These Jalapeño Cheddar Soft Pretzels are the perfect combination of soft, chewy pretzel with a spicy kick! We’re talking pillowy-soft pretzels with a golden brown crust, topped with gooey melted cheddar cheese and spicy jalapeño slices. This recipe is surprisingly easy to follow, even for those who are new to baking with yeast. Get ready to impress your friends and family with these irresistible homemade pretzels that are perfect for game day, parties, or any occasion!

Why You’ll Love This Recipe

Soft and Chewy: The dough is perfectly balanced to create a soft and chewy pretzel with a delightful texture.
Flavorful: The combination of garlic powder, salt, and a hint of sugar in the dough creates a delicious savory base, while the jalapeños and cheddar cheese add a spicy and cheesy kick.
Easy to Make: This recipe is surprisingly simple to follow, with clear instructions and helpful tips for beginners.
Versatile: These pretzels are perfect for any occasion, from casual snacks to game day gatherings or parties.

Ingredients

Here’s what you’ll need to make these Jalapeño Cheddar Soft Pretzels:

Instant yeast: We use Platinum Yeast from Red Star, but any instant yeast will work.
Warm water: Activates the yeast and helps create a soft dough.
Salt: Enhances the flavor of the pretzels.
Garlic powder: Adds a subtle garlic flavor.
Granulated sugar: Adds a touch of sweetness and helps with browning.
Unsalted butter: Melted and slightly cooled, it adds richness and flavor.
All-purpose flour: Provides structure and creates a chewy texture.

For the Baking Soda Bath:

Baking soda: Creates a beautiful brown crust on the pretzels.
Water: Used for the baking soda bath.

For the Topping:

Unsalted butter: Melted, it’s brushed on the pretzels for a golden brown finish.
Jalapeños: Sliced, they add a spicy kick.
Coarse sea salt: Adds a salty crunch and enhances the flavor.
Sharp cheddar cheese: Shredded, it adds a cheesy and gooey topping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Jalapeño Cheddar Soft Pretzels

Step 1: Make the Dough

In a large bowl or the bowl of a stand mixer, whisk the yeast into the warm water. Cover and let sit for 1 minute.
Whisk in the salt, garlic powder, sugar, and melted butter.
Gradually add 3 cups of flour, 1 cup at a time, mixing with a wooden spoon, silicone spatula, or a dough hook attachment until combined.
Add 3/4 cup more flour and mix for 1 minute. If the dough is still sticky, add 1/4-1/2 cup more flour, as needed.
Knead the dough in the mixer for 5 minutes or by hand on a lightly floured surface for 5 minutes. If the dough is too sticky, sprinkle 1 teaspoon of flour at a time until it forms a soft, slightly tacky dough.

Step 2: Let the Dough Rise

Shape the dough into a ball.
Cover lightly with a clean kitchen towel and let rest for 10 minutes, or cover tightly and refrigerate for up to 1 day.

Step 3: Shape the Pretzels

Preheat oven to 400°F (204°C). Line 2 baking sheets with greased parchment paper or silicone baking mats.
Cut the dough into 1/3-cup sections (about 75g each).
Roll each section into a 20-22 inch rope.
Form a circle with the rope by bringing the two ends together at the top, then twist the ends together.
Bring the twisted ends down towards yourself and press them down to form a pretzel shape.

Step 4: Prepare the Baking Soda Bath

In a large pot, bring the baking soda and 9 cups of water to a boil.

Step 5: Boil and Top the Pretzels

Drop 1 or 2 pretzels into the boiling water for 20-30 seconds.
Remove the pretzels with a slotted spatula and let the excess water drip off.
Place the pretzels onto the prepared baking sheets.
Brush each pretzel with melted butter.
Top each pretzel with several jalapeño slices, pressing down lightly.
Sprinkle each pretzel with coarse sea salt.

Step 6: Bake and Serve

Bake the pretzels for 10 minutes.
Remove the pretzels from the oven and sprinkle 2-3 tablespoons of shredded cheddar cheese on top of each.
Return the pretzels to the oven and bake for another 8-12 minutes, or until golden brown and the cheese is melted and bubbly.
Remove the pretzels from the oven and serve warm.

Pro Tips for Making the Recipe

Use the right water temperature: The water should be lukewarm, around 100°F (38°C), to activate the yeast properly.
Don’t overknead the dough: Overkneading will result in tough pretzels.
Use a baking soda bath: The baking soda bath gives the pretzels their characteristic brown crust and chewy texture.
Don’t overboil the pretzels: Overboiling will give the pretzels a metallic taste.
Shred your own cheese: Freshly shredded cheese melts better than pre-shredded cheese.

How to Serve

On their own: These Jalapeño Cheddar Soft Pretzels are delicious on their own as a snack or appetizer.
With dipping sauces: Serve them with your favorite dipping sauces, such as honey mustard, cheese sauce, or marinara sauce.
Game day snack: These pretzels are perfect for game day gatherings or parties.

Make Ahead and Storage

Storing Leftovers

Store leftover pretzels at room temperature for up to 1 day or in the refrigerator for up to 1 week.

Reheating

To reheat, microwave for a few seconds or bake at 350°F (177°C) for 5 minutes.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. No changes to the recipe are needed.

Can I skip the jalapeños?

Yes, you can omit the jalapeños if you prefer a milder pretzel.

Can I use a different type of cheese?

Yes, you can use other semi-hard cheeses, such as pepper jack, gouda, or Colby cheese.

Can I freeze these pretzels?

Yes, you can freeze baked and cooled pretzels for up to 3 months. You can also freeze the prepared dough for 2-3 months.

Enjoy these soft, chewy, and flavorful Jalapeño Cheddar Soft Pretzels!