September 22nd was the autumnal equinox, the first day of fall. Big marker of the harvest season, as well as a welcoming sign for the season of colorful leaves, crisp mornings & nights, cozy blankets, and sweaters. And guess what else? Hearty soups, stews, warm drinks, and homemade baked goods.
Autumn is the perfect time for baking, especially with pumpkin right now. I’m opening the new season with my all-time favorite, absolutely irresistible, soft, chewy pretzels with rich, creamy pesto cheese filling! Simple, yet crazy delicious, and loaded with all the fall flavors you’re craving for. These are definitely not your grannies nor shopping mall food court pretzels – by the way, I really can’t stand that kind of pretzels, even though they serve them hot, but they are still kinda plain, flavorless, and just bready pieces with fake cheeses- I’m talking the real deal here.
I’m 100 % confident, these pesto cheese stuffed super soft pretzels are going to be the best thing you’ll ever eat, period. Ohhh, especially if you serve them with creamy smooth, mustardy carrot pumpkin dip. Why not get some veggies while enjoying our carb? First, start making of foolproof, soft, pliable homemade pretzel dough that will turn out perfectly every single time; promise.
Next, wrap these beautiful, “out-of-this-world ” tasty dough around delicious homemade pesto and cheese, then drop them into boiling baking soda & water bath, and finally bake these soft pillows for perfection. Now, tell me who is going to scare from losing the summer days, daylights, or backyard BBQs; just simply replace them all with comforting deliciousness; sit back, relax, get cozy by the fire, enjoy and celebrate the season with this amazing treat.
How To Make Pesto Cheese Stuffed Soft Pretzels With Carrot Pumpkin Dip
This recipe makes two delicious dishes that make a tasty and surprising combination when mixed together. The sweetness of the carrot pumpkin dip balances the cheesiness of the pesto cheese stuffed pretzels.
Preheat oven to 400 degrees F.
In a medium bowl, mix water, sugar, and yeast until dissolved. Let the yeast activate for 5 minutes until thick bubbling foam covers the surface.
In a standing mixer or a bowl, add flour and salt, mix until combined. Add yeast mixture and soft butter, knead until the dough becomes smooth but still a bit tacky.
Transfer dough into a lightly oiled bowl, cover, and let the dough rest for 30 to 40 minutes or until double in size.
In a large saucepan, bring plenty of water to a boil first, then slowly add baking soda into the water. Keep the water boiling when you are shaping the pretzels.
Transfer dough onto a lightly floured surface divided it into 8 equal pieces. Make balls, cover with plastic wrap until shaping them.
Take one ball each time, roll it like a rope, flat the surface with your fingers. Add pesto and cheese mixture, tightly pinch dough edges together to secure the filling.
Drop pretzel into boiling water & baking soda bath, boil it for 30 seconds while flipping the other side in halfway of boiling. Drain well with a spider, transfer pretzel onto parchment paper-lined baking sheet.
Repeat the same process with the rest of the dough.
Brush the surface of the pretzels with egg yolk, sprinkle sea salt flakes, and sesame seeds around. Bake pretzels for 15 minutes.
Mustard-y Carrot Pumpkin Dip:
In a food processor, add all the dip ingredients together, pulse until creamy and smooth.
- Sugar: 9g
- Calcium: 347mg
- Calories: 466kcal
- Carbohydrates: 65g
- Cholesterol: 62mg
- Fat: 18g
- Fiber: 9g
- Iron: 4mg
- Potassium: 656mg
- Protein: 19g
- Saturated Fat: 9g
- Sodium: 2964mg
- Vitamin A: 16640IU
- Vitamin C: 22mg
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