Cheddar Jalapeno Pretzels

One of my activities to continue to be involved in education and food, is to work with the Kansas Wheat Commission as a Wheat Spokesperson. Spokespersons represent the Wheat Commission (www. kswheat.com) across Kansas by doing demonstrations, programs, and recipe testing.  A couple of weeks ago I worked at their booth at the State Fair, sharing information and recipes about wheat. Wheat is one of the main crops in Kansas, with Kansas producing more wheat than any other state on an average year. Usually Kansas produces 1/5 of the wheat grown in the U.S. Being a Kansan, wheat is part of our heritage. I grew up on a farm, and wheat harvest was a special time of year. Now, we have some wheat fields, and harvest always brings back memories.

 In alternating years, the KWC sponsors the National Festival of Breads (www.americasbreadbasket.com) and selects several top winning recipes for awards. Besides those receiving awards, there are many other very good recipes submitted, so this year’s KWC Recipe Book features some of those recipes.

This recipe for pretzels seemed easier than ones I’d remembered trying before – this one doesn’t require boiling the dough in a pan of water. You do need to dip the shaped pretzels in a hot baking soda-water bath. This helps create a browner, crisper crust. The results were good, however not too pretty. I need to work on my pretzel shaping! 

Cheddar Jalapeno Pretzels

3 ¾ - 4 cups bread flour, divided

1 package (1/4 oz) fast-rising yeast

1 ½ cups very warm water (120-130 degrees)

1 tablespoon honey

4 – 6 tablespoons finely chopped pickled jalapenos

1 teaspoon salt

1 cup shredded sharp Cheddar cheese

¼ cup baking soda

2 cups boiling water

1 tablespoon melted butter, optional

1.     In mixer bowl, combine 2 cups flour and yeast. Stir in water until thoroughly combined. Add honey, jalapenos, salt and cheese. Gradually add enough of the remaining flour until a soft dough forms. Knead dough by hand or with dough hook 8 to 10 minutes or until smooth and elastic.

2.     Place dough in oiled bowl turning to coat. Cover with damp towel; let rise until double, about 1 hour. Punch down dough; divide into 12 equal portions; cover with damp towel.

3.     In a shallow glass bowl, measure baking soda. Boil 2 cups water. Pour boiling water over baking soda; stir until soda is completely dissolved. Set aside.

4.     Grease or line with parchment paper two 13 x 18-inch baking sheets. Roll dough portions into 2 to 2 ½ foot lengths about ¼ to ½ inch in diameter (about the size of a pencil). Twist into pretzels by making a circle, bringing ends together, twisting twice and pressing ends onto bottom curve of circle.

5.     Dip pretzels into baking soda water; place 6 pretzels per baking sheet. Let rise 15 to 20 minutes.

6.     Bake in preheated 450 degree oven 8 – 9 minutes, or until golden brown. Transfer to wire rack. If desired, lightly brush pretzel with melted butter.

Variation: Omit step 3 (soda and water mixture); shape the dough in pretzels, let rise 15-20 minutes and bake.

Makes 12 pretzels (208 calories each)

I was a little concerned about using the chopped pickled jalapenos, as we usually don’t like ‘hot’ spicy peppers, so I only used 4 tablespoons peppers. But the flavor was very mild. In fact, if I make these for my Texas son-in-law, I’ll have to increase those to a half-cup or so!