- 1 package Red Star active dry yeast
- 1/3 c. warm water
- 1/2 t. sugar
- 1 t. salt
- 1 1/2 c. flour
- 1/3 c. hot water
- 2 t. olive oil
- 1 1/2 c. mozzarella cheese
- 1/4 c. parmesan cheese
- 1/2 c. pepperoni
- 1/2 c. red bell peppers, chopped
- 2 T. fresh oregano, chopped
- 2 T. fresh parsley, chopped
- 1 egg, slightly beaten
- 1 t. Italian seasoning
- In a small bowl combine the yeast, warm water, and sugar. Stir gently and let sit for five minutes.
- After five minutes, add in the flour and salt, kneading gently with your hands.
- Combine the olive oil and hot water together and slowly pour into the flour dough, kneading constantly, until a stick dough forms. Continue kneading for 5 minutes. If the dough seems dry add a small amount of water. If the dough seems to wet add a small amount of flour. Form the dough into a ball.
- Spray a bowl with cooking spray and place the dough in the bowl. Turn to coat with the cooking spray. Cover the bowl with a towel and let it rise for 2 hours.
- Preheat the oven to 400 degrees.
- Remove the dough from the bowl and cut it into 4 pieces. Roll each piece into a rectangle. Sprinkle with cheese, fresh herbs, your choice of filling (pepperoni or red peppers), and Parmesan cheese. Brush one of the long sides with the egg wash and begin rolling from the opposite side. Roll the dough into a long log trapping the toppings inside and then shape into a pretzel.
- Place the pretzels on a baking sheet. Brush with the egg wash and sprinkle with Italian seasoning and Parmesan cheese.
- Bake for 17-23 minutes or until the pretzels are golden brown. Serve with marinara sauce.
Source: What's Cookin, Chicago?
**To made ahead of time prepare pretzels as directed but do not bake. Freeze the pretzels on the baking sheet and cover with plastic wrap for 12 hours. After they are frozen transfer to a freezer bag. To make frozen pretzels, preheat the oven to 400 degrees. Bake frozen pretzel for 25-30 minutes or until golden brown.**