# 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
# Directions:
01 - In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Allow to stand for 5 minutes until the mixture becomes foamy.
02 - Add melted unsalted butter, salt, and all-purpose flour to the yeast mixture. Mix until a shaggy dough forms, then knead by hand or with a stand mixer for 5–7 minutes until smooth and elastic. Cover and let rise for 40 minutes or until doubled in volume.
03 - Beat the softened cream cheese in a medium bowl until creamy. Stir in chopped cranberries, diced pickled jalapeños, honey, chopped green onions, and salt until evenly incorporated. Set aside.
04 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
05 - Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a rope approximately 12 inches long. Flatten each rope to 1.5 inches wide and spread a spoonful of filling along the center. Pinch edges to seal, then gently twist each filled dough and shape into a twist or pretzel form.
06 - Bring 6 cups of water and 1/4 cup baking soda to a gentle boil in a large saucepan. Dip each shaped pretzel twist into the boiling mixture for 20 seconds, remove using a slotted spoon, and place on prepared baking sheets.
07 - Beat the egg in a small bowl. Brush each pretzel twist with egg wash and sprinkle generously with coarse sea salt.
08 - Bake in preheated oven for 15–18 minutes until golden brown. Allow pretzel twists to cool slightly before serving.
