Jalapeño Cheddar Pretzels
Servings: 8 pretzels
Ingredients
- 1 cup milk warm
- 3 tbsp butter melted
- 3 tbsp brown sugar
- 3 tsp active dry yeast
- 2+¾ cup all purpose flour
- ¼ cup baking soda
- 4 cups water
Toppings
- 1 cup sliced jalapeños pickled or fresh
- 1 cup sharp yellow cheddar cheese grated
- ¼ cup melted butter
- 2 tsp garlic powder
Instructions
- In a bowl, combine the warm milk, melted butter, sugar and yeast. Stir to combine and let it rest for 5 min, until the yeast is bubbly and foamy.
- Add the flour into the yeast mixture and combine everything together until it starts to form into a dough. Knead the dough for 1-3 mins until everything is well combined and no trace of raw flour is left. Place dough in a greased bowl and cover with plastic wrap or tea towel. Set aside in a warm area for 20 mins.
- Preheat oven to 400°F and line a baking sheet with parchment paper. In a sauce pan over med heat, add the water and baking soda and bring to a low boil.
- Punch down the dough and roll it out onto a lightly floured surface. Form it into a log and cut into 8 equal pieces. Roll each piece of dough into 1 and half feet long rope. Dip rope into the baking soda water mixture and twist to form a pretzel shape onto the baking sheet. Repeat for the remaining pieces.
- Top each pretzel with 3-5 pretzels and sprinkle on the cheddar cheese. Bake at 400°F for 8-10 mins until golden brown. In a small bowl, mix the melted butter and garlic powder together. Remove the pretzels from the oven and brush on the garlic butter and enjoy!
Notes
- Store in air tight container, will last up to 4 days.