Description
These Jalapeño Cheddar Soft Pretzels are soft, chewy, and loaded with flavor. The combination of spicy jalapeños, sharp cheddar cheese, and a sprinkle of coarse sea salt makes them an irresistible snack or appetizer.
Ingredients
Units
Scale
- 2 1/4 teaspoons (1 standard packet) instant yeast
- 1 1/2 cups warm water (100°F)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter, melted and slightly cooled
- 3 3/4 – 4 cups all-purpose flour, plus more for dusting
Baking Soda Bath:
- 1/2 cup baking soda
- 9 cups water
Topping:
- 1/4 cup unsalted butter, melted
- 4–5 jalapeños, sliced
- Coarse sea salt, for sprinkling
- 1 1/2 – 2 cups shredded sharp cheddar cheese
Instructions
- Activate Yeast: In a large bowl or stand mixer, whisk yeast into warm water. Cover and let sit for 1 minute.
- Mix Dough: Whisk in salt, garlic powder, sugar, and melted butter. Gradually add 3 cups of flour, then ¾ cup more, mixing until combined. If the dough is sticky, add ¼-½ cup more flour.
- Knead Dough: Knead dough in the mixer for 5 minutes or by hand on a lightly floured surface. If sticky, add 1 teaspoon of flour at a time as needed.
- Rest Dough: Shape dough into a ball, cover, and let rest for 10 minutes or refrigerate for up to 1 day.
- Preheat and Prep: Preheat oven to 400°F. Line baking sheets with greased parchment paper or silicone baking mats.
- Shape Pretzels: Divide dough into ⅓-cup portions and roll each into a 20-22 inch rope. Form a pretzel shape by twisting the ends together and pressing them down.
- Baking Soda Bath: Bring baking soda and water to a boil in a large pot.
- Boil Pretzels: Boil each pretzel for 20-30 seconds. Remove with a slotted spatula and place on prepared baking sheets.
- Add Toppings: Brush pretzels with melted butter. Top with jalapeño slices and sprinkle with coarse sea salt.
- Bake: Bake for 10 minutes. Remove from oven, sprinkle with cheddar cheese, and bake for 8-12 minutes more, or until golden brown.
- Serve: Serve warm and enjoy!
Notes
- Freezing Instructions: Baked pretzels can be frozen for up to 3 months. Reheat in a 350°F oven or microwave. Dough can also be frozen for 2-3 months and thawed overnight in the refrigerator.
- Special Tools: Stand mixer or large bowl, Dutch oven or large pot, slotted spatula, baking sheets, silicone baking mats or parchment paper, pastry brush.
- Yeast: You can use active dry yeast instead of instant yeast with no changes to the recipe.
- Jalapeños: You can omit the jalapeños if desired.
- Cheese: Use freshly shredded sharp cheddar cheese for best results.
Nutrition
- Serving Size: 1 pretzel
- Calories: 380
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
