Triple Cheese Football Pretzel Bombs with Smoky Mustard Dip

Allergens

Wheat, Dairy, Eggs

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 1/4 tsp active dry yeast (one packet)
• 3 tbsp granulated sugar
• 5 cups all
• purpose flour, plus more for dusting
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded provolone cheese
• 2 tsp salt
• 8 tbsp unsalted butter, melted
• 10 cups water
• 1/2 cup baking soda
• 1 large egg yolk
• Coarse salt for topping
• Smoky Mustard Dip (recipe follows) Smoky Mustard Dip:
• 1/2 cup yellow mustard
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp kosher salt

Instructions

1. Combine warm water, yeast, and sugar in a large mixing bowl stir to dissolve. Let sit for 5 minutes until foamy.
2. Add flour, salt, and melted butter to the yeast mixture. Mix with a wooden spoon until a dough forms. Knead dough on a floured surface for 4 6 minutes until smooth and elastic.
3. Shape dough into a ball, place in a large greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
4. In a small bowl, mix together all ingredients for Smoky Mustard Dip set aside.
5. Preheat oven to 425°F (218°C). Line two baking sheets with parchment paper and set aside.
6. Punch down risen dough and divide into 36 equal pieces. Flatten each piece into a thin round, then wrap around a mixture of the three cheeses, sealing the edges well. Place cheese filled dough balls onto prepared baking sheets, spacing them evenly apart.
7. Cover dough bombs with a damp cloth and let rise for 15 minutes.
8. In a large pot, bring water and baking soda to a rolling boil boil pretzels 2 at a time for 30 seconds on each side, then transfer back to parchment lined sheets. Brush with beaten egg yolk and sprinkle with coarse salt.
9. Bake for 12 15 minutes or until golden brown. Remove from oven and allow to cool slightly before serving with Smoky Mustard Dip.

Chef’s Insight

To add an extra touch, garnish with fresh herbs like parsley or chives.

Notes

For an additional layer of flavor, try brushing the pretzel bombs with garlic butter before baking.