Candied Jalapeño Cheddar Soft Pretzels

Candied Jalapeño Cheddar Soft Pretzels

Prep Time: 35 minutes Cook Time: 20 minutes Total Time: 1 hour Yield: 12 pretzels

Ingredients:

• 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)

• 1 and 1/2 cups (360ml) warm water (lukewarm around 100°F (38°C))

• 1 teaspoon salt

• 1 teaspoon garlic powder

• 1 Tablespoon granulated sugar

• 1 Tablespoon (14g) unsalted butter, melted and slightly cooled

• 3 and 3/4—4 cups (469–500g) all-purpose flour (spooned & leveled), plus more for hands and work surface

• BAKING SODA BATH

• 1/2 cup (120g) baking soda

• 9 cups (2.13L) water

• FOR TOPPING

• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

• 4–5 candied jalapeños, sliced

• Coarse salt, for sprinkling

• 1.5–2 cups (188-250g) shredded sharp cheddar cheese

Instructions:

1. In a large bowl or in the bowl of a stand mixer, whisk the yeast into the warm water. Cover and allow to sit for 1 minute.

2. Whisk in salt, garlic powder, sugar, and melted butter. Add 3 cups of flour, 1 cup (125g) at a time. Mix with a wooden spoon or silicone spatula, or use a dough hook attachment, until combined. Add 3/4 cup more flour and mix for 1 minute. If the dough is still sticky, add 1/4–1/2 cup more, as needed.

3. Knead the dough: Keep the dough in the mixer fitted with a dough hook attachment and beat on low speed for 3–4 minutes, or knead by hand on a lightly floured surface for 3–4 minutes. Poke it with your finger—if it slowly bounces back, your dough is ready for the next step. If not, keep kneading.

4. Shape the dough into a ball. Cover lightly with a clean kitchen towel and allow to rest for 10 minutes, or cover tightly and refrigerate for up to 1 day. To freeze, see freezing instructions in recipe Notes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 7.)

5. Preheat oven to 400°F (204°C). Line 2 baking sheets with greased parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. Set aside.

6. With a sharp knife, bench scraper, or pizza cutter, cut dough into 1/3-cup sections (about 75g each). Roll a piece of dough into a 20–22-inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.

7. Bring baking soda and 9 cups of water to a boil in a large pot.

8. Drop 1 or 2 pretzels into the boiling water for 20–30 seconds. Any longer than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow excess water to drip off. Place pretzel onto prepared baking sheet. Brush with melted butter. Place several candied jalapeño slices on each, pressing down lightly to get them to stick. Sprinkle each with coarse salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 9.

9. Bake for 10 minutes, remove pretzels from the oven, and sprinkle 2–3 Tablespoons of shredded cheese on top of each. Return to the oven for 8–12 more minutes, until the pretzels are golden brown and the cheese is melted.

10. Remove from the oven and serve warm.

11. Cover and store leftover pretzels at room temperature for up to 1 day or in the refrigerator for up to 1 week. They lose a little softness over time. To reheat, microwave for a few seconds, or bake at 350°F (177°C) for 5 minutes.

Enjoy your Candied Jalapeño Cheddar Soft Pretzels!