Perfect appetizer for that party you are planning and you don’t need a mixer. Surprisingly, this soft chewy bites can be stored in an air-tight container for up to three days. But am I the only one who thinks there will be no leftover to be stored?
Shred the cheese and set aside. Dissolve the yeast in about 4 tablespoons of warm water (110 degrees F) in a large bowl and allow to stand for 5 minutes. Whisk in the sugar, salt and milk (110 degrees F) until combined. Stir in the flour until a ball of dough forms.
Place the dough on a floured surface and knead for about 5 minutes until smooth and elastic. Transfer the dough to a greased bowl and turn once to grease the surface then cover with a plastic wrap. Place the bowl in a warm place and let the dough rise for about 2 hours or until double.
Punch the dough down and divide into 4 pieces. Roll each out on a floured surface into a 12×4 rectangle. Sprinkle 30 gramms of cheese on the one of the rolled dough. Roll the dough up as tight as possible starting with the cheese-filled side. Pinch both edges to seal.
Cut the dough rope into pieces and place on a parchment paper-lined baking sheet. Repeat this process for the remaining dough. Allow the dough bites to rest for about 30 minutes.
Bring 6 cups of water and in a large saucepan. Dissolve the baking powder in the water. Working in batches, boil each pretzel for 20 seconds, 10 on each side.
Transfer the pretzels to a parchment paper-lined baking sheet. Bake at 400 degrees F for about 10-15 minutes or until golden brown.
Serve and sprinkle with sea salt (optional).
Click to get all the ingredients from Supermart.