Swiss and Pancetta Pretzel Wreath
Swiss and Pancetta Pretzel Wreath
Swiss and Pancetta Pretzel Wreath
8 Persons
2 h
Ingredients8 Persons
For the dough: | |
|---|---|
| ¾ cup | warm water |
| 1 ½ tbsp | barley malt syrup |
| 2 ¼ tsp | active dry yeast |
| 4 ¾ cups | bread flour |
| ¾ cup | lager beer, room temperature |
| 3 tbsp | |
| 2 tsp | Kosher salt |
For Filling and Assembly: | |
| 8 Oz | Neufchatel cheese, room temperature |
| 8 Oz | Finlandia Imported Sandwich Cut Swiss, shredded (plus more for garnish) |
| 4 Oz | pancetta, cut into 1/4-inch pieces, cooked |
| 1 cup | warm water |
| ¼ cup | baking soda |
| 1 | large egg, lightly beaten |
| ¼ cup | Finlandia Imported Unsalted Butter Bar, melted |
| 2 tbsp | coarse pretzel salt |
For Swiss Fondue | |
| 4 Oz | Finlandia Imported Gruyere Cheese Chunks, shredded |
| 8 Oz | Finlandia Imported Sandwich Cut Swiss, shredded |
| ½ cup | lager beer |
| 2 tsp | cornstarch |
Instructions
- For dough: Combine water, syrup and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Let stand until yeast is foamy, about 5 minutes. Add flour, beer, butter and salt, and mix on medium-low speed to combine. Mix until smooth and elastic, about 5 minutes. Cover with plastic wrap and let rest until doubled in size, about 1 hour.
- For filling and assembly: Meanwhile, mix Neufchatel, Swiss cheese and pancetta together in medium bowl until combined. Set aside for filling dough.
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Divide dough into 3 balls. Roll each ball into a 24 inch rope. Roll each rope out 4-inches wide. Fill each rope evenly with the Swiss cheese mixture. Roll ropes back together and pinch edges to seal.
- Place each rope parallel to each other. Pinch ends together on one side and carefully braid ropes together. Finish by pinching the ends together. Carefully shape braided dough into a wreath by bringing the pinched ends together. Transfer to prepared baking sheet.
- Mix water and baking soda together in a small bowl. Brush the wreath with baking soda mixture. Cover with plastic wrap and let rise for 30 minutes. Brush the wreath with egg. Bake until dark golden-brown, about 18-22 minutes. Brush with melted butter, and top with pretzel salt and shredded Swiss cheese.
- For Swiss fondue: Combine Gruyere, Swiss cheese, beer and cornstarch together in a small saucepan over medium-low heat. Cook, stirring frequently until the cheese begins to melt, about 5 minutes. Reduce heat to low and cook, stirring frequently, until smooth, about 3 minutes. Serve with pretzel wreath and enjoy.