Jalapeno Cheddar Pretzel Twists
Jalapeno Cheddar Pretzel Twists are a deliciously spicy and cheesy twist on traditional pretzels. With the perfect balance of heat from jalapenos and rich, gooey cheddar cheese, these pretzel twists are soft, flavorful, and ideal for any snack time or party. Perfect for a savory treat, they’re easy to make and sure to be a crowd-pleaser!
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 pretzel twists
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the dough:
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2 1/4 teaspoons active dry yeast
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1 1/2 cups warm water (110°F/45°C)
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1 tablespoon sugar
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3 1/2 cups all-purpose flour
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1 teaspoon salt
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2 tablespoons unsalted butter, melted
For the filling:
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1 cup shredded cheddar cheese
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1-2 jalapenos, finely chopped (adjust to desired spice level)
For the baking soda bath:
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10 cups water
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2/3 cup baking soda
For the topping:
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1 egg, beaten (for egg wash)
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Coarse salt (for sprinkling)
Instructions:
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Prepare the dough:
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In a bowl, combine the warm water, yeast, and sugar. Stir and let sit for about 5 minutes, or until the mixture becomes frothy.
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In a large mixing bowl, combine the flour and salt. Add the yeast mixture and melted butter, then mix until a dough forms.
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Knead the dough on a floured surface for about 5 minutes, or until it becomes smooth and elastic.
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Cover the dough with a clean towel and let it rise for about 1 hour, or until it doubles in size.
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Prepare the filling:
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While the dough is rising, combine the shredded cheddar cheese and chopped jalapenos in a bowl. Set aside.
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Shape the pretzel twists:
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Once the dough has risen, punch it down and divide it into 8 equal portions.
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- Roll each portion into a long rope, about 12 inches long. Flatten each rope sligh
Instructions
-
Prepare the dough:
-
In a bowl, combine the warm water, yeast, and sugar. Stir and let sit for about 5 minutes, or until the mixture becomes frothy.
-
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and melted butter, then mix until a dough forms.
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Knead the dough on a floured surface for about 5 minutes, or until it becomes smooth and elastic.
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Cover the dough with a clean towel and let it rise for about 1 hour, or until it doubles in size.
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Prepare the filling:
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While the dough is rising, combine the shredded cheddar cheese and chopped jalapenos in a bowl. Set aside.
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Shape the pretzel twists:
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Once the dough has risen, punch it down and divide it into 8 equal portions.
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Roll each portion into a long rope, about 12 inches long. Flatten each rope slightly with your hands.
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Spoon a small amount of the jalapeno-cheddar filling into the center of each dough rope, then fold the dough over the filling and seal the edges.
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Twist the filled dough into a pretzel shape and set aside.
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Prepare the baking soda bath:
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Preheat the oven to 400°F (200°C).
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In a large pot, bring 10 cups of water to a boil. Add the baking soda and stir until dissolved. Lower the heat to a simmer.
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Carefully drop each pretzel twist into the simmering water for about 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.
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Bake the pretzels:
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Brush each pretzel with the beaten egg and sprinkle with coarse salt.
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Bake for 12-15 minutes, or until the pretzels are golden brown and cooked through.
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Serve:
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Let the pretzels cool slightly before serving. Enjoy warm with your favorite dipping sauce!
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Notes
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Variations:
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Cheese blend: Use a mix of cheddar and Monterey Jack for a creamier filling.
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Add garlic: For extra flavor, add garlic powder to the filling or sprinkle on top before baking.
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Make it spicier: Add more jalapenos or even a pinch of cayenne pepper to the dough for additional heat.
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Storage:
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Store any leftover pretzels in an airtight container for up to 3 days. Reheat in the oven to restore some crispiness.
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Find it online: https://avarecipe.com/jalapeno-cheddar-pretzel-twists-2/
