# Components:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 packet active dry yeast (7 g)
03 - 1 tablespoon granulated sugar
04 - 1 teaspoon salt
05 - 1 cup warm water (110°F)
06 - 2 tablespoons unsalted butter, melted
→ Filling
07 - 1 1/2 cups shredded sharp cheddar cheese
08 - 1/2 cup finely chopped pickled or fresh jalapeños, seeds removed
→ Pretzel Bath
09 - 6 cups water
10 - 1/4 cup baking soda
→ Topping
11 - 2 tablespoons unsalted butter, melted
12 - Coarse sea salt, for sprinkling
# Directions:
01 - Combine warm water, sugar, and active dry yeast in a large bowl. Allow mixture to sit for 5 minutes until bubbly.
02 - Add flour, salt, and melted butter to yeast mixture. Mix and knead for 5 to 7 minutes until dough becomes smooth and elastic.
03 - Cover the bowl with a clean towel and let dough rise in a warm area for 1 hour or until it doubles in size.
04 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Punch down dough and divide into 12 equal portions. Using a rolling pin, flatten each piece into a rectangle approximately 6x2 inches.
05 - Scatter shredded cheddar and diced jalapeños onto the center of each dough piece. Fold dough over filling and pinch edges firmly to seal, forming sticks.
06 - Bring 6 cups of water to a boil in a large pot. Carefully stir in baking soda; take caution as mixture will foam.
07 - Use a slotted spoon to gently lower each filled stick into boiling water for 20–30 seconds. Transfer sticks onto prepared baking sheet.
08 - Brush sticks with melted butter and sprinkle with coarse sea salt. Bake for 15–18 minutes until golden and cheese bubbles. Cool slightly before serving.
