Brie And Jam Pretzel Hand Pies

• 1-1/2 cup Warm Water
• 1 Tablespoon Granulated Sugar
• 2-1/4 teaspoons Active Dry Yeast
• 4-1/2 cups Unbleached All-purpose Flour
• 2 teaspoons Salt
• 4 Tablespoons Unsalted Butter, melted
• 10 cups Water
• 2/3 cups Baking Soda
• 1/2 cups Seedless Raspberry Jam
• 1/4 pounds Brie, Cut Into 1-inch Pieces
• 1 Egg Yolk Beaten With The Below Amount Of Water (egg Wash)
• 1 Tablespoon Water
• Sea Salt For Sprinkling

1. Combine water, sugar and yeast in the bowl of a stand mixer; let it sit for 5 minutes or until foamy.
2. Add flour, salt and butter; stir to combine. Using a dough hook, knead dough on medium speed for 5 minutes until smooth, elastic and slightly tacky (alternately, you can turn the dough out onto a lightly floured surface and knead by hand for 10 minutes or until smooth, elastic and slightly tacky).
3. Shape dough into a ball and place it in a large, lightly greased bowl. Cover with lightly greased plastic wrap and let dough rise in a warm place for 1 hour until doubled.
4. When dough is nearly doubled, combine water and baking soda in a large stockpot. Bring to a boil. Heat oven to 400 F.
5. Punch down the dough. Roll it out on a lightly floured surface to 1/4-inch thickness. Use a round biscuit or cookie cutter to cut out circles of dough. Re-roll the scraps as needed to make more cut outs.
6. Spoon a teaspoon or so of jam into the center of half the dough circles. Top with a piece of brie. Top with another dough circle to form a pie. Use your fingers or fork tines to seal the edges. Transfer pies to a lightly floured baking sheet or platter.
7. Place about 3 hand pies at a time in the boiling water bath and boil for 30 seconds. Using a slotted spoon, remove pies from the water and transfer to a parchment paper or silicone mat-lined baking sheet. Repeat with remaining pies, placing pies about 1 inch apart on baking sheets.
8. Combine the egg yolk and tablespoon of water in a small bowl.
9. Lightly brush tops of pies with egg wash, then sprinkle with sea salt. Bake 12 to 14 minutes until golden brown and puffed. Cool slightly on a cooling rack before serving.

water, sugar, active dry yeast, flour, salt, unsalted butter, water, baking soda, raspberry, ubc, egg, water, salt

Taken from tastykitchen.com/recipes/breads/brie-and-jam-pretzel-hand-pies/ (may not work)