Description
Twisted Jalapeño Cheddar Pretzels are spicy, cheesy, golden‑brown perfection—soft homemade pretzel dough twisted, soaked in a baking‑soda bath, topped with sliced jalapeños and sharp cheddar, and baked to irresistible snack status.
Ingredients
Scale
- 1 packet (2¼ tsp) instant yeast
- 1½ cups warm water (about 100 °F / 38 °C)
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1 tsp garlic powder
- 1 Tbsp melted butter
- 3¾ to 4 cups all‑purpose flour
- ½ cup baking soda
- 9 cups water (for soda bath)
- ¼ cup (4 Tbsp) melted butter (for brushing)
- 4–5 fresh jalapeño peppers, sliced
- 1½ to 2 cups shredded sharp cheddar cheese
- coarse sea salt, for sprinkling
Instructions
- In a large bowl or stand mixer bowl, whisk yeast into warm water. Let sit 1 minute. :contentReference[oaicite:0]{index=0}
- Whisk in sugar, salt, garlic powder, and melted butter. Add 3 cups flour, then gradually up to ¾ cup more until the dough comes together. Knead 3–5 minutes until elastic. :contentReference[oaicite:1]{index=1}
- Cover dough and let rest for 10 minutes. Meanwhile preheat oven to 400 °F (204 °C) and line baking sheets with parchment or silicone mats. :contentReference[oaicite:2]{index=2}
- Divide dough into 12 equal portions. Roll each into a 20‑22 inch rope, shape into a pretzel or twist shape. :contentReference[oaicite:3]{index=3}
- Bring the 9 cups water and ½ cup baking soda to a boil. Working in batches, dip each pretzel into the soda bath for 20‑30 seconds, then drain and place on prepared sheets. :contentReference[oaicite:4]{index=4}
- Brush each pretzel with melted butter, top with a few jalapeño slices (press lightly), sprinkle coarse sea salt. Bake for about 10 minutes. Remove from oven and sprinkle 2–3 tablespoons of shredded cheddar on each. Return to oven and bake another 8–12 minutes until cheese is melted and pretzels are golden brown. :contentReference[oaicite:5]{index=5}
- Remove from oven and serve warm. Ideal with mustard or beer cheese dip if desired.
Notes
- You can omit the jalapeños for a milder version—just top with cheese and coarse salt. :contentReference[oaicite:6]{index=6}
- Use freshly grated cheddar from a block for better melting and flavor (pre‑shredded can be drier). :contentReference[oaicite:7]{index=7}
- To make ahead: shape and soda‑bath the pretzels, then refrigerate up to 24 hrs before baking. Bake as directed when ready. :contentReference[oaicite:8]{index=8}
- For storage: best eaten fresh. Store leftovers in an airtight container up to 1 day at room temp or up to 1 week in fridge. Reheat at 350 °F for ~5 minutes to refresh. :contentReference[oaicite:9]{index=9}
- Prep Time: 35 minutes (including dough rest)
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: approx. 290
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 20 mg
Keywords: jalapeño cheddar pretzels, soft pretzels recipe, spicy chedder pretzels, homemade twisted pretzels, game day snack