Fullblood Wagyu Bratwurst Stuffed Pretzel Bombs Recipes

EVERYTHING BAGEL BOMBS

Steps:

• For the dough: Sprinkle the yeast over 1 1/2 cups warm water (not over 110 degrees F) and allow it to bloom. When it has bloomed, the mixture will bubble a bit.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and salt. With the mixer running on low, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until a dough forms.
• Drizzle roughly 2 tablespoons of olive oil in a medium bowl and coat the sides of the bowl with it. This will prevent the dough from sticking. Tip the dough into the oiled bowl, form a ball with it and gently coat it lightly with the residual olive oil on the sides. Cover the bowl tightly with plastic wrap and allow the dough to rise in a warm place until roughly double in size, at least 1 hour.
• For the filling: Combine the cream cheese, Cheddar and ham in a large mixing bowl. Stir until well combined. Set aside.
• For the everything bagel seasoning: Mix together the sesame seeds, poppy seeds, sea salt, onion flakes, garlic flakes and pepper in a small bowl. Set aside.
• Preheat the oven to 425 degrees F. Add the honey and 10 cups water to a large pot and bring to a boil.
• Once the dough has risen, divide it into 16 pieces. Roll each piece into a ball. Lightly flour a work surface and use a rolling pin to roll each ball into a 4-inch circle roughly 1/4 inch thick. Top each circle with 3 tablespoons of the filling. Pull the dough up and around the filling, pinching the seam at the top. Make sure you fully encase the filling. Place the finished bombs seam-side down on a greased baking sheet.
• Add the bagel bombs to the boiling water in batches of 4; boil for 1 minute, flipping halfway through. Remove to a separate baking sheet and top each with a generous pinch of the everything bagel seasoning blend.
• Once all of the balls of dough have been boiled, transfer them to another greased baking sheet and bake until golden brown, about 25 minutes. Enjoy!
• Freezer Directions: Follow the steps above and allow the bagel bombs to cool completely after baking, roughly 45 minutes to 1 hour. Place in the freezer, uncovered, for 20 minutes. Remove and individually wrap each bomb in foil. Return them to the freezer to fully freeze.
• When ready to eat, remove a bagel bomb (or more) from the freezer. Remove the foil and wrap the bomb in a paper towel. Microwave for 90 seconds or until cooked through. Allow it to sit for 1 minute before taking out of the microwave. Unwrap and enjoy!

CHEESEBURGER PRETZEL BOMBS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
• Cut the pizza dough into 14 evenly sized pieces. Working one at a time, stretch out a piece of dough into a long strip, about 8 inches (20 centimeters) long.
• Place a piece of cheese at the top, followed by a meatball, and roll up the cheese and meatball in the dough. Rotate halfway through rolling to ensure you are completely encasing the cheese and meet in the dough. Pull tightly and use any remaining slack to cover any possible gaps/holes. Press the dough into itself to seal and place on the prepared baking sheet. Repeat with the remaining dough, cheese, and meatballs.
• In a medium saucepan over high heat, bring the 5 cups of water to a boil. Once boiling, add the baking soda and stir to dissolve. Return the pot to a boil.
• In batches (about 3-5 at a time), add the rolled dough balls to the pot and boil for 20-30 seconds, stirring gently. Remove and dab on paper towels before placing back on the baking sheet. Repeat with remaining dough balls.
• Brush each boiled ball with beaten egg, then sprinkle with coarse sea salt.
• Bake for 15-20 minutes, until the outsides have browned. Serve warm with mustard, if desired.
• Enjoy!

FULLBLOOD WAGYU BRATWURST-STUFFED PRETZEL BOMBS

Steps:

• PREPARING THE FULLBLOOD WAGYU BRATWURST: Heat the beer and beef stock in a small pot over medium heat. Once the liquid is simmering, add in the spices (garlic powder and red pepper flakes) and the Fullblood Wagyu bratwurst. Cook the bratwurst in the liquid for 10 minutes, while rotating them occasionally. Drain from the liquid, and let the bratwurst cool in refrigerator until ready to use.
• PREPARING THE DOUGH: Place the flour and yeast in the bowl of a stand mixer. Mix with a dough hook or by hand. Add in the brown sugar, kosher salt, softened butter, and warm water. Mix for 6-8 minutes until a smooth dough forms.Cover with plastic wrap, and let the dough sit for 60 minutes at room temperature. Once the dough is ready, preheat the oven to 410°F.
• PREPARING THE PRETZEL BOMBS: Place the water, kosher salt, and baking soda (ingredients for the pretzel solution) in shallow sauce pot. Heat until it comes to a simmer. Prepare two cookie sheets by spraying them with pan/olive oil spray. Divide the dough into 20 equal portions. On a lightly floured surface, roll each portion of the dough into a 4 inch by 2 inch rectangle. Pull the cooked bratwurst from the refrigerator, and slice the bratwurst into 20 equal-size pieces. Place each piece of bratwurst in the center of a dough rectangle. Wrap the pretzel dough around the bratwurst, and pinch off the seams. Repeat until all of your Fullblood Wagyu bratwurst-stuffed pretzel bombs are assembled.Once the pretzel solution has come to a simmer, add in 5 pretzel bombs at a time. Cook for 30 seconds, while rotating them in the pot as they cook. Remove the pretzel bombs with a slotted spoon, and place them onto the sprayed cookie sheets. Repeat the process with the remaining pretzel bombs. Sprinkle the pretzel bombs with pretzel or large flake salt (such as Maldon). Bake the Fullblood Wagyu bratwurst -stuffed pretzel bombs for 20 minutes at 410°F, while rotating the pans half way through. While the pretzel bombs are baking, make the mustard cheese sauce.
• PREPARING THE MUSTARD CHEESE SAUCE: Heat a small stainless steel saucepan over medium heat. Add in the butter, and allow it to melt. Sprinkle in the flour, and cook for 3 minutes while stirring constantly. Whisk in the milk slowly, and let it thicken. Cook for 10 minutes while stirring occasionally. Once the sauce has thickened, add in the hot sauce, Dijon mustard, and shredded sharp cheddar cheese.Season to taste with kosher salt and black pepper.
• FINAL STEPS: Remove the baked Fullblood Wagyu bratwurst-stuffed pretzel bombs from the oven, and place them on a large platter. Serve them with the mustard cheese sauce, and enjoy!