For the dough:
1 1/2 cups warm water (110-115° F)
1 tablespoon sugar
2 teaspoons kosher salt
2 1/4 teaspoons instant yeast
4 1/2 cups all-purpose flour
4 tablespoons unsalted butter, melted
Vegetable oil, for greasing the bowl
1lb Bull's pulled pork
1/2lb smoked Gouda cheese
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tablespoon water Smoked sea salt
For the dough:
Combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.
Preheat the oven to 450 degrees F. In a large pot, bring the 10c water and baking soda to a boil. Line two baking sheets with parchment paper.
Turn dough out onto a counter lined with parchment paper. Divide dough into 16 equal portions. Divide the pork and cheese into 16 equal portions.
Take a portion of dough and cut it in half. Pat each portion into a 4-5 inch round. Place a portion of pulled pork and Gouda cheese in the middle of one of the rounds. Take the other round and place it on top, using a fork to seal the edges. Take the pretzels, 1-2 at a time and place in the boiling water and baking soda solution for 30 seconds. Transfer to a greased wire rack to dry. After dry (20-30 minutes) place on a parchment lined baking sheet. Brush on the egg wash and smoked sea salt. Bake at 450 for 13-15 minutes until the pretzels start to turn a golden dark brown. Let cool for 5 mins and enjoy!
Presented by: Bull's BBQ Food Truck
Date: March 25, 2014