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
How To Make Soft Pretzel Recipe
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!!!
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4 thoughts on “Pepperoni & Cheese Soft Pretzels: Revisited”
Thank you for sharing this fantastic recipe
I’m in! 😍
Oh those look amazing.
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