Description
These delicious peanut butter pretzels are a perfect snack for any occasion, combining the rich flavor of peanut butter with the classic pretzel texture.
Ingredients
Scale
- 1 1/2 cups warm water
- 2 tbsp brown sugar
- 2 ¼ tsp active dry yeast
- 6 tbsp unsalted butter (melted)
- 2 ½ tsp salt
- 4 ½ cups all-purpose flour
- 1 cup creamy peanut butter
- 3 quarts water
- 2/3 cup baking soda
- 1 egg
- coarse sea salt for sprinkling
- ½ cup raspberry jam
- ¼ cup water
Instructions
- Line a baking sheet with parchment paper.
- Pipe out little dots (about 1/8 tsp) peanut butter on the prepared baking sheet.
- Freeze for minimum one hour.
- In a bowl of stand mixer fitted with a dough hook combine the warm water, yeast and brown sugar.
- Let stand for 5 minutes.
- Add the melted butter to the bowl of stand mixer.
- While the mixer is running, add the flour and salt slowly.
- Beat on low speed for 5 minutes.
- Lightly grease a large bowl with oil.
- Transfer the dough into the bowl.
- Cover with plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 425ºF.
- Transfer the dough onto a lightly floured surface.
- Divide the dough into 8 pieces.
- Roll each ball into a 22 inch long rope.
- Cut into 1 inch pieces.
- Take one piece of dough and flatten to a square/rectangle with your fingers.
- Place one peanut butter dot on rectangle.
- Wrap the pretzel dough around the peanut butter and pinch the ends until the bite is closed completely.
- Repeat with remaining dough.
- Place the pretzels on a baking sheet lined with parchment paper and freeze for 5 minutes.
- Bring the water to a boil in a large pot over high heat.
- Carefully add the baking soda.
- Boil the pretzel in the water solution in batches for 30 seconds.
- Transfer the pretzels on a baking sheet lined with parchment paper.
- In a small bowl beat the egg with 1 tablespoon of water.
- Brush the pretzels with the egg mixture.
- Sprinkle with sea salt.
- Bake in preheated oven for 15-20 minutes or until golden.
- Remove from the oven.
- To make the sauce, add the raspberry jam and ¼ cup water to a small saucepan.
- Heat over medium heat, stirring frequently, until smooth.
- Serve with pretzels.
Notes
- Make sure the peanut butter dots are well frozen to avoid spilling during the wrapping process.
- These pretzels taste best when eaten fresh, but can be stored in an airtight container for a couple of days.
- You can adjust the amount of sea salt on top according to your taste preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 28mg