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Dairy
Medium
1 Hour, 30 Minutes
Diets 
These homemade bombs are made with a simple focaccia recipe, then stuffed with caramelized pineapples, sauce and cheese!
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1/4 cup Gefen Olive Oil
1/2 cup warm water
1 and 1/2 teaspoons active dry yeast, such as Gefen Instant Dry Yeast
2 cups Mishpacha Flour
1 teaspoon salt
1 cup pineapple chunks
1 tablespoon sugar
1/2 a (15-ounce) can Gefen Tomato Sauce
mozzarella cheese (12 thick slices or 2 cups of shredded cheese)
1/4 cup baking soda
6 cups water
50 grams (about 1/4 cup) butter (optional)
1 tablespoon finely chopped parsley (optional)
1/2 teaspoon salt (optional)
In the bowl of a stand mixer fitted with the dough hook, add olive oil, warm water, and yeast. Mix and let sit for five minutes, until frothy and bubbly.
Add flour and salt and mix on medium speed for five minutes. Place in a ziplock bag or cover with plastic wrap and let rest for one hour.
In the meantime, add pineapple chunks to a small saucepan with sugar and let cook, stirring occasionally, until caramelizing on the edges, five to seven minutes. Set aside to cool.
Divide the risen dough into 10 to 12 equal portions. Working with one at a time, roll each out into a disc the size of your palm. Add a dollop of Gefen Tomato Sauce, caramelized pineapple, and cheese. Pull the edges of the disc up and pinch to tightly close around thefillings.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Heat a large pot of water (about six cups), and, once boiling, add baking soda. Prepare a baking tray lined with a piece of Gefen Parchment Paper.
Carefully drop filled dough balls into the boiling water. In my pot, I can comfortably fit three at a time.
Boil for one minute, flip, and boil on second side for another minute. With a slotted spoon, carefully transfer to the baking sheet.
Once all pretzel bombs have been boiled, bake for seven to 10 minutes, until tops are golden brown.
While the pretzels are baking, melt butter and add parsley and salt. Brush onto finished pretzels and enjoy hot!
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