Description
These cheddar jalapeño stuffed soft pretzels are chewy, salty, cheesy, and perfectly spicy. A must-try homemade snack for any occasion!
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 1 cup (240ml) warm water
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 cup (120g) cheddar cheese, diced
- 1–2 jalapeños, chopped
- 1/4 cup (60g) baking soda
- 2 tbsp butter, melted
- Kosher salt or flaky salt for topping
Instructions
- In a small bowl, mix 1 cup (240ml) warm water, 1 tbsp sugar, and 2 1/4 tsp active dry yeast. Let it sit for 5 minutes until foamy.
- In a large bowl, combine 3 cups (375g) all-purpose flour and 1 tsp salt. Add the yeast mixture and knead for about 8 minutes until smooth.
- Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 1 hour or until doubled in size.
- Dice 1 cup (120g) cheddar cheese into small cubes and chop 1-2 jalapeños. Mix them together in a bowl.
- Divide the dough into 8 equal pieces. Roll each piece into a rope, flatten it slightly, and place a bit of cheese and jalapeño inside. Pinch the edges to seal and shape into a pretzel.
- Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil and add 1/4 cup (60g) baking soda. Boil each pretzel for 30 seconds, then remove with a slotted spoon.
- Place the pretzels on a parchment-lined baking sheet. Brush with melted butter, sprinkle with salt, and bake for 12-15 minutes until golden brown.
- Let the pretzels cool slightly before serving.
Notes
For a milder version, swap jalapeños for diced bell peppers. Use parchment paper to prevent sticking. Seal the dough edges tightly to avoid filling leakage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 2
- Sodium: 450
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 10
Keywords: soft pretzels, cheddar jalapeño pretzels, homemade snack, cheesy pretzels, spicy pretzels