I was honestly surprised to hear how many people commented on my last post that they too were on the gluten free kick. Well I am sorry to report but I caved and ate a piece of bread two days ago but it was homemade bread. That counts for something, right? What I have decided to do is eat gluten only if it’s made in my kitchen, by my own hands. That way I know there isn’t any nasty preservatives.
To kick off my new bread making ways, I give you pretzels! Yes that sentence deserves an exclamation point because my love for pretzels run’s deep. Whenever I’m at a mall with an Auntie Ann’s, I have to get a pretzel with fake cheese sauce on the side. It’s like mandatory or something. Weirdly enough though I never tried to make them at home. It always seemed too complicated with the twisting and boiling. Thanks to Sally from Sally’s Baking Addiction though, you can have pretzels in thirty minutes. Since I am a spice queen, I added minced jalapeno and sharp white cheddar to the dough. It’s like a jalapeno popper in pretzel form. The best part though is when you sprinkle cheese on top of the pretzels. Whatever you do don’t skip that part. Enjoy!
- 1½ cups lukewarm water
- 1 packet active yeast
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 4 cups all-purpose flour
- 1 jalapeno, finely minced
- ¼ cup sharp white cheddar plus ¼ cup for topping
- Preheat oven to 425F degrees. Line baking sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl, stir together yeast, salt, onion powder and garlic powder in lukewarm water until fairly mixed, about 1 minute. Add flour one cup at a time until dough is no longer sticky to the touch.
- You can either turn the dough out onto a clean surface or leave it in the bowl like I did. Knead the jalapeno and white cheddar into the dough for about 5 minutes and shape into a ball. With a sharp knife, cut ball of dough into eight pieces.
- Roll the dough into 20 inch long ropes. Shape and transform them into pretzels.
- Bake for 10 minutes at 425F degrees. Take the pretzels out of the oven and grate white cheddar on top. Turn the oven to broil and return pretzels to oven until cheese is melted.
Adapted from Sallys Baking Addiction