Description
These Jalapeno Cheddar Pretzel Twists are a flavorful twist on classic soft pretzels, featuring a spicy kick from finely minced jalapenos and rich cheddar cheese melted inside a soft, golden pretzel dough. Perfect as a snack or party appetizer, these pretzels combine the satisfying chewiness of traditional pretzels with bold, cheesy heat.
Ingredients
Scale
Dough and Yeast Mixture
- 1 1/4 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3–4 cups all-purpose flour (adjust as needed)
- 2 medium jalapenos, seeded and finely minced
- 2 cups shredded cheddar cheese
Other Ingredients
- 1 egg + 2 tablespoons water (for egg wash)
- 4 cups very hot water
- 1/4 cup baking soda
- Coarse salt for sprinkling
- 2 tablespoons melted butter (for brushing after baking)
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Activate the Yeast: In a stand mixer bowl, combine the warm water, active dry yeast, and sugar. Stir lightly and let it stand for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix the Dough: Add the salt and 3 cups of the flour to the yeast mixture and mix until incorporated. Then, fold in the minced jalapenos and shredded cheddar cheese evenly. Gradually add the remaining flour as needed until the dough is slightly tacky but still soft, adjusting for humidity and flour type.
- Prepare the Baking Soda Water Bath: In a large bowl, dissolve the baking soda into the very hot water to create the pretzel dip solution.
- Shape the Pretzels: Divide the dough into 4 equal portions. Roll each portion into a log shape and cut each log into 3 equal pieces. Roll each piece into a rope approximately 18-24 inches long and twist into a classic pretzel shape.
- Dip and Coat the Pretzels: Dip each pretzel into the baking soda solution for about 30 seconds. This step helps create the distinctive pretzel crust. Place them back on the prepared baking sheet, brush each with the egg wash, and sprinkle coarse salt over the tops.
- Bake: Place the baking sheet in the preheated oven and bake the pretzels for 8-10 minutes, or until they are golden brown and cooked through.
- Final Touches: Remove the pretzels from the oven and allow them to cool slightly. Brush the tops generously with melted butter to add flavor and shine.
Notes
- You can adjust the amount of jalapeno depending on your spice preference, removing seeds to reduce heat.
- Make sure the water for activating the yeast is warm but not hot to avoid killing the yeast.
- If the dough is too sticky, add flour a little at a time but avoid over-flouring to keep pretzels soft.
- The baking soda bath is essential for the pretzel’s traditional texture and flavor—do not skip or substitute with plain water.
- For extra flavor, you can sprinkle garlic powder or smoked paprika along with coarse salt before baking.
- Leftover pretzels can be reheated in the oven for a few minutes to regain freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
