Let’s chat about the soft pretzel dough. You need just a few basic bread-making ingredients you probably already have in your kitchen: lt;p><strong>Nutrition</strong>&nbsp;<strong>Information:</strong></p>

You’ll also need a little more butter for the topping, plus sliced jalapeños, coarse salt, and shredded sharp cheddar cheese. Make the Dough—It’s Easy And, I have to admit, today’s version is even better. Oh, the flavor! Of course, if you don’t like spicy, you’ll probably prefer the originals.Bring the dough together in a large mixing bowl. You can use a stand mixer, or a regular large mixing bowl + a wooden spoon or silicone spatula. Knead it on the counter (or continue using your mixer), and then let the dough rest for about 10 minutes. Germany claims that local dignitaries held bakers hostage. Lord knows why they would hold bakers hostage. But the story is that these bakers created brezel for their captures. I guess to woo them with the deliciously salty and tender taste of pretzels? It seems a bit far-fetched for me. Yeast: I always use Platinum Yeast from Red Star, an instant yeast. You can use an active dry yeast instead, if needed. No changes to the recipe if using active dry. Reference my Baking with Yeast Guide for answers to common yeast FAQs. Sugar:1 Tablespoon of sugar increases the yeast’s activity and tenderizes the dough; it also balances out all the saltiness.

You know the best part about making pretzels? That’s the only rest/rise time for the dough. Just 10 minutes—a little power nap—while you get the baking soda + water boiling on the stove. Loving this flavor combination? You’ll absolutely LOVE this simple no knead jalapeño cheddar bread.lt;p><strong>Wheat flour</strong>, Vegetable oils (Palm, Rapeseed), Jalapeno Seasoning 6.8% [Sugar, Salt, Pepper Powder, Paprika Powder, Jalepeno Pepper Powder 1%, Corn Starch, Flavourings], Salt, Sugar, Yeast, Emulsifier (Sunflower Lecitin). Contains <strong>Gluten</strong>.&nbsp;</p> Without the baking soda bath, you lose texture, that deep brown color, and flavor. So basically, you will have bread instead of pretzels. Nothing wrong with bread! But it’s not on the menu today. Garlic Powder: My classic soft pretzel recipe doesn’t include garlic powder, but I absolutely LOVE the flavor it adds to these jalapeño cheddar pretzels. Flour:I always use all-purpose flour, but you can substitute bread flour for even chewier pretzels.

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. Pretzels used to be given at Easter. The original dough was simply water, flour, and salt which means it could be eaten for Easter. Served with 2 eggs, the parents sometimes hid these pretzels around the house. Water: Use warm water. No need to take the temperature, but think lukewarm to the touch, about 100°F (38°C). 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.)Pretzels were part of a wedding ritual. Similar to the pulling on the wish bone the bride and groom pulled on a pretzel. It’s rumored that the whole “tying the knot” phrase came from this pretzel tradition. A spicy twist on a twisted classic, these jalapeño cheddar soft pretzels start with my easy homemade pretzel dough. Add a little garlic powder, and load the shaped pretzels with sliced jalapeños and sharp cheddar cheese. Just like with traditional homemade soft pretzels, there’s hardly any rise time, so you can enjoy hot, cheesy jalapeño cheddar pretzels in less than an hour! 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. Finally, the first commercial pretzel baker was established in Lancaster and the first automated pretzel twisting machine was created in Reading. I just assumed that the large Pennsylvania Dutch population attributed to the popularity of pretzel in Pennsylvania. And maybe it still is. Lord knows. About halfway through baking, take the pretzels out and top them with shredded cheddar cheese, then return them to the oven for the remaining bake time. The cheese gets nice and melty and a little crispy around the pretzel edges—so yum.