Description

These Jalapeño Cheddar Pretzel Twists combine a soft, chewy pretzel base with the spicy kick of jalapeños and the rich flavor of melted cheddar cheese. Perfect as a savory snack or appetizer, these pretzel twists are easy to make at home and baked to golden perfection with a buttery finish.

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 all-purpose flour
2 medium jalapeños, seeded and finely minced
2 cups shredded cheddar cheese

Baking Soda Bath and Egg Wash

4 cups very hot water
1/4 cup baking soda
1 egg
2 tablespoons water

Finishing Ingredients

Coarse salt, for sprinkling
2 tablespoons melted butter

Instructions

Preheat Oven: Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper to prepare for baking.
Prepare the Dough: In a stand mixer fitted with a dough hook, combine warm water, yeast, and sugar. Let it stand for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active. Stir in salt, then add 3 cups of flour and mix. Incorporate the finely minced jalapeños and shredded cheddar cheese. Gradually add remaining flour as needed until the dough forms a soft, slightly tacky ball.
Prepare Baking Soda Mixture and Egg Wash: In a large bowl, dissolve the baking soda in 4 cups of very hot water to create a baking soda bath. In a separate small bowl, whisk together the egg and 2 tablespoons of water to make the egg wash and set aside.
Divide and Shape the Dough: Lightly flour a clean surface and divide the dough into four equal parts. Roll each part into a long log and cut each log into three pieces to create 12 segments. Roll each piece into a rope about 18-24 inches long, fold in half, twist the two strands together, and pinch the ends to seal, tucking them underneath. Place each pretzel twist on the parchment-lined baking sheet.
Dip and Prepare for Baking: Dip each pretzel twist into the baking soda water bath for approximately 30 seconds to develop the distinctive pretzel crust. Using a slotted spoon, transfer them back onto the baking sheet. Re-twist if necessary. Brush each pretzel with the prepared egg wash and sprinkle generously with coarse salt.
Bake and Finish: Bake the pretzels in the preheated oven for 8-10 minutes until they turn a rich golden brown. Once baked, allow them to cool slightly, then brush the tops with melted butter for added flavor and shine.

Notes

Seeding the jalapeños reduces heat but maintains flavor; leave seeds in if you prefer spicier twists.
Ensure the water used for the yeast is warm, not hot, to avoid killing the yeast.
Baking soda bath is key for a chewy texture and classic pretzel flavor.
Use parchment paper to prevent sticking and aid in easy cleanup.
For softer pretzels, brush melted butter immediately after baking while warm.
Store leftovers in an airtight container; reheat in the oven for best texture.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pretzel twist
Calories: 210
Sugar: 2 g
Sodium: 450 mg
Fat: 8 g
Saturated Fat: 4.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1.5 g
Protein: 7 g
Cholesterol: 45 mg

Keywords: jalapeño cheddar pretzel twists, spicy pretzels, homemade pretzels, cheddar cheese pretzels, jalapeño snacks