Description
These Jalapeno Cheddar Pretzel Twists deliver a perfect balance of spicy jalapenos and rich cheddar cheese wrapped in a soft, golden pretzel. Boiled briefly in a baking soda bath for that classic chewy crust and baked to perfection, these pretzel twists make an irresistible snack or appetizer.
Ingredients
Scale
Dough
- 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
Boiling Solution
- 4 cups very hot water
- 1/4 cup baking soda
Finish
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Activate the Yeast: In a stand mixer fitted with the dough hook, combine the warm water, active dry yeast, and sugar. Let the mixture sit for 5-10 minutes until frothy, indicating the yeast is active. Stir in the salt.
- Make the Dough: Add 3 cups of flour to the mixer and mix to combine. Stir in the finely minced jalapenos and shredded cheddar cheese. 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.
- Prepare the Baking Soda Bath and Egg Wash: In a large bowl, dissolve the baking soda in the very hot water. In a small bowl, whisk together the egg and water to create the egg wash; set aside.
- Divide and Shape the Dough: On a lightly floured surface, divide the dough into four equal sections. Roll each section into a log and cut each log into three equal pieces, resulting in 12 pieces. Roll each piece into a rope about 18-24 inches long.
- Form the Pretzel Twists: Fold each rope in half, then twist the two segments around each other. Pinch the ends together and tuck them under the pretzel to secure the shape.
- Boil the Pretzels: Carefully dip each pretzel twist into the hot baking soda water for about 30 seconds. Remove with a slotted spoon and place back onto the prepared baking sheet. Retwist any pretzels if they lose shape.
- Apply Egg Wash and Salt: Brush each pretzel thoroughly with the egg wash to promote browning and sprinkle with coarse salt.
- Bake: Bake in the preheated oven for 8-10 minutes or until the pretzels are golden brown and cooked through.
- Finish with Butter: Allow the pretzels to cool slightly, then brush them with melted butter for a rich finish and added flavor.
Notes
- Ensure the water used to activate yeast is warm, not hot, to avoid killing the yeast.
- Adjust flour quantity as needed; the dough should be pliable but not sticky.
- Seed jalapenos carefully if you prefer less heat.
- If you want extra cheesy pretzels, sprinkle some additional cheddar on top before baking.
- Use coarse pretzel salt or kosher salt for the best texture and flavor on top.
- Let the pretzels cool slightly to avoid burning your mouth when eating.
Nutrition
- Serving Size: 1 pretzel
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 40 mg
