SERVES 36 | ACTIVE TIME 42 Min | TOTAL TIME 50 Min
2¼ teaspoons active dry yeast
1 ½ cups warm milk (110°-120°)
2 tablespoons honey
3¼ cup all purpose flour
3 tablespoons ranch seasoning mix (I used Hidden Valley)
1 teaspoon kosher salt
8 ounces mild cheddar cheese, shredded
4 ounces cream cheese
12 ounces bacon, cooked and diced into bite size pieces
½ cup baking soda
1 large egg
Preheat oven to 450°. Line a baking sheet with parchment paper or spray with cooking spray.
milk into the bowl of a stand mixer (see cooks note if you do not have a
stand mixer), sprinkle yeast over top, add honey and stir. Allow yeast
to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
in a medium mixing bowl combine cheeses and bacon. Mix together. You
may need to use a wood spoon to get it well mixed.
In a small
bowl beat egg and 1 tablespoon water, set aside. Sprinkle clean counter
top with 2 tablespoons flour. Line a baking sheet with parchment paper
and spray with cooking spray. Set aside.
Fill a medium (4 cup)
bowl with 2 cups of boiling water and add baking soda carefully (it will
bubble up). Place baking sheet, baking soda water and cheese mixture
on the counter that you are working on.
Add flour, ranch
seasoning and salt to mixer. Knead for 3-5 minutes until the dough
comes together in one ball. Add more flour a tablespoon at a time as
needed, if bread is too sticky to come together. Dough should be tacky
when you pull it out of the mixer, not sticky.
Place dough on
lightly floured counter top. Form dough into a ball. We are going to
cut this ball into 36 (somewhat) even pieces. First quarter the ball of
dough. Roll each quarter into a fat log. Cut that into 3 pieces.
Roll each piece into a log and cut into 3 pieces. When you are done you
will have 36 pieces.
Roll each dough piece (one at a time) into
a ball and then flatten it into a circle. Add a little less than 1
tablespoon of cheese mixture in the center *I used a tablespoon
scooper. Carefully pull each side over the filling to create a ‘cheese
package’, pinching the edges closed. Roll the dough into a ball. Be
careful to make sure you can not see the cheese through the dough. Tap
fingers in flour, pinch any tears and roll again.
Set aside and
repeat until you have 3 stuffed dough balls. Transfer 3 stuffed dough
balls to hot water mixture and allow to set while you prepare the next
3. Prepare the next 3 dough balls. Remove dough balls from water with a
slotted spoon and place on prepared baking sheet. Place 3 newly
prepared balls into the water and prepare 3 more. Repeat until all
dough balls are on the cookie sheet.
Arrange all pretzel balls on parchment so they are not touching. Brush egg wash onto each one and sprinkle with course salt.
Bake for 8-10 minutes until the tops are browned.
ooey gooey cheese may escape some of your pretzel bombs. That is a
beautiful thing! Scoop all that cheesy goodness up onto the plate and
serve. Your guests will go crazy over them.
You can mix the dough by hand if you do not have a stand mixer. Add
milk, yeast and sugar to a large bowl. Once the yeast blooms stir in
the salt, ranch seasoning and flour. Mix with a spoon. Turn dough out
onto floured counter top and knead for 3-5 minutes until dough is no
longer sticky. Proceed with remaining instructions.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.