Cheese and jalapeno pretzels

I’m going to Florida in March. Since we booked it, I’ve been dreaming of having a cheese jalapeno pretzel. Even though it’s not long until we go, I couldn’t wait any longer! I had to have one!

I scoured around the web and combined recipes. Here’s what I came up with.


220 g white bread flour

2 tsp baking powder

1/2 tsp salt

1 tsp sugar

1 tsp yeast

2 tbsp margarine

Grated extra mature cheddar cheese (just grated loads as you can never have too much cheese!)

2 jalapenos washed and diced

160 ml milk

Rock salt to sprinkle over the top


1. Combine the flour, baking powder, salt, sugar and yeast. 

2. Put in the margarine in small bits. 


3. Rub the dry ingredients and marge together to make fine breadcrumbs.


4. Add the cheese, jalapenos and milk and stir.



5. Add more flour if too wet.


6. Knead a few times.


7. Divide dough in half and taking one half, roll into a 12×8 inch rectangle.

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8. Cut dough lengthways into 8 1 inch strips.


9. Roll out a bit further with the palms of your hands. Then repeat with the other half.


10. Twist into a pretzel shape. Wet the ends with milk to stick to the rest of the pretzel.

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11. Leave to rise slightly for 30 minutes. 

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12. Grease a couple of trays and turn the oven onto gas mark 6.

13. Fill a pan with water and bring to the boil.

14. Taking a pretzel, carefully place it on a large spoon and hold it in the boiling water for 5 seconds.


15. Place on the greased tray and sprinkle over some rock salt.

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16. Repeat with the rest and cook for approx 20 minutes or until golden.

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Next time I think I’ll brush them with either milk or egg to give them a glossy finish. 

The mixture of cheese, jalapenos, salt and bread is amazing!! I know these are going to be a firm favourite in this household! They’ll tide me over until we’re in America 🙂



The World’s best ever share ‘n’ tear garlic bread and pizza plait

Woah, that’s a big statement! The World’s best ever garlic bread?! Well maybe not (as I’ve not tried them all!) but my husband says it is and I think it is….so it must be right?!

I came across this recipe on Pinterest, one of my most favourite and the most addictive website ever! (I’m full of the big statements today huh?)

Here’s the website which the photo on Pinterest linked to (which I adapted slightly):

As well as the garlic bread, I was making a pizza plait along side it. I doubled the dough recipe from here:

Here’s how I made them-

Garlic bread ingredients:

Half of the dough recipe from the BBC good food link above (remember I doubled it to make the pizza as well, so really it’s one quantity of the dough recipe)

Approx 4 tablespoons butter

1 beaten egg

Lots of grated Parmesan and extra mature cheddar

4 cloves of finely chopped garlic

1 teaspoon salt

2 teaspoons dried parsley

1. Make the dough from the above link and knead for 10 minutes. Allow to rise for 1- 1 1/2 hours.

2. After the dough has risen, divide it into two for the pizza and garlic bread and put one aside. Pull off small pieces and roll into balls. Arrange in a lightly buttered dish/tray.

3. Make the garlic butter. In a bowl/jug, put in the butter and mix in the beaten egg, chopped garlic, salt and parsley, and cheeses.

4. Spread the butter mixture all over the dough balls.

5. Cover with cling film and allow to rise again. (I went out to the supermarket for an hour or so and left it to rise) It should double in size (mine filled the dish and was bursting at the seams!)

6. Cook in the oven on gas mark 4 for approx 30 minutes or until its golden brown.

Here it is in all its glory! I will seriously never buy garlic bread again. Truly scrummy.

Pizza plait:

I made this when the garlic bread was rising.


The other half of the dough

Tomato puree

BBQ sauce

Extra mature cheddar


Half and onion

A little egg to seal the sides

1. Roll the dough out onto a greased baking tray. Lightly with a knife, divide (only marking not cutting) the dough, evenly into three sections. On the outer sides, cut 8 even slits. (you can roll it out better than mine, I was just in a rush to get it ready)

2. In the middle section, spread over BBQ sauce and tomato puree, then add the grated cheese, pepperoni and onions (you can use whatever you want obviously, I was just using what we had in)

3. Lightly brush over beaten egg on the ends of the strips so that they stick together. Then, starting from one end, carefully criss cross the dough sections, taking one from one section and then folding one from the other section over. Repeat until it’s all plaited.

(again not very good as I was in a rush!)

(Hehe it looks like a mouth with teeth!)

4. Wrap the tray loosely in cling film and allow to rise. (The garlic bread and pizza were both left to rise when I went out and then cooked together when I got back)

5. Cook in the oven at gas mark 4 for approx 30 minutes or until golden brown.

I accidentally cooked mine a little too long… it was rather hard but still really yummy.



Wholemeal bread rolls

For the first bake on my blog not that I just had to bake something so I could make my first post asap. Me excited?! Oh no! I thought I’d start with something simple I hoped. We needed some bread but as we didn’t need a whole loaf, I thought rolls/baps would be ideal.

I may have cheated not made these totally by hand, as I could not use my ever trusty bread maker. My bread maker came with a recipe booklet and as I’ve not made rolls before, I thought I’d use one of the recipes as a guide. As I never totally follow a recipe, I adapted it. (Thanks to Morphy Richards for the recipe

I know most of you will know how to make them, but I’ll post the recipe anyway…

Here is the recipe and I’ll write in what I changed/added:

(The bread maker came with a measuring cup which I have lost, oops. So I just use a mug.)

Water 1 1/4 cup/mug

Skimmed milk powder 2 tbsp

Melted butter 2 tbsp

Honey 2 tbsp (I substituted this for 2 tbsp of golden caster sugar)

Brown sugar 1 tbsp (I left out)

Salt 1 1/2 tsp

Strong whole wheat bread flour 3 1/4 cup/mug

Fast action yeast 1 1/2 tsp

I added a small handful of oats and a couple of tbsp of sunflower seeds.

When It’s done it’s thing in the bread maker, knead and shape into 6 rolls. Place on a greased tray, brush lightly with melted butter. Cover to let the double in size for 20-25 minutes, glaze again. Bake for approx for 15-20 minutes at 190C/375F/gas mark 5)

Here’s what they look like:

Now, I know they’re not exactly perfect. But, they taste pretty darn great!