Crusty sourdough bread filled with cheese, jalapeños, and chives, finished with a golden pretzel-style top.
# What you need:
→ Bread
01 - 1 large unsliced sourdough boule (about 17.5 oz)
→ Filling
02 - 7 oz shredded mozzarella cheese
03 - 3.5 oz shredded cheddar cheese
04 - 2 fresh jalapeños, thinly sliced
05 - 2 tablespoons chopped chives
06 - 3 tablespoons unsalted butter, melted
07 - 2 garlic cloves, minced
→ Pretzel Wash
08 - 4 cups water
09 - 2 tablespoons baking soda
10 - 1 large egg, beaten
11 - Coarse sea salt, for sprinkling
# Steps to follow:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Position the sourdough boule on a cutting board. Using a serrated knife, create a crosswise and lengthwise grid pattern, ensuring you do not cut through to the base.
03 - Combine melted butter and minced garlic in a bowl. Drizzle and gently brush the mixture into all bread cracks.
04 - Evenly distribute shredded mozzarella, cheddar, jalapeño slices, and chives into the prepared cracks across the loaf.
05 - Heat 4 cups water in a saucepan until boiling. Gradually stir in baking soda.
06 - Using tongs, quickly immerse the stuffed loaf into the boiling water for 20 seconds to form the pretzel crust. Remove and transfer to the lined baking tray.
07 - Brush surface of loaf with beaten egg and sprinkle surface generously with coarse sea salt.
08 - Place tray in oven and bake for 25 to 30 minutes until cheese is melted, crust is golden brown, and loaf is heated through.
09 - Allow to cool slightly, then serve warm for best texture, pulling apart pieces to enjoy.
