4 to 4 and ½cups all-purpose floursift (plus more for work surface)
coarse salt for sprinkling
Baking Soda Bath
For the board
1small bunch of seedless grapes
2-ouncespepper jack cheesesliced
1/3cuppecanscandied or salted
1/4cupcheese sauceI purchased cheese sauce, found on the chip isle of grocery
Whisk the yeast into the warm water and allow to sit for 1 minute.
Whisk in the salt and sugar and allow to sit 5 minutes.
In the bowl of a stand mixer with the dough attachment, add the water mixture and slowly add 4 cups sifted, all-purpose flour. Add up to 3/4 more flour 1/4 cup at a time until the dough is no longer sticky. (Test by poking the dough with your finger. If it bounces back it is ready to knead.)
Turn the dough onto a floured surface. Knead the dough for 3 minutes. Shape into a ball and allow to sit for 10 minutes.
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
During this 10 minutes, prepare the soda water. Bring 9 cups of water to a boil. Stir in baking soda.
For a large pretzel, I halved the dough. I used 1/2 of the dough to form one large pretzel. I made 2-inch pretzel nuggets with the other half of the dough.
For the large pretzel, I made it large enough to hold my charcuterie items, but small enough to fit in my pan for the soda bath.
Roll out and form your pretzels.
Drop the large pretzel into the boiling water for 30 seconds. Remove with a slotted spoon and drain. Place on the baking sheet. Sprinkle with salt. Repeat with remaining pretzels.
Bake the large pretzel at 400 degrees for 16 to 20 minutes or until golden brown. Bake the pretzel nuggets separately for 10 to 12 minutes.
Remove from the oven build your Pretzel Board.
Place large pretzel on a serving board or tray.
Using my photos as a diagram (or wing it) place your meat, cheese, fruit, and nuts in the pretzel.
Pretzels can be stored in an airtight container or zipped top bag for up to 3 days. They will lose a little of the softness each day.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you