Pretzel-taschen Pretzel Hamentaschen

Pretzel-taschen Pretzel Hamentaschen

Makes 18 to 24 pieces

 2 ¼ tsp dry yeast

1 cup warm water

2 Tbs. vegetable oil

1 Tbs. brown sugar

3 cups flour

1 tsp salt

4 Cups water and 1/3 cup baking soda for the water bath

About 4 ½ ounces of cheese, cut in to ¼ ounce pieces

Pretzel salt

In the bowl of a stand mixer with a dough hook or a large bowl, combine warm water and yeast. When the yeast dissolves, add the oil, sugar, flour and salt.  Turn the mixer on low or mix by hand until a dough forms. Turn dough out onto a floured surface and knead until the dough is no longer sticky. Let the dough rise in a greased, covered bowl until it doubles in size, about an hour. 

Preheat oven to 450 degrees.  After the dough rises, turn the dough out onto a floured surface.  Cut in to 18 to 24 pieces.  Roll each piece slightly into a ball and then using a rolling pin, flatten to a circle.  Roll up the edges of the dough to form a triangle.  Pinch the seams at the three corners. 

Place dough on a lightly greased parchment lined tray.  Fill a large pot with 4 cups of water and bring to a low simmer.  Add 1/3 cup baking soda and stir gently.  Add 2-3 pretzels at a time into the water bath.  Boil for about a minute and drain. 

Place back on baking sheet.  Add cheese and sprinkle with salt. 

Bake for 8-10 minutes in the oven until brown and the cheese is melted.