Pretzels remind me so much of my teen hood. When Auntie Anne’s opened its first store in Robinson’s Place Manila, it had been a usual routine for me after church to come by at this pretzel haven and grab myself freshly-baked soft pretzels come side by side with my favorite caramel dip.
Now, it has been 15 years (Wait? What!?) since the last time I treated myself for a pretzel. I think it’s about time to travel back again to my teen hood and give my self a round of delicious pretzels – but this time, of my very own homemade pretzels.
- 5 cups of all-purpose flour
- 2 tbsp. melted butter
- 1 packet of dry yeast
- 1 1/2 tsp of salt
- 1 tbsp of sugar
- 1 1/2 cups of water
- 1 egg
- Kosher salt or rock salt
- Green jalapeno pepper, thinly sliced diagonally
- Ham slices (cubed)
- Quickmelt Cheese (cubed)
- Activate yeast. Mix sugar, salt, yeast and water in a bowl. Leave for 5-10 minutes
- When the yeast has activated, add flour and butter to the to the mixture until you have a smooth dough.
- Leave the dough for an hour.
- Pre-heat oven for 450 degrees.
- While pre-heating, prepare the pretzels.
- Cut the dough into 4 big pieces. Roll out each dough into a long rope and flattened each piece and line up ham, cheese and jalapeno on each roll.
- Pick up both sides of the dough and sealed together tightly.
- After sealing, form dough into a letter “U”, then grab both ends and twist in the air.
- Season with salt, pepper, and paprika
- Beat 1 egg and mix with 1 tbsp of water, then eggwash each pretzel
- Bake for 10-12 mins or until deeply golden brown
- Sprinkle Kosher salt before serving