If you’re craving a snack that perfectly balances cheesy comfort with a kick of spicy jalapeño, this Cheddar Jalapeño Soft Pretzels Recipe is your new best friend. Imagine biting into a warm, soft pretzel bursting with sharp cheddar cheese and the lively zing of pickled jalapeños, all wrapped up in a golden, fluffy dough that’s just begging to be dunked in mustard or your favorite dipping sauce. These aren’t just any soft pretzels; they’re a flavorful celebration of texture and taste that come together with surprisingly simple ingredients to create a snack that’s both nostalgic and excitingly bold.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect Cheddar Jalapeño Soft Pretzels Recipe. Each element has a special role to play, whether it’s building that tender dough, adding sharp cheese flavor, or giving a tangy spice kick with jalapeños.
- Warm water (1 1/2 cups at 110°F): Activates the yeast to get your dough rising beautifully.
- Active dry yeast (2 1/4 teaspoons): The magic agent that makes your pretzels soft and fluffy.
- Granulated sugar (1 tablespoon): Feeds the yeast and adds a slight sweetness to balance flavors.
- All-purpose flour (4 cups): Builds the foundation of your dough, giving it structure and chewiness.
- Salt (1 teaspoon): Enhances flavor and balances the rich cheese and heat of jalapeños.
- Unsalted butter (1/4 cup, melted): Adds richness and helps with a tender crumb.
- Shredded sharp cheddar cheese (1 cup): Makes the pretzels irresistibly cheesy with a deep, savory kick.
- Diced pickled jalapeños (1/4 cup plus extra for topping): Bring a tangy, spicy burst that wakes up every bite.
- Water (10 cups for boiling): Used in preparation for the baking soda bath, crucial for that signature pretzel crust.
- Baking soda (2/3 cup): Creates the pretzel’s shiny, chewy crust through alkaline boiling.
- Egg yolk (1, beaten with 1 tablespoon water): Gives the pretzels a gorgeous golden color and sheen.
- Coarse salt for topping: Adds crunchy bursts of saltiness to finish the pretzels perfectly.
How to Make Cheddar Jalapeño Soft Pretzels Recipe
Step 1: Activate the Yeast and Prepare the Dough
Start by combining warm water, yeast, and sugar in a large bowl. Let this mixture sit for about 5 minutes until it’s foamy on top — this signals that your yeast is lively and ready to go. Then, add flour, salt, and melted butter. Stir until the dough comes together, and knead gently for 5 to 7 minutes until you have a smooth, elastic ball. This kneading is where the magic of texture begins. Finally, fold in the shredded cheddar and diced jalapeños carefully, making sure they’re evenly distributed without crushing the jalapeño pieces.
Step 2: Let the Dough Rise
Place your dough in a greased bowl and cover it loosely with a cloth or plastic wrap. Let it rise at room temperature for about an hour or until it has doubled in size. This waiting time is crucial — it allows the dough to develop flavor and that soft, airy bite that makes these pretzels so delightful.
Step 3: Prepare for Shaping and Boiling
While your dough is rising, preheat your oven to 450°F and line two baking sheets with parchment paper. Next, bring a large pot filled with 10 cups of water and 2/3 cup of baking soda to a vigorous boil. This baking soda bath is what creates a unique texture and brings out that beautiful brown crust we adore in pretzels.
Step 4: Shape the Pretzels
Divide the risen dough into 8 equal-sized pieces. Roll each piece out into a long rope, roughly about 20 inches, and then fashion each rope into the classic soft pretzel shape. Don’t worry if your shapes aren’t perfect — rustic charm counts!
Step 5: Boil, Brush, and Bake
Carefully dip each pretzel into the boiling baking soda water for about 30 seconds. Use a slotted spoon to lift them out and place them onto your prepared baking sheets. Then, brush each one generously with the egg wash. Sprinkle on some coarse salt and a few extra diced jalapeños if you want an extra spicy finish. Bake these beauties for 12 to 14 minutes, or until they develop that perfect deep golden brown color.
How to Serve Cheddar Jalapeño Soft Pretzels Recipe
Garnishes
A little sprinkle of coarse salt and a few extra bits of diced jalapeño on top right before baking bring these pretzels to the next level. If you like a little sheen and extra color, an egg wash brush right before popping them in the oven guarantees that golden, bakery-style finish.
Side Dishes
These pretzels shine all on their own but serve them alongside a tangy beer cheese dip, honey mustard, or even a cool ranch dressing for an irresistible combo that will have everyone asking for more. For a light meal, pair with a fresh garden salad or spicy tomato soup.
Creative Ways to Present
For a fun twist, slice pretzels in half and stuff with extra cheddar and jalapeño cream cheese for a molten, oozy snack experience. Or thread pretzel knots on skewers alternating with chunks of sharp cheddar for a playful snack board centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), let your pretzels cool completely before storing them in an airtight container at room temperature. They will stay soft for up to two days, perfect for a quick snack later on.
Freezing
You can freeze these pretzels either baked or as shaped dough. Wrap each pretzel tightly in plastic wrap and place them in a freezer bag for up to three months. When ready to eat, thaw and reheat in the oven for that fresh-baked taste.
Reheating
To breathe life back into your soft pretzels, heat them in a preheated oven at 350°F for about 5 to 7 minutes. This helps restore their crisp, golden crust while keeping the inside fluffy and melty-cheesy.
FAQs
Can I use fresh jalapeños instead of pickled ones?
Absolutely! Fresh jalapeños will give you a brighter, more intense heat, while pickled jalapeños add a delightful tanginess. Adjust the amount to your spice preference and be sure to pat fresh jalapeños dry to avoid extra moisture in the dough.
What if I don’t have baking soda for the boiling bath?
Baking soda is essential for creating that signature pretzel crust and flavor. Without it, your pretzels will resemble regular bread rolls in texture and color. It’s definitely worth picking some up for the best results!
Can I make these pretzels vegan?
Yes, you can substitute the butter with a plant-based alternative and omit the egg wash or use a non-dairy milk for brushing. Choose vegan cheese or simply reduce cheese and add extra seasoning to keep them flavorful.
How spicy are these pretzels?
The heat level mostly depends on the amount and type of jalapeños you use. Pickled jalapeños tend to be milder, whereas fresh ones will bring more punch. Feel free to customize according to your heat tolerance!
Can I add more cheese to the recipe?
Definitely! For an extra cheesy kick, sprinkle more cheddar on top before baking. Just keep an eye on the pretzels so that the cheese doesn’t burn and becomes bitter.
Final Thoughts
There’s something incredibly satisfying about homemade soft pretzels, especially when they’re packed with bold flavors like cheddar and jalapeño. This Cheddar Jalapeño Soft Pretzels Recipe is a total winner for snack time, game day, or anytime you want that perfect combo of gooey cheese and spicy zing in a warm, chewy pretzel. Give it a go and get ready to impress your taste buds and everyone lucky enough to share these with you!
Print
Cheddar Jalapeño Soft Pretzels Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cheddar Jalapeño Soft Pretzels are a deliciously cheesy and spicy twist on a classic pretzel. These homemade soft pretzels feature a soft dough infused with sharp cheddar cheese and pickled jalapeños, boiled in a baking soda solution for that perfect pretzel texture, then baked to golden perfection. Perfect as a savory snack or appetizer, they strike a great balance between mild heat and rich cheese flavor.
Ingredients
Dough
- 1 1/2 cups warm water (110°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter (melted)
Filling and Topping
- 1 cup shredded sharp cheddar cheese
- 1/4 cup diced pickled jalapeños (plus extra for topping)
- Coarse salt for topping
- 1 egg yolk (beaten with 1 tablespoon water) for egg wash
Boiling Solution
- 10 cups water
- 2/3 cup baking soda
Instructions
- Prepare the yeast mixture: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let it sit for 5 minutes until the mixture is frothy and bubbles form, indicating the yeast is active.
- Make the dough: Add the all-purpose flour, salt, and melted butter to the yeast mixture. Mix until a dough forms, then knead on a floured surface for 5 to 7 minutes until the dough is smooth and elastic.
- Add cheese and jalapeños: Gently knead in the shredded sharp cheddar cheese and diced pickled jalapeños until evenly distributed throughout the dough.
- First rise: Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until it doubles in size.
- Preheat oven and prepare baking sheets: Preheat your oven to 450°F (232°C) and line two baking sheets with parchment paper.
- Boil baking soda solution: In a large pot, bring 10 cups of water and 2/3 cup baking soda to a rolling boil.
- Shape pretzels: Divide the risen dough into 8 equal pieces. Roll each piece into a long rope and then shape each rope into a pretzel form.
- Bake preparation: Carefully dip each pretzel into the boiling baking soda solution for 30 seconds to achieve that characteristic pretzel crust. Remove them with a slotted spoon and place on the prepared baking sheets.
- Egg wash and toppings: Brush each pretzel with the beaten egg yolk mixed with water. Sprinkle with coarse salt and additional pickled jalapeños if desired for extra heat.
- Bake the pretzels: Bake the pretzels in the preheated oven for 12 to 14 minutes or until they turn a deep golden brown color.
- Cool and serve: Remove from the oven and allow them to cool slightly on a wire rack before serving warm.
Notes
- For extra cheese flavor, sprinkle additional shredded sharp cheddar on top of the pretzels before baking.
- You can use fresh jalapeños instead of pickled ones for a spicier kick, or omit jalapeños altogether for a milder version.
- Ensure water for the yeast is warm (around 110°F) to properly activate it without killing the yeast.
- Be cautious when dipping pretzels into the boiling baking soda solution as it can cause splattering.
