Jalapeno and Cheddar Soft Pretzels
Fancied swinging to the savoury side of baking this week and figured that as I'm missing Auntie Anne's so much (thanks Covid..) that I'd create my own!
For this recipe I chose to do jalapeño and cheese but you're free to go mad with whatever you put on yours! Just remember to add that coating of melted butter as soon as they come out of the oven to give them that proper Auntie Annes smell!
- 600g strong white bread flour
- 2 sachets of yeast
- 75g unsalted butter, melted, plus extra to brush on top
- 240ml lukewarm water
- 240ml lukewarm milk
- 1 1/2tbsp caster sugar
- 1 1/4tsp salt
Pretzel and Bath Baking:
- 160g cheddar cheese
- 2tbsp baking powder
- 1500ml water
- 90g pickled and chopped Jalapeño
- baking tray
- Preheat the oven to 230C/fan 220C/Gas Mark 8. Line 2-3 baking trays with baking .
- In a large bowl, mix together the lukewarm water, yeast and sugar. Mix briefly and then leave to the side untouched for around 15 minutes to allow the yeast to bloom.
- Once bloomed, add the flour, lukewarm milk, salt and melted butter (ensure the butter is at room temperature to prevent killing the yeast). Mix with a spatula to bring the dough together.
- Pour the dough out onto a lightly floured surface and begin to knead. Knead for approximately 5-8 minutes until you have a smooth and stretchy dough (the dough should not be too dry so make sure you flour your hands regularly whilst kneading).
- Place the large dough ball into a lightly oiled bowl and place in a warm place for 1-2 hours or until doubled in size.
- Punch the air out of the dough and then split into 75g balls. Before the rolling commences, fill a deep saucepan with the 1500ml of water and leave on the hob. DO NOT start heating it just yet.
- Take on portion of dough at a time and make a long rope. Create a U shape and then twist the ends inwards, cutting each other and place at opposite bottom edges of the U... a bit like this:
- Once you have shaped it, place onto one of the lined baking trays and place in a warm area for 10 minutes until slightly risen. Whilst they are rising, begin to heat up the pan of water. Once it is boiling, add in the baking powder.
- Depending on the size of your saucepan, place the pretzels into the boiling water/baking powder solution in batches of 2-3, allowing each side to be submerged for 15-20 seconds. Remove from the pan using a slotted spatula and place back on the baking tray.
- Now it is time to add your toppings! In this recipe, I have used jalapeño and cheese but you can add whatever you fancy!
- Once you have added your toppings, place the pretzels in the preheated oven for 14-20 minutes until they are golden brown slightly bigger in size.
- As soon as you take them out of the oven, paint them with the melted butter to give that proper fresh pretzel smell!
- Make a cuppa, kick your legs up and enjoy this little moment of joy!
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