Jalapeno Cheddar Pretzel Twists Recipe

Introduction

These Jalapeno Cheddar Pretzel Twists combine the classic chewy texture of soft pretzels with a spicy kick from fresh jalapenos and the rich flavor of melted cheddar cheese. They make a perfect snack or appetizer that’s sure to impress family and friends.

Ingredients

• 1 1/4 cups warm water
• 2 1/2 teaspoons active dry yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3-4 cups flour
• 2 medium jalapenos, seeded and finely minced
• 2 cups shredded cheddar cheese
• 4 cups very hot water
• 1/4 cup baking soda
• 1 egg + 2 tablespoons water (for egg wash)
• Coarse salt, for sprinkling
• 2 tablespoons melted butter

Instructions

1. Step 1: Preheat the oven to 450 degrees Fahrenheit. Line a large baking sheet with parchment paper.
2. Step 2: In a stand mixer fitted with a dough hook, combine the warm water, yeast, and sugar. Let it stand for 5-10 minutes until the mixture becomes frothy, then stir in the salt.
3. Step 3: Add 3 cups of flour to the mixer and mix to combine. Stir in the minced jalapenos and shredded cheddar. Gradually add the remaining flour, a little at a time, until the dough forms a ball that is slightly tacky but not sticky. You may not need all the flour.
4. Step 4: In a large bowl, dissolve the baking soda in the very hot water. In a separate small bowl, whisk together the egg and 2 tablespoons of water to create the egg wash; set aside.
5. Step 5: Lightly flour a countertop and divide the dough into four equal parts. Roll each part into a log and cut each log into three equal pieces, resulting in 12 dough pieces.
6. Step 6: Roll each dough piece into an 18-24 inch rope. Fold the rope in half, twist the two strands together, pinch the ends, and tuck them underneath. Place each twist on the prepared baking sheet.
7. Step 7: Briefly dip each pretzel twist into the hot baking soda water for about 30 seconds. Using a slotted spoon, return them to the baking sheet, reshaping the twists if needed. Brush each with the egg wash and sprinkle with coarse salt.
8. Step 8: Bake the pretzels for 8-10 minutes or until golden brown. Remove from the oven and brush with melted butter while still warm. Allow to cool slightly before serving.

Tips & Variations

• For extra flavor, try adding garlic powder or smoked paprika to the dough.
• Substitute pepper jack cheese for cheddar if you want a different spicy twist.
• If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth.
• Use milder peppers like poblano if you prefer less heat.

Storage

Store cooled pretzel twists in an airtight container at room temperature for up to 2 days. Reheat them in a 350-degree oven for 5-7 minutes to refresh their crispness. For longer storage, freeze pretzels in a zip-top bag for up to one month and bake from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.

What if I don’t have fresh jalapenos?

You can substitute with canned jalapenos (drained and finely chopped) or use jalapeno powder to add spice, but fresh jalapenos give the best flavor and texture in this recipe.

Jalapeno Cheddar Pretzel Twists Recipe

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★★★★★

4.7 from 138 reviews

These Jalapeno Cheddar Pretzel Twists are a delightful twist on classic pretzels, featuring spicy minced jalapenos and sharp cheddar cheese baked into soft, chewy twists. Perfect as a savory snack or appetizer, they offer a pleasing combination of heat and cheesy goodness with a crisp golden exterior and tender interior.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 12 pretzel twists 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 1/4 cups warm water
• 2 1/2 teaspoons active dry yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3–4 cups flour
• 2 medium jalapenos, seeded and finely minced
• 2 cups shredded cheddar cheese

Baking Soda Bath

• 4 cups very hot water
• 1/4 cup baking soda

Topping

• 1 egg + 2 tablespoons water (for egg wash)
• Coarse salt (for sprinkling)
• 2 tablespoons melted butter

Instructions

1. Preheat Oven: Preheat your oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper to prepare for baking the pretzel twists.
2. Activate Yeast: In a stand mixer fitted with the dough hook, combine warm water, active dry yeast, and sugar. Let the mixture stand for 5-10 minutes until it becomes frothy, indicating the yeast is active. Stir in the salt afterward.
3. Make Dough: Add 3 cups of flour to the mixer and combine. Mix in the finely minced jalapenos and shredded cheddar cheese. Gradually add the remaining flour, a little at a time, until the dough forms a ball that is slightly tacky but not sticky. You may not need all the flour.
4. Prepare Baking Soda Bath & Egg Wash: In a large bowl, dissolve baking soda in very hot water. In a small bowl, whisk together the egg and 2 tablespoons water to make the egg wash and set it aside.
5. Shape Dough: On a lightly floured counter, divide the dough into four equal parts. Roll each part into a log and cut each log into three pieces, yielding 12 equal segments.
6. Form Pretzel Twists: Roll each dough piece into ropes 18 to 24 inches long. Fold each rope in half, then twist the two strands together, pinching the ends and tucking them underneath. Place each twist onto the prepared baking sheet.
7. Bake Preparation: Dip each pretzel twist into the hot baking soda bath for about 30 seconds, then transfer back to the baking sheet using a slotted spoon. Retwist if necessary. Brush each pretzel with the egg wash, then sprinkle with coarse salt.
8. Bake: Bake in the preheated oven for 8-10 minutes until golden brown. Remove from oven, let cool slightly, then brush with melted butter for a shiny, flavorful finish.

Notes

• If you prefer less heat, reduce the amount of jalapenos or remove all seeds before mincing.
• Use sharp cheddar cheese for best flavor contrast in these savory pretzel twists.
• Make sure the water for the yeast is warm, not hot, to avoid killing the yeast.
• The baking soda bath is essential for achieving the classic pretzel crust and chewy texture.
• Brush with melted butter immediately after baking to keep pretzels soft and add extra taste.
• Store leftovers in an airtight container and reheat in the oven for best texture.

Keywords: jalapeno cheddar pretzel twists, pretzel recipe, spicy pretzels, cheese-stuffed pretzels, homemade pretzels, savory snack