lt;p>Store in a clean, cool and dry environment, away from direct sunlight and heat.&nbsp;&nbsp;&nbsp;</p> You know the best part about making pretzels? That’s the only rest/rise time for the dough. Just 10 minutes—a little power nap—while you get the baking soda + water boiling on the stove.

Finally, the first commercial pretzel baker was established in Lancaster and the first automated pretzel twisting machine was created in Reading. I just assumed that the large Pennsylvania Dutch population attributed to the popularity of pretzel in Pennsylvania. And maybe it still is. Lord knows.

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In a large bowl or in the bowl of a stand mixer, whisk the yeast into the warm water. Cover and allow to sit for 1 minute. Yeast: I always use Platinum Yeast from Red Star, an instant yeast. You can use an active dry yeast instead, if needed. No changes to the recipe if using active dry. Reference my Baking with Yeast Guide for answers to common yeast FAQs. Garlic Powder: My classic soft pretzel recipe doesn’t include garlic powder, but I absolutely LOVE the flavor it adds to these jalapeño cheddar pretzels. Pretzels used to be given at Easter. The original dough was simply water, flour, and salt which means it could be eaten for Easter. Served with 2 eggs, the parents sometimes hid these pretzels around the house. Germany claims that local dignitaries held bakers hostage. Lord knows why they would hold bakers hostage. But the story is that these bakers created brezel for their captures. I guess to woo them with the deliciously salty and tender taste of pretzels? It seems a bit far-fetched for me.

Without the baking soda bath, you lose texture, that deep brown color, and flavor. So basically, you will have bread instead of pretzels. Nothing wrong with bread! But it’s not on the menu today.

Preheat oven to 400°F (204°C). Line 2 baking sheets with greased parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. Set aside. lt;p>For Allergens, see the ingredients in <strong>bold</strong>. May contain traces of <strong>Mustard, Celery, Peanuts, Sesame</strong> and <strong>Milk Products</strong>.</p> And if you really want to lean into spicy cheese with this recipe, you can serve these pretzels with this spicy nacho cheese sauce for dipping. I like serving them with stone-ground mustard. A spicy twist on a twisted classic, these jalapeño cheddar soft pretzels start with my easy homemade pretzel dough. Add a little garlic powder, and load the shaped pretzels with sliced jalapeños and sharp cheddar cheese. Just like with traditional homemade soft pretzels, there’s hardly any rise time, so you can enjoy hot, cheesy jalapeño cheddar pretzels in less than an hour!

lt;p><strong>Wheat flour</strong>, Vegetable oils (Palm, Rapeseed), Jalapeno Seasoning 6.8% [Sugar, Salt, Pepper Powder, Paprika Powder, Jalepeno Pepper Powder 1%, Corn Starch, Flavourings], Salt, Sugar, Yeast, Emulsifier (Sunflower Lecitin). Contains <strong>Gluten</strong>.&nbsp;</p>lt;p><strong>Nutrition</strong>&nbsp;<strong>Information:</strong></p> Funny story about that. I initially requested twisted jalapeno ranch pretzels because I cannot find the jalapeno cheddar potato chips I love. Yes, they have jalapeno ranch chips, but I really wanted pretzels. Sometimes I just have a craving for them. Since monks are imbedded in many food histories, I’m likely to believe the Italian monk story. For me, it seems more believable than any of the other stories. But stories about pretzels don’t end there.