The Baking Illustrated Challenge: Cheese Pretzels

Basic Information:

Source: Baking Illustrated

Section: Yeast Breads and Rolls

Original Recipe: Soft Pretzels

Version: Cheese Pretzels

Page: 125-126

I have found that I can never find things when I want, especially when looking for a recipe. I have created a basic information section that is ever changing. I like the version in this post so far. Brian and I love these pretzels! However, the dough did not double. I am not sure what went wrong during that part of the recipe. Usually, I end up having heaps of dough, and it is easier to roll the dough into ropes when it doubles. In the end they came out well, and tasted great. Next time I will add more Pepper Jack cheese to the tops of these pretzels to give them more of a kick.

The link below is to the original recipe for the Soft Pretzels

Soft Pretzels

Version: Cheese Pretzels

Follow the recipe for Soft Pretzels, sprinkling the blanched pretzels with 1 cup (4 ounces) shredded cheddar, Monterey Jack, or pepper jack cheese instead of coarse salt or seeds. Bake as directed. Serve warm or at room temperature.




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