In a large bowl, combine Warm Water, Honey, and Instant Dry Yeast. Let stand for 5 minutes until foamy.
Add 00 Flour and Sea Salt to the yeast mixture. Mix until a dough forms. Knead for 10-12 minutes until smooth and elastic.
Add Brown Butter and Rosemary to the dough and knead for another 2 minutes. Place the dough in a greased bowl, turning to coat. Cover and let rise in a cool place for 12-18 hours.
Prepare the Balsamic Glaze. In a saucepan, combine Balsamic Vinegar and Brown Sugar. Bring to a simmer and cook for 20-25 minutes, or until reduced and thickened.
Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
Gently deflate the dough and divide it into 24 equal pieces.
Roll each piece of dough into a 2-inch circle. Place about 1 tablespoon of Beef Ragu, a sprinkle of Fontina, and a pinch of Gorgonzola in the center of each circle.
Pinch the edges of the dough together to seal, forming a ball. Place the balls seam-side down on the prepared baking sheet.
Carefully prepare the lye bath. In a non-reactive container, combine Lye Solution and Ice Water. (Wear gloves and eye protection!).
Dip each pretzel ball into the lye solution for 20-30 seconds, then place on the baking sheet.
Sprinkle with Flaky Sea Salt.
Bake for 12-15 minutes, or until deep golden brown. Drizzle with Balsamic Glaze before serving.
Ingredients
24
1 1/2 cups360 mLWarm Water
1 tbsp15 mLHoney
2 tsp10 mLInstant Dry Yeast
4 1/2 cups540 g00 Flour
2 tsp10 mLSea Salt
3 tbsp45 mLBrown Butter
1 tbsp15 mLRosemary-finely chopped
1 cup240 gBeef Ragu-slow cooked
1/2 cup120 gFontina Cheese-grated
1/4 cup60 gGorgonzola Cheese-crumbled
2 tbsp30 mLPancetta-crisped and chopped
1 cup240 mLBalsamic Vinegar
2 tbsp30 mLBrown Sugar
1/2 cup120 mLLye Solution (food grade)
1/4 cup60 mLIce Water
Flaky Sea SaltTo taste
Equipment
Large Bowl
Saucepan
Baking Sheet
Parchment Paper
Gloves
Eye Protection
Non-Reactive Container
Instructions
In a large bowl, combine Warm Water, Honey, and Instant Dry Yeast. Let stand for 5 minutes until foamy.
Add 00 Flour and Sea Salt to the yeast mixture. Mix until a dough forms. Knead for 10-12 minutes until smooth and elastic.
Add Brown Butter and Rosemary to the dough and knead for another 2 minutes. Place the dough in a greased bowl, turning to coat. Cover and let rise in a cool place for 12-18 hours.
Prepare the Balsamic Glaze. In a saucepan, combine Balsamic Vinegar and Brown Sugar. Bring to a simmer and cook for 20-25 minutes, or until reduced and thickened.
Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
Gently deflate the dough and divide it into 24 equal pieces.
Roll each piece of dough into a 2-inch circle. Place about 1 tablespoon of Beef Ragu, a sprinkle of Fontina, and a pinch of Gorgonzola in the center of each circle.
Pinch the edges of the dough together to seal, forming a ball. Place the balls seam-side down on the prepared baking sheet.
Carefully prepare the lye bath. In a non-reactive container, combine Lye Solution and Ice Water. (Wear gloves and eye protection!).
Dip each pretzel ball into the lye solution for 20-30 seconds, then place on the baking sheet.
Sprinkle with Flaky Sea Salt.
Bake for 12-15 minutes, or until deep golden brown. Drizzle with Balsamic Glaze before serving.
Comments