I ate a simple carb and I don’t regret it. I’ve been testing out this pretzel recipe for a WHILE now. When I finally got around to taking pictures and finishing up this post for you, I had to have a bite. I know, I know, “faux 30” — but more on that later. These Rosemary Orange and Goat Cheese Stuffed Soft Pretzels are last name Ever, first name Greatest. What is a more perfect way to thank the Moms in your life than with a few of these guys? I ask you.
Thanks to my new little friend named the “Perfect Pretzel” (and rightfully so) by Silpat, I was able to make these soft pretzels with ease. Those professional soft pretzel makers at Auntie Anne’s make it look as easy as breathing. I, however, make it look as hard as keeping a Tamagotchi alive. So, when I have the paint-by-number version of pretzel flipping (folding?) available to me, then I’m winning at carbs.
Speaking of which, yes, I did have three bites of one of these pretzels this weekend. I couldn’t even make it the two weeks. But as we move forward on this healthy eating journey, it’s kind of warped into a 90-10 commitment. 90-10 meaning eating healthy 90% of the time and eating somewhat healthy 10% of the time. I have to say this is working great. I still feel pretty stellar and I am still able to taste test recipes for company, etc. Basically, I’m able to #werk.
This weekend was spent cleaning house, drinking hot coffee with a little bit of coconut oil, doing laundry, purging props and clothes, and working on getting our outside space livable again. We are still on a very a slow minimalizing journey. I want to have all the things and nothing all at the same time. Which, isn’t really attainable, unfortunately. But, since we started last Spring our stuff has dramatically downsized. Daniel has the hardest time parting with sentimental things. Although, unbeknownst to him, he gave away 2 boxes of memorabilia that were not intended for Goodwill. It was super sad, but it kind of worked out in the end. Because, we don’t really NEED all those baseball trophies and his HS diploma.
So our outdoor space is starting to come together! We made the BEST decision a few months back and hired a gardener to come about twice a week and take care of the lawn/trimming etc. It’s been a LIFESAVER. Especially because Daniel and I have rarely been home long enough to keep a Tamagotchi alive ;). Now that we don’t have that hanging over us, we are able to garden, re-do the back deck and fingers crossed, buy a nice little outdoor dining set for two.
Okay, but back to this recipe already! So GOOD, like break your diet good! First of all, orange and rosemary? Together? I love it. Then I went ahead and kicked it up one notch further and stuffed them with some goat cheese. Yeah. Any choice that involves stuffing something with cheese is a top notch choice. This recipe is perfect for a Mother’s Day brunch or a fun cheese plate spread! I paired it with some Maille honey mustard, cornichons with cayenne chilé peppers, fresh mozzarella balls, and savory stuffed olives. Hosting game: Martha Stewart.
Rosemary Orange and Goat Cheese Stuffed Soft PretzelsPrint Recipe
- 1 cup whole milk
- 1/2 cup water
- 2 tablespoons honey
- 1 orange, zest of
- 1 tablespoon rosemary, fresh
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons active dry yeast
- 4 – 4 1/2 cups all purpose flour
- 2 cups goat cheese, crumbled
- 2 tablespoons olive oil (plus more for coating bowl)
- 1/2 cup baking soda
- 4 cups water
- melted butter & salt for topping
In a small saucepan, heat the milk, water, honey, orange zest, rosemary, and salt together just until warm. Remove from the heat and wait until it's cooled down to around 100 degrees and add yeast and olive oil. Set aside for 10 minutes until mixture has started to foam.
Put 4 cups of flour in a standing mixer with paddle attachment and create a well in the middle. Pour yeast mixture into the well and knead until it forms a ball. Roll out dough onto a well-floured surface and knead until its no longer sticky. Place some olive oil in the previously-used bowl and roll the dough in it, and cover with a dry towel. Set dough aside to rise for about an hour or until it has doubled in size.
Remove the dough from the bowl and immediately cut into 1/2 cup portions. Pat down with finger tips into pieces 1-inch by 4-inches. Place about 2 tablespoons of goat cheese down the center of the dough. Take the dough from the long ends and wrap around the cheese. Pinch the dough together and fold under all along the entire edge until the goat cheese has been hidden. Roll out each piece into a rope about 12-15 inches long making the ends slightly thinner. Twist into a pretzel, (view a YouTube video if needed) and place on Silpat mat. Let rest for 15 minutes.
Preheat the oven to 450 degrees. In a medium bowl, mix warm water and baking soda together. Dip each pretzel into the mixture and place back on the Silpat mat.
Bake in the oven for 8-10 minutes. Immediately brush with melted butter and sprinkle with flaked sea salt.