Description
These Jalapeno Cheddar Pretzel Twists are a flavorful twist on classic soft pretzels, infused with spicy jalapenos and sharp cheddar cheese. Perfectly twisted and baked to golden perfection, they offer a delicious combination of heat and gooey cheese, ideal for snacking or serving at gatherings.
Ingredients
Scale
Dough Ingredients
- 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
- 2 medium jalapenos, seeded and finely minced
- 2 cups shredded cheddar cheese
Baking Ingredients
- 4 cups very hot water
- 1/4 cup baking soda
Finishing Ingredients
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking and to ensure easy cleanup.
- Activate Yeast: In a stand mixer fitted with the dough hook, combine the warm water, active dry yeast, and sugar. Let the mixture stand for 5-10 minutes, or until it becomes frothy, indicating the yeast is active. Stir in the salt.
- Make Dough: Add 3 cups of flour to the mixer and mix to combine. Then mix in the finely minced jalapenos and shredded cheddar cheese. Gradually add the remaining flour, a little at a time, until the dough forms a ball that is slightly tacky but not sticky. You may not need all the flour.
- Prepare Baking Soda Bath and Egg Wash: Fill a large bowl with the very hot water and stir in the baking soda until dissolved. In a separate small bowl, whisk together the egg and 2 tablespoons water to create an egg wash; set aside.
- Shape Pretzel Twists: On a lightly floured surface, divide the dough into four equal sections. Roll each section into a log and then cut each log into three pieces, resulting in 12 equal pieces. Roll each piece into a rope 18-24 inches long, fold the rope in half, twist the two segments together, pinch the ends, and tuck them underneath.
- Boil Pretzels: Submerge each pretzel twist in the hot baking soda water for about 30 seconds. Use a slotted spoon to remove and place back onto the parchment-lined baking sheet. Retwist as needed to maintain shape.
- Egg Wash and Salt: Brush each pretzel twist generously with the egg wash, then sprinkle coarse salt over them for that signature pretzel flavor and crunch.
- Bake: Bake the pretzels in the preheated oven for 8-10 minutes or until they turn golden brown and deliciously crisp on the outside.
- Butter Finish: Remove the pretzels from the oven and let them cool slightly. Brush each warm pretzel with melted butter to add a rich flavor and glossy finish.
Notes
- If you prefer less heat, reduce the amount of jalapenos or remove seeds carefully.
- Use warm water (not hot) for activating yeast to avoid killing it.
- Ensure the baking soda bath is very hot to achieve the perfect pretzel crust.
- You can substitute cheddar with other cheeses like mozzarella or gouda for a different flavor.
- Store leftovers in an airtight container for up to 2 days; reheat before serving.
Nutrition
- Serving Size: 1 pretzel twist
- Calories: 250
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
