A perfect breakfast treat, serve these special ricotta and strawberry stuffed pretzels warm, right out of the oven, at your next weekend brunch.
I can’t wait until Mother’s Day and this recipe is perfect for such a celebration. It’s so fun to create and so scrumptious that it makes the perfect addition to any Sunday brunch.
You can test this recipe this weekend, and then surprise your Mom with a delicious homemade breakfast in bed on Mother’s Day.
She deserves the very best!
Who wouldn’t love to wake up to the enticing aroma of freshly brewed coffee, sizzling fried eggs, and oven warm pretzels?!? And I’m not talking about just any average pretzels. But one of these heart-shaped, sweet and savory, soft and kinda gooey pretzels, filled with a scrumptious mix of ricotta and strawberry preserve.
I’m sure you can’t wait until Mother’s Day to try and taste this.
For this recipe, I’m using store bought pizza dough, so it’s a little quicker to whip it up. But you are welcome to prepare it from scratch, ideally the evening before, so it has time to rise overnight. Here is a recipe for homemade dough.
For the filling I’m using a good strawberry preserve. It perfectly combines with the delicate flavor of the ricotta cheese, and salt-sprinkled soft pretzel around it.
And if you look at the label, you’d find that good strawberry preserves are Non-GMO Project Verified, have no high fructose corn syrup, no artificial coloring and no preservatives added. Simply perfect!
For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.
Ricotta and Strawberry Stuffed Pretzels
- Total Time: 35 minutes
- Yield: 4 servings
Description
A perfect breakfast treat, serve these special ricotta and strawberry stuffed pretzels warm, right out of the oven, at your next weekend brunch.
Ingredients
- 13.8 oz (390 gr (1 can) of refrigerated pizza crust)
- 4 cups plus 1 tablespoon of water
- 1/4 cup 50 gr of baking soda
- 4 tablespoons of strawberry preserve
- 4 tablespoons of ricotta cheese (I used whole milk)
- 1 egg (beaten with one tablespoon of water)
- sea salt for sprinkling on top
Instructions
- Preheat the oven to 425°F ( 220°C).
- Roll out the dough onto a lightly floured surface into a 16×16 inch (40×40 cm) square.
- Cut the dough into 4 strips (each about 4×16 inch = 10×40 cm)
- Spread one tablespoon of strawberry preserve onto the long edge of each strip.
- Top with a tablespoon of ricotta cheese.
- Fold the dough covering the filling.
- Brush the edges with a little bit of water, and seal.
- Shape the pretzels into a heart as shown in my picture.
- Bring 4 cups of water to a boil. Carefully add the baking soda and mix until dissolved.
- Dip each pretzel one at a time into the water, using a large spatula (possibly flat and with holes). Let it stay in the water for about 15 seconds. Don’t wait too long or your pretzel will fall apart
- Remove from the water, let it drain and place onto a baking sheet lined with parchment paper.
- Brush with egg wash, and sprinkle with sea salt.
- Bake for about 12 to 15 minutes, or until golden brown.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Baking, Breakfast
Frequently Asked Questions
Can I use homemade dough instead of store-bought pizza dough for the stuffed pretzels?
Yes, you can use homemade dough, and it’s recommended to prepare it the evening before to allow it to rise overnight.
What type of ricotta cheese works best for the filling?
Use fresh, whole-milk ricotta cheese for a creamy texture that complements the strawberry preserve.
How do I achieve the right texture for the pretzels once baked?
Make sure to sprinkle coarse salt on top before baking to enhance the flavor and create a nice contrast with the soft, gooey filling.
