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Jalapeno Cheddar Pretzel Twists Recipe

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4.6 from 120 reviews

These Jalapeno Cheddar Pretzel Twists combine the spicy kick of minced jalapenos with the rich flavor of shredded cheddar cheese, wrapped in a soft, chewy pretzel dough. Perfect as a savory snack or appetizer, they are boiled in a baking soda bath before baking to achieve the classic pretzel texture and golden crust.

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 flour
  • 2 medium jalapenos, seeded and finely minced
  • 2 cups shredded cheddar cheese

Boiling and Baking Ingredients

  • 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°F (232°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Activate yeast: In a stand mixer bowl fitted with a dough hook, combine warm water, yeast and sugar. Let it stand for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
  3. Make dough: Stir in the salt, then add 3 cups of flour. Mix in the finely minced jalapenos and shredded cheddar cheese. Add additional flour gradually 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: In a large bowl, dissolve the baking soda in 4 cups of very hot water. In a small bowl, whisk together the egg and 2 tablespoons of water to create an egg wash. Set aside both.
  5. Shape dough pieces: On a lightly floured surface, divide dough into 4 equal parts. Roll each piece into a log and cut each log into 3 pieces, totaling 12 pieces. Roll each piece into a rope about 18-24 inches long, fold in half, and twist the two strands together. Pinch and tuck the ends underneath to form the pretzel twist shape. Place on the prepared baking sheet.
  6. Boil pretzels: Carefully dip each pretzel twist into the hot baking soda water for about 30 seconds. Remove with a slotted spoon and return to the baking sheet. Retwist pretzels if they have loosened during boiling.
  7. Apply egg wash and sprinkle salt: Brush each pretzel generously with the egg wash and sprinkle coarse salt over the top for that classic pretzel finish.
  8. Bake: Bake in the preheated oven for 8-10 minutes or until pretzels turn golden brown and develop a crisp crust.
  9. Finish with butter: Remove pretzels from the oven and let them cool slightly before brushing with melted butter to add richness and shine.

Notes

  • You can adjust the heat level by using fewer jalapenos or substituting with milder peppers.
  • Use good-quality sharp cheddar for best flavor.
  • Ensure the water for the baking soda bath is very hot to achieve the proper pretzel crust texture.
  • Do not skip the baking soda bath step; it is essential for authentic pretzel flavor and crust.
  • If you don’t have a stand mixer, you can knead the dough by hand, it may take 8-10 minutes.

Keywords: jalapeno cheddar pretzel twists, spicy pretzels, savory snacks, cheese pretzels, homemade pretzels

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