I love pretzels.
It’s more than love, really. If there is such a thing as a “food soul mate,” pretzels would be it for me. Ever since Elementary School, I would eat one pretzel a day. In high school, they went around selling the soft pretzels every Wednesday as school ended. 25 cents each or 5 for a dollar. I would get the 5 and half of them would be gone by the time I got off the bus. When I was pregnant with my daughter, I would go to the local pretzel shop when they closed because I knew they’d give me extras. I’d order one and leave with a bag of pretzels and a few pretzel dogs. They closed that place down last year and I almost cried.
Okay, fine. I did cry. But it was more of that dramatic single tear down your face kinda thing.
It was then that I actually around that time I started making my own soft pretzels at home. The first pretzels I made looked and smelled incredible… but the taste…. ugh, it was the worst thing ever. I think it was because I tried using whole wheat flour? I don’t know, but every pretzel after that was much better. It did take a while for me to figure out how to get that nice, hard skin good soft pretzels have. Mmm… that’s always my favorite part. I would eat the inside of the pretzel and save the outer part for last.
At first I would try to boil them longer …. the dough got too soggy… then I tried just lightly brushing the dough with the water…. not enough color. THEN, I discovered the secret… refrigeration! If you leave the pretzels in the refrigerator for about an hour, it will develop a nice skin that will brown wonderfully after a quick soak in water.
Here I am yammering on and on about pretzels, let me say a couple of things about these brie and spinach stuffed pretzel rolls. They have that wonderful texture and chew you get from store-bought pretzels and the brie and spinach stuffing is so gooey and cheesy and oh my gosh, the whole thing just melts in your mouth! I highly recommend using pretzel salt, but if you can’t get your hands on any, kosher salt will work. The flavor and smooth creaminess of the brie is what really makes these rolls delicious, but you can substitute the brie with any cheese that melts well.
Now, enough gibber jabber and go make yourself some stuffed pretzel rolls!
Yield: 10 rolls
Serving Size: 1 roll
Amount Per Serving: Calories: 246Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 277mgCarbohydrates: 31gFiber: 2gSugar: 1gProtein: 10g