How to stuff Pretzels?
I have a favorite yeasted bread website called the Fresh Loaf. It’s my go-to site. I’ve been bookmarking the discussion on pretzel making so I’ll pass that along to you along with a couple of quotes from people who were sucessful with stuffing them. I would read it through even though it’s long. one woman writes: I followed the instructions up to rolling out the separate sections. Once that was done, I used a sharp knife to slice halfway through, the entire length of the roll, and spread the dough apart. I sliced brie into 1 cm by 1 cm strips and laid it in the dough, then pinched the ends back together over the brie and twisted it into pretzel shape. I used the eggwash and kosher salt, but I bet cinnamon/sugar would be a great topping with this as well. They baked just fine and only a bit of the brie bubbled out here and there. Another quote from another user: When they were all 15″ long and the size of my finger, I followed someone’s idea and split the cinnamon and 2 of the plain rol
