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
Scale
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.
