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.


Ham and Cheese and Jalapeno Pretzels
Author: Ruth Alarcon
Prep time:
Cook time:
Total time:
Serves: 4-5
  • 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)
  • Paprika
  1. Activate yeast. Mix sugar, salt, yeast and water in a bowl. Leave for 5-10 minutes
  2. When the yeast has activated, add flour and butter to the to the mixture until you have a smooth dough.
  3. Leave the dough for an hour.
  4. Pre-heat oven for 450 degrees.
  5. While pre-heating, prepare the pretzels.
  6. 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.
  7. Pick up both sides of the dough and sealed together tightly.
  8. After sealing, form dough into a letter “U”, then grab both ends and twist in the air.
  9. Season with salt, pepper, and paprika
  10. Beat 1 egg and mix with 1 tbsp of water, then eggwash each pretzel
  11. Bake for 10-12 mins or until deeply golden brown
  12. Sprinkle Kosher salt before serving

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