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–+ servings
jalapeno cheese pretzels on parchment lined baking sheet
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Jalapeno Cheese Pretzels

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!
Course Appetizer
Cuisine American
Keyword baking soda, dough, salt
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Servings 8 pretzels
Author Elizabeth Van Lierde

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

Leftover pretzels will keep in an airtight container at room temperature for 4 days. Reheat in the toaster oven or oven set to 350 degrees F for 8-10 minutes.