Description
These Jalapeno Cheddar Pretzel Twists are a delightful twist on classic soft pretzels, featuring a spicy kick from fresh jalapenos and the rich flavor of sharp cheddar cheese. Perfectly chewy with a golden crust and a buttery finish, they make an excellent snack or appetizer for any occasion.
Ingredients
Scale
Dough Ingredients
- 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
Boiling Solution
- 4 cups very hot water
- 1/4 cup baking soda
Finishing Ingredients
- 1 egg + 2 tablespoons water (for egg wash)
- Coarse salt (for sprinkling)
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat your oven to 450 degrees Fahrenheit and line a large baking sheet with parchment paper to prepare for baking.
- Activate yeast: In a stand mixer fitted with the dough hook, combine warm water, active dry yeast, and sugar. Allow the mixture to stand for 5-10 minutes until it becomes frothy, indicating that the yeast is active. Stir in the salt afterward.
- Make the dough: Add 3 cups of flour to the yeast mixture and mix to combine. Then incorporate the finely minced jalapenos and shredded cheddar cheese evenly throughout the dough. Gradually add the remaining flour, a little at a time, until the dough forms a ball that is slightly tacky but not sticky. You may not need all the flour.
- Prepare boiling solution and egg wash: In a large bowl, dissolve baking soda into very hot water. In a small bowl, whisk the egg with water to create an egg wash and set it aside.
- Shape the dough: On a lightly floured surface, divide the dough into four equal parts. Roll each part into a log and cut each log into three pieces, resulting in 12 equal dough segments.
- Form pretzel twists: Roll each dough piece into a rope about 18-24 inches long. Fold each rope in half and twist the two halves together, then pinch the ends and tuck them underneath to secure the shape. Place the twists on the prepared baking sheet.
- Boil the pretzels: Immerse each pretzel twist in the hot baking soda water for about 30 seconds. Use a slotted spoon to remove and return them to the baking sheet. Retwist the pretzels if needed. Brush each with the egg wash and sprinkle with coarse salt.
- Bake and finish: Bake the pretzels for 8-10 minutes, or until they turn golden brown. Let them cool slightly before brushing with melted butter to add flavor and a glossy finish.
Notes
- Make sure the water is warm, not hot, when activating yeast to avoid killing it.
- Adjust flour quantities as needed to achieve the right dough consistency; it should be slightly tacky but manageable.
- Use gloves when handling jalapenos to avoid irritation from their oils.
- The baking soda bath gives pretzels their characteristic crust and color.
- Brush pretzels with butter immediately after baking for a rich, glossy finish.
- Store leftover pretzels in an airtight container and reheat in the oven for best texture.
