Description
These Jalapeno Cheddar Pretzel Twists combine the soft, chewy texture of homemade pretzels with bold flavors of cheddar and spicy jalapenos. Perfect as a snack or appetizer, they come together quickly with simple ingredients.
Ingredients
Scale
- Wet Ingredients:
- 1 1/4 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 egg + 2 tablespoons water (for egg wash)
- Dry Ingredients:
- 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
- For the Baking Soda Bath:
- 4 cups very hot water
- 1/4 cup baking soda
- Toppings:
- Coarse salt for sprinkling
- 2 tablespoons melted butter (for brushing after baking)
Instructions
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- In a stand mixer, combine warm water, yeast, and sugar. Let it stand for 5-10 minutes until frothy.
- Add salt and 3 cups of flour to the yeast mixture. Mix until incorporated.
- Add minced jalapenos and cheddar cheese, mixing well. Gradually add remaining flour until dough forms a slightly tacky ball.
- In a large bowl, dissolve baking soda in hot water for the baking soda bath.
- Divide dough into 4 parts, roll into logs, and cut each into 3 pieces to form 12 pieces. Shape into pretzels.
- Dip each pretzel in the baking soda bath for 30 seconds. Place back on baking sheet, brush with egg wash, and sprinkle with coarse salt.
- Bake for 8-10 minutes until golden brown. Brush with melted butter after baking.
Notes
- Ensure the water is warm but not hot to avoid killing the yeast.
- You can adjust the level of spiciness by varying the amount of jalapenos.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel twist
- Calories: 220
- Sugar: 1g
- Sodium: 270mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 27mg