These Jalapeno Cheese Pretzels are a soft, chewy, spicy, cheesy masterpiece. Make these as an appetizer or snack for Game Day or any time you want to have some fun in the kitchen!
Why you’ll love jalapeno cheddar pretzels
Cheese covered pretzels for the win! Whether you are serving these for Superbowl or want to take a deep dive into a fun weekend project, this jalapeno cheese pretzel recipe will be a sure winner with friends and family. The jalapenos add a special zing and the cheese melts into crispy, crackly goodness.
Easier than you think! While many recipes require you to boil a large pot of water for a baking soda bath, I have discovered you can still get that glossy sheen with a minimal amount of water and baking soda. Fast and simple, that’s the way I like it.
Customize it! The fun really begins when you are shaping the pretzels into their classic shape and then finishing with the cheddar cheese and jalapenos. And while jalapenos and cheddar is delicious, you can honestly sprinkle these with any leftover cheese or spicy peppers you have hanging about in the fridge.
Extra jalapenos and cheddar on hand? Check out Jalapeno Cheese Ball and Jalapeno Cheddar Cornbread!
Ingredients
The ingredients for jalapeno pretzels have been broken down into a few sections for ease — easy homemade pretzel dough, hot water bath and toppings. Here’s a look at what we need:
Homemade jalapeno pretzel dough
- Warm water (100 – 110 degrees F)
- Instant yeast
- All purpose flour
- Kosher salt
- Melted butter
- Sugar
Water bath
- Boiling water
- Baking soda
Toppings
- Egg
- Shredded sharp cheddar cheese
- Jalapenos
- Kosher salt
Ingredient notes and substitutions:
- Water: We want the temperature of the water for the pretzel dough to be between 100 -110 degrees F, so that it dissolves and activates the yeast and makes the pretzels rise faster. The most accurate way to know your water is at the right temp is to use an instant read thermometer. If you don’t own one, the water should feel warm when you stick your finger in it.
- Yeast: Instant yeast, also known as rapid rise yeast or fast-acting yeast makes for a faster rise — and this means pretzels are ready to enjoy in less time! If you only have active dry yeast, it will need a longer blooming time, about 10 minutes. Once it’s foamy, you know it’s ready.
- Flour: I used regular all-purpose flour, but you can swap it out for bread flour if you want even more chew.
- Cheese: Swap out the sharp cheddar cheese for mild cheddar, white cheddar, Monterey jack, pepper jack or whatever you have in your fridge.
- Jalapenos: Jalapenos can easily be swapped out for red Fresno chiles. Pickled jalapenos would also be divine.
How to make jalapeno pretzels
One quick mix in your stand mixer (or by hand if you have super arm strength), a short rise and then fun pretzel shaping — and you have a gorgeous appetizer or weekend snack. Here’s how I like to do it:
Make pretzel dough: In a small bowl or glass measuring cup, combine warm water and yeast and dissolve for 1-2 minutes. In a bowl fitted with a stand mixer and a dough hook (you can mix by hand if needed), add in flour, salt, melted butter, sugar and yeast mixture. Turn the mixer on to medium-high speed and knead for about 5 minutes, or until the dough is smooth. Place dough into a clean, dry bowl and cover with a kitchen towel or plastic wrap. Place dough in a dry place for about 60 minutes, or until doubled in size.
Preheat oven: Preheat the oven to 475 degrees. Line a baking sheet with parchment paper and set aside.
Mix water with baking soda: Combine 1 cup boiling water and baking soda in a shallow bowl and whisk until baking soda is dissolved.
Shape pretzels: Punch dough down and divide into 8 equal pieces. Roll each piece on a lightly oiled surface (spray lightly with non-stick spray) and roll dough pieces out into a long thin rope and shape into a pretzel. Dip each side of the pretzels into baking soda water mixture for 30 seconds. Transfer pretzel to parchment lined baking sheet.
Top and bake: Brush each pretzel with egg wash and sprinkle lightly with kosher salt. Top each pretzel with a handful of shredded cheddar cheese and 5-6 jalapeno slices. Allow pretzels to rest for 10 minutes and then bake for 8-10 minutes, or until golden brown.
Serving suggestions
Serve these bad boys on Game Day, Movie Night or any weekend outing with friends.
I personally don’t think they need a sauce for dipping, maybe just some stone ground mustard, but you are more than welcome to serve them with Beer Cheese Dip.
How to store
Homemade jalapeno pretzels will keep in an airtight container at room temperature for up to 4 days. Refrain from storing them in the fridge, since the cold temperature draws moisture from the pretzels.
Reheat in the toaster oven or oven set to 350 degrees F for 8-10 minutes.
Recipe tips & notes:
- Brush with melted butter after baking for that mall pretzel appeal. This gives them a nice sheen as soon as they come out of the oven.
- Shape into pretzels or knots. The beauty of homemade pretzels is their rustic and unique, handmade shapes. Go for the intricate pretzel shape or tie into knots instead.
- Do not leave the pretzels in the hot soda water bath for more than 30 seconds per side, or they will take on too much of the baking soda flavor.
- No need for pretzel salt. While you can pick up a package of specialty pretzel salt, I find Kosher salt is just as delicious. Opt for flaky Maldon sea salt if you want bigger salt flakes on the surface.
Jalapeno cheese pretzels FAQs
Do you have to boil pretzels before baking?
Not necessarily. For ease, mix together 1 cup boiling water with 2 tablespoons baking soda in a medium bowl and whisk until dissolved. Dip the pretzels in the hot water bath, no longer than 30 seconds per side.
Why do you soak pretzels in baking soda? What does a water bath do for pretzels?
Homemade pretzels do need a quick baking soda bath to achieve that glossy, golden brown crust and chewy texture.
Looking for more fun and creative appetizers and snacks? Check these out!
- Buffalo Chicken Bites
- Easy Spinach Artichoke Dip
- Lemon Pepper Wings
- Honey Garlic Chicken Wings
- Rice Krispie Treats with Sprinkles
If you make this Jalapeno Cheese Pretzels recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Jalapeno Cheese Pretzels
ingredients
For pretzel dough:
- 1 cup warm water 100-110 degrees F
- 1 package 2 ¼ tsp instant yeast
- 3 cups all purpose flour
- 1 tsp kosher salt
- 1 tbsp melted butter
- 1 tbsp sugar
For water bath:
- 1 cup boiling water
- 2 tbsp baking soda
For topping:
- 1 egg whisked
- 1 ½ cups shredded sharp cheddar cheese
- 2 jalapenos thinly sliced
Kosher salt
instructions
- Make pretzel dough: In a small bowl or glass measuring cup, combine warm water and yeast and dissolve for 1-2 minutes. In a bowl fitted with a stand mixer and a dough hook (you can mix by hand if needed), add in flour, salt, melted butter, sugar and yeast mixture. Turn the mixer on to medium-high speed and knead for about 5 minutes, or until the dough is smooth. Place dough into a clean, dry bowl and cover with a kitchen towel or plastic wrap. Place dough in a dry place for about 60 minutes, or until doubled in size.
- Preheat oven: Preheat the oven to 475 degrees. Line a baking sheet with parchment paper and set aside.
- Mix water with baking soda: Combine 1 cup boiling water and baking soda in a shallow bowl and whisk until baking soda is dissolved.
- Shape pretzels: Punch dough down and divide into 8 equal pieces. Roll each piece on a lightly oiled surface (spray lightly with non-stick spray) and roll dough pieces out into a long thin rope and shape into a pretzel. Dip each side of the pretzels into baking soda water mixture for 30 seconds. Transfer pretzel to parchment lined baking sheet.
- Top and bake: Brush each pretzel with egg wash and sprinkle lightly with kosher salt. Top each pretzel with a handful of shredded cheddar cheese and 5-6 jalapeno slices. Allow pretzels to rest for 10 minutes and then bake for 8-10 minutes, or until golden brown.
notes
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