Mini Pretzels Filled with Chorizo and Buffalo Mozzarella
Ingredients: For the dough: 250 ml warm whole milk (not warmer than 40°C) 25 g fresh yeast 1 teaspoon unrefined sugar 2 garlic cloves 390 g white wheat flour 1 teaspoon fine sea salt 30 g unsalted butter (82%) melted; let it cool slightly before adding it. For the filling: 250 g buffalo mozzarella, cut or torn into pieces 200 g fresh chorizo, finely chopped and fried to taste (you can substitute with ham or other sausage) freshly ground pepper fine sea salt to taste. Before baking: 750 ml warm water 3 tablespoons baking soda 20 g melted butter (80-82%) fleur de sel or Maldon salt (optional)
We start this delicious recipe by preparing the dough base. In a small bowl, pour in the warm milk, then add the crushed garlic, crumbled yeast, and sugar. Carefully mix until the yeast is completely dissolved, then set the mixture aside for about five minutes. This step is essential to activate the yeast, giving the dough a fluffy and airy texture.
Meanwhile, in a larger bowl, combine the flour and salt. These dry ingredients will form the structure of the dough, so make sure to mix them well. Once the yeast starts to bubble, add the cubed butter to the warm milk and pour this mixture over the dry ingredients. Using a fork, begin to mix, forming a homogeneous dough. When the mixture becomes sufficiently uniform, transfer it to a work surface and start kneading.
Kneading is a crucial step, so allocate about seven minutes to achieve a soft, elastic, and non-sticky dough. If you notice the dough sticking to your hands, sprinkle a little flour, but be careful not to add too much. Then, place the dough in a bowl, lightly oil it with extra virgin olive oil, cover it with a clean towel, and let it rise in a warm place. This rising process should take between one hour and an hour and a half, during which the dough will double in volume.
While the dough is rising, preheat the oven to 200 degrees Celsius (gas mark 6). Prepare a tray lined with baking paper or aluminum foil to prevent sticking. In a large bowl or a deep vessel, add water and baking soda, mixing well. This mixture will give a special crust to the rolls.
After the dough has risen, sprinkle a little flour on the work surface and divide the dough into two equal parts. Roll each piece of dough into a rectangular shape measuring 50 cm in length and 16-18 cm in width. Add half of the mozzarella and chorizo, seasoning to taste, then carefully roll the dough, making sure to seal the edges well.
After rolling the dough, dip it in the water for about 30 seconds to give it a crispy texture. Remove the rolls from the water and cut them into pieces of 4-5 cm. Place them on the prepared tray, brush them with melted butter on top, and, if desired, sprinkle a little salt for extra flavor. Repeat the process with the other half of the dough.
Bake the rolls in the preheated oven for about 20 minutes, or until they become dark golden. If you prefer, you can leave the entire rolled dough with the filling uncut, which will reduce the preparation time. Regardless of the chosen option, the final result will be savory and appetizing, perfect to be enjoyed with loved ones!
