Mac Pretzel Bites

Let's cook it
Difficulty Challenging
Portions: 8
Total 196 min

Ingredients

  • 1 Cup Warm Water
  • 1 Pack Yeast
  • 1/4 Cup Granulated Sugar (plus 1 teaspoon)
  • 1/2 Teaspoon Salt
  • 2 1/2 Cups All-Purpose Flour
  • 2 Tablespoons Vegetable Oil
  • 1/2 Cup Baking Soda
  • 1 large Egg (beaten)
  • 2 Tablespoons Coarse Sea Salt
  • 2 Tablespoons Butter
  • 2 Tablespoons All-Purpose Flour
  • 1/2 Cup CARNATION® Full Cream Evaporated Milk
  • 1/4 Cup Water
  • 1 Cube MAGGI® Onion and Garlic Cube
  • 1/2 Cup Cheddar Cheese (grated)
  • 1/4 Cup Mozzarella cheese (shredded)
  • 2 Cups Cooked Macaroni
  • 1/2 Cup Cooked Bacon (diced)

Instructions

Pretzel Dough:

  • 1.  In a measuring cup, combine 1 cup water, yeast and 1 teaspoon of sugar. Let sit for 5 minutes.
  • 2.  In a large mixing bowl, combine 2½ cups flour, ¼ cup sugar and ½ teaspoon salt. Set aside.
  • 3.  Create a well in the center of the flour mixture. Pour water mixture and 1 tablespoon of oil into the well and knead the dough until it becomes a smooth ball of dough.
  • 4.  If the dough is dry, add some additional water 2 tablespoons at a time until it comes together.
  • 5.  Grease a bowl with remaining 1 tablespoon of oil, place dough into this bowl and cover with a damp cloth. Let the dough rest in a warm area, until it has doubled in size. Set aside.

Mac & Cheese Filling:

  • 6.  In a medium heavy bottomed pot, heat 2 tablespoons of butter until melted. Add 2 tablespoons flour to create a roux and cook for 1 minute.
  • 7.  Combine CARNATION® Full Cream Evaporated Milk and ¼ cup water, pour this liquid slowly into the roux to create a smooth sauce
  • 8.  Add MAGGI® Onion and Garlic Cube, ½ cup Cheddar cheese,
  • 9.  ¼ cup Mozzarella cheese, 2 cups Cooked macaroni and ½ cup Cooked bacon stirring until it becomes a thick and creamy filling. Set aside and allow to cool.

Assembly:

  • 10.  Preheat oven to 425˚F (220˚C) and line a sheet tray with parchment paper. Set aside.
  • 11.  In a large pot gently bring ½ cup baking soda and 12 cups of water to a simmer.
  • 12.  Once the dough has doubled in size, lightly flour your countertop and roll out the dough to ¼ of an inch thick.
  • 13.  Cut the dough into twelve, 1½ inch squares. In the center of each square, place ½ tbsp. of filling. Bring the ends of the dough to the center and pinch to seal. (If you are experiencing difficulty stuffing the dough, use a smaller amount of filling).
  • 14.  Place each stuffed dough ball onto the sheet tray. Repeat sealing method for each square until all are stuffed.
  • 15.  Gently drop filled dough into the baking soda water and cook for 30-35 seconds.
  • 16.  With a slotted spoon, quickly remove from water and place, sealed side down onto the parchment paper lined sheet tray 2 inches apart.
  • 17.  Brush each lightly with egg and sprinkle a bit of coarse sea salt to taste.
  • 18.  Bake for 10-12 minutes or until they are golden brown in colour.
  • 19.  Remove from the oven and serve immediately.

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