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Cheddar Jalapeno Soft Pretzels Recipe
Ben Carraoli

Cheddar Jalapeno Soft Pretzels Recipe

I have to tell you, making these cheddar jalapeno soft pretzels 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
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Prep Time 20 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.
  6. 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.