Barry and I have a a serious weakness for soft pretzels. In all honesty, anywhere, anytime describes our craving for the baked dough! Therefore, I set out to duplicate his favorite pretzel: Auntie Anne’s Jalapeno Pretzel.
Jalapeno Cheddar Pretzel
based off CCK’s recipe
- 1 cup flax milk
- 1 tsp white sugar
- 1 Tbsp or 1 packet yeast
- 1 cup all purpose flour
- 1 1/2 cup whole wheat flour
- 1 tsp salt
- 1 Tbsp light brown sugar
- 1 Tbsp Splenda brown sugar blend
- 2 Tbsp light butter spread
- 1/2 cup pickle jalapeno slices, roughly chopped
- 1/2 Tbsp granulate garlic
- 1 Tbsp whole wheat flour, for dusting
- 1/3 cup baking soda
- 3 cups warm water
- 1/2 cup fat free shredded cheddar cheese, finely chopped
- more chopped jalapeno slices, if desired
Heat the milk and white sugar in the microwave for about 1 minute. Sprinkle the yeast on top, and set aside. (After about 5 minutes, the yeast with foam and bubble.) Meanwhile, in a large bowl, combine the flours, salt, and brown sugars. Cut in the butter spread. Combine with the yeast mixture, using your hands or stand mixer for around 5 minutes. (The dough will be tacky.)
Cover the large bowl of dough with a towel, and put in a warm place 70 minutes. (I microwave the bowl for 30-40 seconds and leave it in the microwave to rise). Preheat oven to 350 F and line a baking sheet with parchment paper. Proceed to spray the parchment paper with non-stick cooking spray. In a separate container, dissolve the baking soda in the warm water, and set aside.
Using your hands, mix in the chopped jalapeno and granulated garlic. Divide the risen, sticky dough into 12 even pieces (6 for larger pretzels). Sprinkle 1/4 tsp of the remaining flour around the first piece of dough. Roll it out into a thin strip of dough and make into your pretzel shape. (The technique Auntie Anne’s uses is a lot harder than it looks). Dip your shaped pretzel into the baking soda, shake to dry, and place pretzels on the sprayed parchment. Repeat this with the remaining dough.
Evenly sprinkle the chopped cheddar, and additional jalapenos, if desired, over the pretzels and bake for about 22 minutes. Just keep an eye on them after about 18 minutes.
Calories: 119, Fat: 1.1g, Sat. Fat: 0.1g, Cholesterol: 0.6mg, Sodium: 141.6mg, Carbs: 22g, Fiber: 1.8g, Sugar: 2.2g, Protein: 4.6g
Even if you make 6 large pretzels, this recipe saves you about hundred calories and half the fat, from the Annie’s alternative!!
What a concept!
After making these, I met up with Barry and a few friends to celebrate a birthday. Upon arriving (I was late since I had work), Barry had a plate with about 3 bites of some cheesy, doughy thing on it. “I saved you the last bit of this…” What is it? It was a soft pretzel smothered in crab dip, monterey jack cheese, and green onions.
On the next batches of pretzels I have two goals:
- Make my crab dip and smother my homemade jalapeno cheddar pretzel!
- Work on perfecting a version of Auntie Anne’s Sweet Almond pretzel! That is truly my weakness when I’m at the mall! I can smell it 2o stores away!