Sarah Peltz, daughter of Blind Grilling’s Chris Peltz, shared her delicious recipe for pizza stuffed pretzels.
Heat milk until warm (about 110°F/43°C). Add to a bowl with yeast and let rest for 2 minutes. Add in brown sugar and 2 cups flour along with the softened butter and stir with a wooden spoon. Stir in the remaining flour and salt. Knead dough on lightly floured surface for about 10 minutes. Set in a warm spot and allow dough to rise for an hour, or at least double in size.
Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C.
With the baking soda, add a little to warm water and stir till it is dissolved. This will help the kosher salt stick to the pretzels. Take risen dough and punch dough to help deactivate the yeast. Next roll a handful of dough onto a floured surface in a rectangular shape. Make sure it is wide enough to fold over when stuffed. After it is rolled out, take your pepperoni and cheeses and add it lengthwise along half of the dough. Take the other half, and fold over onto the other. Take the stuffed pretzel and dunk in the baking soda/water mixture. Place in a cast iron skillet or a deep dish pizza stone and sprinkle with the kosher salt. Bake for 20-30 minutes or until golden brown. These also go really well with Four41 South Sorta White sauce.