Vampire Slayer Pretzels

Vampire Slayer Garlic Cheddar Soft Pretzels

Ingredients:
For the pretzel dough:

For the baking soda wash:

  • ¼ C baking soda
  • 2 C hot water
  • 13x9” casserole dish

For the topping:

  • Flaked sea salt, for topping
  • 1/4 cup butter, melted

Directions:
To make the dough:

Combine water, yeast, and sugar in bowl of a stand mixer that is fitted with a dough hook, until fairly mixed, about one minute. Some clusters of yeast will remain. Let yeast/water rest in a warm place for 5 minutes.

In medium bowl combine flour and salt. Add flour and salt mixture to the water and yeast and knead for 2 minutes. If dough is super sticky add small amounts of flour until dough stops sticking to sides. Do not add more than 1/2 cup. Add the Vampire Slayer Garlic Cheddar, and parsley and mix until just combined.

Let rest for 15 minutes.

To cook and shape the pretzels:

Preheat oven to 425 degrees.

Turn the dough out onto a floured surface. Knead the dough for 1-2 minutes and shape into a ball. With a sharp knife, cut ball of dough into six smaller balls of dough.

Take each ball of dough and roll into a rope, as even in diameter as you can get it.

To shape the pretzel, take the ends of the rope and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.

In a casserole dish, combine baking soda and warm water. Place formed pretzels in baking soda wash (fully submerged) for 1-2 minutes and then transfer to a baking sheet lined with parchment paper and sprayed with nonstick baking spray.  Top with salt and parsley.

Bake for 10 minutes, remove the pretzels from the oven and carefully brush with melted butter before returning them to the oven to bake for another 5 minutes.

Remove from oven and allow to cool and enjoy. Serve warm or at room temperature.

 

Vampire Slayer Garlic Cheddar

Vampire Slayer Garlic Cheddar: Our bold  garlicy Vampire Slayer Cheddar was the 2nd cheddar developed here at Face Rock and is currently one of our most popular cheddars. It’s definitely a must try for anyone who loves garlic. This award winning cheddar is sure to keep vampires at bay!

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12 Month Aged Cheddar

12 Month Aged Cheddar: Our 12 month Aged Cheddar is creamy with a slight nutty flavor. It is a medium cheddar,  full of creamy cheddary flavor- yet without the bite that you’ll find in the sharper versions. Low in moisture, this cheddar is great on its own or with your favorite foods.

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Monterey Jack: Our Monterey Jack is a semi-firm, sweet, creamy, mild American Classic. This Jack is high in moisture which makes it perfect for melting and cooking.

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541.347.3223

PO Box 1902, Bandon, OR 97411

Face Rock Creamery     Hwy 101     Bandon, Oregon     97411     541.347.FACE  (3223)

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