In a small bowl, mix ingredients for the yeast and set aside for 5 minutes
In a strong bottom pan, add the beer and heat it for about 2 minutes on low
In a bowl, add the flour, salt and sugar
Add the melted vegan butter and the yeast mixture
Add the beer slowly into the flour bowl and mix with hand
Mix into a dough
Lightly oil a glass bowl and place the dough in it
Cover with plastic wrap and set aside for an hour
After an hour, preheat the oven to 400°
In a saucepan, boil the water and the baking soda
Lightly oil a baking tray and set aside
Lightly oil a piece of wax paper and set it next to the dough ball
Uncover the dough and punch it
Oil your hands and make small balls (about the size of baby mushrooms)
Add a piece of jalapeno in the middle and wrap the dough around it
Place the balls on the wax paper
Melt the basting butter in the microwave to melt it
Place each ball in the boiling water and keep it there for 30 seconds
Use a strainer to remove them from the water
Place them on the oiled baking tray and brush with the butter
Using a knife, slit the top of the pretzel balls
Top with the coarse salt and place in the oven
Bake for about 13-15 minutes until the top is browned
Let them cool before serving
Other Stuffing Ingredients
Olives
Capers
Cheddar Cheese
Notes
- You can use water instead of beer. Use 1 cup water and about 2 Tbsp of orange juice- Oven temperatures vary, so, keep an eye on your pretzels. Remove from the oven when they are browned. - I made several batches of these pretzels which is why you see different sizes in the photo. The best bites were those that were small sized- After punching the dough, do not knead it. You want to keep it as light and airy as possible