Jalapeño Pretzels

Sam and Stephen were giving me a hard time for not making pretzels to put on the new pretzel rack that they bought for me in Germany, so I decided to make some jalapeño pretzels to keep the rack company. If you can make bread, you can make pretzels. Here's the recipe:

Jalapeño Pretzels

1.5 Cups of room temperature water
4 Cups of Flour 
1 T. Salt
1 Packet (1 T.) active dry yeast

1 Jalapeño Pepper

garlic powder
¼ Cup Baking Soda


Pour the yeast on top of the water, then mix together flour and salt in a large mixing bowl. Make a well in the flour and slowly mix in the water and yeast. Once it gets too thick for the spoon you can just use your hands to start to form it into a ball and keep mixing it. If there is any flour left in the bowl, use that to flour your counter. Otherwise, flour your counter with some extra flour.

Get a half a pot of water boiling.

Knead and stretch the flour for about 10 minutes or until the dough is stretchy and smooth. Put the dough in a greased bowl and put that in an off oven with the pot of boiling water. That gives it a real good environment to rise.

After dough has doubled in size (about an hour), stretch the dough out flat and sprinkle garlic powder and diced jalapeño peppers over it. Then fold the dough like a business letter and knead until the jalapeños start to fall out. Put the dough back in the oven to rise for another hour.

Split into 8 – 12 pieces and roll into long and skinny log of dough. Then form into the pretzel shape.  Put the baking soda in a half pot of water and bring to boil. Boil the pretzels for about 30 seconds on a side. Put the boiled pretzles on a greased cookie sheet and sprinkle with salt or sesame seeds.

Bake in a 450 degree oven for about 12 minutes or until golden brown and delicious. Serve with mustard and beer.