JALAPENO CHEDDAR PRETZEL TWISTS — Loaded with cheddar cheese and fresh jalapeno, these homemade pretzels are perfect for game day, after-school snacking, or simply satisfying a carb craving.
As far as I’m concerned, there’s nothing better than a hot, homemade pretzel, and these Jalapeno Cheddar Pretzel Twists are the ultimate in pretzel perfection!
If you’ve ever made homemade pretzels, you know that the secret is dipping the dough in a mixture of hot water and baking soda. It’s what gives pretzels their familiar, chewy crust.
So whatever you do, don’t skip that part! Sure, it’s an extra step, but it doesn’t take much time, and without it, you’ll just end up with…..bread.
Not that jalapeno cheddar bread sticks would be a bad thing. But if you want true pretzel texture and flavor, be sure to use the hot water and baking soda trick.
Coarse sea salt is also a must for finishing off these chewy, cheesy morsels of homemade pretzel goodness.
I like to use sharp cheddar cheese in this recipe, because I love the way it compliments the spicy jalapeno. But honestly, any kid of shredded cheese works great here.
If you like things extra spicy, pepper jack cheese and jalapeno is another amazing combination. And of course, some cheese sauce or queso on the side for dipping is always a good idea.
Feel free to form the dough into classic pretzel shapes if you’d like. I prefer the slightly smaller twists–especially if I’m serving these pretzels for game-day or tailgating.
There is no rise time for this dough, so you can have these pretzel twists ready in less than an hour!
Of course, anytime you make homemade bread from scratch it requires a bit of extra time and effort, but trust me, these Jalapeno Cheddar Pretzel Twists are totally worth it.
Be sure to save this recipe for Jalapeno Cheddar Pretzel Twists to your favorite Pinterest board for later.
Here’s what you’ll need to make Jalapeno Cheddar Pretzel Twists
- Baking soda
- 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
- 4 cups very hot water
- 1/4 cup baking soda
- 1 egg + 2 tablespoons water
- Coarse salt, for sprinkling
- 2 tablespoons melted butter
- Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.
- In a stand mixer fitted with the dough hook, combine the water, yeast and sugar. Let stand for 5-10 minutes, or until mixture is frothy. Stir in the salt.
- Add 3 cups of the flour to the mixer and stir to combine. Mix in the jalapenos and cheese. Add the remaining flour, as needed, a little bit at a time, until the dough comes together in a ball and is slightly tacky, but not sticky. You may not use all the flour.
- Fill a large bowl with the hot water. Stir in the baking soda until dissolved. In a small bowl, whisk together the egg and water to create an egg wash; set aside.
- On a lightly floured countertop, divide the dough into four equal sections. Roll each section into a log and cut the log into three pieces. Repeat with the remaining dough. You should have 12 equal pieces of dough.
- Roll each segment of dough into a rope 18-24 inches long. Fold the rope in half, then twists the two segments of rope together. Pinch the ends together and tuck underneath. Place pretzel twist on the prepared baking sheet and repeat with the remaining dough.
- Transfer each pretzel twist into the hot water mixture for about 30 seconds. Using a slotted spoon, transfer the pretzels back to the baking sheet. Re-twist pretzels as needed. Brush each pretzel with the egg wash, then sprinkle with coarse salt.
- Bake for 8-10 minutes, or until pretzels are golden brown. Let cool slightly, then brush with melted butter.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 110Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 39mgSodium: 1544mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 5g
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Who Dished It Up First: Adapted from The Simple Kitchen