I have to tell you, making this Cheddar Jalapeno Soft Pretzels Recipe was such a delight! From the moment I kneaded the soft dough to the smell of freshly baked pretzels wafting through my kitchen, I was hooked. The cheesy, slightly spicy flavor of jalapeños paired with golden-brown, soft pretzels is irresistible.
I love how easy this recipe is, even for beginners who have never worked with yeast before. By the time you read this, you’ll be ready to enjoy your own warm, homemade pretzels in under an hour. If you enjoy sweet treats as much as savory snacks, you can also try my Blueberry Lemon Curd Tart Recipe for a fruity dessert option.
Ingredients
Here’s everything you’ll need to make these soft, cheesy, and spicy pretzels just right:
- Yeast – 2 1/4 teaspoons (1 packet) of instant yeast. I always use a quality yeast like Platinum from Red Star for better rise and texture.
- Warm Water – 1 cup, about 100°F. It activates the yeast without killing it.
- Salt – 1 teaspoon. Essential for flavoring the dough.
- Garlic Powder – 1 teaspoon. Adds a subtle, savory punch.
- Sugar – 1 tablespoon. Boosts yeast activity and balances flavors.
- Melted Butter – 2 tablespoons for the dough, plus extra for brushing. Adds richness and flavor.
- All-Purpose Flour – 3 cups, or use bread flour for extra chewiness.
- Shredded Sharp Cheddar Cheese – 1 cup. Freshly shredded cheese melts better than pre-shredded.
- Sliced Jalapeños – 2–3, seeds removed for milder heat.
- Coarse Sea Salt – for sprinkling on top.
Note: This recipe makes about 6 large pretzels, perfect for sharing or enjoying over a couple of days. If you love cookies as much as pretzels, don’t miss my Butter Pecan Cookies Recipe for a sweet, nutty treat.
Variations
You can easily tweak this recipe to suit your preferences:
- Dairy-Free – Use vegan butter and dairy-free cheese to make it plant-based.
- Spicier – Keep the jalapeño seeds or add a pinch of cayenne powder to the dough.
- Herb-Infused – Mix in rosemary or thyme for a fragrant twist.
- Mini Pretzels – Shape into small bites for a party snack.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Equipment You Need
- Large Mixing Bowl – For combining and kneading the dough.
- Wooden Spoon or Silicone Spatula – To mix ingredients efficiently.
- Stand Mixer (Optional) – Makes kneading easier for beginners.
- Large Pot or Dutch Oven – For the essential baking soda bath.
- Baking Sheet – To bake pretzels to golden perfection.
- Parchment Paper – Prevents sticking and makes cleanup easy.
How to Make Cheddar Jalapeño Soft Pretzels
Prepare the Dough
Start by mixing yeast, warm water, sugar, salt, and garlic powder in a bowl. Add melted butter and flour gradually, then knead until smooth. The dough should feel soft, slightly tacky, but not sticky.
Let the Dough Rest
Cover the dough and let it rest for 10 minutes. This short rise is enough to relax the gluten and prepare it for shaping. It’s a quick pause while you prep your baking soda bath.
Shape the Pretzels
Divide the dough into equal portions, then roll each into a long rope. Twist each rope into a classic pretzel shape or any fun design you like. Don’t worry about perfection—homemade charm wins!
Baking Soda Bath
Bring 9 cups of water and 1/2 cup baking soda to a boil. Briefly dip each pretzel for 30 seconds, ensuring both sides get a quick soak. This step creates that signature soft pretzel texture and golden-brown crust.
Add Cheese and Jalapeños
Sprinkle shredded cheddar over each pretzel and top with sliced jalapeños. Press lightly so they adhere during baking. For extra flavor, brush with melted butter before sprinkling salt.
Bake to Perfection
Place pretzels on a parchment-lined sheet and bake at 450°F (232°C) for 12–15 minutes, until golden brown. Watch the cheese melt and edges crisp beautifully.
Additional Tips for Making this Recipe Better
From my experience, these tips make all the difference:
- I always shred cheese fresh—it melts more evenly and gives a creamier texture.
- Don’t skip the baking soda bath; it’s the secret to that chewy, golden crust.
- Use room-temperature ingredients; it helps the dough mix better and rise evenly.
- Brush with extra melted butter after baking for a shiny, rich finish.
How to Serve Cheddar Jalapeño Soft Pretzels
Serve these pretzels warm for the best experience. Pair with spicy mustard, cheese dip, or a creamy ranch. I like presenting them on a wooden board with extra jalapeño slices on top for a colorful, inviting look. They’re perfect for movie nights, game days, or an appetizer spread.
Nutritional Information
Here’s an estimate per pretzel for those keeping an eye on macros:
- Calories: 320
- Protein: 10g
- Carbohydrates: 45g
- Fat: 12g
These values can vary slightly based on cheese type and pretzel size.
Make Ahead and Storage
Storing
Store baked pretzels in an airtight container at room temperature for up to 2 days. Keep them slightly warm in the oven before serving to restore softness.
Freezing
You can freeze unbaked shaped pretzels for up to 1 month. Just thaw at room temperature, give a quick baking soda bath, and bake as usual.
Reheating
Reheat leftover pretzels in the oven at 350°F (175°C) for 5–7 minutes. This brings back that fresh-baked texture and flavor better than a microwave.
Why You’ll Love This Recipe
Here’s why these pretzels quickly became one of my favorites:
- Quick and Easy – Minimal rise time makes it doable on busy days.
- Flavor Explosion – Cheesy, garlicky, and just the right amount of spice.
- Versatile – Perfect as a snack, appetizer, or party treat.
- Beginner-Friendly – Simple ingredients and straightforward steps.
- Customizable – Adjust heat, cheese, or even shape to your preference.
Making these cheddar jalapeño soft pretzels is fun, rewarding, and absolutely delicious. The combination of chewy dough, sharp cheddar, and spicy jalapeños will have everyone asking for seconds. Give it a try—you’ll love the warmth, flavor, and homemade touch in every bite!
Cheddar Jalapeno Soft Pretzels Recipe
Ingredients
Method
- Start by mixing yeast, warm water, sugar, salt, and garlic powder in a bowl. Add melted butter and flour gradually, then knead until smooth. The dough should feel soft, slightly tacky, but not sticky.
- Cover the dough and let it rest for 10 minutes. This short rise is enough to relax the gluten and prepare it for shaping. It’s a quick pause while you prep your baking soda bath.
- Divide the dough into equal portions, then roll each into a long rope. Twist each rope into a classic pretzel shape or any fun design you like. Don’t worry about perfection—homemade charm wins!
- Bring 9 cups of water and 1/2 cup baking soda to a boil. Briefly dip each pretzel for 30 seconds, ensuring both sides get a quick soak. This step creates that signature soft pretzel texture and golden-brown crust.
- Sprinkle shredded cheddar over each pretzel and top with sliced jalapeños. Press lightly so they adhere during baking. For extra flavor, brush with melted butter before sprinkling salt.
- Place pretzels on a parchment-lined sheet and bake at 450°F (232°C) for 12–15 minutes, until golden brown. Watch the cheese melt and edges crisp beautifully.
Notes
- I always shred cheese fresh—it melts more evenly and gives a creamier texture.
- Don’t skip the baking soda bath; it’s the secret to that chewy, golden crust.
- Use room-temperature ingredients; it helps the dough mix better and rise evenly.
- Brush with extra melted butter after baking for a shiny, rich finish.