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Pepperoni Pretzels

Originally aired

INGREDIENTS
  • 2 1/2 cups bread flour
  • 1/8 teaspoon freshly grated nutmeg
  • 3/4 cup warm water
  • 3/4 teaspoon dry yeast
  • 1 round teaspoon kosher salt
  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 1/8 pound sliced pepperoni, chopped
  • 1/2 cup baking soda
  • Coarse salt
  • Sesame seeds
  • Dried onion flakes
  • Dried chopped garlic
  • Mustard, tomato mustard or warm pizza sauce, for dipping or topping
PREPARATION

Place dough hook on stand mixer, combine flour with nutmeg, yeast, salt, EVOO and pepperoni. Mix a couple of minutes on medium setting then crank setting up to high and let dough work for 10 minutes. Transfer dough to a floured surface and let rest for 10 minutes.

Cut dough into 6 parts and roll into small balls. Then cover and let rest for 10 more minutes. Roll each dough into an 18-inch rope and twist into a pretzel. Let the pretzels poof for 45 minutes in a warm area, uncovered.

Let the pretzels rest in refrigerator uncovered for at least 2 hours, or overnight.

Preheat your oven to 400 F.

Mix baking soda and 2 quarts of boiling water together and boil the pretzels for 30 seconds each.

Remove and place the pretzels onto a greased nonstick baking sheet. Sprinkle each pretzel with sesame seeds, onion flakes, and garlic and bake for 10 minutes.

Serve with mustard dipper.

COMMENTS