Quick cheese and jalapeno pretzels
Pretzel arereally popular nowadays and you always see them stalls in shopping centres.
I really like the cinnamon ones nom nom nom sooooooooo yummy!!!! ♥
So these particular ones are not like the soft cinnamon ones you get, these are them ones which are slightly harder, I’ve had them in the fresh baked section in the supermarket, they generally have a plain one with corse salt or a load of grated cheese and have that chewy, dough texture. Well these one’s don’t have a chewy texture like that but this one wasn’t as hard as those.
The extra good thing about this recipe is NO PROVING! wohoooo get in!!! so it’s quite quick and you can get baking as soon as.
Instead of making the plain pretzels(like the original recipe) I thought by adding cheese and jalapenos would be a nice explosion in your mouth…I chopped quite a few jalapenos but you can adjust it to your heat buds.
- 11/2 cups - luke warm water
- 1 packet - yeast (7g or 21/4 tsp)
- 1 tsp - salt
- 1 tbsp - sugar
- 4 cups - plain flour
- 1 - egg
- some chopped jalapenos(I used jar) as may as you like, but make sure they are finely chopped
- extra 1 tsp salt
- freshly ground pepper
- 1/2 tsp - chilli powder
- 1/2 tsp - mustard powder
- Grated cheese
- 1. Preheat the oven to 220°C and line a tray with parchment paper.
- 2. In a large bowl, pour in the warm water and yeast, sugar stir with a spoon until the yeast is dissolved, about 5 minute. Add in the salt and stir until incorporated.
- 3. Meanwhile cut the jalapenos.
- 4. Slowly add in the flour about 1 cup at a time, mix with a wooden spoon until it gets sticky, continue to add in all your flour and then add the jalapenos, extra salt, chilli powder, mustard powder, then use your hands to finish mixing the dough. The dough should no longer be sticky.
- 5. Place the dough on a floured surface and knead the dough for about 5 minutes on a lightly when you finished kneading shape into a ball. Separate the dough into 8-10 balls, depending on how large you want your pretzels.
- 6. Roll the dough into a long rope about 20 inches long and form the pretzel shape and place on your parchment paper.
- 7. In a shallow bowl beat your egg and dip the pretzel (both sides) into the egg wash and place back onto your parchment paper and sprinkle with grated cheese.
- 8. Bake for 15-18 minutes and grill for the last 3-4 minutes until the tops of the pretzel are golden brown, be careful to keep an eye on the pretzels as they can burn quickly.
- The original recipe called for corse salt but I didn't have any so I added more salt in the dough and also to balance the chilli.