Confession #127: Cheese and Jalapeño Stuffed Pretzel Rolls | Food Stuff
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Cooking tools:
- Kitchen scale
- Instant-read thermometer
- Pastry brush
- Fine-mesh sieve
- Microwave
- Measuring cup
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Whisk
- Plastic wrap
- Baking sheet
- Parchment paper
- Saucepan
- Oven
- Cooling rack
- Chef's knife
- Cutting board
- Kitchen towel
- Zip-top bag
Ingredients
- 2 teaspoons active dry yeast
- 2 1/4 ounces (1/4 cup) baking soda
- 15 7/8 ounces (3 3/4 cups, spoon and level) bread flour, divided
- 1 egg white
- 1 tablespoon granulated sugar
- 1 large and 1 medium jalapeño pepper*, minced
- 1 1/4 teaspoons salt
- coarse sea salt or pretzel salt, for sprinkling
- 4 ounces (1 1/4 cups) shredded cheese (such as aged cheddar)
- 3 tablespoons unsalted butter
- 64 ounces (8 cups) water
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