Chorizo Stuffed Pretzel Balls

So it has been a while since my last ball post and I was ready to change it up a bit; enough of the crescent roll, it is time for a new vessel to hold the delicious filling….And that is how I decided on the pretzel ball. I mean who doesn’t like pretzel bread?? There is lightness and squishiness, yes that is the technical term, that is just right, and the sprinkling of salt on the top that gives it just that little extra flavor. Chorizo adds saltiness and spice, but it is mellowed out by the cream cheese. The filling is simple, but the flavors are bold, it keeps you coming back for more. I hope you enjoy these as much as we did!

Chorizo Filling

·         3 links Chorizo, casing removed

·         12oz softened Cream Cheese

Cook the Chorizo in a sauté pan until cooked through, roughly 7 minutes. (Try to break sausage up as much as possible because it easier to pipe into pretzel when sausage is in small pieces.

Once cooked, drain off grease and add to softened cream cheese, stir to combine. Spoon mixture into a pastry bag with a large tip (the larger the tip, the easier to pipe)

Pretzel Bread

• 1 1/2 cups warm water
• 4 tablespoons (unsalted) butter - melted
•  1 1/8 teaspoons of active dry yeast – I used 1 packet
• 4 tablespoons brown sugar
• 1 1/8 teaspoon salt
• 1 cup white bread flour
• 3 cups regular white/all-purpose flour

• ½ teaspoon kosher salt

For Cooking Pretzels

• 2 tablespoons baking soda
• Water
• Kosher salt, to taste

PREPARING THE DOUGH

Put ½ a cup of boiling water in a large mixing bowl and add the melted butter, stirring to combine, let cool slightly. In the meantime, sprinkle yeast on 1 ½ cups of lukewarm water in mixing bowl; stir to dissolve and then add the butter/water mixture.

Add the sugar & salt, and stir to dissolve; add flour and using a wooden spoon or hand-held dough mixer bring mixture together till combined. The dough is ready when it is evenly combined without any dry patches.

Knead dough until smooth and elastic and then let rise at least 1/2 hour. The dough should increase in size

Prepare a clean surface and lightly dust with flour. Turn the dough out and gently knead, then gather into a smooth ball.

Cut the dough in 4 even pieces. Roll each piece into a long rope and cut each rope in 8 even pieces; roll into a ball, place on a sheet and let rise another 20 minutes

TO BOIL PRETZELS

Preheat the oven to 450 degrees F. When you’re ready to make the pretzels, bring 2 cups of water to the boil in a large pot. Add the baking soda and then stir.

Drop the balls into the boiling water (in batches, do not want to overcrowd) and boil until puffed and slightly shiny, about 1 minute. Transfer to a wire rack with a slotted spoon, to drain. Repeat for all the others.

To Fill Balls

After the balls have drained take pastry bag with chorizo filling and

poke into the middle of the ball and fill; pinch edges so the filling is completely covered with dough; place pinched side down on tray

Sprinkle with salt and cook for 15 to 20 minutes or until brown