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
Scale
- 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 Bonne Maman 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