Ingredients:
1 lb Sourdough or Fresh Pizza Dough (raw, divided into 32 small pieces)
16 oz Cheddar Cheese Curds (cut into large chunks)
4 cups Water
¼ cup Baking Soda
Buona Cucina Hickory Smoked Sea Salt (to taste)
2 oz Butter (melted)
East Shore Slow Cooked Sweet & Tangy Mustard.(sold in store)
Directions
Prep the Dough Balls:
Wrap each cheese curd piece with a dough piece, stretching the dough to enclose the cheese completely.
Twist the ends to seal and form small balls. Place on a parchment-lined baking sheet.
Prepare the Baking Soda Bath:
Mix baking soda into the water and bring to a light simmer.
Boil the Dough Balls:
Carefully place each dough ball into the simmering water for 15 seconds.
Remove with a slotted spoon and place back on the parchment-lined baking sheet.
Bake the Pretzel Bites:
Bake in a preheated oven at 400°F for 8-10 minutes, or until golden brown.
Finish and Serve:
Brush the baked pretzel bites with melted butter.
Sprinkle generously with Hickory Smoked Sea Salt.
Serve warm with East Shore Slow Cooked Sweet & Tangy Mustard.(sold in store)
Enjoy these warm, smoky, cheesy delights for any occasion!
Recipe by Chef Eric Longley