# Components:
→ Pretzel Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 cup warm water (about 110°F)
03 - 2 1/4 teaspoons active dry yeast
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted
→ Cranberry Jalapeño Filling
07 - 1 cup chopped fresh or frozen cranberries
08 - 1/4 cup diced pickled jalapeños, seeds removed
09 - 8 ounces cream cheese, softened
10 - 2 tablespoons honey
11 - 1/4 cup chopped green onions
12 - 1/4 teaspoon salt
→ Boiling & Topping
13 - 6 cups water
14 - 1/4 cup baking soda
15 - 1 large egg
16 - Coarse sea salt, for sprinkling
# Method:
01 - Combine warm water, granulated sugar, and active dry yeast in a large bowl. Let stand for 5 minutes until the mixture turns foamy.
02 - Add melted butter, salt, and all-purpose flour to the bowl. Mix until a shaggy dough develops, then knead by hand or with a mixer for 5 to 7 minutes until smooth and elastic. Cover and allow to rise for 40 minutes or until doubled.
03 - In a medium bowl, beat the cream cheese until soft. Fold in chopped cranberries, diced jalapeños, honey, green onions, and salt, stirring until evenly blended. Set filling aside.
04 - Set oven to 425°F and line two baking sheets with parchment paper.
05 - Punch down the risen dough and divide into 12 equal portions. Roll each piece into a 12-inch rope. Flatten each rope into a strip approximately 1.5 inches wide. Spread a spoonful of cranberry jalapeño filling down the center, pinch edges to encase the filling, twist gently, and shape into a pretzel or twist.
06 - Bring water and baking soda to a rolling boil in a large saucepan. Dip each twist into boiling solution for 20 seconds, then remove with a slotted spoon and arrange on prepared baking sheets.
07 - Beat the egg and brush it over each pretzel twist using a pastry brush. Finish with a sprinkling of coarse sea salt.
08 - Transfer trays to the oven and bake pretzels for 15 to 18 minutes until puffed and deeply golden. Allow to cool slightly before serving.
