Directions

Pretzel Dough:

1. In a medium-sized bowl, whisk the instant yeast and brown sugar with 1 1/2 cups warm water. Set aside at room temperature for 5-10 minutes to let the yeast activate. 

2. In the meantime, mix the flour and salt together in the bowl of a stand mixer. 

3. Using the knead attachment, pour the activated yeast mixture into the flour mix. Add the olive oil, then knead for 8-10 minutes, or until smooth and pliable. 

4. Transfer the dough to a lightly greased bowl, cover with a damp tea towel or Saran Wrap, then set aside in a warm environment to rise until doubled, about 1-2 hours. 

Spicy Beef & Cheese Filling:

1. Preheat oven to 425F. Line a large baking pan with parchment paper. 
   

2. Bring a large pot of water with 2/3 cup baking soda to a boil. 

3. Transfer the dough to a lightly floured surface. Divide into 8 equally-sized portions. Roll out each portion into a 16-18" rope, then roll out thin-enough to place 1/8th beef mixture (about 1/3 cup) into the very center. Lightly wet the edges to press and seal together. 

4. Create a U-shape with the stuffed pretzel dough, then twist and cross ends to pinch at the bottom of the pretzel. 

5. Carefully boil each pretzel for 1 minute (if you can, try to flip halfway through). Place on the prepared baking pan.
   

6. Brush with an olive oil or egg wash. Garnish with coarse salt.

7. Bake for 20-25 minutes, or until golden brown.

8. Let cool for 10 minutes. 

9. Serve warm with the honey mustard pepper sauce!
   ½ tbsp Melinda's Fire Roasted Garlic & Habanero Pepper Sauce