Description

Jalapeno Cheddar Pretzel Twists are a savory, cheesy treat featuring soft pretzel dough twisted and infused with spicy jalapenos and sharp cheddar cheese. Perfectly baked to a golden brown and brushed with melted butter for a rich finish, these pretzels balance heat and flavor with the classic chewy texture of a traditional pretzel.

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 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

Finishing & Topping

1 egg + 2 tablespoons water (for egg wash)
Coarse salt for sprinkling
2 tablespoons melted butter

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Instructions

Preheat Oven: Preheat your oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Activate Yeast: In a stand mixer fitted with a dough hook, combine the warm water, active dry yeast, and sugar. Allow the mixture to rest for 5-10 minutes until it becomes frothy, indicating the yeast is active. Stir in the salt after frothing.
Prepare Dough: Add 3 cups of flour to the yeast mixture and mix to combine. Incorporate the finely minced jalapenos and shredded cheddar cheese evenly into the dough. Gradually add the remaining flour, a little at a time, mixing until a slightly tacky but not sticky dough forms. You may not need all the flour.
Prepare Baking Soda Bath: Fill a large bowl with the very hot water and dissolve the baking soda completely. This bath will help create the pretzel’s distinctive crust.
Make Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash. Set aside for later use on pretzels.
Shape Pretzels: On a lightly floured surface, divide the dough into four equal portions. Roll each into a log and cut each log into three equal pieces, creating 12 pieces total. Roll each piece into an 18-24 inch rope, fold in half, twist the two strands together, pinch ends together, and tuck them underneath to form pretzel twists. Place them on the prepared baking sheet.
Boil Pretzels: Briefly dunk each pretzel twist into the hot baking soda water bath for approximately 30 seconds using a slotted spoon, then return them to the baking sheet. Re-twist if necessary to maintain shape.
Apply Egg Wash and Salt: Brush each pretzel generously with the egg wash and sprinkle with coarse salt to enhance flavor and create a beautiful crust.
Bake: Bake the pretzels for 8-10 minutes or until they turn golden brown and deliciously shiny.
Butter Finish: Once baked, let the pretzels cool slightly, then brush them with melted butter for added richness and a glossy finish.

Notes

Use warm water (about 100-110°F) to activate the yeast properly without killing it.
Seeding the jalapenos reduces heat but keeps flavor; adjust according to your spice preference.
Boiling in baking soda water is essential to achieve that classic pretzel crust.
Egg wash helps achieve a shiny, golden finish and aids salt sticking.
Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
Let pretzels cool slightly before brushing with butter to prevent melting it off immediately.
Store leftovers in an airtight container and reheat in the oven to maintain texture.

Nutrition

Serving Size: 1 pretzel twist
Calories: 230
Sugar: 2 g
Sodium: 450 mg
Fat: 8 g
Saturated Fat: 4.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 40 mg