Jalapeno Cheddar Pretzels
Hello & Happy Wednesday!
If there is one food I love, its carbs.
Out of all the carbs in the world though, my ultimate favorite is pretzel bread!!
I don’t know if it’s the texture, appearance, saltiness, the fact that I find it pairs well with everything, or C, all of the above.. but its my go to!
What I love most about this recipe is that it’s fun to make whether you’re a pro or not (I’m totally not), has great presentation, are perf for entertaining, can be paired with jalapeño cheese or enjoyed without, and if you’re looking to prevent yourself from inhaling the entire batch you can break them into bite size portions!
If you love spice, pretzels, or simply vegan foodies that don’t disappoint. You need to try this recipe for vegan Jalapeño Cheddar pretzels!
Why this recipe rocks:
Great for entertaining
Can be made in small bites versus large pretzels
Non vegan approved
- 1½ cups warm water
- 1 Tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2¼ teaspoons active dry yeast
- ¼ cup (4 Tablespoons) unsalted butter, melted
- 4½ cups bread flour
- 1 Tablespoon olive oil
- 5 cups tap water
- ⅓ cup baking soda
- 3-4 jalapeños
- 2 cups shredded Follow Your Heart Nacho cheese blend
- 1 Block Follow Your Heart Mozzarella Cheese
- 1 Cup almond milk
- 1 Jalapeno
- In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, salt, and yeast. Turn on the dough hook for a moment to stir to combine, then let sit for 5 minutes, or until frothy. (This is not entirely necessary with active dry yeast, but it lets you see early on if your yeast is still alive so you don’t waste a lot of ingredients.)
- Add the melted butter and flour and mix with the dough hook; once combined, knead on level 2 for 5 minutes, or until you get a nice soft, smooth dough ball that clears the sides of the bowl but still sticks on the bottom.
- Pour the olive oil in a 2-quart mixing bowl and use a paper towel to grease the bowl with it.
- Transfer the dough ball to the bowl, cover, and put somewhere warm to rise until it’s doubled in size (1 to 1-1/2 hours or so).
- When the dough has doubled in size, preheat the oven to 450 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and grease with to ensure the pretzels don’t stick.
- Dump the water and baking soda into a 3-quart pot (not hard-anondized!!!) and bring to a rapid boil.
- In the meantime, lightly grease your work surface. Dump the dough ball onto the work surface and, using a sharp knife, divide the dough into 8 equal pieces.Take one piece of dough and roll it out into a long snake around 20-24 inches long.
- Shape the dough into a U, then cross over the ends and twist, pressing the ends onto the bottom of the “U” to make a pretzel shape. Transfer to the prepared baking sheet.
- Repeat with the rest of the dough.
- Drop one pretzel into the boiling water and let it sit for 30 seconds. Remove with a turner back to the prepared baking sheet. Repeat with the rest of the pretzels.
- Arrange 6 jalapeño slices over each pretzel, then sprinkle with shredded vegan cheese, dividing evenly among the 8 pretzels. Bake for 14-16 minutes, or until browned and the cheese has caramelized, rotating pans halfway through the baking time. Remove to wire racks to cool slightly before serving. Best eaten within 24 hours of preparing.
- Chop the vegan cheese into square and place in a pot over medium heat with the almond milk, cook for 5-7 minutes while stirring until evenly combined. Add the jalapeños and serve warm. (The milk will adjust the consistency, if too thick add more)