This post is sponsored by Mezzetta and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!
Buttery, peppery Mall-Style Jalapeño Pretzel Knots elevated with Mezzetta Jalapeño Slices! These soft, little knots are Summer-ready and totally delicious! Dip them in your favorite sauce for a delightful appetizer or snack.
Mall-Style Jalapeño Pretzel Knots
I’m going to put it out there: who doesn’t love a mall pretzel?! They’re soft, ultra buttery, and when the smell of a fresh batch reaches your nostrils, you have to have one. I’ve been wanting to expand my repertoire to include more savory recipes, so when thinking about the kind of fun, kid-friendly recipe I wanted to bake up, it was a no-brainer to marry the mild Mezzetta Tamed™️ Jalapeño Slices with a homemade pretzel knot!
I took a recipe I’ve enjoyed making into classic pretzels and made it even easier! Yes! Pretzel knots are easier to shape, easier to transport pre-bake, and quicker to cook. Plus, you get to tuck Mezzetta Jalapeño Slices into the knots for even more of that pepper flavor we all love!
Now, if you’re intimidated, I totally get it! But I promise that homemade pretzels only have one more step than any other yeasted bread knot. Before baking the knots, you’ll let them soak in a hot baking soda bath for about 15 seconds. As long as you give yourself plenty of time to work through the steps of the recipe and get your tools and workspace ready, I know you’ve got this!
Things will definitely get fun when you’re ready to roll and shape your pretzel knots! This is when you can get creative with the shape of your pretzels and how you’d like to adorn them. Mezzetta has two kinds of jalapeño peppers to choose from – Hot Jalapeños or Tamed™️ Jalapeños. If you like your jalapeños spicy then definitely go for the Hot. If you’ve got kiddos who are more sensitive to heat (or you are yourself!) then you have to try their Tamed™️ Jalapeños. They’re a special hybrid of a jalapeño and a bell pepper, so you get all of the jalapeño flavor with a lot less heat! In other words, you won’t be reaching for your water after every bite (tell me it’s not just me!).
Key Ingredients You’ll Need
- Active dry yeast gives these pretzel knots the lift they need. Make sure you use the regular, active dry yeast and NOT instant/rapid-rise yeast.
- Brown sugar adds the tiniest bit of sweetness. Feel free to use light or dark brown sugar. You can also use coconut sugar in its place.
- Bread flour has more protein in it than regular all-purpose flour, which makes the pretzels chewier. All-purpose flour will work for this recipe as well.
- Mezzetta Sliced Jalapeño Peppers add flavor to these knots!
- Baking soda mixes with water to create a bath for the un-baked pretzel knots. This will help give them that dark, pretzel color.
- Egg (along with water) is brushed on the knots right before baking to further enhance the coloring. If you’re vegan or egg-free, you can leave the egg wash off or replace it with melted coconut oil.
Mall-Style Jalapeño Pretzel Knots
Soft and chewy pretzel knots reminiscent of your favorite mall pretzel! These Summer-ready pretzels are made extra delicious with Mezzetta Jalapeños and flakey sea salt. Dip them in your favorite marinara, cheese sauce, or ranch for a pleasing snack or appetizer.
- 1 packet active dry yeast (2 1/4 tsp)
- 2 Tbsp brown sugar
- 1 1/4 cup warm water
- 1 tsp salt
- 3 cups (or 360 grams) bread flour
- 16oz Mezzetta Sliced Hot or Tamed™️ Jalapeño Peppers
- 2 Tbsp plant-based butter, melted
- Flakey sea salt (or pretzel salt) to sprinkle
Baking Soda Bath
- 4 cups water
- 6 Tbsp baking soda
- 1 large egg
- 1 Tbsp water
Prepare the Dough
- In a stand mixer fitted with a dough hook, add the active dry yeast and brown sugar. Add in the warm water, cover the bowl with a towel, and allow the yeast to activate for around 5 minutes - the surface of your water should look a bit foamy from the yeast.
- Add in the salt and turn your mixer to medium speed. Add the flour, bit by bit, and allow the mixer to bring the dough together. Once all of the flour is well incorporated and all the dough has accumulated around the hook, you're ready to take the dough out.
- Prepare a large bowl with non-stick spray. Sprinkle flour on a clean surface (such as your counter) and flour your hands. Scrape the dough out onto your floured surface and begin kneading the dough. It will be very sticky at first. Knead for 5-10 minutes, adding flour as needed until the dough is smooth, tacky not sticky, and bounces back when you lightly push your finger into it.
- Add the dough ball to your prepared bowl, spray the dough with non-stick spray, and cover the bowl with a towel. Allow the dough to rise in a warm spot (like a sunny window) for an hour or until it has doubled in size.
Shape + Bake the Pretzels
- In a medium saucepan, add the 4 cups of water and bring to a boil. Preheat your oven to 425°F. While you wait for the water to boil, get started on shaping the pretzel knots.
- Get your Mezzetta Jalapeño Slices ready by placing them on a paper towel to drain. Place them near where you'll make the pretzels. Line two baking sheets with parchment paper and spray each with non-stick spray; set aside.
- Spray a small section of counter (or a plastic cutting board) with non-stick spray and turn the risen dough out onto it. Gently shape the dough into a rectangle and then use a pizza cutter to divide it into 12 equal strips.
- Take a strip of dough and move it to a clean counter space (you DON'T want to use non-stick spray for this part). Gently roll the dough until it resembles a rope about as thick as your finger. Make an upside down "U" and then cross the right leg over the left, making a ribbon shape. Then you'll take the new left leg and pull it under and through the eye of the ribbon, stuffing a jalapeño slice between the rope. Then you'll bring the leftover leg up and into the eye of the needle, stuffing a jalapeño slice between the rope and meeting the end of the other leg. Pinch the ends together.
- Place the completed knot on your prepared baking sheet and repeat until all 12 knots are made. At this time your water should be boiling. Move the two baking sheets near your stove. Next, you will add the baking soda to your boiling water 1 Tbsp at a time - DO NOT DUMP IT ALL IN. If you do this, the water/soda mixture will boil over and make a huge mess.
- Gently drop the pretzel knots into the boiling water mix (1 or 2 at a time) with a slotted spoon or spatula. Boil for 15 seconds and then gently move the knot to your other baking sheet. Repeat until all knots are boiled, placing 6 knots on each baking sheet.
- Make an egg wash by whisking together the egg and 1 Tbsp of water. Brush this egg wash over the pretzel knots. Top the knots with more Mezzetta Jalapeño Slices and sprinkle them with flakey sea salt or pretzel salt.
- Bake the knots at 425°F for 10-13 minutes or until they reach a dark golden brown color. Melt 2 Tbsp of butter and brush it over the warm pretzels.
- Serve immediately with your favorite dipping sauce! Pretzels are best made and eaten the same day.
- My biggest piece of advice for this recipe is to block out enough time that you don't need to rush yourself. Take time to set up your tools and workspace and have fun!
- Add garlic to your melted butter for even more flavor!
- For VEGAN pretzels, replace the traditional egg wash with melted coconut oil
Amount Per Serving: Calories: 146Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 2157mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 4g
calculated nutrition information may not always be accurate
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