Go Back
To make Jalapeño Cheddar Stuffed Pretzels, you need a few key ingredients. This list is simple and easy to gather. Here are the items you will need: - 2 cups warm water (110°F to 115°F) - 1 packet (2 1/4 teaspoons) active dry yeast - 1 tablespoon brown sugar - 4 1/2 cups all-purpose flour - 1 teaspoon salt - 1/4 cup baking soda - 1 large egg, beaten (for egg wash) - 1 cup sharp cheddar cheese, shredded - 1-2 fresh jalapeños, diced (remove seeds for less heat) - Coarse sea salt, for sprinkling - Optional: melted butter for brushing Each ingredient plays a role in flavor and texture. The warm water helps activate the yeast. The yeast makes the dough rise. Brown sugar adds a slight sweetness. Salt brings balance to the flavors. Sharp cheddar cheese gives a bold taste. Jalapeños add heat and spice. Coarse sea salt is perfect for topping. If you want a rich finish, brush with melted butter after baking. Gather these ingredients before you start. This will make the process smooth and fun! {{ingredient_image_1}} Start by mixing warm water, yeast, and brown sugar. The water should feel warm, but not hot. Let this mixture sit for about five minutes. You want it to get frothy. This means the yeast is alive and ready to work. Next, add the flour and salt to the yeast mixture. Stir until you form a dough. Use your hands to knead it. Knead for about five to seven minutes until it becomes smooth and elastic. This step is key for a good texture. Now, place the dough in a greased bowl. Cover it with a clean towel. Let it rise in a warm spot for about one hour. It should double in size. This rising time helps create a light and fluffy pretzel. While the dough rises, prepare your filling. In a bowl, mix the shredded cheddar cheese with the diced jalapeños. If you want less heat, make sure to remove the seeds from the jalapeños. Set this mixture aside for later. Once the dough has risen, punch it down gently. Turn it out onto a floured surface. Divide the dough into eight equal pieces. Roll each piece into a long rope, about 24 inches. Flatten each rope slightly to get ready for stuffing. Preheat your oven to 450°F (230°C). In a large pot, boil about 10 cups of water. Add baking soda to the boiling water. Boil each pretzel for 30 seconds. Remove them and place them on a parchment-lined baking sheet. Brush each pretzel with the beaten egg and sprinkle coarse sea salt on top. Bake for 12 to 15 minutes, until they are golden brown and puffed up. For extra flavor, brush with melted butter after baking. Enjoy your tasty creation! To make the best dough, use warm water, not hot. The right temperature is key. It should feel warm to your touch, around 110°F to 115°F. When you mix in the yeast, let it sit until it gets frothy. This shows your yeast is alive and ready. When adding flour, do it slowly. Mix until you see a smooth dough. Knead it well for about 5-7 minutes. The dough should feel elastic and soft. This step is very important for a great pretzel. Shaping pretzels can be fun! After dividing the dough, roll each piece into a long rope. Aim for about 24 inches. Make sure it’s even. Flatten the rope a bit before adding your filling. When you put the cheese and jalapeños inside, fold the sides over. Pinch them well to seal. This keeps the filling inside while cooking. Twist the dough into a classic pretzel shape. Don’t worry if it’s not perfect; practice makes better! Adding flavor is easy! Use sharp cheddar for a bold taste. If you want more heat, keep some jalapeño seeds. For extra flavor, brush the warm pretzels with melted butter after baking. This adds a rich taste that everyone loves. You can also sprinkle on herbs like garlic powder or onion powder for a twist. Serving with spicy mustard or cheese dip brings a nice kick and pairs well with the pretzels. Pro Tips Proof Your Yeast: Always ensure your water is at the right temperature (110°F to 115°F) to activate the yeast effectively. If it’s too hot, it can kill the yeast, and if it’s too cold, it won't activate. Use Fresh Jalapeños: For the best flavor and heat, opt for fresh jalapeños. Remove the seeds for a milder taste, or leave them in if you prefer more spice. Perfect Your Twist: When shaping the pretzels, ensure you twist them tightly to prevent them from unraveling during boiling and baking. Serve Warm: Pretzels are best enjoyed fresh out of the oven. Serve them warm with a side of spicy mustard or cheese dip to enhance the flavors! {{image_2}} You can switch up the cheese in these pretzels. Try pepper jack for more heat. Cream cheese adds a smooth texture and a rich taste. Mozzarella gives you that stretchy feel. Go wild and mix different cheeses together for a fun flavor. The options are endless! Want it spicier? Add more jalapeños or use a hotter variety. You could also include diced serrano peppers for extra kick. If you prefer it milder, remove the seeds from the jalapeños. You can even skip the peppers altogether for a cheesy pretzel. Top your pretzels with fun extras! Try sesame seeds or poppy seeds for added crunch. You can sprinkle garlic powder or onion powder on top for more flavor. After baking, brush with melted butter and add fresh herbs for a twist. These toppings make each pretzel unique and delicious. You can store leftover pretzels in an airtight container. Make sure they cool first. Keep them at room temperature for up to two days. If you want to keep them longer, refrigerate for up to a week. Just remember, they may lose some of that fresh taste. To reheat, preheat your oven to 350°F (175°C). Place the pretzels on a baking sheet. Heat them for about 10-15 minutes until warm. You can also microwave them for 20-30 seconds. Just know that the microwave won't give them that crisp texture. To freeze pretzels, let them cool completely first. Wrap each pretzel tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best results. I recommend using sharp cheddar cheese. It melts well and adds great flavor. You can also use pepper jack for a spicy kick. Feel free to mix cheeses for a unique taste. Yes, you can! Prepare the pretzels up to the boiling step. Then, cover and chill them in the fridge. When ready to bake, just boil and bake them straight from the fridge. These pretzels pair well with spicy mustard or a cheesy dip. A side of salsa also adds zest. You can serve them with fresh jalapeño slices for color and crunch. To get a chewy texture, boil the pretzels in baking soda water. This step helps form a nice crust. Make sure to bake them at a high temperature for the best results. You learned how to make delicious jalapeño cheddar stuffed pretzels. We covered ingredients, steps, tips, and ways to store your treats. Remember to activate the yeast and give the dough time to rise. Don't forget to experiment with cheese and toppings for your perfect flavor. Enjoy these warm and tasty snacks fresh or reheated. They’re great for any gathering or just a cozy night in. With these tips, you can impress anyone with your baking skills. Get ready to delight your friends and family with your homemade pretzels!

Jalapeño Cheddar Stuffed Pretzels

Delicious pretzels stuffed with spicy jalapeños and sharp cheddar cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 300 kcal

Ingredients
  

  • 2 cups warm water (110°F to 115°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 tablespoon brown sugar
  • 4.5 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup baking soda
  • 1 large egg, beaten (for egg wash)
  • 1 cup sharp cheddar cheese, shredded
  • 1-2 pieces fresh jalapeños, diced (seeds removed for less heat)
  • to taste coarse sea salt, for sprinkling
  • to taste melted butter for brushing (optional)

Instructions
 

  • In a large mixing bowl, combine warm water, yeast, and brown sugar. Let it sit for about 5 minutes or until it's frothy.
  • Gradually add the flour and salt to the yeast mixture, mixing until a dough forms. Use your hands if necessary to knead until smooth and elastic, about 5-7 minutes.
  • Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place until it doubles in size (approximately 1 hour).
  • While the dough is rising, combine the shredded cheddar cheese and diced jalapeños in a bowl. Set aside.
  • Once the dough has risen, punch it down and turn it out onto a floured surface. Divide it into 8 equal pieces. Roll each piece into a long rope (about 24 inches), then flatten it slightly.
  • Place a spoonful of the cheese and jalapeño mixture in the center of each rope. Fold the sides over the filling, pinch to seal, and then twist the pretzel shape.
  • Preheat the oven to 450°F (230°C). In a large pot, bring about 10 cups of water to a boil and add the baking soda. Boil each pretzel for 30 seconds, then remove and place on a parchment-lined baking sheet.
  • Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
  • Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed.
  • For extra flavor, brush the warm pretzels with melted butter after baking.

Notes

Serve warm with spicy mustard or cheese dip. Garnish with fresh jalapeño slices.
Keyword cheese, jalapeño, pretzels, snack