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Massive Stuffed Pizza Pretzel Braid Recipe

Massive Stuffed Pizza Pretzel Braid Recipe
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★★★★★

5.2 from 9 reviews

This Massive Stuffed Pizza Pretzel Braid is a delightful fusion of soft pretzel dough and classic pizza flavors. Filled with melted mozzarella, spicy pepperoni, and seasoned with oregano and garlic powder, this unique braid offers a perfect savory snack or meal. Boiled briefly in baking soda water and baked to golden perfection, the pretzel braid boasts a chewy crust and gooey filling that’s sure to impress pizza and pretzel lovers alike.

Ingredients

Scale

Dough Ingredients

  • 2 cups warm water (110°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/4 cup granulated sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup baking soda (for boiling)
  • 1 large egg, beaten (for egg wash)

Filling Ingredients

  • 2 cups shredded mozzarella cheese
  • 1 cup sliced pepperoni
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic powder
  • Coarse sea salt for sprinkling

Instructions

  1. Activate Yeast: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let this mixture sit undisturbed for 5 minutes until it becomes frothy, indicating that the yeast is active and ready.
  2. Make Dough: Add the all-purpose flour and salt to the yeast mixture. Stir until a rough dough forms. Transfer to a floured surface and knead for about 5 minutes until the dough is smooth and elastic.
  3. First Rise: Place the dough back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 hour, or until it has doubled in size.
  4. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking later on.
  5. Prepare Boiling Water: In a large pot, bring 10 cups of water and the baking soda to a rolling boil. This solution will give the pretzel braid its classic chewy crust.
  6. Shape Dough: Punch down the risen dough and divide it into 4 equal portions. Roll each piece into a rectangle approximately 10×6 inches in size on a floured surface.
  7. Add Filling: Evenly layer shredded mozzarella cheese, sliced pepperoni, dried oregano, and garlic powder over each dough rectangle, leaving a small border around the edges.
  8. Form Braid: Fold the dough over the filling and twist or braid the edges to seal in the filling securely, forming a tight braid shape.
  9. Boil Braid: Carefully place each pretzel braid into the boiling baking soda water. Boil for about 30 seconds on each side to develop the traditional pretzel crust texture.
  10. Prepare for Baking: Remove the braids with a slotted spoon and place them evenly on a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash and sprinkle generously with coarse sea salt.
  11. Bake: Bake in the preheated oven for 20 to 25 minutes, or until the pretzel braids are golden brown and cooked through. Allow to cool slightly before slicing and serving.

Notes

  • Ensure the water used to activate yeast is warm but not hot; around 110°F is ideal to avoid killing the yeast.
  • The baking soda bath is crucial for achieving the authentic pretzel crust texture and flavor.
  • You can customize the filling with other pizza toppings like sautéed mushrooms, bell peppers, or olives for variety.
  • Use a sharp knife to slice the baked pretzel braid to prevent dragging the cheese filling.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: stuffed pretzel, pizza pretzel braid, homemade pretzel, pepperoni pretzel, mozzarella stuffed pretzel, snack recipe, savory braid

Find it online: https://cheframiflavor.com/massive-stuffed-pizza-pretzel-braid-recipe/