Description
These Jalapeño Cheddar Soft Pretzels are a spicy twist on classic homemade soft pretzels, featuring a buttery jalapeño cheddar cheese topping. With minimal rise time and a straightforward baking process, you can enjoy warm, flavorful pretzels in just under an hour. Perfect for snack time or parties, they offer a delightful combination of soft dough, melted cheese, and a hint of heat from fresh jalapeños.
Ingredients
Dough
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)
- 1 and 1/2 cups (360ml) warm water (lukewarm around 100°F / 38°C)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 Tablespoon granulated sugar
- 1 Tablespoon (14g) unsalted butter, melted and slightly cooled
- 3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more for hands and work surface
Baking Soda Bath
- 1/2 cup (120g) baking soda
- 9 cups (2.13L) water
Topping
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 4–5 fresh jalapeños, sliced
- Coarse sea salt, for sprinkling
- 1.5–2 cups (188-250g) shredded sharp cheddar cheese
Instructions
- Activate the Yeast: In a large bowl or stand mixer bowl, whisk the yeast into warm water and cover. Let sit for 1 minute to activate.
- Mix the Dough: Whisk in salt, garlic powder, sugar, and melted butter. Gradually add 3 cups of flour in increments of 1 cup, mixing to combine. Add an additional 3/4 cup flour and mix for 1 minute. If dough is sticky, add 1/4–1/2 cup more flour until soft and tacky.
- Knead the Dough: Using the mixer with dough hook, knead for 5 minutes or by hand on a floured surface for 5 minutes, adding small amounts of flour as needed. The dough should be soft and pass the windowpane test, indicating adequate gluten development.
- Rest the Dough: Shape dough into a ball, cover lightly with a kitchen towel, and let rest for 10 minutes at room temperature. Alternatively, cover tightly and refrigerate for up to 1 day or freeze as per freezing notes.
- Prepare Baking Setup: Preheat oven to 400°F (204°C). Line 2 baking sheets with greased parchment paper or preferably silicone baking mats.
- Shape Pretzels: Divide dough into 1/3-cup portions (~75g each). Roll each piece into a 20–22-inch rope. Form a circle, twist ends together, and press twisted ends down to form classic pretzel shape.
- Boil in Baking Soda Bath: Bring 9 cups water and 1/2 cup baking soda to a boil. Drop 1 or 2 pretzels at a time in boiling water for 20–30 seconds. Remove with slotted spatula and allow excess water to drip off.
- Apply Toppings: Place pretzels on prepared baking sheets. Brush each with melted butter, arrange jalapeño slices on top pressing lightly, and sprinkle with coarse sea salt. Optionally refrigerate boiled pretzels for up to 24 hours before baking.
- Bake Pretzels: Bake for 10 minutes at 400°F (204°C). Remove from oven and sprinkle 2–3 tablespoons shredded cheddar cheese on each pretzel. Return to oven and bake for an additional 8–12 minutes until golden brown and cheese is melted.
- Serve and Store: Remove from oven and serve warm. Store leftovers at room temperature up to 1 day or refrigerate up to 1 week. To reheat, microwave briefly or bake at 350°F (177°C) for 5 minutes.
Notes
- Dough can be refrigerated for up to 1 day before shaping and boiling.
- Boiled but unbaked pretzels can be refrigerated for up to 24 hours to bake later.
- To freeze dough, tightly wrap after resting and freeze up to 1 month. Thaw overnight in the refrigerator before shaping.
- Silicone baking mats are preferred over parchment paper for better non-stick results.
- Do not boil pretzels longer than 30 seconds to avoid a metallic taste from the baking soda bath.
- For softer pretzels, brush with additional melted butter after baking.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
