Brie Stuffed Pretzels with Rosemary and Sea Salt
Soft, cheesy and doughy inside with a crispy crust on the outside
How long will it take?
90 minutes
What’s the serving size?
Makes 8 pretzels
What do I need?
- 1½ cup warm water
- 1 Tbsp sugar
- 2 tsp sea salt
- 2¼ tsp instant yeast
- 4½ cups plain flour
- 60g butter, melted
- 220g Mon Pere brie, sliced
- 8 cups water
- ½ cup baking soda
- Olive oil, for brushing
- Sea salt
- Fresh rosemary, for garnish
How do I make it?
- In the bowl of an electric mixer, mix together water, sugar, salt and yeast; let sit for 5 minutes until frothy.
- Using the dough hook, add the flour and butter, mixing on low speed until dough pulls away from the sides of the bowl, approximately 5 minutes.
- Transfer dough to a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for about an hour or until the dough has doubled in size.
- Turn the dough out onto a lightly floured surface and divide into 8 equal pieces.
- Roll each piece into a 45 centimetre rope, then flatten rope so it's more of a long rectangle. Place brie cheese in the centre, then roll dough back into a rope shape, pinching the edges to ensure all the cheese is completely encased in the dough. Shape into pretzels.
- When ready to eat, preheat the oven to 220°C. Line two large baking trays with baking paper; set aside.
- Bring the water and baking soda to a boil in a large saucepan.
- Using a flat spatula, drop the pretzels into the boiling water and boil for 30 seconds. Depending on the size of your saucepan you may need to boil one at a time.
- Remove pretzels from the water, drain and place on the baking sheets. Brush the top of each pretzel with olive oil, sprinkle with sea salt and fresh rosemary.
- Bake until golden and puffed, 12-14 minutes. Serve warm.
Recipe from Port and Fin
