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Jalapeno Cheddar Pretzel Twists Recipe

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★★★★★

4.5 from 122 reviews

These Jalapeno Cheddar Pretzel Twists are soft, cheesy pretzels with a spicy kick from fresh jalapenos. Perfectly golden and buttery, they’re an irresistible snack or appetizer that combines the classic flavor of cheddar with the warmth of jalapenos for a delightful twist on traditional pretzels.

Ingredients

Scale

Dough Ingredients

  • 1 1/4 cups warm water
  • 2 1/2 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3–4 cups all-purpose flour
  • 2 medium jalapenos, seeded and finely minced
  • 2 cups shredded cheddar cheese

Baking and Finishing

  • 4 cups very hot water
  • 1/4 cup baking soda
  • 1 egg + 2 tablespoons water (for egg wash)
  • Coarse salt for sprinkling
  • 2 tablespoons melted butter

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Activate Yeast: In a stand mixer fitted with a dough hook, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active. Then stir in the salt.
  3. Mix Dough and Add Flavors: Add 3 cups of flour to the mixer and combine well. Mix in the finely minced jalapenos and shredded cheddar cheese evenly. Gradually add the remaining flour a little at a time until the dough forms a slightly tacky but not sticky ball. You may not need all the flour.
  4. Prepare Baking Soda Bath and Egg Wash: Fill a large bowl with the very hot water and stir in the baking soda until it dissolves. In a small bowl, whisk together the egg and 2 tablespoons of water to create the egg wash. Set both aside.
  5. Shape the Dough: Lightly flour a countertop and divide the dough into four equal sections. Roll each section into logs, then cut each log into three equal pieces, resulting in 12 pieces total.
  6. Form Pretzel Twists: Roll each piece of dough into a rope about 18-24 inches long. Fold the rope in half and twist the two segments together. Pinch the ends and tuck them underneath to form the pretzel twists. Place them on the prepared baking sheet.
  7. Boil Pretzels: Carefully dip each pretzel twist into the hot baking soda water mixture for about 30 seconds, then use a slotted spoon to transfer them back to the baking sheet. Re-twist if necessary to maintain shape.
  8. Apply Egg Wash and Salt: Brush each pretzel with the egg wash to give a shiny finish and sprinkle generously with coarse salt for flavor and crunch.
  9. Bake and Finish: Bake the pretzels in the preheated oven for 8-10 minutes until golden brown. Let them cool slightly before brushing with melted butter for a rich and glossy finish.

Notes

  • Use freshly minced jalapenos for the best flavor and controlled heat level.
  • If the dough is too sticky, add flour gradually, but avoid adding too much to keep pretzels soft.
  • The baking soda bath is crucial for achieving the classic pretzel crust and color.
  • Brush with melted butter immediately after baking to add richness and keep pretzels moist.
  • Can be served warm or at room temperature and stored in an airtight container for up to 2 days.

Keywords: jalapeno pretzels, cheddar pretzels, homemade pretzels, spicy pretzel twists, cheesy pretzels, snack recipes

Find it online: https://servedbynora.com/jalapeno-cheddar-pretzel-twists-recipe/