Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jalapeño Cheddar Soft Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 12 servings

Description

These Jalapeño Cheddar Soft Pretzels combine classic chewy pretzel dough with the spicy kick of fresh jalapeños and the rich flavor of melted sharp cheddar cheese. Perfect as a savory snack or appetizer, these soft pretzels are boiled in a baking soda bath to achieve that authentic pretzel crust before being baked to golden perfection and topped with gooey melted cheese and a sprinkle of coarse sea salt.

Ingredients

Dough Ingredients

  • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
  • 1 and 1/2 cups (360ml) warm water (lukewarm around 100°F / 38°C)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon (14g) unsalted butter, melted and slightly cooled
  • 3 and 3/4 to 4 cups (469–500g) all-purpose flour (spooned & leveled), plus more for hands and work surface

Baking Soda Bath

  • 1/2 cup (120g) baking soda
  • 9 cups (2.13L) water

Toppings

  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 4-5 jalapeños, sliced
  • Coarse sea salt, for sprinkling
  • 1.5-2 cups (188-250g) shredded sharp cheddar cheese

Instructions

  1. Activate the Yeast: In a large bowl or the bowl of a stand mixer, whisk the yeast into the warm water. Cover and let it sit for 1 minute to activate the yeast.
  2. Mix the Dough: Whisk in the salt, garlic powder, sugar, and melted butter. Add 3 cups of flour, one cup at a time, mixing with a wooden spoon, silicone spatula, or dough hook until combined. Then add 3/4 cup more flour and mix for 1 minute. If the dough is sticky, gradually add up to another 1/2 cup flour until a soft, slightly tacky dough forms.
  3. Knead the Dough: Continue kneading the dough either in the mixer with a dough hook for 5 full minutes or by hand on a lightly floured surface for 5 minutes. Add flour sparingly to avoid dryness. The dough should feel soft but elastic and pass the windowpane test (stretch a small piece thinly without tearing to see light through it).
  4. Rest the Dough: Shape dough into a ball and cover lightly with a clean towel. Let rest for 10 minutes or cover tightly and refrigerate for up to 1 day. This resting allows the dough to relax and makes it easier to shape.
  5. Preheat Oven and Prepare Pans: Preheat oven to 400°F (204°C) and line two baking sheets with greased parchment paper or silicone baking mats (silicone mats preferred). Set aside.
  6. Shape Pretzels: Cut the dough into 1/3-cup (about 75g) portions. Roll each portion into a 20-22 inch long rope. Form a circle by joining ends at the top, twist the ends together, then fold the twisted ends back down and press to form the classic pretzel shape.
  7. Boil Baking Soda Bath: In a large pot, bring 9 cups of water and 1/2 cup baking soda to a boil. This alkaline bath gives pretzels their characteristic crust and color.
  8. Boil Pretzels: Drop 1 or 2 pretzels at a time into the boiling water for 20-30 seconds. Remove with a slotted spatula and let excess water drip off. Avoid boiling longer than 30 seconds to prevent a metallic taste.
  9. Prepare for Baking: Place the boiled pretzels onto the prepared baking sheets. Brush each with melted butter, then press several jalapeño slices on top lightly to stick. Sprinkle coarse sea salt over each pretzel. If desired, refrigerate boiled pretzels for up to 24 hours before baking.
  10. Bake Pretzels: Bake for 10 minutes in the preheated oven. Then remove from the oven and sprinkle 2-3 tablespoons of shredded cheddar cheese on top of each pretzel. Return to the oven and bake for an additional 8-12 minutes until the pretzels are golden brown and the cheese is melted.
  11. Serve: Remove the pretzels from the oven and serve warm for best flavor and texture.
  12. Store Leftovers: Store leftover pretzels at room temperature for up to 1 day or refrigerate for up to 1 week. Pretzels lose softness over time. Reheat by microwaving for a few seconds or baking at 350°F (177°C) for about 5 minutes.

Notes

  • For a softer dough, do not add too much extra flour during kneading; the dough should remain slightly tacky but manageable.
  • You can refrigerate the dough for up to 1 day after shaping it into a ball to develop more flavor.
  • Boiled pretzels can be refrigerated for up to 24 hours before baking, allowing you to prepare in advance.
  • To freeze, refrigerate the dough for up to 1 day, then wrap tightly and freeze. Thaw overnight in the fridge before proceeding with shaping and boiling.
  • Using silicone baking mats is highly recommended over parchment paper for best browning and preventing sticking.
  • Adjust the number of jalapeños based on your preferred spice level.
  • Use sharp cheddar cheese for optimal melting and flavor contrast.
  • Take care not to overboil pretzels in the baking soda bath to prevent a metallic taste.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/jalapeno-cheddar-soft-pretzels-recipe/