Stuffed Pretzel Knots with Nacho Cheese



 
SERVES 4PREP COOK 45m

pretzels

1lb

pizza dough, divided into 4 pieces

2tablespoons

vegan butter

3cloves

garlic, smashed

1⁄2 cup

Smoked Ham Deli Slices, diced

1tablespoon

fresh thyme leaves

black pepper

2⁄3cup

baking soda

1tablespoon

pure maple syrup, mixed with 1 teaspoon water

coarse salt

10cups

water

  1. Preheat oven to 425°F.

  2. In a small skillet over low heat, melt butter and sauté garlic for about 1 min.


  3. Sprinkle dough with fresh thyme leaves and black pepper. Roll each dough into a 1⁄2” thick rope. Flatten with rolling pin.

  4. Brush with vegan butter, sprinkle with Smoked Ham Deli Slices. Roll up tightly width-wise to form a 1⁄2” thick rope again. Fold rope in half over your finger, twist loose ends around each other a few times, then tuck the end into the loop created by your finger.


  5. In a large saucepan, bring water and baking soda to a boil. Place each pretzel in the water for 30 secs with a slotted spoon. Drain well, pat dry, and place on baking sheet.

  6. Brush lightly with pure maple syrup and sprinkle with coarse salt.

    Bake until golden brown (~15 mins).

nacho cheese

1⁄2 cup

raw cashews, soaked for at least 2h

1⁄3cup

jarred roasted red bell peppers

2tablespoons

nutritional yeast

1⁄2teaspoon

turmeric, ground

1⁄4teaspoon

fine sea salt

1⁄4teaspoon

cayenne pepper, ground

1⁄4cup

water

  1. In a blender, process everything until completely smooth.

  1. Serve pretzels warm with nacho cheese.