Print

Sourdough Stuffed Pepperoni Cheesy Pretzel Rolls

  • Author: The Kitchen Whisperer

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

Did you make this recipe?
Leave a review

Ingredients

  • 3/4 cup plus 2 Tbl warm water
  • 1 cup unfed sourdough starter, straight from the refrigerator
  • 3 cups bread flour
  • 1/4 cup dry milk powder (Baker’s Special Dry Milk is what I use) or nonfat dry milk
  • 2 tsp instant yeast
  • 2 Tbl non-diastatic malt powder or 1 Tbl sugar
  • 1 Tbl butter, unsalted
  • 1 1/2 tsp table salt
  • 3/4 pound sandwich pepperoni slices (can use smaller sized)
  • 34 cups shredded mozzarella (or about 1 pound sliced mozzarella)
  • Pretzel Salt
  • 1 egg plus 1 Tbl water

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, add in the following order the water, sourdough starter, bread flour, milk powder, yeast, malt powder, butter and salt.
  2. Start the mixer out on low just to combine ~2-3 minutes.
  3. Slowly turn the mixer up to medium and mix until well combined and the dough is slightly sticky. It’ll be tacky to the touch and just barely stick to your finger when touched. If it seems dry, knead in an additional tablespoon or two of water.
  4. Lightly spray a larger bowl lightly with cooking spray and place the dough in it.
  5. Cover the bowl with plastic wrap and let it rest for 45 minutes. It will rise minimally.
  6. Towards the end of the rising time, preheat the oven to 350°F with the rack in the middle.
  7. Line a baking tray with parchment paper. – you may need two depending on the size of your tray/rolls.
  8. Lightly spray your work surface with cooking spray, NOT FLOUR.
  9. Empty the dough out on it and gently fold over in half, patting to deflate.
  10. Turn the dough 90 degrees, folding in half, turn and fold again.
  11. Divide the dough into 8 evenly sized pieces.
  12. Pat each piece into a 7-8” long rectangle by 4-5” wide.
  13. Evenly divide the cheese amongst the 8 rectangles spreading out to 1/2” from the ends with the widest side closest to you.
  14. Evenly diving up the pepperoni, place that along top of the cheese, spreading out to 1/2” from the ends.
  15. Starting at the side closest to you (long side) roll up the dough like a jelly roll ensuring the cheese and pepperoni stay put while you roll.
  16. When you get to the end, gently pinch the edges together sealing it all in.
  17. Starting at one end roll the dough into itself (like a snake coiled up).
  18. Place the coil on the pan.
  19. Repeat for the remaining rolls. *Note: when placing on the pan you need to leave about 2” space between each one as they will rise and spread. You don’t want them to touch when they bake.
  20. In a small bowl whisk together the egg and Tbl of water until frothy.
  21. With a pastry brush, brush the egg mixture on pretzel.
  22. Sprinkle with pretzel salt.
  23. Bake for 25 to 30 minutes or until they’re a light golden brown.
  24. Remove from the oven and place on a cooling rack.
  25. Best when eaten the same day. If not, allow to cool completely and place in the fridge in a paper bag.
Recipe Card powered by