Pretzel Nuggets Peanut Butter Filled
- October 9, 2021
This homemade recipe for peanut butter filled pretzel nuggets makes for the best snack!We are using a simple, mall-style soft pretzel recipe and fresh-ground peanut butter for a delicious, salty snack food.Either way, start the process by blooming (hydrating) active dry yeast in a bit of warm milk and brown sugar.Once frothy, add the yeasty milk to the mixing bowl with melted butter, all-purpose flour, salt and a little beer.Cover the dough in a greased bowl with plastic wrap or a damp cloth and set aside.Aside from the more developed flavor, beer's natural yeasts aid in accelerating the proofing (rising) process.Styles including Pilsners, Kölsch and Witbiers will result in milder, yeasty flavored doughs.For slightly darker, more malty pretzel dough, try a Bock, Dunkel or Märzen (AKA Oktoberfest) style beer.Punching down the dough expels any trapped air from the first rise and results in pretzels with a tightly-knit, springy crumb structure.If it begins to spring-back, or resists rolling, allow the dough to rest (covered with a damp kitchen towel) for 5 - 10 minutes.Then, pipe small, one inch or so, segments of the chilled peanut butter down the center of the strip of dough.Using your thumb and pincer finger, seal the dough around each segment of peanut butter to create individual pockets.Then, carefully, seal the dough along the top, creating a long seam that fully encloses the peanut butter.On a floured work surface, roll the strip of still-attached nuggets until the sealed seam is on the bottom.Set nuggets aside on a floured work surface or parchment-lined baking sheet until ready to boil.If you would like, we found adding a couple tablespoons of honey to the commercially-processed peanut butter helped to keep it a little softer, albeit sweeter, during the bake.If needed, you can refrigerate the rolled dough (to slow the rising) and shape one section at a time.If needed, you can refrigerate the rolled dough (to slow the rising) and shape one section at a time.The pretzel dough is rather soft, slightly tacky and has the potential to stick to your hands and work surface.You will need the top of the dough to remain tacky so it seals easily around the peanut butter.The pretzel dough is rather soft, slightly tacky and has the potential to stick to your hands and work surface.You will need the top of the dough to remain tacky so it seals easily around the peanut butter.Boiling the shaped pretzel nuggets is ESSENTIAL to that characteristic chew, mahogany coloring and shiny exterior.These Peanut Butter Filled Pretzel Nuggets don’t have to boil for long - about 15 seconds will do.The distinct flavor and texture of soft baked pretzels is due to the addition of alkali on the doughs surface.We can thank a similar alkaline reaction for making ramen noodles so slurp-able and dish soap so slippery.We splurged and bought some online to give our Peanut Butter Filled Pretzel Nuggets that iconic food-court-flare.This delicious Peanut Butter Filled Pretzel Nugget recipe is the perfect snack for after-school, game days, late-nights and cold beers!Soft pretzel dough is filled with peanut butter, boiled in alkaline solution and baked to salty-bronzed perfection!5 from 1 vote Print 1x 2x 3x US Customary Metric Prep Time: 1 hour 30 minutes Total Time: 2 hours Servings: 6 About 60 Pretzel Nuggets Author: foodworthfeed Cook Mode Prevent your screen from going dark while reading this recipe Special Equipment Stand Mixer with Dough Hook Attachment (Optional).Spider Utensil (or Large Slotted Spoon) Ingredients Pretzel Dough & Peanut Butter Filling 1 Cup whole milk.¼ Cup unsalted butter melted and cooled, plus more to grease a mixing bowl.Mixing the Dough: Combine the whole milk and light brown sugar and warm to approximately 105° Fahrenheit (40° celsius).Turn the dough onto a lightly floured work surface and knead once or twice to shape into a round.Transfer the dough into the greased mixing bowl and cover with a damp kitchen towel, or plastic wrap.Allow dough to proof (rise), covered, in a warm place for about 40 minutes, or until doubled in size.Shaping the Nuggets: On a lightly floured work surface, turn out your proofed dough and punch down to deflate.Using a pastry wheel, pizza cutter or sharp knife, cut strips of dough about 2 inches (5 centimeters) wide.Pipe 1 inch (2 ½ centimeter) lines of chilled peanut butter down the center of the strip of dough.(See How to Fill Pretzel Nuggets with Peanut Butter text, images and How-To video, for technique clarification).In small batches, about 8 - 10 at a time, carefully drop your pretzel nuggets into the alkaline solution.Using a kitchen spider utensil or slotted spoon, remove the pretzel nuggets from the solution.Do not allow the boiled dough to stay in contact for too long, they will begin to stick together as they cool and dry.We suggest adding 2 tablespoons of honey to big-brand peanut butters to help maintain a softer texture while baking.You can chill the peanut butter directly in the piping bag while you prepare the dough, or overnight. .
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