These Hatch Green Chili Mini Soft Pretzels are so soft and pillowy. The dough comes together in no time, and you only have to wait about 10 minutes for it to rise! These mini pretzels are filled with hatch green chile and they add the perfect saltiness to the pretzel. They are covered with cheddar cheese and more hatch chiles.
These pair really well with the hatch green chile queso (recipe is below!) The soft pretzel soaks up the warm queso, and it is the perfect savory bite!
These are also so cute for large gatherings. They are tiny and a great hand-held appetizer that your guest will love!
Yields 12-14 mini pretzels
For the Dough:
4 cups of flour
1-1/2 cup of lukewarm water (30 sec in the microwave)
1 packet of active dry yeast
1 tbsp of melted butter
1/2 tbsp of granulated sugar
1/2 tbsp of honey
1 tsp of salt
2 tbsp of hatch green chiles
Baking Soda Bath:
10 cups of water
1/2 cup of baking soda
For the Topping:
6 oz. of finely shredded cheddar cheese (sub for desired cheese)
3 tbsp hatch green chiles
2 tbsp of melted butter
For Hatch Green Chile Queso
1 tbsp of butter
1 tbsp of minced garlic
1/4 of a shallot, chopped
3 tbsp hatch green chiles (plus more for topping if desired)
1 tsp of spicy brown mustard
1 tsp of cayenne pepper
1/2 tsp of corn starch (sub for flour)
2 tbsp of evaporated milk (or half and half)
4 oz. pepper jack cheese
For the Pretzels:
Combine water, sugar, honey, and yeast your stand mixing bowl. Let that sit for about 5 minutes. Add in remaining dough ingredients and mix with dough attachment until dough forms. Let the dough rise for 10 minutes.
Roll your dough out to about 14 inches and then make a U shape with the dough. Twist the two ends over twice and fold down to make the pretzel shape. Repeat with remainder of dough.
Preheat oven to 425F. In a large pot, combine the water and baking soda to create the water bath. Drop the pretzels into the water for about 10-15 seconds, and place them on your baking sheet.
Brush butter on the pretzels and then add remaining toppings onto the pretzels. Bake in the oven for 15-20 minutes or until golden brown.
For the Queso:
Combine butter, garlic, shallots, and hatch green chiles in a saucepan on medium heat. Stir occasionally until shallots are golden brown. Add in mustard, cayenne pepper, evaporated milk and corn starch. Add in cheese once the mixing is bubbling. Once cheese is melted, remove from heat and serve immediately.