AAFS Low Fat Pepperoni Pretzel

  • 1-1/2 cups Water; 110 – 115 F.
  • 1 tablespoon raw sugar
  • 1/4 oz Redman’s Real salt; or kosher salt
  • 1/4 oz Rapid Rise yeast
  • 22 oz all-purpose flour, sifted; approximately 4-1/2 cups
  • 2 oz salad oil
  • 1/2 tsp Italian herbs; dry
  • 1/4 cup parmesan cheese; shredded, chopped
  • 1/2 cup turkey pepperoni; small dice
  • 1 each egg yolk, beaten w/ 1 T water; to top-dress as needed parmesan cheese, grated; to top-dress
  • 10 cups water soda bath
  • 2/3 cup baking soda
  1. Combine the water 110-115 F., sugar, and salt. in a 2 cup measuring cup and mix well. allow it to stand for 5 minutes or until the mixture begins to foam. In a large mixing bowl add the sifted flour, salad oil, Italian herbs, parmesan cheese and pepperoni, mix all of the ingredients well. Add the yeast mixture and combine all of the ingredients until it forms into a ball, add a bit of water if needed.
  2. Place the dough on a dusted cutting board and knead until the dough is smooth and elastic, about 5 minutes. Place the dough in a clean bowl that has been coated with vegetable oil, cover with plastic wrap, and place in a warm place for about 50 to 55 minutes or the dough has doubled in size.
  3. Preheat the oven to 450 F. Line 2 half-sheet pans with parchment paper and lightly brush with vegetable oil. Set aside.
  4. Bring ten cups of water and the baking soda to a rolling boil in an 8 – quart saucepan.
  5. In the meantime, turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form a pretzel. Place onto the parchment-lined half sheet pan.
  6. Place the pretzels into the boiling water, 1 by 1, for 30 seconds, flipping over after 15 seconds. Remove them from the water using a large slotted spoon and return to the half sheet pan. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
  7. Bake until dark golden brown in color, approximately 12 to 14 minutes. transfer to a cooling rack for at least 5 minutes before serving.