Jalapeño Pretzels
These soft, spicy and savory pretzels are so easy to make with Bob's Red Mill Bread Flour.
Ingredients
- 2 cups Bob's Red Mill bread flour
- 2 1/4 tsp Bob's Red Mill active dry yeast
- 2 tbsp Bob's Red Mill baking soda for pretzel bath
- 1 tbsp brown sugar for activating yeast
- 1 tsp salt for activating yeast
- 1 cup warm water for activating yeast
- 4 cups hot water for pretzel bath
- 2 tbsp melted butter salted
- 1 tbsp olive oil
- 1/4 cup pickled jalapeños minced, topping
- 1 tsp sea salt topping
- 1 tbsp melted butter topping
Instructions
- First, we need to activate the yeast. In a measuring cup, mix together warm water, brown sugar, salt and active dry yeast. Let is sit for 5 minutes until the yeast is frothy.
- In a mixing bowl, mix together flour, melted butter and yeast until a dough forms.
- Grease a bowl with oil. Place dough in greased bowl. Cover with plastic wrap or damp towel. Let it sit for at least an hour.
- After an hour, the dough should double in size. Knead dough on lightly floured surface.
- Using a pizza cutter or pastry scraper, cut dough into 6 pieces.
- Preheat oven to 400°F and grease a baking sheet.
- In a deep pan, mix baking soda with hot water.
- To make pretzels, you will need to take each round dough ball and roll into a long rope, around 20 inches long. Twist the ends and bring the ends down into a pretzel shape.
- Dip pretzel into the baking soda bath. Do not skip this important step.
- Place pretzel on greased baking sheet. Add on your toppings of sea salt, pickled jalapeños and brush with melted butter.
- Bake in oven at 400°F for 8 - 10 minutes until pretzels are golden brown.
- Enjoy warm with cheese dip or mustard.