Jalapeno Cheddar Pretzel Knots
Ingredients
- 1 1/2 cups water, warm to touch
- 2 1/4 teaspoons Fleischmann’s Quick Rise Yeast
- 1 tablespoons granulated sugar
- ⅓ cup unsalted butter, melted & cooled
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons garlic powder
- ½ cup Fleischmann’s Baking Soda
- Egg wash, to finish
- 2 cups grated cheddar cheese
- 4 jalapenos, thinly sliced & seeded
- Flaked salt, to finish
PRODUCTS
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment add water, yeast & sugar. Let stand for 5 minutes or until the yeast begins to foam.
- Add butter followed by flour, salt & garlic powder. Knead until dough is smooth & elastic, about 8 minutes.
- Shape into a ball, transfer to a bowl & cover until dough doubles in size, about 1 ½ hours.
- Line two baking sheets with parchment paper & set aside. Evenly divide dough into 24 pieces. Roll each piece into a rope & shape into a knot.
- Transfer to prepared baking dishes, cover & let rise for 30 minutes.
- As the dough rises, bring a large pot of water to a boil. Add the baking soda. Working in batches, boil the pretzel knots for 30 seconds. Transfer back to the baking sheets.
- Brush each pretzel generously with egg wash. Top with cheddar cheese, sliced jalapeno & flaked salt.
- Bake at 425(f) degrees until cooked throughout & golden, about 18 to 20 minutes.
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