Soy-Free Peanut Butter Stuffed Pretzels
Discover the delightful fusion of soft, chewy pretzels and creamy peanut butter filling in this irresistible recipe for Soy-Free Peanut Butter Stuffed Pretzels. Perfect for those with soy allergies, these homemade pretzel bites feature a rich and nutty center enveloped in golden, salty, and freshly baked dough. With no soy-based ingredients, they’re a treat everyone can savor. From the satisfying bread-making process to the unique twist of boiling the dough before baking for an authentic pretzel texture, this recipe offers a fun and rewarding kitchen adventure. Whether you’re serving them as a snack, party appetizer, or indulgent treat, these pretzels are sure to impress. Plus, with their bite-sized portability and playful peanut butter surprise, they’re destined to become a crowd-favorite at any gathering!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Brown sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1.5 cups Warm water
- 2 tablespoons Unsalted butter
- 1 cup Creamy peanut butter
- 2.25 teaspoons Baking soda
- 1 large Egg
- 2 tablespoons Coarse sea salt
Instructions
In a large bowl or the bowl of a stand mixer, combine the flour, brown sugar, salt, and instant yeast.
Add the warm water and melted butter to the dry ingredients. Mix on low speed or stir with a wooden spoon until the dough begins to come together.
Knead the dough on a floured surface or using a stand mixer fitted with a dough hook for about 8-10 minutes or until the dough is smooth and elastic.
Form the dough into a ball and place it in an oiled bowl, covering it with a kitchen towel. Allow the dough to rise in a warm place for about 45 minutes to an hour, or until it has doubled in size.
While the dough is rising, line baking sheets with parchment paper, and in a small bowl, mix the egg with one tablespoon of water for the egg wash.
Once the dough has risen, punch it down and divide it into 24 equal pieces.
Flatten each piece of dough into a rectangle and add about a teaspoon of peanut butter in the center.
Fold the dough over the peanut butter, pinching the seams tightly and rolling it into a ball to encase the filling completely.
Bring a large pot of water to a boil and add the baking soda to it.
Preheat oven to 450°F (232°C).
Carefully drop a few pretzel balls at a time into the boiling water for about 30 seconds, then remove them with a slotted spoon and place them on the prepared baking sheets.
Brush each pretzel with the egg wash and sprinkle with coarse sea salt.
Bake in the preheated oven for 10-12 minutes or until golden brown.
Allow pretzels to cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 19178 mg | 834% | |
| Total Carbohydrate | 439.3 g | 160% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 40.8 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 263 mg | 20% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2176 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
