Cheddar Jalapeño Soft Pretzels Recipe
Soft pretzels infused with the zesty kick of jalapeños and the savory goodness of cheddar cheese make for an irresistible snack or appetizer. Here’s a step-by-step guide on how to craft these delightful treats in the comfort of your own kitchen.
To make these delectable Cheddar Jalapeño Soft Pretzels, gather the following ingredients:
- Flour: 3 cups
- Yeast: 1 packet (2 ¼ teaspoons)
- Salt: 1 teaspoon
- Cheddar cheese: 1 cup, shredded
- Jalapeños: ⅓ cup, finely chopped
Preparing the Dough
Begin by mixing the flour, yeast, and salt in a large bowl. Slowly incorporate warm water into the dry ingredients until a dough forms. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
Adding Cheddar and Jalapeños
Once the dough is ready, gently fold in the shredded cheddar cheese and finely chopped jalapeños. Ensure they are evenly distributed throughout the dough for a burst of flavor in every bite.
Shaping the Pretzels
Divide the dough into portions and roll each piece into a long rope. Form these ropes into a traditional pretzel shape, crossing the ends and pressing them into the dough to secure.
Boiling the Pretzels
Prepare a boiling solution of water and baking soda in a large pot. Briefly boil each pretzel for about 30 seconds before removing them and placing them on a baking sheet lined with parchment paper.
Preheat your oven and bake the pretzels until they turn a golden brown hue, typically about 12-15 minutes. This baking time ensures a perfect combination of softness inside and a slightly crisp exterior.
Consider adding a sprinkle of extra cheese or jalapeños on top of the pretzels before baking for an added visual appeal and taste.
Serve these delightful Cheddar Jalapeño Soft Pretzels warm, accompanied by a choice of dipping sauces such as tangy mustard, creamy cheese dip, or a homemade jalapeño-infused sauce for an extra kick.
In conclusion, this recipe offers a delightful twist to the classic soft pretzel, elevating it with the bold flavors of cheddar and jalapeño. It’s a versatile snack that’s perfect for any occasion, sure to impress friends and family alike.
- Can I adjust the spice level of the pretzels?
- Absolutely! You can control the spice by adjusting the quantity of jalapeños added.
- Can I use different types of cheese for this recipe?
- Yes, feel free to experiment with various cheeses to suit your taste preferences.
- Can I make the dough in advance and bake it later?
- Yes, you can prepare the dough ahead of time and refrigerate it. Bring it to room temperature before shaping and baking.
- How can I store leftovers?
- Store the leftover pretzels in an airtight container at room temperature for up to two days. Reheat them in the oven for a few minutes to regain their freshness.
- Can I make smaller bite-sized pretzels with this recipe?
- Absolutely! Simply adjust the size of the dough portions to create smaller, bite-sized pretzels perfect for snacking.
- 1 cup warm milk
- 2 ¼ teaspoons instant yeast (1 packet)
- 3 tablespoons brown sugar
- 8 tablespoons butter, melted (divided)
- 2 ¼ cups all-purpose flour (plus more)
- 1 ¼ teaspoon salt
- ¼ cup chopped pickled jalapeños (plus a few slices for topping)
- ¼ cup baking soda
- 3 cups warm water
- 1 egg yolk
- coarse salt, for topping
- 1 cup shredded cheddar cheese
- MAKE THE DOUGH: Be sure to drain the jalapeno peppers and dry them on a paper towel. Then just chop them up and set them aside for now. In a large mixing bowl, combine the milk, yeast, sugar and 2 tablespoons of butter and let sit for 10 minutes until the yeast activates. Stir in the salt then the flour and jalapeño and allow a dough to form, mixing for just 1-3 minutes until the dough comes together.
- MAKE THE PRETZEL: Dumb the dough out onto a floured work surface and knead. If the dough is too sticky add a tablespoon of flour at a time until the dough can easily be kneaded but is still slightly tacky. Knead a total of 5-10 times. Add to an oiled bowl, cover and let the dough rise for an hour.
- PRETZEL BATH: Position a rack in the center of the oven and preheat the oven to 450ºF. After the dough rises, punch down the dough and divide the dough out into 6-8 equal pieces (depending on preferred size) Roll out into a long, skinny rope, like close to 24 inches. Fold the ends into to make a pretzel shape. You can twist the center if you’d like, I was too lazy to deal.
- BAKE: Heat a medium pot with water when it's hot, add the baking soda and stir. Gently dip each pretzel into the baking soda mixture using a slotted spoon for 10 seconds. Remove and arrange pretzel on a baking sheet. Brush with the beaten egg yolk and sprinkle with coarse salt if desired and top with additional jalapenos and shredded cheese. You can use cheese on 1/2 of them like I did, or all of them; your call! Bake until golden, 10-12 minutes (closer to 10 mins if you’ve made 8 pretzels.) Brush the pretzels with the remaining melted butter and serve warm with salsa con queso!
Nutrition InformationYield 1 Serving Size 8
Amount Per ServingCalories 2634Total Fat 143gSaturated Fat 85gTrans Fat 5gUnsaturated Fat 46gCholesterol 560mgSodium 20468mgCarbohydrates 268gFiber 11gSugar 47gProtein 71g
The information contained herein is subject to change.