Description
These Cheddar Jalapeño Soft Pretzels are a delightful twist on the classic soft pretzel, infused with spicy jalapeños and topped with sharp cheddar cheese. Perfectly chewy and golden brown, these pretzels balance heat and cheese flavor, making them an irresistible snack or appetizer.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (about 110°F/43°C)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2-3 fresh jalapeños, finely chopped
Baking Soda Bath
- 10 cups water
- 2/3 cup baking soda
Toppings & Finishing
- 2 cups sharp cheddar cheese, shredded or chunked
- 4 tablespoons unsalted butter, melted (for brushing)
- Coarse salt for sprinkling
Instructions
- Activate yeast and prepare dough: In a large bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5 to 10 minutes until frothy to activate the yeast. Add flour, salt, and finely chopped jalapeños, then mix until the dough starts to come together. Knead the dough on a floured surface for about 8 minutes until it is smooth and elastic, fully incorporating jalapeños.
- First rise: Lightly oil a large bowl and place the dough inside. Cover with a clean kitchen towel and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Shape pretzels: Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a long rope and form classic pretzel shapes by making a U, twisting the ends twice, and pressing them down firmly onto the base of the U.
- Prepare baking soda bath and boil pretzels: Preheat your oven to 425°F (220°C). Bring a large pot with 10 cups of water and 2/3 cup baking soda to a gentle boil. Carefully drop each pretzel into the boiling solution for 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Add cheese and bake: Gently stuff or top each pretzel with sharp cheddar cheese, pressing lightly so the cheese sticks and melts into the dough. Sprinkle pretzels with coarse salt. Bake in the preheated oven for 12 to 15 minutes until golden brown and bubbly.
- Finish with butter: Remove the pretzels from the oven and immediately brush them with melted butter to soften the crust and add shine and flavor. Serve warm for best taste.
Notes
- Use fresh jalapeños and remove seeds if you prefer milder heat.
- If cheddar isn’t melting well, try shredding finely or chunking smaller pieces for better melting coverage.
- The baking soda bath helps achieve that classic pretzel crust, don’t skip it.
- Serve pretzels warm for optimal texture and flavor.
- These pretzels freeze well; thaw and reheat in the oven before serving.
