Description
These Cheddar Jalapeño Soft Pretzels are a delightful twist on the classic soft pretzel, infusing the dough with spicy fresh jalapeños and topped with sharp cheddar cheese. Perfectly boiled in a baking soda solution and baked to golden perfection, they offer a chewy texture with a flavorful, cheesy kick, ideal for snacks or appetizers.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (about 110°F/43°C)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2-3 fresh jalapeños, finely chopped
Boiling Solution
- 10 cups water
- 2/3 cup baking soda
Topping & Finishing
- 2 cups sharp cheddar cheese, shredded or chunked
- 4 tablespoons unsalted butter, melted (for brushing)
- Coarse salt for sprinkling
Instructions
- Prepare the Dough: In a large bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes frothy, activating the yeast. Add the flour, salt, and finely chopped jalapeños to the bowl, then mix until the dough starts to come together. Knead the dough on a floured surface for about 8 minutes until it becomes smooth and elastic, fully incorporating the jalapeños.
- First Rise: Lightly oil a large bowl and place the kneaded dough inside. Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for about 1 hour, or until it doubles in size.
- Shape the Pretzels: Punch down the risen dough to release any air bubbles. Divide the dough into 8 equal portions. Roll each portion into a long rope, then form classic pretzel shapes by making a “U” shape, twisting the ends twice, and pressing them down firmly onto the base of the “U.”
- Boil with Baking Soda: Preheat your oven to 425°F (220°C). Bring a large pot filled with 10 cups of water and 2/3 cup of baking soda to a gentle boil. Carefully drop each pretzel into the boiling solution and let them boil for 30 seconds. Remove each pretzel with a slotted spoon and place them on a parchment-lined baking sheet.
- Add Cheese and Bake: Gently stuff or top each pretzel with sharp cheddar cheese, pressing lightly so that the cheese adheres well and will melt into the dough during baking. Sprinkle the pretzels with coarse salt. Bake in the preheated oven for 12 to 15 minutes until the pretzels turn golden brown and bubbly.
- Brush with Butter: Remove the pretzels from the oven and immediately brush them all over with melted unsalted butter. This step softens the crust while adding flavor and a shiny finish. Serve the pretzels warm for the best taste experience.
Notes
- Use fresh jalapeños for the best flavor and adjust quantity according to your preferred spice level.
- Boiling the pretzels in a baking soda solution is essential for achieving the signature chewy crust and golden color.
- You can substitute sharp cheddar with other cheeses like Monterey Jack or pepper jack for different flavor variations.
- Ensure the water for activating yeast is warm but not hot to avoid killing the yeast.
- Brush pretzels with melted butter immediately after baking to keep them soft and shiny.
