Steak Cheese Stuffed Pretzels (Printable Version)
# What You'll Need:
→ Pretzel Dough
01 -
500 g strong bread flour
02 -
1 packet (7 g) instant dry yeast
03 -
1.5 teaspoons fine sea salt
04 -
2 tablespoons caster sugar
05 -
2 tablespoons unsalted butter, softened
06 -
0.5 teaspoon onion powder
07 -
300 ml warm water (about 40°C)
→ Baking Soda Bath
08 -
2 litres boiling water
09 -
60 g bicarbonate of soda (baking soda)
→ Filling
10 -
350 g frozen shaved beef steak, thawed
11 -
100 g Monterey Jack cheese, cut into small cubes
12 -
80 g sharp cheddar cheese, cut into small cubes
13 -
Salt and freshly cracked black pepper, to taste
14 -
1 tablespoon neutral oil
→ Finishing
15 -
1 tablespoon coarse sea salt
16 -
40 g unsalted butter, melted
# Step-by-Step Directions:
01 -
In the bowl of a stand mixer fitted with a dough hook, combine flour, instant yeast, salt, sugar, onion powder, and softened butter. With the mixer running on low, slowly add warm water until a soft, sticky dough forms. Increase speed and knead for 5 minutes until the dough becomes smooth and elastic.
02 -
Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and allow to rise in a warm place for 45 minutes, or until doubled in size.
03 -
While dough is rising, heat oil in a large frying pan over medium-high heat. Add shaved steak, season with salt and pepper, and cook, stirring frequently, until just cooked through, about 2-3 minutes. Remove from heat and allow to cool completely. Cut both cheeses into small cubes and set aside.
04 -
In a large heatproof bowl, mix 2 litres of boiling water with baking soda, stirring until fully dissolved. Allow the solution to cool to room temperature before use.
05 -
Turn the risen dough out onto a lightly floured surface. Divide into 12 equal pieces (about 65 g each). Flatten each piece into a rectangle. Place a portion of cooled steak and a mix of cheese cubes in the centre. Fold the edges over the filling and pinch all seams firmly to seal.
06 -
Preheat oven to 230°C. Gently immerse each filled pretzel in the cooled baking soda bath for 2 minutes, ensuring full coverage. Remove using a slotted spoon and set aside to drain briefly.
07 -
Arrange stuffed pretzels on a lightly greased baking tray, leaving space between. Sprinkle generously with coarse sea salt. Let rest for 10 minutes, then bake for 12-14 minutes, or until pretzels are deep golden brown.
08 -
Remove from oven and immediately brush the tops of the hot pretzels with melted butter for a glossy finish and additional flavour.
# Helpful Notes:
01 -
Do not skip the baking soda bath; it gives the pretzels their distinctive flavour and dark crust.
02 -
Seal the dough edges tightly to prevent cheese from leaking during baking.
03 -
For even cooking, weigh dough portions to ensure uniform pieces.
04 -
Best served warm with optional mustard or cheese dipping sauce.
05 -
Pretzels can be frozen after baking; reheat from frozen in a hot oven for best results.