Vegan Soft Pretzels Stuffed with Jalapeño and Cashew Cheese Filling

Описание: Vegan Pretzels Stuffed with Spicy Jalapeno and Cashew Cheese Filling. Thank you For Watching! Full Recipe Below!

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Jalapeño and Cheeze Filled Pretzels Recipe

Yield: 8 Small Pretzels

Dough
1 1/4 cup (300ml) Warm Almond Milk
1 tsp (5g) Sugar
2 tsp (10g) Dry Yeast
3 cups (500g) All Purpose Flour
2 tsp (10g) Baking Powder
1 1/2 tsp (7g) Salt
1/2 tsp (2g) Lemon Juice
2 tbsp (15g) Olive Oil

Jalapeno Cheeze Filling
1/2 cup (115g) Raw Unsalted Cashews, Soaked Overnight
1/2 cup (75g) Carrots, Chopped and Cooked
1 tbsp (5g) Lemon Juice
1 tbsp (8g) Minced Garlic
1/2 tsp (3g) Salt
1/2 tsp (3g) Chilli Powder
1/2 tsp (3g) Garlic Powder
1/2 cup (125g) Prepared Salsa
1/4 cup (50g) Diced Jalapeno

Assembly
1/2 cup (140g) Baking Soda
1/4 cup salt (70g) Salt
Course Salt


Dough
In a medium sized bowl, add yeast, sugar and warm almond milk. Whisk to combine. Set aside until the mixture becomes frothy.

In a large bowl, add flour, baking powder and salt. Whisk to combine. Make a well in the flour and add the lemon juice, olive oil and the yeast mixture. Using a wooden spoon, stir the mixture together until a dough starts to form. Transfer the dough to a floured work surface and bring the dough together with your hands. Knead the dough for about 5-10 mixtures. Once a smooth dough has formed, place the dough in an oiled bowl and let rest until it doubles in size (at least 1-2 hours). I usually like to let my dough rest for 12 - 24 hours, especially in the colder months. It also helps develop a nice flavour.

Filling
In a high speed blender, add soaked cashews, cooked carrots, lemon juice, minced garlic, salt chilli powder and garlic powder. Blend until smooth, adding a little water if needed. Transfer the cashew mixture into a bowl. Fold the salsa and the jalapeño’s into the cashew mixture. Transfer the mixture into a piping bag (or if you don't have piping bags you can use a ziplock bag and cut one of the corners). Refrigerate the mixture until the dough is ready.

Assembly
Once the dough has doubled in size, split it into 8 even sections (this made 8 small pretzels - for larger pretzels you could choose to split it into 4 instead). On a floured work surface, use a rolling pin to roll each section into long thin rectangles (about 12”x2”). Pipe a line of the Jalapeño Cheeze filling across the length of the rolled out dough. Roll the dough up to cover the cheese filling. Before the dough has been completely rolled, brush the edge with water to help the seal hold. Finish rolling the dough and pinch the ends. Lightly pull the ends and roll the dough to make sure it is even. Lift up the ends of the dough into a U shape, cross the ends, and bring the tips down to form the shape of the pretzel. Repeat with the rest of the dough. Lay each formed pretzel onto a parchment lined baking sheet and refrigerate for 1-2 hours (or overnight).

Once the pretzels have rested in the fridge, bring a large pot of water to a boil. Once the water is boiling, add the remaining baking powder and salt to the water (be sure not to fill your pot too high or, as you see in the video, it could overflow!). In batches, add the pretzels to the boiling water. Boil each pretzel for 1-2 minutes. Lay the boiled pretzels on a parchment lined baking sheet. While the pretzels are still wet, sprinkle them with coarse salt, if desired.

Bake pretzels at 400F for 15-20 minutes, or until golden brown. Keep a close eye on them in the last few minutes to make sure that they do not get too much colour. Enjoy!

Notes: They taste the best right out of the oven. However, if eating later, just be sure to reheat them.

Dough based on Recipe by: Nostalgia kitchenhttp://www.kitchennostalgia.com/bread...

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