Twisted Jalapeño Cheddar Pretzels

Looking to spice up your snack game? These Twisted Jalapeño Cheddar Pretzels are soft, golden, and loaded with melty cheddar cheese and a kick of fresh jalapeños. Perfectly chewy with crispy edges and gooey centers, they’re great for parties, game nights, or anytime you want something bold and homemade. They’re fun to make and even more fun to eat!

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Why You’ll Love This Recipe
Spicy & Cheesy – Jalapeños and cheddar are a flavor-packed combo.
Soft & Chewy – Classic pretzel texture with an irresistible twist.
Perfect Party Snack – Serve with your favorite dips or on a snack board.
Freezer Friendly – Bake now, freeze, and reheat later.
Fun to Make – A hands-on recipe that’s great for bakers of all levels.

Ingredients You’ll Need

For the Pretzel Dough:
1½ cups warm water (110°F)
2¼ tsp active dry yeast (1 packet)
1 tbsp granulated sugar
1 tsp salt
4 cups all-purpose flour
2 tbsp unsalted butter, melted

For the Filling & Topping:
1½ cups shredded sharp cheddar cheese
2 fresh jalapeños, thinly sliced (seeds removed for milder heat)
1 egg (for egg wash)
1 tbsp water
Coarse sea salt (for sprinkling)

For the Baking Soda Bath:
4 cups water
⅓ cup baking soda

Tools You’ll Need
Large mixing bowl
Measuring cups and spoons
Rolling pin
Sharp knife or pizza cutter
Pastry brush
Parchment paper
Baking sheets
Small pot (for boiling the pretzel bath)
Slotted spoon or spatula

Step-by-Step Instructions

Step 1: Activate the Yeast
In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let it sit for 5–10 minutes until it becomes foamy and active.

Step 2: Make the Dough
Add salt, melted butter, and flour to the yeast mixture.
Mix until a dough forms, then knead on a floured surface (or use a stand mixer with dough hook) for 6–8 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm area for 1 hour, or until doubled in size.

Step 3: Prep the Cheese & Jalapeños
Shred the cheddar cheese and slice the jalapeños. Set aside for assembling the pretzels.

Step 4: Roll and Fill the Dough
Punch down the dough and divide it into 8 equal pieces.
Roll each piece into a 12-inch rope, then flatten each into a long strip (about 2 inches wide).
Sprinkle shredded cheese and jalapeño slices down the center.
Pinch the dough closed to seal and re-roll gently to reform the rope shape.

Step 5: Twist the Pretzels
Form each filled rope into a pretzel shape by making a U, twisting the ends together twice, then folding them down to meet the bottom of the U.
Press the ends gently into the dough to seal.

Step 6: Give the Pretzels a Baking Soda Bath
Preheat the oven to 425°F (220°C).
In a pot, bring 4 cups of water to a boil and stir in the baking soda.
Reduce to a simmer.
One by one, place each pretzel in the bath for 20–30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.

Step 7: Add Toppings & Bake
Beat the egg with 1 tbsp of water and brush over each pretzel.
Sprinkle with additional shredded cheese, jalapeño slices, and coarse sea salt.
Bake for 13–15 minutes or until golden brown and bubbly.

Step 8: Cool Slightly & Serve
Let pretzels cool for 5 minutes before serving.
Enjoy them warm with your favorite dip!

Tips for Perfect Pretzels
Use Room Temp Ingredients – Helps activate the yeast and blend ingredients evenly.
Seal the Dough Well – Prevent cheese from leaking during baking.
Watch the Bake Time – Don’t overbake; remove when golden and puffed.
Control the Heat – Remove jalapeño seeds for a milder flavor, or leave them in for extra spice.
Try Other Cheeses – Pepper jack, Monterey Jack, or mozzarella also work well.

Serving Suggestions
With Cheese Sauce – Classic pairing with warm nacho cheese or cheddar dip.
With Ranch or Jalapeño Ranch – Creamy dips complement the spice.
With Mustard – Spicy or honey mustard cuts the richness of the cheese.
Snack Platter – Serve with mini sausages, pickles, and dips for a party board.
Breakfast Twist – Slice open and fill with scrambled eggs and extra cheese.

How to Store & Reheat

Storing:
Let pretzels cool completely, then store in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 4 days for longer shelf life.

Freezing:
Wrap tightly in foil or place in freezer bags. Freeze for up to 2 months.
Reheat straight from frozen in a 350°F oven for 10–12 minutes.

Reheating:
Oven: 350°F for 5–7 minutes
Microwave: 30 seconds (may soften the exterior, but still delicious)

Frequently Asked Questions

1. Can I use pickled jalapeños instead of fresh?
   Yes! They add a tangy flavor and are usually milder than fresh jalapeños.
2. Can I skip the baking soda bath?
   It’s optional, but highly recommended—it gives pretzels their signature color and chewy texture.
3. What if I don’t have cheddar cheese?
   Use any melty cheese like mozzarella, pepper jack, or gouda.
4. Can I make these ahead?
   Yes! Assemble and refrigerate the pretzels overnight. Boil and bake the next day.
5. Are these kid-friendly?
   Totally! Just use fewer or no jalapeños for a milder version.

Final Thoughts

These Twisted Jalapeño Cheddar Pretzels are a fun and fiery take on a classic favorite. With their golden crust, gooey cheese, and jalapeño bite, they’re a total crowd-pleaser whether served at parties, game nights, or just as a weekend baking project. Once you twist up a batch, you’ll be hooked!

Give them a try and let us know how they turned out. Don’t forget to tag your creations online and share with fellow pretzel lovers!

Preparation Time: 25 minutes
Rising Time: 1 hour
Cooking Time: 15 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 320 | Protein: 11g | Carbohydrates: 35g | Fat: 15g | Fiber: 2g | Sodium: 540mg

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