Jalapeno Cheddar Soft Pretzel Bites
Jalapeno Cheddar Soft Pretzel Bites could be just the lacto ovo vegetarian recipe you've been looking for. For 47 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 284 calories, 9g of protein, and 8g of fat. This recipe serves 12. 45 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes about 2 hours and 10 minutes. It is brought to you by Cookie Monster Cooking. If you have jalapeno, unsalted butter, sharp cheddar cheese, and a few other ingredients on hand, you can make it. A few people really liked this side dish. Overall, this recipe earns a good spoonacular score of 44%. Similar recipes include Ham And Cheddar Pretzel Bites With Honey Jalapeño Mustard, Country Ham And Cheddar Pretzel Bites With Jalapeño Mustard, and White Cheddar Filled Pretzel Bites with Honey Jalapeno Mustard.
Servings: 12
Preparation duration: 100 minutes
Cooking duration: 30 minutes
Ingredients:
¼ cup dijon mustard
1 large egg yolk beaten with 1 tablespoon water
22 ounces all-purpose flour (about 4 ½ cups)
1 tablespoon granulated sugar
¼ cup honey
2 ¼ teaspoons instant yeast
¼ cup minced jalapeno (about 1 medium-large jalapeno, seeded and minced)
kosher salt, for sprinkling
4 ounces sharp cheddar cheese, finely shredded (about a little under 2 cups)
4 tablespoons unsalted butter, melted
1 ½ cups warm water (110 to 115ºF)
10 cups water
Equipment:
stand mixer
bowl
plastic wrap
baking paper
baking sheet
pot
oven
pizza cutter
skimmer
wire rack
Cooking instruction summary:
Add the water, sugar, salt and yeast to the bowl of a stand mixer fitted with the dough hook. Mix for a few seconds on low to combine. Add in the flour and butter, and mix on low speed until the dough comes together. Increase the speed to medium low and knead until the dough becomes nice and smooth and clears the sides of the bowl, about 4 to 5 minutes. During the last minute of kneading, add in the minced jalapeno and cheddar cheese (add in the cheddar a little at a time so it doesnt all clump together).Form the dough into a ball then place in a well-oiled bowl, turn once to coat and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 to 60 minutes.Preheat the oven to 450F. Line two baking sheets with parchment paper and spray lightly with nonstick cooking spray.In a large stockpot, add the 10 cups water and baking soda. Bring the mixture to a boil.Meanwhile, turn out the dough onto a well-floured surface. Divide the dough into 8 equal pieces. Roll out each portion of the dough into a rope, about 1-inch in diameter (if the dough is really springy and keeps bouncing back, let it rest a few minutes and try again). Using a pizza cutter, cut each rope into 1-inch pieces.Working in batches (I do about 4 to 6 bites at a time), carefully place several of the bites into the boiling water. Boil for 30 seconds, giving them a gentle stir halfway through. Remove the bites using a slotted skimmer, drain off any excess water and place on the prepared baking sheet. Repeat with all the bites.Brush all the bites lightly with the egg wash, then sprinkle with the kosher salt.Bake for about 10-14 minutes, rotating the pans once during baking, until deep golden brown (keep an eye on them as the baking time may vary slightly in different ovens - you dont want to burn them! 14 minutes is perfect in my oven). Transfer to a cooling rack. Cool for at least 5 minutes before serving.Add the mustard and honey to a small bowl and mix until well combined. Serve with the pretzel bites for dipping!
Step by step:
1. Add the water, sugar, salt and yeast to the bowl of a stand mixer fitted with the dough hook.
2. Mix for a few seconds on low to combine.
3. Add in the flour and butter, and mix on low speed until the dough comes together. Increase the speed to medium low and knead until the dough becomes nice and smooth and clears the sides of the bowl, about 4 to 5 minutes. During the last minute of kneading, add in the minced jalapeno and cheddar cheese (add in the cheddar a little at a time so it doesnt all clump together).Form the dough into a ball then place in a well-oiled bowl, turn once to coat and cover with plastic wrap.
4. Let rise in a warm place until doubled in bulk, about 50 to 60 minutes.Preheat the oven to 450F. Line two baking sheets with parchment paper and spray lightly with nonstick cooking spray.In a large stockpot, add the 10 cups water and baking soda. Bring the mixture to a boil.Meanwhile, turn out the dough onto a well-floured surface. Divide the dough into 8 equal pieces.
5. Roll out each portion of the dough into a rope, about 1-inch in diameter (if the dough is really springy and keeps bouncing back, let it rest a few minutes and try again). Using a pizza cutter, cut each rope into 1-inch pieces.Working in batches (I do about 4 to 6 bites at a time), carefully place several of the bites into the boiling water. Boil for 30 seconds, giving them a gentle stir halfway through.
6. Remove the bites using a slotted skimmer, drain off any excess water and place on the prepared baking sheet. Repeat with all the bites.
7. Brush all the bites lightly with the egg wash, then sprinkle with the kosher salt.
8. Bake for about 10-14 minutes, rotating the pans once during baking, until deep golden brown (keep an eye on them as the baking time may vary slightly in different ovens - you dont want to burn them! 14 minutes is perfect in my oven).
9. Transfer to a cooling rack. Cool for at least 5 minutes before serving.
10. Add the mustard and honey to a small bowl and mix until well combined.
11. Serve with the pretzel bites for dipping!
Nutrition Information:
covered percent of daily need
