Jalapeño Cheddar Pretzel Twists
These savory pretzel twists combine tender, golden-brown dough with sharp cheddar cheese and finely minced jalapeños. A brief baking-soda bath creates the characteristic pretzel color and flavor, while an egg wash, coarse salt, and melted butter provide a glossy, flavorful finish.
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Ingredients
For the Pretzel Dough
- 2 cups shredded cheddar cheese
- ½ teaspoon salt
- 2 medium jalapeños seeded and finely minced
- 1 tablespoon granulated sugar
- 3 –4 cups all-purpose flour added as needed
- 2½ teaspoons active dry yeast
- 1¼ cups warm water
For the Baking-Soda Bath
- ¼ cup baking soda
- 4 cups very hot water
For the Finish
- 2 tablespoons unsalted butter melted
- Coarse salt as needed for sprinkling
- 1 large egg
- 2 tablespoons water
Instructions
- Preheat the oven to 450°F (232°C). Cover a large baking sheet with parchment paper to prevent sticking and promote even baking.
- Pour the warm water into the bowl of a stand mixer fitted with a dough hook. Add the active dry yeast and granulated sugar, then leave the mixture undisturbed for 5–10 minutes, or until a foamy layer develops.
- Mix in the salt, followed by 3 cups of the all-purpose flour. Continue mixing until the ingredients begin to form a dough.
- Add the minced jalapeños and shredded cheddar cheese, mixing until they are evenly distributed.
- Gradually incorporate additional flour in small amounts until the dough gathers into a cohesive ball. The finished dough should feel slightly tacky without clinging heavily to the hands or bowl. The full 4 cups of flour may not be required.
- Place the very hot water in a large bowl. Stir in the baking soda until fully dissolved.
- In a separate small bowl, whisk the egg with 2 tablespoons of water until smooth. Set the egg wash aside.
- Transfer the dough to a lightly floured work surface and divide it into four equal portions.
- Shape each portion into a log, then cut every log into three pieces to produce 12 evenly sized portions.
- Roll each piece into a rope approximately 18–24 inches long. Fold the rope in half and twist the two lengths around one another.
- Pinch the ends together and tuck them underneath to secure the twist. Arrange each shaped pretzel on the parchment-lined baking sheet.
- Carefully lower each shaped pretzel into the hot baking-soda bath for approximately 30 seconds.
- Lift it from the bath with a slotted spoon and return it to the prepared baking sheet. Adjust the twist as necessary to restore its shape.
- Brush the surface of each pretzel with the prepared egg wash, then scatter coarse salt over the top.
- Bake the pretzel twists for 8–10 minutes, or until their surfaces are evenly golden brown.
- Allow the baked twists to rest on the baking sheet for a few minutes. While they are still warm, brush them with the melted unsalted butter.
Notes
Using additional coarse salt will create a more pronounced salty flavor and a crunchier surface.
Letting the pretzels cool for a couple of minutes before applying the melted butter allows the butter to absorb more effectively.