Description
Asiago cheese pretzels are a delightful twist on the classic soft pretzel, combining chewy texture with rich, nutty flavor.
Ingredients
- All-purpose flour: 4 cups (plus extra for dusting)
- Active dry yeast: 2 1/4 teaspoons (1 packet)
- Warm water: 1 1/2 cups (about 110°F or 43°C)
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Asiago cheese: 1 cup, shredded (plus extra for topping)
- Baking soda: 1/4 cup
- Egg wash: 1 egg mixed with 1 tablespoon of water
- Coarse sea salt: for sprinkling
Instructions
- Activate the yeast by mixing warm water and sugar, then sprinkle yeast on top and let it sit for 5-10 minutes.
- In a large bowl, combine flour and salt, then add the yeast mixture and shredded asiago cheese, mixing until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, then let it rise in a greased bowl for 1 hour.
- Punch down the dough, divide it into 8 pieces, roll each into a rope, twist into pretzel shape, and place on baking sheets.
- Boil 4 cups of water, add baking soda, and boil each pretzel for 30 seconds before returning them to the baking sheets.
- Preheat the oven to 425°F (220°C), brush pretzels with egg wash, sprinkle with coarse salt and cheese, then bake for 12-15 minutes until golden brown.
- Let the pretzels cool slightly on a wire rack and serve warm with your favorite dipping sauce.
Notes
- Ensure yeast is activated before mixing.
- Use warm water around 110°F for best results.
- Avoid over-kneading the dough.
- Do not skip the boiling step for texture.
- Allow the dough to rise for fluffy pretzels.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg
Keywords: Asiago cheese, pretzels, snack, baking, cheese