If you’re a fan of the classic pretzel but crave something with a little more heat and cheesy goodness, these Jalapeño Cheddar Pretzel Twists are the perfect snack for you. Combining the soft, chewy texture of traditional pretzels with the bold flavors of jalapeños and cheddar cheese, these twists are a delightful treat for any occasion. Whether you’re hosting a game day party or just looking for a unique homemade snack, these pretzel twists are sure to impress.
Ingredients:
- For the Dough:
- 1 1/4 cups warm water (about 110°F)
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3-4 cups all-purpose flour
- 2 medium jalapeños, seeded and finely minced
- 2 cups shredded cheddar cheese
- For the Pretzel Bath:
- 4 cups very hot water
- 1/4 cup baking soda
- For the Egg Wash:
- 1 egg, beaten with 2 tablespoons water
- For Finishing:
- Coarse salt, for sprinkling
- 2 tablespoons melted butter
Instructions:
- Activate the Yeast: In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Make the Dough: Add the salt and 2 cups of flour to the yeast mixture, stirring until combined. Gradually add more flour, 1/2 cup at a time, until the dough comes together and is no longer sticky. Knead in the minced jalapeños and shredded cheddar cheese until evenly distributed throughout the dough. Continue to knead on a floured surface for about 5-7 minutes until the dough is smooth and elastic. You may not need all the flour; use just enough to achieve a workable dough consistency.
- Let the Dough Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare the Pretzel Bath: While the dough is rising, preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper. In a large bowl, carefully combine the hot water and baking soda, stirring until the baking soda dissolves. Set aside.
- Shape the Pretzel Twists: Once the dough has risen, punch it down and divide it into 8 equal pieces. Fold the rope in half, then twist the two strands together to form a twist shape. Place each twist onto the prepared baking sheets.
- Dip in Baking Soda Bath: Carefully dip each pretzel twist into the baking soda solution for about 10-15 seconds, making sure it is fully submerged. This step helps give the pretzels their characteristic color and texture. Remove with a slotted spoon and place back on the parchment-lined baking sheets.
- Egg Wash and Topping: Brush each pretzel twist with the egg wash and sprinkle generously with coarse salt.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the pretzels are golden brown and the cheese is bubbling and slightly crisp.
- Finish with Butter: Remove from the oven and brush each pretzel twist with melted butter. Let them cool slightly before serving.
Conclusion:
These Jalapeño Cheddar Pretzel Twists are the ultimate fusion of savory, cheesy, and spicy flavors, wrapped up in a soft, homemade pretzel. Perfect for parties, game days, or even just a snack to satisfy your cravings, these pretzel twists will leave you reaching for more. With their irresistible combination of flavors and textures, they’re bound to become a favorite among family and friends. Enjoy them warm with your favorite dipping sauce, or as they are, for a snack that’s bursting with bold flavors.
Spicy Jalapeño Cheddar Pretzel Twists: A Savory Snack with a Kick
Soft and chewy pretzel twists infused with spicyjalapeños and melted cheddar cheese, perfect for a savory snack with a kick.
Ingredients
- For the Dough:
- o 1 1/4 cups warm water about 110°F
- o 2 1/2 teaspoons active dry yeast
- o 1 tablespoon sugar
- o 1/2 teaspoon salt
- o 3-4 cups all-purpose flour
- o 2 medium jalapeños seeded and finely minced
- o 2 cups shredded cheddar cheese
- For the Pretzel Bath:
- o 4 cups very hot water
- o 1/4 cup baking soda
- For the Egg Wash:
- o 1 egg beaten with 2 tablespoons water
- For Finishing:
- o Coarse salt for sprinkling
- o 2 tablespoons melted butter
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Make the Dough: Add the salt and 2 cups of flour to the yeast mixture, stirring until combined. Gradually add more flour, 1/2 cup at a time, until the dough comes together and is no longer sticky. Knead in the minced jalapeños and shredded cheddar cheese until evenly distributed throughout the dough. Continue to knead on a floured surface for about 5-7 minutes until the dough is smooth and elastic. You may not need all the flour; use just enough to achieve a workable dough consistency.
- Let the Dough Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Prepare the Pretzel Bath: While the dough is rising, preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper. In a large bowl, carefully combine the hot water and baking soda, stirring until the baking soda dissolves. Set aside.
- Shape the Pretzel Twists: Once the dough has risen, punch it down and divide it into 8 equal pieces. Fold the rope in half, then twist the two strands together to form a twist shape. Place each twist onto the prepared baking sheets.
- Dip in Baking Soda Bath: Carefully dip each pretzel twist into the baking soda solution for about 10-15 seconds, making sure it is fully submerged. This step helps give the pretzels their characteristic color and texture. Remove with a slotted spoon and place back on the parchment-lined baking sheets.
- Egg Wash and Topping: Brush each pretzel twist with the egg wash and sprinkle generously with coarse salt.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the pretzels are golden brown and the cheese is bubbling and slightly crisp.
- Finish with Butter: Remove from the oven and brush each pretzel twist with melted butter. Let them cool slightly before serving.