# What you need:
→ 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
# Steps to follow:
01 - Combine warm water, granulated sugar, and active dry yeast in a large mixing bowl and let stand for 5 minutes until a frothy layer forms.
02 - Incorporate melted unsalted butter, salt, and flour into the yeast mixture. Mix to create a rough dough, then knead on a floured surface for 5–7 minutes until smooth and elastic. Cover and allow to rise for 40 minutes or until doubled in volume.
03 - Beat cream cheese in a medium bowl until creamy. Fold in chopped cranberries, diced jalapeños, honey, chopped green onions, and salt. Mix until evenly combined and set aside.
04 - Set oven to 425°F. Line two baking sheets with parchment paper.
05 - Punch down risen dough and portion into 12 equal pieces. Roll each into 12-inch ropes, then flatten into 1.5-inch wide strips.
06 - Spread a spoonful of cranberry jalapeño filling along each strip. Pinch the edges to seal, twist gently, and shape into pretzel or twist forms.
07 - Bring water and baking soda to a boil in a large saucepan. Submerge each shaped twist for 20 seconds, then remove with a slotted spoon to the prepared baking sheets.
08 - Beat the egg and brush it over each pretzel twist. Sprinkle with coarse sea salt.
09 - Bake for 15–18 minutes or until the pretzels reach a deep golden brown. Allow to cool slightly before serving.
