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.

Ingredients:

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

Method:

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

2. Put in the margarine in small bits. 

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

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

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5. Add more flour if too wet.

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6. Knead a few times.

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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.

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

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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.

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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 🙂

 

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 http://www.morphyrichards.co.uk/Pdf/IB48321.pdf)

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!