dough on a flat surface; divide into 4 equal pieces. Roll each part into a long rope, approximately 1 inch in diameter.
- Cut the ropes into one inch pieces. Take the bite and flatten out with thumb. Put 1 piece of diced gouda in middle of dough bite and wrap dough securely around cheese.
- Boil water in large stock pot; whisk in baking soda.
- Boil approximately 15 bites in water-baking soda solution at a time. Boil for 30 seconds; the bites will begin to float once ready. Don't leave them in any longer or they will get a metallic taste! Remove with slotted spoon and place on baking sheet, making sure they do not touch.
- Brush top of boiled bites with the egg wash and sprinkle with coarse sea salt. Bake for 15-18 minutes, until golden brown. Move to cooling rack and serve warm.
PEPPER JAM:
- Heat water, lemon juice, and serrano pepper in small saucepan over medium heat until simmering. Simmer for approximately 5 minutes.
- Remove pepper.
- Add raspberry preserves and whisk together.
- Bring to low simmer and continue to simmer for 5 minutes. Turn off heat and whisk occasionally until mixture has thickened.
Notes
- To cut serrano pepper: about 1/2 inch from stem, insert knife and cut lengthwise, all the way through. Turn pepper a quarter of the way and slice through the same way. This will leave you with 4 sections, still connected by the stem. This allows for easy removal of the pepper after it's boiled with water and lemon juice.
- With one serrano pepper, the heat is there but not overpowering. If you like a lot of heat, use 2 or 3 peppers. Seeds will fall out during the boiling process, which is ok!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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