Description
These Jalapeno Cheddar Pretzel Twists are savory, cheesy, and have a mild kick from fresh jalapenos. Soft pretzel dough is infused with shredded cheddar cheese and finely minced jalapenos, then boiled briefly in a baking soda bath for that classic pretzel texture and baked until golden. Perfect as a snack or appetizer, these pretzel twists are brushed with melted butter for extra flavor and a beautiful shine.
Ingredients
Scale
Dough and Toppings
- 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
- 1 egg + 2 tablespoons water (for egg wash)
- Coarse salt for sprinkling
- 2 tablespoons melted butter (for brushing after baking)
Baking Soda Bath
- 4 cups very hot water
- 1/4 cup baking soda
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.
- Activate the Yeast: In a stand mixer bowl, combine the warm water, active dry yeast, and sugar. Let the mixture sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the Dough: Add the salt and 3 cups of flour to the yeast mixture and mix until incorporated. Then add the finely minced jalapenos and shredded cheddar cheese, mixing well to distribute evenly. Gradually add the remaining flour as needed until the dough feels slightly tacky but soft enough to handle.
- Prepare the Baking Soda Water Bath: In a large bowl, dissolve the baking soda in the very hot water to create a baking soda bath that will give the pretzels their signature chewy texture and deep brown color after baking.
- Shape the Pretzels: Divide the dough into 4 equal parts. Roll each part into a long log and cut each log into 3 pieces. Roll each piece into an 18-24 inch rope and twist into a traditional pretzel shape.
- Dip and Coat the Pretzels: Dip each pretzel twist into the baking soda bath for about 30 seconds to coat. Carefully remove and place them back onto the prepared baking sheet. Brush each pretzel with the egg wash made from one egg mixed with two tablespoons of water. Sprinkle coarse salt on top for added flavor.
- Bake: Bake the pretzels in the preheated oven for 8-10 minutes or until they turn a golden brown color and look beautifully crisp on the outside.
- Final Touches: Remove the pretzels from the oven and allow them to cool slightly. Brush the warm pretzels with melted butter to give them a rich flavor and appealing shine before serving.
Notes
- If you prefer less heat, omit the jalapenos or reduce the amount used.
- Ensure the water for activating yeast is warm but not too hot to avoid killing the yeast.
- Adjust flour quantity as needed based on humidity and dough consistency; dough should be soft but not sticky.
- Use fresh baking soda for the water bath to ensure optimal pretzel texture and color.
- These pretzels are best enjoyed fresh but can be reheated in the oven to regain crispness.
