Description
Cheddar Jalapeño Soft Pretzels deliver a perfect game day snack featuring a soft, chewy pretzel dough filled with gooey sharp cheddar cheese and fresh jalapeño heat. These pretzels blend creamy, spicy, and salty flavors with a pillow-y texture, ideal for sharing and dipping at any party or sports event. Customizable for various spice levels and dietary needs, they bring homemade freshness and unbeatable flavor.
Ingredients
Scale
For the 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
Filling and Topping
- 2 cups sharp cheddar cheese, shredded or chunked
- 4 tablespoons unsalted butter, melted (for brushing)
- Coarse salt for sprinkling
Instructions
- Prepare the 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 the Pretzels: Punch down the risen dough and divide it into equal portions (about 8). 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.
- Boil with Baking Soda: 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.
- Brush 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 warm water (around 110°F/43°C) to activate yeast without killing it.
- Finely chop jalapeños evenly to distribute heat throughout the dough without overpowering any bite.
- Do not skip or shorten the baking soda bath; it creates the signature chewy crust and deep pretzel color.
- Watch pretzels carefully during baking to avoid overbrowning or drying out.
- Enjoy pretzels warm for gooey cheese and soft texture; reheat gently if needed.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg