Brie and Raspberry Pretzel Pockets


I am a huge pretzel girl, but the pretzels I like are the buttery ones from the US. I mean as German I must be shunned from my country for saying this, but nothing tastes better than those buttery soft pretzels you get at the mall. I mean the smell itself is addicting.


My husband and I had a long weekend to ourselves, well the dog included of course, and we decided to go on a big hike. For activities like this, I always try to make some kind of a treat that isn’t just the typical sandwich, so I decided I could make these little pretzel pockets.


I mean when I say they were good, they were Good with a capital G. They nearly didn’t make it to the hike.


My husband who tries to support my creativity in the kitchen and eat as much as he can, since I tend to make food for 20 people when its actually only 2, would not stop eating these little monsters.


They were so addicting. They were light, fluffy, had the perfect ratio of butter to sea salt, which mixed with the brie and sweet raspberry jam perfectly. I mean… what else do you need?


These cuties are not only tasty, but perfect to make as an hors d'oeuvres when entertaining, or even as a little side snack to your coffee for breakfast. I will definitely be making these again, perhaps over the holidays and change the filling a bit.


You should definitely try these out and trust me they look fancy and are quite simple to make. You will impress anyone who takes a bit old bite out of these addicting treats.


 

Pretzel Pockets with Brie and Raspberry Jam


  • 4 cups all purpose flour

  • 1 tsp salt

  • 4 tbsp butter, melted

  • 1 1/2 cup warm water

  • 1 packet dry yeast (2.5 tsp)

  • 1 tsp white sugar

  • 1 tbsp olive oil

  • 1 egg, beaten

  • 200g brie, cut in small pieces

  • 200g raspberry jam

  • 1/2 cup baking soda or Natron

  • Sea Salt


In a small bowl add dry yeast, warm water and sugar. Stir carefully and allow it to rest for about 5 minutes.


In a large bowl add flour, butter, salt and yeast mixture and mix. Knead dough for about 10 minutes until completely smooth.


Add olive oil to bowl and cover dough with the oil. Cover bowl with damp towel in a warm place for at least 1 hour or until your dough has doubled in size.


Take a large pot of water and bring to a boil. Add baking soda.


Roll out dough until you have about 1 cm thickness. Cut even holes in your dough.


On one half of the circled dough add brie square and tsp of jam use the second circle of dough to cover. With a fork press the sides and cut the excess dough off. Continue to do so with your remaining dough circles.


Preheat oven to 180 C.


Place your dough circles to the boiling water for about 30 seconds on each side and remove from water.


Put your boiled dough balls on a paper lined baking sheet. Brush egg ontop of each dough ball and sprinkle with sea salt.


Bake for about 12-15 minutes or until golden brown. Some might break open slightly and run out but do not worry, they are still just as tasty.

Allow to cool and enjoy.





















 

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