Spicy Jalapeño Cheddar Stuffed Pretzels

$- 2 cups warm water (110°F / 43°C) - 1 packet (2 ¼ teaspoons) active dry yeast - 2 tablespoons granulated sugar - 5 cups all-purpose flour - 1 tablespoon salt - 1 cup sharp cheddar cheese, shredded - 2-3 jalapeños, finely chopped (with seeds removed for milder heat) - ½ cup baking soda - 1 large egg (beaten for egg wash) - Coarse sea salt for sprinkling Gathering the right ingredients is key to making the best Jalapeño Cheddar Stuffed Pretzels. The warm water activates the yeast, making the dough rise. Yeast is a living thing; it needs sugar to feed on. The granulated sugar helps this process. Using high-quality all-purpose flour gives the pretzels their chewy texture. Salt adds flavor and balances the taste. For the filling, I love using sharp cheddar cheese. Its bold flavor pairs well with the spice of jalapeños. Removing the seeds from jalapeños makes them less hot, so you can control the spice level. When cooking, baking soda is essential. It helps achieve that classic pretzel crust. An egg wash gives the pretzels a nice, golden color when baked. Lastly, sprinkling coarse sea salt on top adds a nice crunch. All these ingredients work together to create a tasty snack you’ll enjoy! {{ingredient_image_2}} - Combine warm water, yeast, and sugar. - Wait for the mixture to become frothy. This shows the yeast is alive and ready. - Mix flour and salt in a large bowl. - Pour in the yeast mixture and stir. - Form the dough and knead until smooth, about 5-7 minutes. If sticky, add more flour. - Cover the dough with a damp cloth. - Let it rise in a warm place for about 1 hour. It should double in size. - Punch the dough down to release air. - Divide it into 10 equal pieces and roll each into a long rope. - Flatten each rope, add cheese and jalapeños, then seal and twist into a pretzel shape. - Boil about 10 cups of water and add baking soda. - Carefully drop each pretzel into the water for about 30 seconds. - Use a slotted spoon to remove them and let water drain. - Preheat your oven to 450°F (230°C) and line baking sheets with parchment paper. - Brush the tops of the pretzels with beaten egg wash. - Sprinkle with coarse sea salt and bake for 12-15 minutes until golden brown. - Adjusting for stickiness: If your dough is sticky, add a bit more flour. Start with one tablespoon at a time. This will help you get a nice, smooth texture. - Kneading techniques for elasticity: Knead the dough for about 5-7 minutes. Use the heel of your hand to push the dough away, then fold it back. This helps develop gluten, giving the dough its stretch. - Choosing the right cheese: Use sharp cheddar for a bold flavor. It melts well and pairs perfectly with jalapeños, making each bite exciting. - Use of spices or herbs for added flavor: Consider adding garlic powder or onion powder to the dough. Dried herbs like oregano can also add depth to the taste. - Best dips to accompany: Serve these pretzels with spicy mustard or a creamy cheese dip. Both options enhance the flavor and make for a fun snack. - Ideal presentation ideas: Place the pretzels on a rustic wooden board. Add a small bowl of dip in the center. It makes for a beautiful and inviting display. Pro Tips Yeast Activation: Make sure the water is warm but not too hot; if it's above 120°F (49°C), it may kill the yeast and prevent the dough from rising. Jalapeño Selection: For a milder flavor, remove the seeds and membranes of the jalapeños before chopping. For extra heat, keep them intact! Twisting Technique: When shaping the pretzels, ensure the ends are twisted tightly to prevent them from unraveling during boiling and baking. Perfect Baking: Keep an eye on the pretzels while baking. Ovens can vary, so check for that golden-brown color to ensure they’re perfectly done. {{image_4}} You can switch up the cheese in your pretzels. Try using mozzarella for a stretchier bite. A creamy goat cheese can add a tangy twist. Mixing different cheeses boosts the taste. A blend of sharp cheddar and pepper jack adds a kick. You can control the heat by using different jalapeños. For milder bites, use fewer seeds. If you love spice, try serrano peppers instead. Adding smoked paprika or cayenne can also turn up the heat. Experimenting with spices keeps things fun. Want a healthier twist? Use whole wheat flour for a nutty flavor. If you need gluten-free options, almond flour works well. You can also infuse your dough with herbs like rosemary or thyme. This adds a fragrant touch that elevates your pretzels. To keep your pretzels fresh, store them in an airtight container. This helps keep them soft. You can keep them at room temperature for one to two days. If you want to keep them longer, try refrigeration. However, this may change their texture. For long-term storage, freezing is the best option. Wrap each pretzel in plastic wrap. Then, place them in a freezer bag. They can last up to three months. When you're ready to eat them, thaw them in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the pretzels on a baking sheet and heat for about 10-12 minutes. This keeps them crispy and warm. When it’s time to serve, warming is key. Use the oven for the best taste. If you want a quick option, microwave them for 20-30 seconds. However, the oven gives a better texture. Serve your pretzels with spicy mustard or cheese dip for a tasty treat! It takes about 1 hour and 40 minutes to make these pretzels. You’ll spend about 20 minutes on prep. Then, let the dough rise for 1 hour. After that, baking takes around 12 to 15 minutes. Just enjoy the process! Yes, you can make the dough ahead. Prepare it and let it rise. After rising, cover it tightly with plastic wrap. Store it in the fridge for up to 24 hours. When ready, let it come to room temperature before shaping. These pretzels pair well with many dips. I recommend tangy spicy mustard or creamy cheese dip. You can also try salsa or guacamole. Fresh veggies on the side add a nice crunch! Absolutely! You can use gluten-free flour blends. Look for ones that work well for baking. Make sure to check the package for measurements. This way, you can enjoy the same delicious taste without gluten! You now know how to make Jalapeño Cheddar Stuffed Pretzels from start to finish. We covered the key ingredients, step-by-step instructions, and expert tips for perfecting your dough. You learned about variations and storage info for your pretzels too. Final thoughts: Pretzels are not just a snack; they can be a fun meal. Get creative with fillings and spices. Enjoy your tasty treats fresh, or store them for later. Happy baking!$

Spicy Jalapeño Cheddar Stuffed Pretzels

Delicious pretzels filled with sharp cheddar cheese and spicy jalapeños, perfect for snacking.

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Prep Time 20

Cook Time 15

Total Time 1 40

Course Snack

Cuisine American

Servings 10

Calories 250 kcal

Ingredients

2 cups warm water (110°F / 43°C)
1 packet active dry yeast (2 ¼ teaspoons)
2 tablespoons granulated sugar
5 cups all-purpose flour
1 tablespoon salt
0.5 cup baking soda
1 large egg (beaten for egg wash)
1 cup sharp cheddar cheese, shredded
2 3 jalapeños, finely chopped (with seeds removed for milder heat)
to taste coarse sea salt for sprinkling

Instructions

In a mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and allow it to rest for approximately 5 minutes until the mixture becomes frothy and bubbly, indicating that the yeast is activated.
In a separate large mixing bowl, whisk together the all-purpose flour and salt until well combined. Gradually pour the yeast mixture into the flour mixture while stirring, continuing to mix until a shaggy dough starts to form.
Transfer the dough to a floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
Place the kneaded dough into a lightly greased bowl, cover it with a damp kitchen towel, and set it in a warm environment to rise for about 1 hour, or until it has doubled in size.
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper to prevent sticking.
Once the dough has risen, gently punch it down to release any air, and divide it into 10 equal portions. Roll each piece into a long rope, approximately 18 inches in length.
Flatten each dough rope slightly and spoon about 1 tablespoon of shredded sharp cheddar cheese and a few diced jalapeños into the center. Carefully fold the dough over the filling, pinching the edges to seal securely.
Twist the ends of the stuffed dough together to form a pretzel shape, then fold the twisted ends down towards the center, securing them.
In a large saucepan, bring approximately 10 cups of water to a rolling boil. Slowly add the baking soda — take caution as it will create a bubbling reaction!
Gently drop each formed pretzel into the boiling water and poach for about 30 seconds. Use a slotted spoon to carefully remove the pretzels from the boiling water and let any excess water drain off.
Position the pretzels on the prepared baking sheets. Use a pastry brush to coat the tops with the beaten egg wash, then sprinkle with coarse sea salt for a delightful crunch.
Bake in the preheated oven for 12-15 minutes, or until the pretzels are beautifully golden brown.
Once baked, allow the pretzels to cool slightly on a wire rack, or serve them warm for optimal indulgence!

Notes

Serve with spicy mustard or cheese dip for an enhanced experience.

Keyword cheddar, jalapeño, pretzels, snack, spicy