Monday, June 13, 2011

Cheddar Jalapeno Pretzels

They are a winner! Well "almost." :)

I haven't entered into many recipe contests lately. Life has just been busy with the kids and all their activities. But when I saw this contest come up again, The National Festival of Breads, that I actually was a finalist in 2009, I had to give it another shot. The Kansas Wheat Commission does a great job hosting this event and King Arthur Flour and Fleischmann's are wonderful sponsors.

So here is this year's entry. I am not a finalist this go around but really, if you can develop a good recipe that your family loves, then you already are a winner. I did find out when opening this weekend's mail, that my recipe was chosen for an Honorable Mention and thus I got sent a packet full of goodies from the Sponsors. Thanks!

Cheddar Jalapeño Pretzels

This recipe combines two of my favorite things: luscious, warm pretzels and Tex-Mex food. One day, while eating a hot, buttery pretzel from a mall shop, I was struck with the thought that it would be so great to have the spicy cheese flavor already baked inside the pretzel than to have to dip it into some less than healthy sauce. So, tinkering in my kitchen, this recipe was developed. It is fairly quick and easy. Your family will be asking you to make these again! Although they do include pickled jalapeños the flavor is not overtly spicy.


4 Cups King Arthur Bread Flour

2 ¼ teaspoon Fleishmann’s Rapid Rise Yeast

1 teaspoon Salt

1 ½ Cups Water, 130° F

1 Tablespoon Honey

2 Tablespoons Pickled Jalapeños, finely chopped

1 Cup Sharp Cheddar Cheese, finely grated

2 Cups Boiling Water

¼ Cup Baking Soda

3 Tablespoons Melted Butter

Kosher Salt for sprinkling


In a bowl of stand mixer fitted with dough hook, combine 2 cups flour, yeast and salt. Stir in the warm water until well combined with dry ingredients. With the mixer on low, add the honey, jalapeños and cheddar cheese. Continue to add up to two more cups of flour, until a soft dough is produced, kneading the dough in the mixer for about 8 minutes. Remove dough from the mixer and place in an oiled bowl and cover with damp towel and allow to raise for one hour, roughly doubling the dough.

Preheat oven to 450ºF. After dough is risen, push it in to deflate it. Divide into 12 equal sized portions. Boil 2 cups water. In a shallow bowl, measure out baking soda. Pour the boiling water over the baking soda and stir until the baking soda is completely dissolved. Set soda water aside.

Line two 10 x 15 baking sheets with parchment paper. Roll out dough portions into 2 ½ to 3 foot lengths (about a ¼ to ½ inch in diameter) and twist into pretzel shapes. Dip each pretzel into the baking soda water and place on a baking sheet. Allow to raise for 15 to 20 minutes and then place in oven. Bake for 8 to 10 minutes. Take pretzels out of the oven and transfer them to wire racks. Lightly brush with melted butter and sprinkle with salt. Best enjoyed warm but they are still great when completely cooled as well.

No comments: