Vermont White Cheddar and Sage Pretzel Bites

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Serves 
Makes about 4 dozen
Notes, Tips & Suggestions 
Created by Chef Emily Peterson
Source
Boursin

Ingredients
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 tablespoon dark honey or molasses
  • 1 packet active dry yeast
  • 1 container Vermont White Cheddar and Sage Boursin Gourmet Spreadable Cheese
  • 3 cups plus 1/2 cup all-purpose flour
  • 4 cups water
  • 1/2 cup baking soda
  • 1 egg, beaten with 1 tablespoon cold water
  • 1/2 cup coarse sea salt

Preparation 
    1. In electric mixer bowl fitted with paddle attachment, combine water, sugar, honey and yeast. Mix to combine and let sit 5 minutes until top is slightly foamy. Stir in cheese and switch paddle for dough hook attachment. Mixture will be slightly lumpy.
    2. With mixer on slow, stir in 3 cups flour. Use mixer to knead dough for 3 minutes. Turn machine off and cover bowl with plastic wrap. Allow to rise for 1 hour.
    3. Heat oven to 450 degrees F and line baking sheet with parchment paper or silicon baking mat.
    4. In pot, bring remaining water and baking soda to a boil. Meanwhile, turn dough out onto a floured surface. If sticky, add extra 1/2 cup flour and hand-knead until dough is soft.
    5. Pull sections of dough off and roll into gum ball-sized bites. Line bites up on baking sheet fairly close together.
    6. When finished, drop bites into boiling baking soda water a few at a time and cook until bites float to surface, about 25 seconds.
    7. Using slotted spoon, remove bites several at a time. Rest spoon on folded paper towels to drain, then place bites on baking sheets.
    8. Brush bites with egg wash, sprinkle with sea salt and bake until dark golden brown, about 12 minutes. Rotate baking sheets halfway through.

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