How much peanut butter is too much? Because it seems like I’m going on a peanut butter binge lately, and I’m taking you all along with me.
This originated because I have been going to Tim Hortons pretty much every day. If you are from the States and thinking “what’s Tim Hortons?” it’s a cheaper version of Starbucks, but it sells more food items, and is a whole lot cheaper.
And… it sells pretzel bagels.
So now you know my secret addiction.
My name is Cathleen and I have been addicted to pretzels for 2 months now
So, dear internet friends, I went to google to seek help. In the peanut butter pretzel form.
And you guys, this is why I love the internet. Anything you would ever want to make is there. You can type in any combination of ingredients and a recipe will pop up. And that’s exactly what happened when I typed in “pretzel” and “peanut butter”,
A match made in heaven if I do say so myself. Share with a group, or just eat the whole batch yourself, I won’t judge.
Peanut Butter Filled Pretzel Bites
What you’ll need:
- 1 1/2 cups warm water
- 2 teaspoons brown sugar
- 2 1/4 Tablespoons active dry yeast
- 6 Tablespoons butter, melted
- 4 1/2 cups all-purpose flour
- canola oil for greasing the bowl
- 1 cup creamy peanut butter for filling the pretzels
- 12 cups water
- 2/3 cup baking soda
- 1 egg, beated with 1 tablespoon cold water
- coarse salt to sprinkle on pretzels
- In the bowl of a stand mixer, combine the water, sugar, yeast and butter using a dough hook until fully combined. Let sit for 5 minutes.
- Add in the flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3-4 minutes Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
- Oil a large bowl with canola oil, add the dough, and turn to coat with oil. Cover with plastic wrap, and place in a warm spot to double in size, around 1 hour.
- Meanwhile, line a plate with wax paper. Scoop 1/4 teaspoon of peanut butter onto a plate, and place in the freezer. Freeze until hardened, around 30 minutes.
- Preheat the oven to 425˚F. Remove the dough from the bowl, and place on a flat surface. Divide the dough into 8 equal pieces. Roll each piece into a long rope measuring 22 inches. Cut the dough into one inch pieces to make pretzel bites.
- Press an indentation into each dough bite with your finger. Place a dot of frozen peanut butter on each bite. Wrap the pretzel dough around the peanut butter and pinch the ends until the bite is completely closed. After all the pretzel bites are made, place them on a baking sheet and place in the freezer for 5 minutes.
- In a large pot, boil the water on high heat. Slowly add in the baking soda. Boil the pretzel bites in the water in batches, around 5 at a time. Boil until the bites pop up to the top and stay there. Remove, and place on a baking sheet sprayed with cooking spray. Brush the tops lightly with the egg wash and sprinkle salt on top. Place in the oven, and bake for 15-18 minutes until golden brown.
- Remove and let cool before serving. Best if eaten the day they are made.
Adapted from Two Peas and Their Pod