Description
These Jalapeño Cheese Stuffed Pretzels offer a delightful twist on a classic snack, combining the soft, chewy texture of traditional pretzels with a spicy, melty jalapeño cheese center. Perfectly golden and slightly crispy on the outside, these pretzels are ideal for snacking, parties, or a flavorful appetizer.
Ingredients
Scale
Dough
- 4 tsp active dry yeast
- 2 tbsp granulated sugar
- 1 ½ cups warm water (110°F)
- 3 tbsp vegetable oil
- 3 ¾ cups all-purpose flour
- 1 tsp kosher salt
Filling
- 1 lb jalapeño cheese (or pepper jack), cut into 1-inch pieces
Baking Soda Bath
- ⅓ cup baking soda
- 4 cups water
Topping and Finishing
- 1 egg, beaten with 1 tbsp water (egg wash)
- Shredded Parmesan cheese or coarse sea salt, for sprinkling
Instructions
- Prepare the Dough: In a bowl, mix active dry yeast, granulated sugar, and warm water (110°F). Let the mixture sit for 10 minutes until it becomes foamy, indicating the yeast is activated.
- Add Oil: Stir in the vegetable oil into the yeast mixture to incorporate.
- Make the Dough: In a large bowl, combine all-purpose flour and kosher salt. Add the yeast mixture to the dry ingredients and knead the dough for about 10 minutes until it becomes smooth and elastic.
- Let Dough Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour or until it has doubled in size.
- Prepare the Filling: Cut the jalapeño cheese or pepper jack cheese into 1-inch pieces and set aside for stuffing the pretzels.
- Preheat Oven: Preheat your oven to 450°F (230°C) for baking the pretzels later.
- Divide Dough: Punch down the risen dough to release air, and divide it into 8 equal pieces.
- Shape the Pretzels: Roll each piece into a 12-inch rope and flatten it slightly. Place cheese pieces down the center of each rope.
- Seal and Form: Pinch the dough around the cheese to completely seal it in, reshape each rope, then twist and form into a classic pretzel shape. Place each shaped pretzel onto a baking sheet lined with parchment paper.
- Prepare Baking Soda Bath: In a pot, bring 4 cups of water and ⅓ cup baking soda to a boil. Remove from heat once boiling.
- Bake Soda Dip: Dip each pretzel into the hot baking soda bath for 30 seconds to give them their characteristic chewy crust.
- Prepare for Baking: Return the soaked pretzels to the baking sheet, brush each with the beaten egg wash, and sprinkle with shredded Parmesan cheese or coarse sea salt.
- Bake Pretzels: Bake the pretzels in the preheated oven for 10-12 minutes, or until they turn golden brown and have a firm crust.
- Cool and Serve: Allow the pretzels to cool slightly before serving as the cheese inside will be very hot. Enjoy warm!
Notes
- For a milder version, use regular pepper jack cheese instead of jalapeño cheese.
- Make sure to completely seal the cheese inside the dough to avoid leaking during baking.
- The baking soda bath helps develop the pretzel’s traditional crust and color—do not skip this step.
- If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking.
- These pretzels are best enjoyed warm but can be reheated in an oven for a few minutes if needed.
