Make peanut butter filled pretzels when you want a snack that’s salty, sweet, and homemade, and better than store bought every time.
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Pin ItHow to Make Peanut Butter Filled Soft Pretzels with Jelly Dipping Sauce
- Prepare the filling. Freeze small dots of peanut butter on a baking sheet for at least 1 hour.
- Make the dough. Mix yeast, water, and sugar, then let it sit for 5 minutes. Add melted butter, flour, and salt, and mix for 5 minutes. Let the dough rise for 1 hour.
- Shape and boil the pretzels. Roll the dough into ropes, cut into pieces, flatten, and place a peanut butter dot inside. Seal the dough around it. Boil the pretzels for 30 seconds, then bake at 375°F for 15-20 minutes, brushing with egg wash and sprinkling with sea salt.
- Make the sauce. Heat raspberry jelly and water until smooth, then serve with the pretzels.
Storing and Freezing Instructions
To Store: Peanut butter-filled pretzels will keep in the refrigerator for up to two weeks. Make sure to cool them completely before storing them in an airtight container. If you notice any mold on the pretzels or a rancid smell, throw them out.
To Freeze: These pretzels can also be frozen in freezer bags for up to three months. Make sure to remove the air to prevent freezer burn. Let them thaw at room temperature, or microwave them for 30 seconds to a minute to reheat.
Peanut Butter Filled Soft Pretzels
Make peanut butter filled pretzels when you want a snack that’s salty, sweet, and homemade—better than store bought every time.
Ingredients
For the soft pretzels:
- 1 1/2 cups warm water
- 2 tbsp brown sugar
- 2 ¼ tsp active dry yeast
- 6 tbsp unsalted butter, melted
- 2 ½ tsp salt
- 4 ½ cups all-purpose flour
- 1 cup creamy peanut butter
- 3 quarts water
- 2/3 cup baking soda
- 1 egg
- coarse sea salt for sprinkling
For the jelly dipping sauce:
- ½ cup raspberry jam
- ¼ cup water
Instructions
- Line a baking sheet with parchment paper.
- Pipe out little dots (about 1/8 tsp) peanut butter on the prepared baking sheet.
- Freeze for minimum one hour.
- In a bowl of stand mixer fitted with a dough hook combine the water, yeast and sugar.
- Let stand for 5 minutes.
- Add the melted butter to the bowl of stand mixer.
- While the mixer is running, add the flour and salt slowly.
- Beat on low speed for 5 minutes.
- Lightly grease a large bowl with oil.
- Transfer the dough into the bowl.
- Cover with plastic wrap and leave to rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 425ºF.
- Transfer the dough onto a lightly floured surface.
- Divide the dough into 8 pieces.
- Roll each ball into a 22 inch long rope.
- Cut into 1 inch pieces.
- Take one piece of dough and flatten to a square/rectangle with your fingers.
- Place one peanut butter dot on rectangle.
- Wrap the pretzel dough around the peanut butter and pinch the ends until the bite is closed completely.
- Repeat with remaining dough.
- Place the pretzels on a baking sheet lined with parchment paper and freeze for 5 minutes.
- Bring the water to a boil in a large pot over high heat.
- Carefully add the baking soda.
- Boil the pretzel in the water solution in batches.
- Boil for 30 seconds.
- Transfer the pretzels on a baking sheet lined with parchment paper.
- In a small bowl beat the egg with 1 tablespoon of water.
- Brush the pretzels with the egg mixture.
- Sprinkle with sea salt.
- Bake in preheated oven for 15-20 minutes or until golden.
- Remove from the oven.
- To make the sauce, add the raspberry jelly and water to a small saucepan.
- Heat over medium heat, stirring frequently, until smooth.
- Serve with pretzels.
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