Chef’s Summer Recipe: Kristine Mana-ay’s Pretzel Poppers

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Kristine Mana-ay was born and raised in Manila, Philippines. She recalls being surrounded by a large Filipino family where everyone would start cooking early in the morning. She would watch, help and learn how each dish was made which is when she developed her passion for cooking.

In 2001, Kristine’s family moved from the Philippines to New York City where she enrolled in the Art Institute of New York City. When she graduated with a culinary degree in 2003, she started an internship with Chef John DeLucie at the Soho Grand Hotel. She then became Garde Manger under Chef Missy Robbins. Kristine loved cooking but also had interests in baking and pastry so she was eager to learn everything in the baking world where she acquired working with precision and making no mistakes. Brief stints working in the Soho Grand Hotel, Tribeca Grand Hotel, Waverly Inn, and the Charles Restaurant as Executive Chef and pastry chef at The Lion have rounded out her culinary resume.

“I believe in order to truly cook well, you really need to have a passion for it. Cooking can take a lot of time and patience. But if you’re passionate about your cooking, it definitely comes out in your food. I love what I do and it shows because I always cook from the heart.”

The Pretzel Poppers are a perfect dish for summer. They’re easy to grab and go making it the ideal snack for outdoor picnics. At The Windsor, it’s a great starter dish for sharing with a group.

Pretzel Popper


  • 25 pcs pretzel sticks
  • 1 ½ cup water ( warm )
  • 4 oz yeast
  • 1 T sugar
  • 1 tsp salt
  • 2 ½ cup AP flour
  • 2 oz butter
  • Maldon Salt


  • 1 1/2 lb cream cheese
  • 4 jalapeno diced

Method: (24 Sticks)

  1. In bowl place the sugar ,salt & yeast let it sit for 10 mins
  2. In a separate bowl put the flour & melted butter
  3. Pour the yeast mixture over the bowl and start mixing it with your hand till everything comes together
  4. Place the dough in the table and start kneading it for 8 mins
  5. Oil the bowl and place the dough and cover it with plastic warp . Leave it to room temp for 60 mins till double the size
  6. While waiting for the dough to rise. chop the jalapeno in small diced and saute it with a little oil. Set it aside to cool down
  7. Grab the cream cheese put it in the bowl and add the jalapeno mix it together
  8. Put the cream cheese mixture inside the pipping bag

To assemble

  1. Preheat oven 400
  2. Spray the half a sheet pan with pam . Set it aside
  3. Cut a small piece of the dough
  4. Lay it on the table flat using a rolling pin
  5. Stuffed it with cream cheese pinch & sealed both sides and roll it
  6. Measure 8 inches long cut it ( knife or pizza cutter) pinch & sealed both sides . put it in the sheet pan
  7. Combine Water & baking soda in a pot simmer and dip the pretzle sticks for about 20 seconds
  8. Put it back on the sheet pan and sprinkle it with sea salt or maldon salt
  9. Bake it in the oven for 7 mins
  10. Take it out & let it cool down befrore eating

The Windsor is located at 234 W 4th St, New York, NY 10014, United States

Hours of Operation

Mon-Fri: 5:30 pm – 4:00 am
Saturday 11:30 am – 4:00 am
Sunday 11:30 am – 12:00 am

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