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Preheat oven at 450 degrees Fahrenheit. Line 2-3 baking sheets (to accommodate 16 pretzels - 5-6 per sheet) with parchment paper and set aside.
Lukewarm water for dough and pour in a wide mixing bowl. Mix in sugar. Mix in yeast and let sit undisturbed for 10-15 minutes until yeast has bloomed.
Add four cups of flour, lukewarm milk, salt, and melted (room temperature, not hot) butter and mix with spatula to bring dough together.
With dough hook attached, knead dough for 5 minutes, adding 1 tbsp more flour at a time. (dough should not be very dry). Remove dough in a clean buttered or oiled bowl. Cover. Let rise until more than double in size. (1-2 hours).
Punch down the dough. Transfer to a work board lightly dusted with flour. Divide dough into 16 equal portions.
While start working on dough, set oven to preheat and also heat a deep-wide sauce pan with 6-7 cups of water until water starts boiling.Take one portion of dough at a time and make a long rope. Place rope on board in U shape, then twist the ends inward, cutting each other and place opposite bottom edges of the U. Wet your hands and attach ends onto edges to seal. (Make sure to leave some loose end hanging or pretzel loop will open during the cooking.)
Add baking soda in boiling water and mix well. Add one pretzel at a time and let it dip in soda-bath for 15-20 secs (make sure to coat both sides in water or pretzel will not color properly.). Remove on a baking sheet lined with parchment paper. Repeat steps 8-9 with all of the remaining dough.
Top each bathed pretzels with 3-4 slices of pickled jalapeno and handful of grated sharp cheddar cheese. Carefully transfer baking sheet to oven. Bake in preheated oven for 10-14 minutes or until tops are golden brown, cheese has melted and started to caramelize at ends. (watch last 2 minutes, don't let cheese burn)
Remove from oven and brush the melted butter (optional, but highly recommended). Transfer to cooling rack to cool slightly. Serve while still warm with mustard sauce. Enjoy!