Description
These Jalapeno Cheddar Pretzel Twists are a perfect snack that combines the spicy kick of fresh jalapeños with the rich, sharp flavor of cheddar cheese. Soft on the inside with a golden, slightly crunchy crust, these pretzels are a delightful treat ideal for game days or casual gatherings.
Ingredients
Scale
Dough
- 1 ½ cups warm water (110°F)
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon unsalted butter, melted
Fillings and Toppings
- 1 cup sharp cheddar cheese, shredded
- 2 jalapeños, finely chopped (seeds removed for less heat)
- Extra shredded cheddar and jalapeño slices for garnish (optional)
Baking Soda Bath
- ⅓ cup baking soda
- 6 cups water
Egg Wash and Finishing
- 1 egg yolk beaten with 1 tablespoon water (for egg wash)
- Coarse salt for topping
Instructions
- Activate Yeast: In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make Dough: Add the flour, salt, and melted butter to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for about 5–7 minutes until it is smooth and elastic.
- Add Cheese and Jalapeños: Gently fold in the shredded cheddar cheese and finely chopped jalapeños until they are evenly distributed throughout the dough.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (218°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
- Prepare Baking Soda Bath: In a large pot, bring 6 cups of water to a boil and carefully add the baking soda, stirring until dissolved. This bath will give the pretzels their signature chewy crust.
- Shape Pretzels: Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a rope and twist it into a pretzel shape or a spiral according to your preference.
- Boil Pretzels: Carefully dip each pretzel twist into the boiling baking soda solution for 20–30 seconds, then use a slotted spoon to transfer them to the prepared baking sheets.
- Egg Wash and Season: Brush each pretzel twist with the egg wash and sprinkle with coarse salt. Add extra shredded cheddar and jalapeño slices on top if desired for added flavor and visual appeal.
- Bake: Bake the pretzels in the preheated oven for 12–15 minutes or until they turn a golden brown color.
- Cool and Serve: Allow the pretzel twists to cool slightly after baking. Serve warm for the best taste experience, preferably with queso or ranch dip.
Notes
- For spicier pretzels, leave the jalapeño seeds in the dough mixture.
- These pretzel twists are best enjoyed fresh but can be reheated in the oven to restore their softness and warmth.
- They pair wonderfully with queso dip, ranch dressing, or your favorite mustard.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel twist
- Calories: 210
- Sugar: 1g
- Sodium: 470mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg
