Description
Delight in these homemade Jalapeño Cheese Stuffed Pretzels, featuring a soft, chewy pretzel dough filled with spicy jalapeño cheese and finished with a golden crust. Perfect as a savory snack or appetizer with a flavorful twist.
Ingredients
Scale
Dough Ingredients
- 4 tsp active dry yeast
- 2 tbsp granulated sugar
- 1 ½ cups warm water (110°F)
- 3 tbsp vegetable oil
- 3 ¾ cups all-purpose flour
- 1 tsp kosher salt
Filling
- 1 lb jalapeño cheese (or pepper jack), cut into 1-inch pieces
Baking Soda Bath
- ⅓ cup baking soda
- 4 cups water
Finishing
- 1 egg, beaten with 1 tbsp water (egg wash)
- Shredded Parmesan cheese or coarse sea salt for topping
Instructions
- Activate Yeast: In a bowl, mix 4 tsp active dry yeast, 2 tbsp granulated sugar, and 1 ½ cups warm water (110°F). Let the mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
- Add Oil: Stir in 3 tbsp vegetable oil to the yeast mixture.
- Make the Dough: In a large bowl, combine 3 ¾ cups all-purpose flour and 1 tsp kosher salt. Add the yeast mixture and knead the dough by hand or with a mixer for 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- Prepare Filling: Cut 1 lb jalapeño cheese (or pepper jack) into 1-inch pieces and set aside to use as the pretzel filling.
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for baking the pretzels.
- Divide Dough: Punch down the risen dough to release air. Divide it into 8 equal pieces for individual pretzels.
- Shape Pretzels: Roll each piece into a 12-inch long rope and flatten slightly. Place the jalapeño cheese pieces down the center of each rope.
- Seal and Twist: Carefully pinch the dough around the cheese to seal it completely, then reshape the rope and twist it into a classic pretzel shape. Place each prepared pretzel on a lined baking sheet.
- Make Baking Soda Bath: In a pot, bring 4 cups of water and ⅓ cup baking soda to a boil. Remove from heat once boiling.
- Bake Soda Dip: Dip each pretzel into the baking soda bath for 30 seconds to develop the pretzel’s characteristic crust, then return them to the baking sheet.
- Apply Egg Wash and Toppings: Brush each pretzel with the beaten egg and water mixture to enhance color and shine. Sprinkle shredded Parmesan cheese or coarse sea salt over the tops.
- Bake Pretzels: Place the baking sheet in the preheated oven and bake the pretzels for 10-12 minutes or until they turn golden brown and crusty.
- Cool and Serve: Allow the pretzels to cool slightly before serving, being mindful that the cheese inside will be hot and melty.
Notes
- Use jalapeño cheese for a spicy kick or substitute with pepper jack cheese.
- The baking soda bath is essential for giving pretzels their characteristic crust and flavor.
- If you prefer less spice, use a mild cheese or omit the jalapeños from the filling.
- Make sure the water used to activate yeast is warm, not hot, to avoid killing the yeast.
- For a crispier crust, sprinkle coarse sea salt instead of Parmesan cheese before baking.
- Let pretzels cool for a few minutes before eating, as the cheese inside will be very hot.
