Description
These Twisted Jalapeño Cheddar Pretzels are the perfect blend of cheesy, spicy, and soft-baked goodness. Every bite delivers the bold flavors of sharp cheddar with the lively zing of jalapeños, wrapped in a warm, chewy pretzel. Whether for a cozy night in or a gathering with friends, these homemade pretzels are guaranteed to impress!
Ingredients
Produce:
2 medium jalapeños, finely chopped
Refrigerated:
1 egg (for egg wash)
Baking & Spices:
2 1/2 tsp active dry yeast
1/4 cup baking soda
3 cups flour (use gluten-free flour blend if needed)
1/2 tsp salt
Coarse salt (for topping)
1 tbsp sugar
Dairy:
2 tbsp butter, melted
2 cups sharp cheddar cheese, shredded
Liquids:
1 1/4 cups warm water (about 110°F)
4 cups very hot water (for baking soda bath)
Instructions
1. Activate the Yeast:
In a large mixing bowl, combine warm water (1 ¼ cups), sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
2. Make the Dough:
Add flour and salt to the yeast mixture. Mix until dough forms.
Stir in melted butter, cheddar cheese, and chopped jalapeños.
Knead for about 5 minutes until smooth. Cover and let rest for 30 minutes.
3. Shape the Pretzels:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Divide dough into 12 equal portions. Roll each into a thin rope and twist into a pretzel shape.
4. Baking Soda Bath:
Dissolve ¼ cup baking soda in 4 cups very hot water.
Dip each pretzel into the solution for 30 seconds, then place on the baking sheet.
5. Bake the Pretzels:
Brush with egg wash and sprinkle with coarse salt.
Bake for 12–15 minutes or until golden brown.
6. Serve & Enjoy:
Let cool slightly before serving. Enjoy warm with your favorite dip!
Notes
Use gluten-free flour for a gluten-free version.
For extra spice, leave the jalapeño seeds in!
Serve with cheese sauce or spicy mustard for dipping.
