Peanut butter: Check
Soft pretzel goodness: Check
60 calories per pretzel bite
Active time: 15 minutes
Total time: 150 minutes
3/4 cup lukewarm water
1 cup unfed sourdough starter, straight from the fridge
3 cups high gluten flour
1/4 cup nonfat dry milk
1 tablespoon sugar
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons yeast1 bag of Reese’s Mini’s
1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.
2. In your stand mixer bowl, combine the flour, dry milk, sugar, vegetable oil, and salt.
3. With the dough hook attached, “stir” to blend.
4. Add the yeast mixture and “stir” until a shaggy dough forms.
5. Increase the stand mixer speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.
6. Turn the dough out onto your counter top, knead by had a few turns, form a ball, and place the dough into a lightly oiled bowl.
7. Cover the bowl with plastic wrap and set aside to double in bulk, about 90 minutes.
8. Turn the dough out onto your counter top and divide in half. Place one half of the dough back in the bowl and cover with plastic wrap.
9. Preheat your oven to 350 degrees.
10. Divide the dough by:
a) Cutting the half into fourths, rolling each fourth into a rope, and cutting each rope five equal
b) Cutting the dough into a series of halves until you get 30 roughly equal pieces.
11. One by one, fill each piece of dough by gently flattening the dough with the palm of your hand, placing the Reese’s Mini on one side of the flattened dough, and folding over the dough to form an envelope.
12. Tightly pinch the seams closed.
13. Place the dough rectangle on a parchment or silpat lined baking sheet.
14. Repeat with the remaining dough portions and the other half of the dough.
15. Lightly brush with an egg wash and sprinkle on nonpareils, salt, or candy sugar, if desired.
16. Bake until light brown, about 20 minutes.
Original recipes found here and here.