Jalapeño Cheddar Soft Pretzels

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 400°F (204°C). Line 2 baking sheets with greased parchment or silicone baking mats.
2. Whisk the yeast into the warm water, cover and rest for 1 minute.
3. Whisk in the salt, garlic powder, sugar and melted butter. Add the flour in stages: 3 cups first, then 3/4 cup more, adding 1/4–1/2 cup extra only if the dough is still sticky. Mix until combined, then mix for 1 minute.
4. Knead for 5 full minutes by machine or by hand on a lightly floured surface. Add 1 teaspoon of flour at a time only if it gets too sticky; the dough should stay soft and slightly tacky.
5. Check the dough: when poked, it should slowly spring back. Or do the windowpane test: stretch a golf-ball-sized piece thin enough for light to pass through without tearing; if it does not tear, it is ready.
6. Shape the dough into a ball, cover with a clean towel and rest for 10 minutes. (Alternatively, cover tightly and refrigerate for up to 1 day.)
7. Cut the dough into 1/3-cup pieces (about 75g each). Roll each into a 20–22-inch rope, form a circle, twist the ends together, then bring the twist down and press it to the circle to make a pretzel shape.
8. Bring the baking soda and 9 cups of water to a boil in a large pot.
9. Dip 1 or 2 pretzels in the boiling water for 20–30 seconds. Lift out with a slotted spatula, let excess water drip off, and place on the prepared sheet.
10. Brush each pretzel with melted butter, press several jalapeño slices onto each, and sprinkle with coarse sea salt. Repeat with the rest. (Boiled, unbaked pretzels can be refrigerated for up to 24 hours before baking.)
11. Bake for 10 minutes. Remove, sprinkle 2–3 tablespoons of shredded cheese on each, then bake 8–12 more minutes until golden brown and the cheese has melted.
12. Serve warm.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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