Around the World with Stuffed Pretzels

Pretzel dough:

In the bowl of standing mixer, combine water, sugar, salt and yeast; let sit 5 minutes until frothy.  

Using a dough hook, add the flour and butter, mixing on low speed until dough pulls away from the sides of the bowl, about 5 minutes. Let rise 10 minutes. Turn the dough out onto a lightly floured surface and divide into 48 equal pieces. Shape each piece into a 4x6 rectangle.  

Filling:

In a large sauté pan, heat olive oil medium high heat. Add jalapeño peppers and poblano peppers, stirring until cooked through. Add kale and cook until tender and wilted. Add dates, caramelized onions, and cilantro. Turn off heat. Fold in cheeses. Cool.

Preheat oven to oven to 450.

Line two full size sheet pans with parchment and spray with oil, set aside.

Boil:

Bring 16 cups of water and1 cup of baking soda to a boil in stockpot. Using a slotted spoon, drop the pretzels into the boiling water and boil for 30 seconds. Remove from water, drain and place on the baking sheets.

Assemble:

Place filling in the center, then roll dough back into rope shape, pinching the edges to ensure all the filling is completely encased in the dough, shape into pretzels.

Bake:

Brush the top of each pretzel with beaten egg, sprinkle with kosher salt, bake until golden brown and puffed, 12-14 minutes.

Mustard dipping sauce:

Combine all ingredients in a saucepan and heat just to to a boil. Turn off heat at let cool slightly.

Serve warm with mustard dipping sauce on the side.