Linda’s post put me in mind of a previous blog I did in January of 2017. And… Since it is tax season again, I am back to catering to all the employees at my Hubby’s firm on Fridays. They work so hard and I love to spoil them, so this Friday I will make a new version along with a hearty soup and share next week… but here is the previous blog post from 2017…
“When I lived in Philadelphia I would go almost every day to a corner vendor for a Philly soft pretzel for lunch. I’m sure it wasn’t the best thing to do, but it certainly fit my college budget! I sometimes get the hankering for a good homemade soft pretzel. Today I made them a little different. I added pepperoni and cheese!!! Serve with some cheese dip and a little marinara and you have pizza in a pretzel. You can also make little bite size pieces which would be great for your upcoming Super Bowl Party!!”
4 1/2 cups all purpose flour
4 tbs melted butter
1 1/2 cups tepid water/100-110 °F
1 packet dry yeast
1 Tbs sugar
2 tsp salt
1 egg beaten
1 cup chopped up pepperoni
1/2 cup grated Pecorino cheese
Once you follow the recipe on the link above and you get to the point where you’ve added the yeast slurry, blend for about a minute. Now add the chopped pepperoni and the grated Pecorino cheese. At this point, finish the pretzels according to the original recipe.
One note; after you roll them, if you are making them for a crowd, just cut them into bite size pieces and follow the directions the same way to finish. Delicious!!!