Stuffed Pretzel Balls

This is, hands down, the BEST recipe we've ever created! The creamy Dibble Sour Cream and chives filling just goes SO well with the chewy texture of soft pretzels. You won't regret baking up these bite-sized flavour bombs. Happy cooking!

Prep Time 1 hour 20 minutes

Cook Time 20 minutes

Serves 2-4

Difficulty Easy

Ingredients 

• 2 Cups Warm Water
• 1 tsp Sugar
• 7g Yeast
• 3 Cups Flour
• 1 tsp Salt
• 4 Tbsp Vegan Butter, melted
• 6 Tbsp Dibble Sour Cream
• 3 Tbsp Chives, finely sliced
• 2 Garlic Cloves, minced
• 1 Tbsp Sea Salt Flakes
• 4L Cold Water
• 3/4 Cups Baking Soda

Method

1. In a small mixing bowl, add the water, sugar, yeast and mix together. Let it rest for 10 minutes.
2. In a large mixing bowl, add the flour and slowly add the yeast mixture while gradually combining everything together. Add the salt, 2 Tbsp melted butter and knead for 5 minutes.
3. On a lightly dusted workbench, knead the dough for 10 minutes until smooth then place in a greased large mixing bowl, cover with a tea towel and let it rest for 1 hour.
4. In a small mixing bowl, add the Dibble Sour Cream, 2 Tbsp chives, garlic cloves and gently combine together, making sure you don't whisk or break up the texture's volume. Cover and keep refrigerated for use later.
5. Place the dough on a workbench and divide into 6 equal pieces. 
6. Cover 5 pieces with a tea towel so they don't dry out and with the 6th piece, roll into a 30cm cylinder. Divide into 4 equal pieces.
7. Cover 3 pieces with a tea towel and with the 4th piece, gently flatten with your palm and using a rolling pin, roll into a 8 cm circle.
8. Place 1 tsp of the filling in the centre then fold the edges of the dough into the centre and pinch tightly. Place the pinched side down onto the workbench and gently rotate to form an even ball. Do this for the remainder of the dough.
9. Preheat the oven to 220°C.
10. In a small pot, add the cold water, baking soda, bring to boil then turn off the heat.
11. Add the pretzel balls into the pot for 30 seconds, making sure to not overcrowd the pot. Remove the balls from the pot, straining any excess water, and place on a lined baking tray, top side down.
12.  Brush both the bottom and top of the balls with 2 Tbsp melted butter. 
13. Top with sea salt flakes and bake for 15 minutes or until golden brown. Note: you only need a tiny sprinkle of sea salt on each ball because it may become too salty.
14. Top with 1 Tbsp chives.
15. Enjoy!