Dinner

Jalapeno Cheddar Pretzel Twists Recipe

ByMaya Quinn January 24, 2026January 24, 2026

Introduction

These Jalapeno Cheddar Pretzel Twists offer a delightful combination of spicy jalapenos and sharp cheddar cheese wrapped in a soft, golden pretzel twist. Perfect as a savory snack or appetizer, they bring a delicious twist to traditional pretzels.

A close-up view of several golden-brown pretzel twists piled together on a white marbled surface, each piece showing a soft, slightly shiny baked dough with small green jalapeno bits mixed inside. The twists have a light, crispy outer crust with visible salt crystals scattered on top. The dough looks fluffy and layered with melted cheddar cheese seen peeking through the cracks. The colors range from light yellow to deep brown on the edges, highlighting the baked texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper.
Step 2: In a stand mixer fitted with a dough hook, combine the warm water, yeast, and sugar. Let it stand for 5-10 minutes until the mixture is frothy, then stir in the salt.
Step 3: Add 3 cups of flour to the mixer and stir to combine. Mix in the minced jalapenos and shredded cheddar cheese. Gradually add the remaining flour as needed, a little at a time, until the dough forms a ball that is slightly tacky but not sticky. You might not need all the flour.
Step 4: Fill a large bowl with the very hot water and stir in the baking soda until dissolved. In a small bowl, whisk together the egg and 2 tablespoons water to make an egg wash and set aside.
Step 5: On a lightly floured surface, divide the dough into four equal sections. Roll each section into a log and cut each log into three pieces, giving you 12 pieces total.
Step 6: Roll each dough piece into a rope 18-24 inches long. Fold the rope in half, twist the two segments together, then pinch the ends and tuck them underneath. Place each twist on the prepared baking sheet.
Step 7: Dip each pretzel twist into the hot baking soda water for about 30 seconds. Using a slotted spoon, transfer them back to the baking sheet. Re-twist if necessary.
Step 8: Brush each pretzel with the egg wash and sprinkle with coarse salt.
Step 9: Bake for 8-10 minutes until golden brown. Let the pretzels cool slightly, then brush with melted butter before serving.

Tips & Variations

For extra spice, leave some seeds in the jalapenos or add a dash of cayenne pepper to the dough.
Try substituting cheddar with pepper jack or mozzarella for different cheese flavors.
If you don’t have a stand mixer, you can knead the dough by hand on a floured surface for about 8-10 minutes.

Storage

Store leftover pretzel twists in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350-degree oven for about 5 minutes to restore freshness and crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Bring it back to room temperature before shaping and baking.

What if I don’t have baking soda for the boiling step?

Baking soda helps give pretzels their characteristic crust and color. If you don’t have it, you can try boiling in plain water, but the pretzels won’t brown or have the same texture as traditional pretzels.