Description
These Twisted Jalapeño Cheddar Pretzels combine a soft, chewy texture with a spicy kick and cheesy goodness. Perfect as a flavorful snack or appetizer, these homemade pretzels are twisted to perfection, topped with coarse salt, and brushed with melted butter for an irresistible finish that everyone will love.
Ingredients
Scale
Dough Ingredients
- 1 cup Warm Water (100-110°F)
- 2 teaspoons Active Dry Yeast (Use fresh for best flavor)
- 1 tablespoon Sugar (Feeds the yeast)
- 1 teaspoon Salt (Enhances flavor)
- 3 cups Flour (Adjust for slightly tacky dough)
Filling and Topping
- 1 cup Jalapeños (Finely minced)
- 1 cup Shredded Cheddar Cheese (Choose a good melting variety)
- 1 tablespoon Baking Soda (Creates chewy texture)
- 1 egg (Egg + Water wash before baking)
- 1 tablespoon Coarse Salt (For topping)
- 2 tablespoons Melted Butter (Brushed on after baking)
Instructions
- Activate the Yeast: In a large mixing bowl, combine warm water (100-110°F), active dry yeast, and sugar. Stir gently and let sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active and ready to use.
- Make the Dough: Add salt and flour gradually to the yeast mixture, mixing until a slightly tacky dough forms. Knead on a floured surface for about 5-7 minutes until smooth and elastic.
- Incorporate Jalapeños and Cheese: Gently knead in the finely minced jalapeños and shredded cheddar cheese until evenly distributed throughout the dough.
- Let Dough Rise: Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat Oven and Prepare Baking Soda Bath: Preheat your oven to 425°F (220°C). Bring a large pot of water to a gentle boil and add 1 tablespoon of baking soda, stirring to dissolve. This bath will give the pretzels their signature chewiness.
- Shape the Pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope and twist into a pretzel shape.
- Boil the Pretzels: Carefully place each pretzel in the boiling baking soda water for 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
- Apply Egg Wash and Salt: Brush each pretzel with an egg wash made of beaten egg mixed with water. Sprinkle generously with coarse salt.
- Bake Pretzels: Bake in the preheated oven for about 10 minutes or until they turn golden brown and the cheese is melted and bubbly.
- Brush with Butter and Serve: Remove pretzels from the oven and immediately brush them with melted butter for a rich, glossy finish. Serve warm and enjoy!
Notes
- Use fresh active dry yeast for the best rise and flavor.
- Adjust flour quantity if the dough feels too sticky or dry during kneading.
- Boiling in baking soda water is essential to get the traditional chewy pretzel texture.
- Finely mince jalapeños to distribute heat evenly without large spicy bites.
- Brush with butter right after baking to enhance flavor and softness.
- Store leftovers in an airtight container and reheat in the oven to keep texture.
