Jalapeno Cheddar Pretzels

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Recipe adapted from Alton Brown

Cooking time: 2 hours

Yield: 12 pretzels

 

Ingredients

1 1/2 cups warm water (105-110 degrees F)

1 tbsp sugar

2 tsp kosher salt

1 package active dry yeast (2 1/4 tsp)

22 oz (4 1/2 cups) all-purpose flour

2 ounces unsalted butter, melted

10 cups water

2/3 cup baking soda

1 large egg yolk whisked with 1 tbsp water for egg wash

6 packages of Texas Tito’s Sliced Jalapenos (4.2 ounces)

8 ounces mild cheddar

 

Directions

  1. Combine the warm water with the sugar, salt and yeast. Let stand 5 minutes or until foamy. Add the flour and butter and mix until a rough dough forms. Use the dough hook of a kitchenmixer and knead on medium speed until the dough pulls away from the sides of the bowl. The dough should be smooth and elastic.
  2. Lightly oil a large bowl. Transfer the dough to the bowl and cover. Let rise in a warm area for 50 – 55 minutes or until doubled in size.
  3. Preheat ovento 450 degrees F. Line 2 baking sheets with parchment paper and lightly brush with vegetable oil. Set aside.
  4. Combine the 10 cups of water with the baking sodain a large pot or roasting pan. Bring to a boil over high heat.
  5. Lightly oil work surface. Transfer the dough to the work surface and portion into 12 equal balls. Roll out each portion into a 24-inch rope. Shape the rope into a U-shape, hold the ends of the rope and cross them over one another, bringing them back down to the bottom of the U to form a pretzel. Repeat with the remaining portions.
  6. One by one, carefully drop the pretzel into the boiling water. Let sit in the water for 30 seconds. Remove with a large flat spatula and lay on the prepared baking sheets. Brush with the egg wash, top with the sliced jalapeno and sprinkle the cheese. Repeat with the remaining pretzels.
  7. Bake the pretzels for 12-14 minutes or until the cheese has melted and the pretzels are dark golden brown. Cool on wire rackfor 5 minutes. Serve.