Jessalyn's Stuffed Pretzels
Jessalyn's Stuffed Pretzels

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, jessalyn's stuffed pretzels. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fold the filled rope into a knot pretzel style. Pinch the ends of the rope onto itself so it doesn't come undone. Form the rope into a giant pretzel shape and place on the prepared baking sheet. Stuffed pretzels are the kind of stuff delicious is made of.

Jessalyn's Stuffed Pretzels is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Jessalyn's Stuffed Pretzels is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have jessalyn's stuffed pretzels using 15 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Jessalyn's Stuffed Pretzels:
  1. Prepare 1 1/2 cup warm water
  2. Prepare 1 packages instant yeast
  3. Get 1 1/2 tbsp sugar
  4. Prepare 2 tsp salt
  5. Make ready 4 1/4 cup all purpose flour
  6. Make ready 6 tbsp unsalted butter very soft
  7. Get 8 cup water
  8. Get 3/4 cup baking soda
  9. Get 8 oz diced ham
  10. Make ready 8 oz swiss cheese shredded
  11. Take 4 oz pickled jalapenos minced
  12. Make ready 1 egg beaten
  13. Take 1 tbsp water
  14. Prepare 1 poppy seeds
  15. Make ready 1 sea salt

Carefully form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other, and connecting the ends to the bottom of the "U" shape. Transfer the pretzel to the prepared baking sheet and brush with egg wash. In a large skillet over medium heat, melt butter. Add cut up pretzels, eggs, evaporated milk, and chicken stock to sautéed onions and celery.

Instructions to make Jessalyn's Stuffed Pretzels:
  1. Combine water, yeast, sugar and salt to a mixer bowl and let sit for 10 minutes until it foams
  2. Add flourand butter. Knead on the mixer for 12 minutes
  3. Cover dough with a warm damp towel, put in a warm spot for 1 hour or until dough has doubled in size.
  4. Preheat oven to 425°F
  5. Line baking sheet with parchment paper
  6. Add water and baking soda to a pot and bring to boil
  7. Divide dough into 8 equal balls
  8. Roll each ball into a 16 inch rope
  9. Flatten each rope with a rolling pin
  10. Add the filling mixture to the centre of each flattened rope
  11. Roll the rope lengthwise so the filling is in the centre of the rope. (jelly roll style). Make sure you pinch the edges together.
  12. Fold the filled rope into a knot pretzel style. Pinch the ends of the rope onto itself so it doesn't come undone.
  13. Place 1 pretzel at a time into boiling water for 30 seconds. Then place onto cookie sheet.
  14. Brush each pretzel with egg wash
  15. Sprinkle with poppy seeds or sea salt
  16. Bake for 16 minutes. Serve hot. (Store for 3 days if they last that long)

In a large skillet over medium heat, melt butter. Add cut up pretzels, eggs, evaporated milk, and chicken stock to sautéed onions and celery. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet.

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