Instructions

1. In a mixer bowl, combine 2 cups of flour and yeast. Stir in water until thoroughly combined. Add honey, jalapeños, salt, and cheese. Gradually add enough of the remaining flour until a soft dough forms.
2. Knead dough by hand or with dough hook 8 to 10 minutes or until smooth and elastic.
3. Place dough in oiled bowl turning to coat. Cover with a damp towel; let rise until double, about 1 hour. Punch down dough; divide into 12 equal portions; cover with damp towel.
4. In a shallow glass bowl measure baking soda. Boil 2 cups water. Pour boiling water over baking soda; stir until soda is completely dissolved. Set aside.
5. Grease or line with parchment paper two 13 x 18-inch baking sheets.
6. Roll dough portions into 2 to 2 1/2-foot lengths about 1/4 to 1/2-inch in diameter (about the size of a pencil). Twist into pretzels by making a circle, bringing ends together, twisting twice and pressing ends onto bottom curve of circle.
7. Dip pretzels into baking soda water; place 6 pretzels per baking sheet. Let rise 15 to 20 minutes.
8. Bake in preheated 450°F oven 8 to 9 minutes, or until golden brown. Transfer to wire rack. If desired, lightly brush pretzel with melted butter.
9. Variation: Omit step 3 (soda and water mixture); shape the dough in pretzels, let rise 15 to 20 minutes and bake.

• Course : Appetizer, Snack
• Recipe Type : Rolls & Biscuits