Jalapeno Cheese Pretzel Bread – 30 Minutes

• 5-1/4 teaspoons Active Yeast
• 1-1/2 cup Warm Water (lukewarm, No Need To Take Temperature)
• 1 teaspoon Salt
• 1 Tablespoon Sugar
• 4 cups Bread Flour
• 1/2 cups Pepper Jack Cheese, Shredded
• 1/2 cups Jalapenos, Pickled, Drained, Dice
• 1 whole Egg
• Coarse Sea Salt For Sprinkling (I Used Kosher Salt)

1. Preheat oven to 425u0b0F. Line a baking sheet with parchment paper or Silpat; set aside.
2. In a large bowl, add yeast and water; stir with wooden spoon. After 1 minute, add salt and sugar; mix until combined. Add bread flour 1 cup at a time, mixing in between each cup. Add enough flour until dough pulls away from the sides of the bowl. Knead dough about 5-10 times until soft and there is no more flour remaining in the bowl.
3. Sprinkle flour onto working surface. Add the dough to surface and with a rolling pin, roll out dough into a rectangular shape, about 15 x 9".
4. Add cheese and jalapeno to the center of the dough. Starting at one long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife or dough cutter into 18 equal slices (each about 1/2 to 3/4 inch wide).
5. Place the dough, cut side up onto prepare baking sheet. Place the egg in a bowl and scramble with a fork. Brush each piece of dough with the egg and sprinkle with salt.
6. Bake in oven for 5 minutes; then turn the broiler on and bake for 5 more minutes until lightly golden.
7. Slightly adapted from Sally's Baking Addiction.

active yeast, water, salt, sugar, bread flour, pepper, jalapenos, egg, salt

Taken from tastykitchen.com/recipes/breads/jalapeno-cheese-pretzel-bread-e28093-30-minutes/ (may not work)