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Jalapeño Cheddar Soft Pretzels Recipe

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4.3 from 4 reviews

These Jalapeño Cheddar Soft Pretzels are a deliciously spicy twist on traditional soft pretzels. Made with a tender, slightly chewy dough and topped with melted sharp cheddar cheese and sliced jalapeños, they offer a perfect balance of heat and cheesy goodness. Boiled in a baking soda bath for that classic pretzel texture and baked to golden perfection, they make a fantastic snack or appetizer.

  • Total Time: 2 hours 2 minutes (including resting and boiling)
  • Yield: 8-10 large pretzels

Ingredients

Dough Ingredients

  • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 1 and 1/2 cups (360ml) warm water (lukewarm around 100°F / 38°C)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon (14g) unsalted butter, melted and slightly cooled
  • 3 and 3/4—4 cups (469–500g) all-purpose flour (spooned & leveled), plus more for hands and work surface

Baking Soda Bath

  • 1/2 cup (120g) baking soda
  • 9 cups (2.13L) water

Topping

  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 4–5 jalapeños, sliced
  • Coarse sea salt, for sprinkling
  • 1.5–2 cups (188-250g) shredded sharp cheddar cheese

Instructions

  1. Activate Yeast: In a large bowl or a stand mixer bowl, whisk the instant yeast into the warm water. Cover and let it sit for 1 minute to activate the yeast.
  2. Mix Dough: Whisk in salt, garlic powder, sugar, and melted butter. Gradually add 3 cups of flour in 1 cup increments while mixing. Then add 3/4 cup more flour and mix for 1 minute. If the dough is sticky, add additional flour (1/4 to 1/2 cup) as needed.
  3. Knead Dough: Knead the dough for 5 minutes either using a stand mixer with dough hook or by hand on a floured surface. The dough should be soft and slightly tacky but not sticky. Perform the windowpane test to ensure proper gluten development.
  4. Rest Dough: Shape the dough into a ball, cover lightly with a clean towel, and let it rest for 10 minutes at room temperature. Alternatively, cover tightly and refrigerate for up to 1 day or freeze for longer storage.
  5. Preheat Oven & Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line two baking sheets with greased parchment paper or silicone baking mats for best results and set aside.
  6. Shape Pretzels: Cut the rested dough into 1/3-cup pieces (~75g each). Roll each piece into a 20–22 inch rope. Form a pretzel shape by creating a circle, twisting the ends together at the top, and folding them down to press onto the bottom of the circle.
  7. Prepare Baking Soda Bath: In a large pot, bring 9 cups of water and 1/2 cup baking soda to a boil.
  8. Boil Pretzels: Drop 1 or 2 pretzels into the boiling baking soda water for 20–30 seconds. Remove with a slotted spatula, letting excess water drip off, then place on prepared baking sheets. Optionally refrigerate boiled pretzels for up to 24 hours before baking.
  9. Add Toppings: Brush each pretzel with melted butter, then arrange jalapeño slices on top, pressing lightly to stick. Sprinkle coarse sea salt over them.
  10. Bake Pretzels: Bake pretzels for 10 minutes. Remove from oven and sprinkle 2–3 tablespoons of shredded cheddar cheese over each pretzel.
  11. Finish Baking: Return the cheese-topped pretzels to the oven and bake for an additional 8–12 minutes, until golden brown and cheese is melted.
  12. Serve: Remove from oven and serve warm for best flavor and texture.
  13. Store Leftovers: Store pretzels at room temperature up to 1 day or refrigerate up to 1 week. Reheat by microwaving briefly or baking at 350°F (177°C) for 5 minutes to restore softness.

Notes

  • For best texture, don’t boil pretzels longer than 30 seconds to avoid metallic taste.
  • Silicone baking mats are preferred over parchment paper for baking to prevent sticking.
  • You can refrigerate boiled, unbaked pretzels for up to 24 hours before baking to prepare ahead.
  • Freeze dough balls before shaping for longer storage; thaw in refrigerator before shaping and proceeding.
  • Adjust jalapeño quantity based on preferred spice level.
  • Use sharp cheddar for strong flavor; milder cheeses can be substituted if desired.
  • Kneading is crucial for good gluten development; use windowpane test as a guide.
  • Brush pretzels with butter both after boiling and before baking for rich flavor and soft crust.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/jalapeno-cheddar-soft-pretzels-recipe/