I don’t know about you, but when I find a recipe that works, I’m off to the races to explore endless flavor combinations. Needless to say, when I found a staple pretzel recipe that worked, I made 5 different recipes all in one day lol. (many pretzels to come!).
Over the last 5+ years I’ve become enamored with soft baked pretzels. Once upon a time they weren’t a thing and you’d find them sporadically dining out. However, today they are everywhere and still hold up! No matter what the season, a hot homemade pretzel is always a win.
When I approach any recipe, I’m always looking to incorporate heat. So it only made sense to revisit my favorite flavor combo, jalapeno cheddar! Believe it or not I have explored this same pretzel recipe on a whim back in 2014 and it just fell way short of what it should have ben. Being that I had a full proof recipe now, it was first on my list and I’m just so glad I tried again, because they came out so good!!
The hardest part about cooking vegan is embracing the fails. There will always be recipe flops when you’re going against the grain and removing animal products, but at the end of the day.. It’s all worth it to facilitate change in the way we see vegan cuisine.
What’s great about these pretzels are honestly, everything! The directions are straightforward, I’ve tested the recipe 5 times, the texture light and fluffy, you can mix up the flavors, these have jalapeño even in the dough, pairs perfectly with vegan nacho cheese, you could easily make in bulk, you can cut into bites for entertaining, they are perfect for any season, affordable, and the list goes on. If you love pretzels, don’t ever buy a ready made option, because homemade is just so easy!!
If you love all things jalapeño or pretzels, you have to try these new vegan Jalapeño Cheddar Pretzels!!
1 cup vegan Follow Your Heart grated cheddar cheese
1 teaspoon of salt
2 tbsp of olive oil
9 cups water
1/2 cup baking soda
In large bowl, add 2/3 cup warm water, sugar, and yeast.
After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture.
Combine with hands until it forms a dough
Remove the dough from bowl, add a little bit of oil to coat the bowl and prevent sticking, and place dough back, cover with plastic wrap or a towel. Let proof for 1 hour.
Remove the dough from the bowl and fold in the finely chopped jalapeño avoiding adding in the seeds. I used about 1 1/2 jalapeños, you can always add more if desired.
Break the dough into 4 sections and start shaping the dough. With each piece I work the middle with both hands and press outward to stretch the dough into ropes. Bring the dough around in a circle and twist as you come down and placing the opposite ends of the bottom and press. The thinner you make them the more defined they will be. I love big and fluffy so that was my approach.
Preheat the oven to 425 Fahrenheit. in large pot, combine water and baking soda and bring it boil.
After shaping the pretzels, soak the pretzels one at a time for 20-30 seconds. They should float to the top. Any more and they may have too much of a metallic taste. Place pretzel on a baking sheet covered in parchment paper.
Top with vegan cheddar cheese and sliced jalapeños. Bake for 10 minutes. Rotate mid bake. Turn on broil.
Bake for an additional 5, but watch the pretzels to prevent burning.