Ingredients:
- 1 package active dry yeast
- 1 ½ cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 4 ½ cups all-purpose flour
- 4 tablespoons unsalted butter
- 11-12 cups water
- ? cup baking soda
- 1 egg + 1 tablespoons water whisked together
- 1 tablespoon water
- Flaked sea salt for sprinkling
Filling:
- 16 ounces Kansas City or New York Strip (filet, ribeye, skirt will also work well)
- 1 large green pepper, finely diced
- 2 cups shredded sharp provolone cheese
Instructions:
- Place steak in the freezer until very cold, about 20-30 minutes.
- In the bottom of a stand mixer, combine water, sugar and salt. Sprinkle yeast over. Let set for 5 minutes until foamy.
- Add in flour and melted butter. Using the dough hook, mix the dough until combined on a low speed, Increase the speed to medium and mix for five to seven minutes until dough becomes smooth and pulls away from the sides of the bowl.
- Rinse bowl off and then grease with canola oil or non-stick cooking spray. Place dough in the bottom and coat with oil. Cover with a towel and place in a warm, draft –free place. Let rise for one hour.
- While the dough rises, prepare filling. Pull the steak out of the freezer and cut very thinly. Cut thin strips in half so each piece is in small bite-sized pieces. Season liberally with salt.
- In a large cast iron skillet (you can also use non-stick) heat about 2 teaspoons olive oil to a high heat. Add steak, cook until caramelized on both sides. In the last 30 seconds of cooking add peppers.
- Preheat oven to 425 degrees
- Once dough has risen, pull pieces of dough off and form into a smooth ball, it should be about the size of a silver dollar. You should get about 18 balls of dough. Flatten each ball and using a rolling pin, form into a 3-inch circle. Make sure the dough is thicker in the middle than it is on the edges.
- Place about 1-2 teaspoons of cheese on the middle of each disc, top with 2 tablespoons of filling and then top filling with another 1-2 teaspoons of shredded cheese.
- Reform circles in a ball, covering the filling. Pinch edges to seal.
- When ready to cook pretzels. Bring a very large pot of water (about 11-12 cups) to a rolling bowl. Add baking soda.
- Add four pretzel rolls at a time to boiling water. Cook for 30 seconds, then flip over and cook for another 30 seconds. Drain. Repeat for remaining rolls.
- Line rolls up on a greased baking sheet and brush with egg wash. Sprinkle with flaked sea salt.
- Bake for 15 minutes or until golden brown.