Pepperoni and Cheese Pretzel Bites

Another weekend, another party on the Circle.  I took to Pinterest again for inspiration to come up with what I would bring.  Since the pretzels have gone over so well in the past, I saw this recipe for stuffed pretzel bites.  Thankfully, LaDawna came over to help me out.  This is a fabulously delicious recipe but is pretty labor intensive and definitely could use at least two sets of hands.  The original recipe called for ham, but I decided to use pepperoni slices instead.  Really, I think you could mix this recipe up and do any number of variations -- buffalo chicken with cheddar was another idea that came to mind.  Either way, if you have the time, this is definitely worth it.  And if you are making this for a party, I suggest doubling this recipe, like I did for this one.

• 2 Tbsp. brown sugar
• 1 cup warm milk (110-115 degrees F)
• 1 package (¼ oz.) dry yeast
• 2 ½ cups flour
• ½ - 1 cup shredded mozzarella cheese
• 1 package of pepperoni slices (may not use all)
• Water for boiling
• 1/3 cup baking soda
• 1-2 eggs, whisked
• Kosher salt

DIRECTIONS

1. In a stand-mixer fitted with the hook paddle, combine together in a mixing bowl the brown sugar, warm milk and yeast, stirring until the sugar is dissolved.  Let sit for 5 minutes.
2.  Add flour and mix for about 2 minutes until well combined.  Add an additional ½ cup of flour, as needed. 
3. Gently knead into a smooth ball and place into a greased container.  Cover with a lid or plastic wrap and place in a warm spot to rise for 1-2 hours. 
4. Turn the dough onto a lightly floured surface and divide into 4 equal pieces. 
5. Lightly dust a rolling pin with flour and roll each piece of dough into roughly a 12x4-inch rectangle. 
6. With the long sides facing you, sprinkle an even amount of mozzarella cheese and pepperoni slices onto the bottom half of each piece of dough. 
7. Roll the dough as tightly as you can, starting with the long edge holding the cheese and pepperoni. 
8. Cut each roll into 12 equal pieces. 
9. Transfer the pieces to a parchment-lined baking sheet. Let them rest, uncovered, at room temperature for 30 minutes. 
10. Preheat your oven to 400 degrees F. 
11. Bring a pot full of water to a boil, along with 1/3 cup of baking soda, and reduce the heat to a gentle simmer. 
12. Boil the pretzel bites in batches, cooking for about 20 seconds each and turning once.
    (Be forewarned that you may lose some of the cheese and pieces of pepperoni in the process.  They should look slightly puffed when they are done.) 
13. Use a slotted spoon to transfer them back to the baking sheet. 
14. Whisk together the eggs combined with a small amount of water, to create an egg wash. 
15. Brush tops of each pretzel bite with the egg wash and sprinkle kosher salt conservatively over entire baking sheet. 
16. Bake in the preheated oven until they are puffed and golden, about 15-18 minutes. 
17. Serve warm – enjoy!

Adapted from P&E Yummilicious blog