Pickled Jalapeno Soft Pretzel

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After making the salted pretzel, my husband complaint that it is too plain and no punch and suggested that I should spice it with something. I saw a bottle of pickled jalapeno in the refrigerator and the rest is history. I was glad that I took his advice and it turned out very well.

Well,  as I mentioned earlier that  I want to share my recipe with all of you an Christmas is around the corner and I think it is also another good idea to use these spicy soft pretzels to replace as dinner rolls.

I did a test on how to freeze the pretzels if I want to make them a day ahead before using on Christmas day. Please see the notes below.  

 

 

Ingredients:

1½ cup lukewarm water, 110°F/43°C

1½ package active dry yeast

3 1/3 cups all purpose flour plus ¼ cup for kneading & flouring

1½ teaspoons fine salt

4½ tablespoons raw sugar/granulated sugar

1 cup unsalted butter

½ cup baking soda

3-4 cups warm water

1 cup store-ready pickled jalapeno slices

1 tablespoon coarse salt

 

 

Method:

Greased a large bowl and baking sheet and set aside for later use. Diced 3 tablespoon of unsalted butter and set aside to soften to room temperature.

Pour the lukewarm water in a large stainless/glass bowl and sprinkle in the active dry yeast and let the yeast to soften. Stir the raw sugar/granulated sugar and 1½ cups all-purpose flour with a wooden spoon. Add the unsalted butter and stir well. Add the remaining all-purpose flour and salt; stir to combine until it forms a sticky dough. Turn out the dough from the stainless/glass bowl onto a well floured surface and knead; and adding extra flour if needed while kneading. Knead until the dough is smooth but still tacky or about 5-6 minutes. Then shape into a large ball and place in a lightly greased bowl and cover with a Saran wrap (plastic). Set aside in a warm place for it to proof until doubled in size – about 55-60 minutes.

Preheat the oven 15 minute earlier to 450°F (230-235°C).

Punch the doubled size dough to deflate and turn out into a lightly floured surface.  Cut the dough into 9-10 even portion pieces. Take each portion roll and stretch with the palms of your hands into a 30 inch rope, and then hold the ends and slapping the middle of the rope on the surface as you stretch. Gently form each rope into a pretzel shape. Continue the same process until all the portions are done.

In a medium shallow baking dish, add baking soda and warm water and stir until baking soda is dissolve in water. Gently dip each pretzel in the soda solution and transfer to a greased baking sheet and place around any slices of pickled jalapeno and sprinkle very lightly some coarse salt (optional) on top of each pretzel. Transfer the baking sheet to the preheat oven and bake until golden brown or 8-10 minutes.

 

Notes:  

I took of the uncooked pretzel and freeze individually in a freezer bag and then took it out and without thawing and bake it @450°F and it turned out alright.

I also use one pretzel that was baked for 5 minutes and cool it completely and freeze it. The pretzel then baked @450°F for another 5 minutes and it turned out good too.

And lastly of course, freeze a fully baked pretzel and then reheat @450°F for 5 minutes or until heat heated thorough. Keep an eye at the oven so that it is not over browned.

 

This entry was posted in Chindian Recipes, Desserts and Pastries, Holiday Recipes, Western. Bookmark the permalink.

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