Description
These homemade cheddar-jalapeño pretzel buns are soft, chewy, cheesy, and just a little spicy—perfect as a crowd-pleasing appetizer or snack. With a golden pretzel crust, gooey cheddar, and flecks of jalapeño, they’re easy enough for beginners and sure to disappear fast.
Ingredients
- 3 1/2 cups bread flour (or all-purpose flour)
- 1 1/4 cups warm water (about 100°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups sharp cheddar cheese, shredded
- 2 medium fresh jalapeños, seeded and finely diced (about 1/4 cup)
- 1/3 cup baking soda
- 6 cups water (for pretzel bath)
- Coarse sea salt or pretzel salt, for sprinkling
- Extra cheddar cheese, for topping (optional)
- Sliced jalapeños, for topping (optional)
Instructions
- In a large mixing bowl, combine warm water, active dry yeast, and granulated sugar. Stir and let sit for 5 minutes until foamy.
- Add bread flour, kosher salt, and melted unsalted butter to the yeast mixture. Stir until a shaggy dough forms, then knead by hand or with a mixer for 5-7 minutes until smooth and slightly tacky.
- Gently knead in shredded cheddar and diced jalapeños until evenly distributed.
- Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size, about 45-60 minutes.
- Punch down the dough and turn onto a lightly floured surface. Divide into 10-12 equal pieces and roll each into a ball. Place on a lined baking sheet.
- Cover shaped buns loosely and let rest for 15-20 minutes while you prepare the baking soda bath.
- Bring 6 cups water to a boil in a large pot. Slowly add baking soda (it will bubble up), then reduce to a gentle simmer.
- Using a slotted spoon, gently lower each bun into the simmering bath for 30 seconds per side. Remove and return to the baking sheet.
- Score the tops of each bun with a sharp knife or scissors. Sprinkle with coarse salt, extra cheddar, and sliced jalapeños if desired.
- Bake at 425°F for 16-20 minutes, until deep golden brown and cheese is bubbling. Rotate the pan halfway through baking.
- Let buns cool for 5-10 minutes before serving. Enjoy warm or at room temperature.
Notes
For less spice, use only one jalapeño or substitute with bell pepper. For extra heat, leave in some seeds or add more jalapeños. Cheese leaks during baking are normal and delicious. Buns are best fresh but reheat well in the oven. For gluten-free, use a cup-for-cup gluten-free flour blend. For dairy-free, use plant-based cheese and coconut oil instead of butter.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 bun (based on 12 buns per batch)
- Calories: 220
- Sugar: 3
- Sodium: 480
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 31
- Fiber: 2
- Protein: 8
Keywords: cheddar jalapeño pretzel buns, homemade pretzel buns, cheesy pretzel rolls, spicy appetizer, game day snacks, easy bread recipe, party appetizer, vegetarian pretzel buns