Truffle Cheese Soft Pretzels
Soft Pretzels topped with Black Truffle Pecorino cheese with a truffle cheese dip.
Ingredients
- 1 packet Red Star Platinum Yeast
- 1 tsp. salt
- 3 to 4 cups all-purpose flour (360g to 480g)
- 1½ cups warm water (120° to 130°)
- 2 tbsp. vegetable oil, for greasing pans
- 1 beaten egg
- 4 tbsp. melted butter
- 1 tbsp. sea salt flakes
- 1 cup Black Truffle Pecorino cheese
For the Truffle Cheese Dip:
- 1 tbsp. each butter and flour
- ¾ cup heavy cream
- 1 cup Black Truffle Pecorino cheese
Instructions
- In a large bowl, mix together the yeast, salt, and two cups (240g) of the flour. Add the water.
- Add more flour, a quarter of a cup at a time, just until the dough is no longer sticky. It should bounce back when you poke it. Knead it on a floured board for five minutes until it's smooth.
- Cover the dough with a tea towel and let it rest for 15 minutes. Meanwhile, preheat the oven to 425°, with the rack on the top third of the oven. Brush two parchment lined baking sheets with the vegetable oil.
- Roll the dough out into a 14 by 12 inch rectangle, and then cut the dough into 12 14 inch stirps. Stretch each strip into a U. Take the top of the U and twist the top of the strands together twice, and then fold them down to meet the bottom of the U. Press down to seal the twisted strands to the bottom of the U. Lay them out spaced apart on the two sheet pans.
- Brush each pretzel with the beaten egg. Bake the pretzels for about 25 minutes, switching the pans halfway through, so they each get a turn on the top rack.
- While the pretzels bake, make the dip. In a small skillet melt the butter on low heat. Add the flour and cook, stirring, for two minutes. Add the cream and bring to a simmer. Remove from the heat and stir in the cheese.
- As soon as the pretzels are done, brush them with the butter and sprinkle with the cheese and salt.
Tried this recipe?Let us know how it was!