Anybody who is close to me knows that I am a serious Los Angeles Dodgers fan. It is one of the reasons that I love summer so much…baseball time! Besides my love of the actual game, there are a few things that come to mind as to why I adore going to the stadium: The food, the energy, excitement from the fans, the food, the music, and the food. Lets face it; the food is a big deal to me. I’m a certified food-freak, which means I have to taste everything that is on all the menus. Not necessarily in a gluttonous way (well, sometimes I am piggish.) It’s just that I like to try different things out and then once I taste something that really catches my palate’s scrutiny, I usually go home and try to make it, only better. For instance, I recently had a pretzel at a game. It was good but it left me feeling like it needed something. That night as I thought about what that something might be, it suddenly hit me like a ton of bricks, Cacique® Cheese!
After I had my epiphany, I couldn’t wait to get home and try out this brilliant idea of mine. I remember thinking that if I could sprinkle Cacique® Oaxaca Cheese over the top and bake it into the actual pretzel; I would be in baseball game snack heaven. That’s exactly what I did the very next day. I invited over a few friends of mine to taste test this recipe with me so I could make sure I was on the right path.
Let me tell you that the moment those pretzels came out of the oven and cooled down enough to not burn our mouths, we all ate one in unison like Olympic swimmers. We all went bonkers for them. I’m not exaggerating when I say that was the BEST pretzel I had ever had. So sorry about the self-horn-tooting, but it is the truth!
With the upcoming MLB All Star game, I am proud to say that 4 Dodgers made it into the All Stars this year! What’s even more rip-roaring sensational than that is the fact that I’ll be sitting at home watching the game with my Cacique® Oaxaca Cheese Pretzels on hand to help cheer on the National League.
WHAT YOU NEED
- 1 – packet active dry yeast
- 1 – cup warm water plus 1 1/2 tablespoons
- 3 – cups unbleached flour
- 1 – tablespoon sugar
- 1 – teaspoon salt
- 8 – cups boiling hot water
- 1 – tablespoon honey
- 4 – tablespoons baking soda
- 1 – egg
- 1 – tablespoon water
- 1 – cup Cacique® Oaxaca cheese (grated)
- Sea salt
HOW TO MAKE IT
- Add yeast and warm water to mixer and allow to sit there for 10 to 15 minutes. The water will become cloudy and slightly foam. Add dough hook attachment to mixer.
- In a bowl add flour, sugar and salt. Mix to combine. Pour flour mixture into warm water mixture, and turn mixer on to medium speed. Allow dough to come together for about 5 to 7 minutes. The dough will form a ball shape. This means it is ready. Remove dough from mixer, and kneed with hands for 2 minutes.
- Grease a large bowl with vegetable oil and place dough in bowl. Cover top of bowl with plastic wrap, and let rest in a warm place for 2 to 3 hours or until dough doubles in size.
- Remove dough from dough, and cut into 8 even pieces. Roll one piece of dough at a time, by rolling it with two hands to form a long skinny snake like shape. Then carefully shape dough into a pretzel by bringing both ends toward the top and twisting once, then fold back down to press into the dough.
- Place pretzels on a baking mat lined cookie sheet and allow to rise for another 20 minutes.
- Preheat oven to 450 degrees Fahrenheit.
- In a large pot over a high flame add in hot water and bring to a rolling boil. Once water is boiling add in honey and mix to dissolve. Then pour in baking soda. Mix to combine.
- Slowly dip each pretzel into the boiling water for 30 seconds on each side. Then with a slotted spoon remove pretzels. I did one pretzel at a time. Place pretzels back on baking mat lined cookie sheet.
- In a small bowl whisk egg and water together creating an egg wash. Using a pastry brush, brush each pretzel with egg wash.
- Sprinkle 1/8 cup (2 tablespoons) of Cacique® Oaxaca Cheese on top of each pretzel. Top with a tiny pinch of sea salt. Bake for 11 to 12 minutes. Remove from oven and allow to cool for 10 minutes before eating.