20 September 2010

Foodies - Stuffed Pretzel Bites

Awhile back (Fernandina Beach?), Kyle and I picked up a copy of Gourmet magazine that someone had donated to a boater's lounge.  It was filled with many delicious recipes, but there was one that really caught Kyle's eye.  Homemade stuffed pretzels and some jalapeno dijon mustard...it took me some time to come around to it, but Kyle really likes salty things so today I dove in.  

 I must be losing my touch, because I completely forgot to take photos of the first part.  I made some basic bread dough (this recipe called for brown sugar instead of white, and more milk than water) and let that rise.  Then I divided it into four parts.  Each part was rolled out to about 12"x4" and then I put some chicken, cheese and jalapenos on that and rolled it back up.  Then I cut the stuffed dough log into 12 pieces and sealed the stuffing in.  I did leave one log "unarmed," because Kyle's dad isn't a fan of jalapenos.  

The next step is boiling each pretzel guy in a solution of water and baking soda for about 20 seconds.  You can see how much they puff up in just a few seconds of being in the water.

Next, time to bake!  Fifteen minutes at 400 degrees F, they turn a nice golden brown and start smelling amazing.  Then brush with a little butter and top with some pretzel salt.  I'm not really sure what pretzel salt is, I'm assuming it is just a coarser table salt, so I think coarse sea salt works just fine.

Last but not least, the mustard.  It is just .5 c. dijon mustard (I used whole grain) with 1 jalapeno and a tbs of honey.  Very simple - very spicy.  Since the ratio of jalapeno to mustard is so high, I removed the membranes for the most part (the lighter green stuff inside).  Even so, it still had some decent heat.  Absolutely delicious.  I think it's more like bread than pretzel, but I've never tried making pretzels before.  The pretzel bites with the mustard, however...to die for.  You get the full flavor of all the ingredients, and then the pleasant burn starts to tingle on your tongue.
 In other news, I am now working part time at the ice rink in Chesapeake.  I retrieved my skates from Michigan, so Kyle and I went to go try out the ice a week ago, and while we were there I asked if they needed any help.  To my surprise, I started work on Wednesday.  It's only part time, but I get to skate for free :)  It still seems weird that there are ice rinks in the south though.  I suppose Virginia isn't that far south.  It was much more shocking when I lived down in New Bern.


  1. Darcy, you need to post the entire receipe for me to make these, the photos are making me hungry. Have fun skating! Lynn

  2. They are pretty easy. Here is the original recipe. I made some modifications - I used chicken instead of ham, I changed the jalapenos a bit because I'm a kind person.