Why You’ll Love This Recipe
Jalapeño Cheddar Pretzel Twists are the ultimate combination of comfort and spice. The dough is soft and pillowy, while the addition of jalapeños and cheddar cheese provides a zesty, flavorful kick that elevates the classic pretzel. These twists are perfect for sharing with friends or enjoying on your own with a cold drink or dipping sauce. Plus, the pretzels are surprisingly easy to make, and the smell of fresh-baked pretzels will have your kitchen smelling irresistible!
Ingredients
For the pretzel dough:
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1 1/2 cups warm water (110°F)
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2 teaspoons active dry yeast
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1 tablespoon granulated sugar
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3 1/2 cups all-purpose flour
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1 teaspoon salt
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1 tablespoon olive oil (or melted butter)
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1/2 cup finely chopped jalapeños (seeds removed for less heat)
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1 cup shredded cheddar cheese
For the boiling water bath:
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10 cups water
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1/4 cup baking soda
For the topping:
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1 tablespoon unsalted butter, melted
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Coarse sea salt (to taste)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the yeast mixture:
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In a small bowl, combine the warm water, yeast, and sugar. Stir until the yeast dissolves and let it sit for about 5 minutes until it becomes foamy.
2. Make the pretzel dough:
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In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil (or melted butter). Stir until the dough starts to come together.
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Add the chopped jalapeños and shredded cheddar cheese, and continue mixing until fully incorporated.
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Knead the dough on a floured surface for about 5-7 minutes, until it becomes smooth and elastic. You can also knead it in a stand mixer with a dough hook attachment for 3-4 minutes.
3. Let the dough rise:
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Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise for about 1 hour, or until it doubles in size.
4. Shape the pretzel twists:
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Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
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Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope (about 12 inches in length), then twist each rope into a pretzel shape or a simple twist.
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Place the shaped pretzels on the prepared baking sheets, making sure to leave some space between each one.
5. Boil the pretzels:
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In a large pot, bring 10 cups of water to a boil. Add the baking soda to the boiling water (it will bubble up, so be careful).
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One at a time, carefully drop the pretzels into the boiling water. Let them cook for 30 seconds, then use a slotted spoon to remove them and place them back on the baking sheet.
6. Bake the pretzels:
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Brush each pretzel with melted butter and sprinkle with coarse sea salt.
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Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown and cooked through.
7. Serve:
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Allow the pretzels to cool slightly before serving. Enjoy them warm with your favorite dipping sauce, such as mustard, ranch, or a spicy cheese dip!
Servings and Timing
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Servings: 8 pretzels
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Prep Time: 15 minutes
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Cook Time: 30 minutes
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Total Time: 1 hour 30 minutes (including rising time)
Variations
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Cheese-filled pretzels: For an extra cheesy treat, you can stuff the pretzel dough with more shredded cheddar cheese before twisting.
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Spicy version: Add a pinch of cayenne pepper or crushed red pepper flakes to the dough for an added kick.
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Different cheeses: Use different types of cheese, such as pepper jack or mozzarella, for different flavors.
Storage/Reheating
Leftover pretzels can be stored in an airtight container at room temperature for up to 2 days. To reheat, wrap them in foil and place them in a 350°F (175°C) oven for 5-7 minutes, or until heated through. You can also microwave them for about 15-20 seconds for a quick reheat, though they may lose a bit of their crispiness.
FAQs
Can I make these pretzels ahead of time?
Yes! You can make the dough ahead of time and refrigerate it for up to 24 hours. Let it come to room temperature before shaping and baking. You can also freeze the shaped, unbaked pretzels before boiling them. Freeze them on a baking sheet, then transfer to a freezer bag. When ready to bake, boil the frozen pretzels and bake as usual.
Can I use a stand mixer for the dough?
Yes, you can use a stand mixer with a dough hook to knead the dough. This will save you some time and effort, and it typically takes 3-4 minutes to knead the dough in a mixer.
Can I make these pretzels without jalapeños?
Yes, if you prefer a milder version, you can leave out the jalapeños and make simple cheddar pretzels. You can also substitute with other spices or ingredients like garlic powder or caramelized onions for a different flavor profile.
Can I make the dough without cheese?
Yes, you can make classic pretzels without cheese and add just the jalapeños for flavor. The dough will still be soft and chewy, with a slightly spicy bite from the peppers.
Conclusion
Jalapeño Cheddar Pretzel Twists are a fun, flavorful, and irresistible snack that combines everything you love about fresh, homemade pretzels with the bold flavors of cheddar and jalapeños. These soft, chewy, and cheesy pretzels are perfect for game day, parties, or just as a delicious snack. With simple ingredients and an easy-to-follow process, you’ll be enjoying these flavorful twists in no time!
Jalapeño Cheddar Pretzel Twists
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Jalapeño Cheddar Pretzel Twists are the ultimate savory snack, combining the warm, chewy texture of homemade pretzels with spicy jalapeños and gooey cheddar cheese. These pretzels are perfect for game day, parties, or an indulgent treat. With easy-to-follow steps, they’re golden on the outside, soft and cheesy on the inside, and full of bold, flavorful kick!
Ingredients
For the pretzel dough:
-
1 1/2 cups warm water (110°F)
-
2 teaspoons active dry yeast
-
1 tablespoon granulated sugar
-
3 1/2 cups all-purpose flour
-
1 teaspoon salt
-
1 tablespoon olive oil (or melted butter)
-
1/2 cup finely chopped jalapeños (seeds removed for less heat)
-
1 cup shredded cheddar cheese
For the boiling water bath:
-
10 cups water
-
1/4 cup baking soda
For the topping:
-
1 tablespoon unsalted butter, melted
- Coarse sea salt (to taste)
Instructions
-
Prepare the yeast mixture:
In a small bowl, combine warm water, yeast, and sugar. Stir to dissolve the yeast and let it sit for about 5 minutes until foamy. -
Make the pretzel dough:
In a large bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture along with olive oil (or melted butter). Stir until the dough starts to come together.Add the chopped jalapeños and shredded cheddar cheese, then mix until fully incorporated.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 3-4 minutes.
-
Let the dough rise:
Place the dough in a lightly oiled bowl and cover it with a kitchen towel. Let it rise for about 1 hour or until it doubles in size. -
Shape the pretzel twists:
Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 12-inch rope and twist it into a pretzel shape. Place the pretzels on the prepared baking sheets.
-
Boil the pretzels:
In a large pot, bring 10 cups of water to a boil. Add baking soda to the water (it will bubble up).Carefully drop each pretzel into the boiling water, one at a time. Boil for 30 seconds, then use a slotted spoon to remove them and place them back on the baking sheet.
-
Bake the pretzels:
Brush each pretzel with melted butter and sprinkle with coarse sea salt. Bake in the preheated oven for 12-15 minutes, or until golden brown and cooked through. -
Serve:
Let the pretzels cool slightly before serving. Enjoy them warm with your favorite dipping sauce, such as mustard, ranch, or spicy cheese dip!
Notes
Cheese-filled version: Stuff the pretzel dough with additional shredded cheddar cheese for an extra cheesy treat.Spicy kick: Add cayenne pepper or red pepper flakes to the dough for an extra spicy twist.Different cheeses: Use pepper jack, mozzarella, or your favorite cheese for a different flavor profile.
