So since most of my culinary creations end up making their way to the office and due to the fact I work in marketing with some very creative people, Delicontessa was born. I started getting requests from co-workers to make certain things. Things I had not really thought of to make before which birthed another idea…the challenge.
I consider the challenges to be any food request that is outside my normal comfort zone aka where I must develop my own recipe. My co-worker Joe came to the epiphany one day of combining the salty goodness of pretzel bites and the sweet decadence of Nutella.
When I started to begin looking for a recipe, I found a few but they all had you stuff the pretzel when raw with the Nutella and then boil and cook them. This turned out to usually cause a variety of problems beginning with the fact that the dough wouldn’t hold shut so when they were boiled they opened. Then when cooked, they spread open so the stuffed pretzel bite concept went out the window. They also usually didn’t include adding the salt on top which would balance the salty and sweet snack.
Therefore I searched for a pretzel bite recipe I thought looked delicious and decided I would bake them as directed and stuff them after they cooled with Nutella therefore preserving the essence of the original pretzel and adding the sweetness at the end.
Here is the recipe for the pretzel bites which i got from http://www.twopeasandtheirpod.com/homemade-soft-pretzel-bites/
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
I then placed the bites on a cooling rack to come to room temp prior to stuffing.
Use a piping bag with a round tip filled with Nutella, push the tip into a soft piece of the pretzel and squeeze until the tip is forced out.