Jalapeno Cheddar Pretzel Bread
Jalapeno Cheddar Pretzel Bread
Servings 16 slices
Cost 5
Ingredients
- 1 cup milk (240 grams)
- 2 tablespoons unsalted butter (28 grams)
- 2 tablespoons brown sugar (25 grams)
- 1 ¾ teaspoons kosher salt
- 3 cups bread flour or all-purpose (380 grams)
- 2 ¼ teaspoons quick rise yeast
- ½ cup approximately small slices of cheese
- 2 tablespoons jalapeno chopped and seeded from a can of whole
Boiling Solution
- 3 quarts water
- ¾ cup baking soda, though I sometimes use less
- Some beaten egg for brushing
Instructions
- Heat the milk and the butter together in a microwave-safe measuring cup until mixture just begins to boil. Let the mixture cool to about 120-130 on a thermometer.
- Meanwhile, Mix the sugar, salt, 2 cups of the flour and the yeast in a stand mixer bowl. Add the 120-130 degree milk mixture and stir until well blended, then gradually add the remaining flour until the dough is soft, yet not too dry. If you weighed the flour, you’ll probably use it all.
- Knead the dough with the dough hook until it is smooth and elastic. Put the dough in a large buttered bowl (or leave it in the stand mixer bowl if you'd like) and let sit, covered, for about an hour or until it has risen. It may not quite double in bulk.
- Punch down the dough and divide it into two sections.
- Roll or just pat 1 section into a "rectangle-ish" slab and lay pieces of cheese and jalapeno on it, pressing them into the dough. Roll dough up and around the cheese and peppers and form it into a ball. Repeat with the other section of dough.
- Bring water and baking soda to a boil in a large pot. Boil each loaf for two minutes, turning halfway, being careful that they don’t fall apart. Remove with a slotted spatula. Set the loaves on a parchment lined or well-greased baking sheet.
- Brush loaves with some beaten egg and sprinkle with a little kosher salt. If you have one, take a razor and slash a nice “X” through the top of each loaf.
- Bake at 400 degrees F. for about 26 to 28 minutes.