After doing a lot of baking last month, I had given my oven (and myself) a two week baking break. It wasn’t easy to ignore the way my oven seemed to be asking me when I was going to get back to keeping it company. So I finally gave in and baked some Grissini, and that was it.
However, the looming deadline for Bread Baking Day this month (how could I miss that?) got me back to thinking about this month’s BBD theme which is “Bread with Cheese“. I chanced on a recipe for Cheddar Cheese Pretzel Bread on a discussion forum and it sounded perfect to me.
There are two ways of making pretzel bread, it seems. One way is to make them like pretzels by making pretzel shaped rolls putting them into boiling water to which baking soda has been added and then taking them out to bake them like bread.
The other way, which I have used here, is to shape the dough into a big pretzel and then bake it. It would also be difficult to follow the pretzel making method here because of the size of this bread.
I halved the original recipe and made a few additions and subtractions to suit our tastes. This includes leaving out the egg, adding some crushed black pepper and substituting one and quarter cups of flour with whole wheat flour. I am reproducing the halved recipe below.