Mesa Grill Pretzels

By Texaschef11

Ingredients

• 1/4 cup Yellow Cornmeal
• 3/4 cup warm Water
• 1/4 ounce fresh Yeast
• 2 teaspoons light Brown Sugar
• 1 large Egg
• 1 head roasted Garlic, peeled and pureed
• Kosher Salt
• 1 teaspoon freshly ground Black Pepper
• 3 to 4 cups All-Purpose Flour
• 3 Poblano Chiles, roasted peeled and seeded, finely diced
• Jalapeno Chili Powder

Preparation

Step 1

* Line baking sheets with Parchment Paper, sprinkle Cornmeal on the sheets.
* Combine the Water and Yeast in a large bowl and mix with your fingertips until the yeast is dissolved. Whisk in the sugar, egg and garlic until combined. Add 2 teaspoons salt, the pepper, 3 cups flour and poblanos and mix until combined. You may need extra flour to get a dough ball.
* Knead the dough until the dough is smooth and evenly hydrated. Place the dough ball in a large bowl. grease the ball with some oil and cover the bowl with plastic wrap or a clean towel and let rise until doubled in size (about 1 1/2 hours).
* Preheat the oven to 350 degrees.
* Remove from the bowl and divide in half. On a floured work surface, roll each half out onto a 12 X 12 square about 1 inch thick. Cut each square into 10 even strips. Hold the dough at each end, stretching it to the length of the baking sheet. Space the pretzels inch apart. Let rest for 30 minutes. Season the tops (I did an egg wash to keep the seasonings to stick) with Kosher salt and Pepper Spice.
* Bake until crisp and golden brown, 20 to 25 minutes, remove and cool on baking rack.