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Cheddar Jalapeño Soft Pretzels

Cheddar Jalapeño Soft Pretzels
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Cheddar Jalapeño Soft Pretzels are a deliciously soft and chewy snack combining the sharp meltiness of cheddar cheese with the subtle heat of fresh jalapeños. Perfect as a cozy treat or a crowd-pleasing appetizer, these pretzels offer a perfect balance of gooey cheese, spicy kick, and a bakery-style crisp crust that’s easy to make and customize.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 ¼ cups warm water (105-110°F)
  • 1 tbsp sugar
  • 1 tsp salt

Filling

  • 1 cup shredded sharp cheddar cheese
  • 2–3 fresh jalapeños, finely chopped

Boiling Solution

  • 10 cups water
  • 2/3 cup baking soda

Finishing

  • 3 tbsp unsalted butter, melted (for brushing)
  • Coarse sea salt (optional, for sprinkling)

Instructions

  1. Prepare the dough: Start by activating your active dry yeast in warm water mixed with sugar. Let it bubble up for about 5 minutes until foamy. Then combine the flour, salt, and activated yeast mixture in a large bowl, stirring until a sticky dough forms.
  2. Knead and rest: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise until doubled in size, roughly 1 to 1.5 hours.
  3. Add cheddar and jalapeños: Once the dough has risen, gently fold in the shredded cheddar and finely chopped jalapeños, distributing them evenly without deflating the dough.
  4. Shape the pretzels: Divide the dough into even portions. Roll each portion into a long rope, then twist each rope into the classic pretzel shape.
  5. Boil with baking soda: Bring a large pot of water mixed with baking soda to a boil. Carefully place pretzels one at a time into the boiling solution for about 30 seconds, then remove with a slotted spoon and let drain.
  6. Bake until golden: Arrange the boiled pretzels on a parchment-lined baking sheet. Brush the tops with melted butter. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden brown and puffed.

Notes

  • Use fresh, active yeast to ensure proper rise and soft texture.
  • Don’t skip the baking soda bath as it’s essential for the authentic pretzel crust.
  • Chop jalapeños finely to evenly distribute heat without overpowering.
  • Keep water temperature between 105-110°F to activate yeast without killing it.
  • Brush with butter immediately after baking to keep pretzels shiny, flavorful, and soft.
  • Adjust spice levels by using fewer jalapeños or substituting with milder peppers.
  • For vegan options, substitute cheddar with vegan cheese and use plant-based butter.
  • Store pretzels in airtight container at room temperature for up to 2 days or freeze up to 2 months.
  • Reheat frozen or leftover pretzels in a 350°F (175°C) oven for 5-7 minutes.

Nutrition

Find it online: https://easyfoodflash.com/cheddar-jalapeo-soft-pretzels/