Can you get enough jalapenos?
Or cheese for that matter? I feel like I have been living off blocks of cheese lately, I am close to turning into a mouse. But a classy mouse who takes their cheese with tea and crackers.
Living off of cheese and pretzels actually.
I have been baking so many pretzels this week, it's practically like I am a vendor at an amusement park.
But the reason for all of this pretzel making is because I bought NEW YEAST!!
I always love buying new yeast. Whenever mine gets too old, I still use it to make bread because I HATE waste!! And I know it will never turn out as good as if I was using fresh yeast, but I will use it nonetheless.
So as a special treat, when I saw these pretzels at a Baker by Nature's blog, I knew I needed to bookmark it, and make it as soon as humanly possible.
So I made it... TWICE!!
One version I made was with the bacon and cheese topping (as pictured above), and the other was with just regular coarse salt topping (pictured below) which also rocked my world.
These are a perfect summer snack to eat outside on your porch with a couple of drinks. Which has pretty much been my life for the past week.
I really do love summer!
Bacon and Cheddar Stuffed Jalapeno Soft Pretzels
What you'll need:
- 1 1/2 cups warm water (between 110-115 degrees F)
- 2 1/4 teaspoon instant yeast
- 1 1/2 tablespoons sugar
- 2 teaspoons salt
- 4 1/4 cups all-purpose flour
- 6 tablespoons butter, softened
- 2 Jalapeños, minced
- 8 cups water
- 1/2 cup baking soda
- 11 strips bacon, cooked until crispy and roughly chopped
- 5-5.5 ounces cheddar cheese, shredded
- 1 egg
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, yeast, sugar and salt, and let stand for around 10 minutes until it becomes creamy.
- Slowly mix in the flour, butter and jalapenos on medium speed until smooth, around 10 minutes.
- Cover the dough with a cloth, and place it in a warm area to double in size, around 1 hour.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large saucepan, combine the water and baking soda, and bring to a boil.
- Divide the dough into 8 equal pieces.
- Roll each piece into a 16 inch long rope. Roll each rope out so that it is 4 inches wide.
- In a medium bowl, mix together the cheese and the bacon.
- Spread the cheese and bacon mixture evenly in each of the pretzel ropes. Roll the dough jelly roll style and pinch the ends.
- Twist the pretzel ropes into a pretzel shape, then place in the boiling water for 30 seconds. Remove from the water, and place on the prepared baking sheet. Repeat for the remaining pretzels.
- In a small bowl, beat the the egg.
- Brush the tops of the pretzels with the egg wash, and sprinkle them with any remaining bacon and cheese mixture of sea salt.
- Bake in the preheated oven for 17-20 minutes, or until the pretzels are golden brown.
Adapted from Baker By Nature
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