Jalapeno Cheddar Soft Pretzels
Soft, chewy homemade pretzels loaded with sharp cheddar cheese and spicy jalapenos. These bakery-style pretzels are golden brown on the outside, tender on the inside, and perfect for serving with mustard or cheese sauce.
Ingredients
Pretzel Dough
- 1.5 cups warm water 110–115°F
- 1 tbsp granulated sugar
- 2.25 tsp active dry yeast 1 packet
- 4.5 cups all-purpose flour plus more for dusting
- 2 tsp salt
- 0.25 cup unsalted butter melted
- 1 cup sharp cheddar cheese shredded
- 2-3 fresh jalapenos finely diced, seeds removed for less heat
Baking Soda Bath
- 10 cups water
- 0.66 cup baking soda
Topping
- 1 large egg beaten with 1 tablespoon water (egg wash)
- to taste coarse sea salt for sprinkling
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until the mixture becomes foamy.
- Add flour, salt, and melted butter. Mix with a dough hook on low speed until a shaggy dough forms, then knead on medium speed for 5–7 minutes until smooth and elastic. If kneading by hand, knead on a floured surface for 8–10 minutes. Gently knead in the shredded cheddar and diced jalapenos until evenly distributed.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper. Turn the dough onto a floured surface and divide into 8 equal pieces. Roll each piece into a 20–24 inch rope and shape into pretzel twists.
- Bring 10 cups of water to a boil in a large pot and carefully add baking soda. Using a slotted spoon, lower each pretzel into the boiling water for 30 seconds. Remove, allow excess water to drip off, and place on the prepared baking sheets.
- Brush pretzels with egg wash and sprinkle with coarse sea salt. Bake for 10–12 minutes until deep golden brown. Cool slightly on a wire rack before serving.
Notes
For extra cheesy pretzels, sprinkle additional shredded cheddar on top before baking. Ensure the yeast water is not too hot, as high heat can kill the yeast. These pretzels are best enjoyed the day they are made, preferably warm from the oven.
