lauren (love_is_hell) wrote in vegancooking,

stuffed soft pretzels

i came up with this the other day and the pretzels are awesome...although i'm not the greatest at writing recipes.

2 cups warm/hot water
2 packets active dry yeast
2 handfuls brown sugar
small handful sea salt
olive oil
6 cups flour
follow your heart vegan gourmet cheese (i used cheddar and monterey jack)
baking soda
coarse salt
parchment paper

pour water into a very large bowl. add yeast. wait, then stir until dissolved. stir in sugar, salt, and olive oil. add 2 cups of flour and mix thoroughly. add flour gradually while mixing (you might not need to add the whole 4 cups). the dough should be moist, but you should be able to get it off your hands. if not, add more flour. knead. oil the bowl (pour oil in, smear it around with the ball of dough so the bowl and dough are both covered). cover with a damp towel and place somewhere warm to rise for 3 hours. heat oven to 450 degrees. fill a large pot halfway with water. add a few handfuls of baking soda. bring to a boil. meanwhile, cut cheeses (start by cutting half of each) into long, thin strips. also, line a baking sheet with parchment paper. pull off a piece of the dough. you should be able to roll it into an approximately 18-20 inch log with an inch diameter (use the first piece to experiment. when you stuff the pretzel, the desired width will become obvious. when you fold the dough into the pretzel shape, the desired length will become obvious). flatten the log width-wise. make a row of each type of cheese down the length of the dough. fold one side of the dough over the cheeses, then the other. pinch/press to seal. fold the new log of stuffed dough in a U shape. twist the ends and fold over into a pretzel shape. drop the pretzel into the baking soda water for a few seconds. pull out with a spatula and place on the covered baking sheet. sprinkle with coarse salt. repeat with the remaining dough. bake until lightly browned (about 10 minutes).
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