Imagine biting into a warm, golden-brown soft pretzel that erupts with cheesy goodness and a perfect kick of jalapeño heat. These aren't your ordinary pretzels – they're a flavor explosion that will transform your snacking experience from mundane to extraordinary! Whether you're hosting a game day party, looking for a unique appetizer, or simply craving something spectacularly delicious, these Jalapeño Cheese Soft Pretzels are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 pretzels
Ingredients
- 1 1/2 cups warm water
- 1 packet active dry yeast
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 1 cup shredded cheddar cheese
- 1 jalapeño, diced
- 1/4 cup baking soda (for boiling)
- Coarse sea salt for topping
Instructions
- In a large mixing bowl, combine warm water (110-115°F) with active dry yeast. Let sit for 5 minutes until the yeast becomes foamy and activated.
- Add sugar and salt to the yeast mixture, stirring until completely dissolved. Gradually mix in flour, creating a soft dough. Knead the dough for 7-8 minutes until smooth and elastic.
- Fold in shredded cheddar cheese and diced jalapeños, ensuring they are evenly distributed throughout the dough. Cover the bowl with a clean kitchen towel and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven to 450°F and line two baking sheets with parchment paper. Punch down the risen dough and divide into 8 equal portions.
- Roll each portion into a long rope, approximately 18-20 inches long. Shape each rope into a traditional pretzel twist by forming a U-shape, crossing the ends, and pressing them onto the bottom of the U.
- Prepare the baking soda bath by bringing a large pot of water to a boil. Add 1/4 cup baking soda to create an alkaline solution that gives pretzels their signature golden brown color and chewy exterior.
- Carefully drop each pretzel into the boiling baking soda water for 30 seconds. Remove with a slotted spoon and place on prepared baking sheets.
- Sprinkle each pretzel with coarse sea salt. Bake for 12-15 minutes or until deep golden brown and cheese is melted and bubbly.
- Remove from oven and let cool on a wire rack for 5-10 minutes. Serve warm and enjoy the spicy, cheesy soft pretzels.
Tips
- Temperature is Key: Ensure your water is precisely 110-115°F when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Knead with Confidence: When working the dough, don't be afraid to really work it for 7-8 minutes. A well-kneaded dough ensures a smooth, elastic texture.
- Cheese and Jalapeño Distribution: When folding in cheese and jalapeños, mix them thoroughly to ensure every bite is packed with flavor.
- Baking Soda Bath Trick: The baking soda bath is crucial for that classic pretzel color and chewy exterior. Don't skip this step!
- Watch Your Baking Time: Keep a close eye on the pretzels in the last few minutes of baking. They can go from perfectly golden to burnt quickly.
- Customize the Heat: For less spice, remove the jalapeño seeds. For more heat, leave them in or add extra.
- Serve Warm: These pretzels are best enjoyed fresh out of the oven when the cheese is still melty and the exterior is crisp.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 9g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
