Jalapeno Cheddar Soft Pretzel Bites | Food Stuff
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Cooking tools:
- Stand mixer
- Pizza cutter
- Pastry brush
- Spider strainer
- Cooling rack
- Stockpot
- Stove
- Oven
- Mixing bowl
- Plastic wrap
- Parchment paper
- Baking sheet
Ingredients
- ¼ cup dijon mustard
- 1 large egg yolk beaten with 1 tablespoon water
- 22 ounces all-purpose flour (about 4 ½ cups)
- 1 tablespoon granulated sugar
- ¼ cup honey
- 2 ¼ teaspoons instant yeast
- ¼ cup minced jalapeno (about 1 medium-large jalapeno, seeded and minced)
- kosher salt, for sprinkling
- 4 ounces sharp cheddar cheese, finely shredded (about a little under 2 cups)
- 4 tablespoons unsalted butter, melted
- 1 ½ cups warm water (110 to 115ºF)
- 10 cups water
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