Cheddar Jalapeño Pretzels | National Festival of Breads

Ingredients

• 3 3/4 - 4 cups bread flour, divided
• 1 package (1/4 ounce) fast-rising yeast
• 1 1/2 cups very warm water (120° - 130°F)
• 1 tablespoon honey
• 4 - 6 tablespoons finely chopped pickled jalapeños
• 1 teaspoon salt
• 1 cup shredded sharp Cheddar cheese
• 1/4 cup baking soda
• 2 cups boiling water
• 1 tablespoon melted butter, optional