Cheddar and pepperoncini soft pretzels recipe

10 INGREDIENTS • 9 STEPS • 1HR 50MIN

Cheddar and pepperoncini soft pretzels recipe

Recipe
This American-inspired pretzels recipe is a fiery take on the classic. Soft, chewy and full of savoury heat, the dough here is speckled with tangy Turkish pepperoncini, and finished with a classic layer of bubbling cheddar for a tasty treat that’s made for sharing.
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This American-inspired pretzels recipe is a fiery take on the classic. Soft, chewy and full of savoury heat, the dough here is speckled with tangy Turkish pepperoncini, and finished with a classic layer of bubbling cheddar for a tasty treat that’s made for sharing.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 50MIN

Total time

Ingredients

Servings
8
1 sachet
(7 g)
fast-action dried yeast
20 g
M&S Remarksable Value granulated white sugar
500 g
M&S Remarksable Value plain white flour
plus extra for dusting
1 tsp
salt
300 ml
lukewarm water
30 g
M&S Remarksable Value unsalted British butter, melted
30 g
M&S Turkish grilled pepperoncinis, roughly chopped
3 tbsp
bicarbonate of soda
1
M&S Remarksable Value free-range mixed size egg, beaten
120 g
M&S Remarksable Value British mature cheddar, grated

Nutrition per serving

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Calories
336kcal
Fat
9.2 g
Saturates
5.2 g
Sugars
2.7 g
Salt
1863.9 mg
Love This Recipe?
Add to plan
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Cheddar and pepperoncini soft pretzels recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Combine the yeast (1 sachet), sugar (20 g), flour (500 g) and salt (1 tsp) in a large bowl. Make a well in the centre, pour in the warm water (300 ml), the melted butter (30 g) and most of the chopped pepperoncini (30 g), reserving a small handful to go on top, then mix to a rough dough.
step 2
Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Transfer to a lightly oiled bowl, cover and leave to rise for about 1 hour, until doubled in size.
step 3
Once risen, divide into 8 pieces and roll each one into a 45-50cm rope.
step 4
Shape each rope into a U shape, cross the ends over each other, twist once, then bring the ends down to the curve and press to seal. Arrange on a lined, lightly oiled baking tray.
step 5
Cover and leave to rest for 20 minutes.
step 6
Preheat the oven to 200°C/180°C fan/gas mark 6.
step 7
Bring a large pan of water to the boil, add the bicarbonate of soda (3 tbsp), then reduce to a simmer. Lower each pretzel into the water and cook for 20 seconds per side.
step 8
Lift out with a slotted spoon and return to the tray. At this point, you can chill the boiled pretzels to bake the next day, if preferred.
step 9
Brush with beaten egg (1), scatter over the reserved pepperoncini and bake for 10 minutes. Add the cheddar (120 g) and return for another 10 minutes until golden and melted.
step 9 Brush with beaten egg (1), scatter over the reserved pepperoncini and bake for 10 minutes. Add the cheddar (120 g) and return for another 10 minutes until golden and melted.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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