Jalapeño Cheddar Stuffed Pretzels

$- 2 cups warm water (110°F) - 1 packet (2 ¼ teaspoons) active dry yeast - 2 tablespoons granulated sugar - 5 cups all-purpose flour - 1 tablespoon salt - ½ cup baking soda - 1 large egg (beaten for egg wash) - 1 cup sharp cheddar cheese, shredded - 2-3 jalapeños, finely chopped (seeds removed for less heat) - Coarse sea salt for sprinkling - If you don't have warm water, use room temperature water. - You can swap active dry yeast with instant yeast for a quicker rise. - If you want a milder cheese, try using mozzarella or Monterey Jack. - For a gluten-free option, use a 1:1 gluten-free flour blend. - If fresh jalapeños are not available, use pickled jalapeños instead. - You can use baking powder instead of baking soda, but it changes the taste. - Use a kitchen scale for precise flour measurements. - When measuring liquids, use a clear measuring cup to avoid spills. - Level off dry ingredients with a straight edge for accuracy. - For sticky dough, keep your hands and surfaces lightly floured. - Always check oven temperature with an oven thermometer for best results. {{ingredient_image_1}} Start by mixing warm water, yeast, and sugar. Use about 2 cups of warm water at 110°F. Add 1 packet of active dry yeast and 2 tablespoons of granulated sugar. Let this sit for about 5 minutes. You will see bubbles form on the surface. This means your yeast is active and ready. In a large bowl, whisk together 5 cups of all-purpose flour and 1 tablespoon of salt. Gradually pour in your yeast mixture. Mix it until a dough starts to form. Now, it is time to knead. Place the dough on a floured surface. Knead it for about 5 to 7 minutes. You want it to be smooth and elastic. After kneading, put the dough in a greased bowl. Cover it with a damp towel. Let it rise in a warm spot for about 1 hour or until it doubles in size. Once the dough has risen, punch it down. Divide it into 10 equal pieces. Roll each piece into a long rope, about 18 inches long. Slightly flatten the rope. Place 1 tablespoon of shredded sharp cheddar cheese and a few chopped jalapeños in the center. Fold the dough over the filling. Pinch it to seal. Now twist the ends together to shape it into a pretzel. Fold the ends down to the center. Next, you will poach the pretzels. Boil about 10 cups of water in a large pot and add ½ cup of baking soda. Be careful, as it will bubble. Gently drop each pretzel into the boiling water for about 30 seconds. Remove them with a slotted spoon. Place the pretzels on parchment-lined baking sheets. Brush the tops with a beaten egg and sprinkle with coarse sea salt. Finally, bake them in a preheated oven at 450°F for 12 to 15 minutes, until golden brown. To get the best dough, use warm water at 110°F. This helps the yeast grow. Mix the yeast with sugar and water first. Let it sit for 5 minutes until it gets frothy. This shows the yeast is active. When adding flour, mix gently at first. Then knead for 5 to 7 minutes. The dough should feel smooth and elastic. If it’s sticky, add a bit more flour. When filling the pretzels, use about a tablespoon of cheese and jalapeños. Place the filling in the center of the dough piece. Fold the dough over the filling carefully. Pinch the edges tightly to avoid leaks. If needed, wet your fingers to help seal it better. Make sure no filling peeks out. This keeps the cheese inside while baking. Before baking, boil each pretzel in water mixed with baking soda. This creates a nice crust. Boil them for about 30 seconds. After boiling, place them on a baking sheet. Brush the tops with a beaten egg for a shiny look. Sprinkle coarse sea salt on top before baking. Bake at 450°F for 12 to 15 minutes. Look for a deep golden color. This means your pretzels are ready to enjoy! Pro Tips Use Fresh Jalapeños: Fresh jalapeños will provide a vibrant flavor and a slight crunch. If you prefer more heat, keep some seeds in the filling! Knead Thoroughly: Proper kneading develops the gluten structure in the dough, ensuring your pretzels are chewy and have the perfect texture. Boiling is Key: The baking soda bath is essential for achieving that classic pretzel flavor and dark brown crust. Don’t skip this step! Experiment with Cheese: While sharp cheddar is delicious, try mixing in other cheeses like pepper jack or gouda for a unique twist on your stuffed pretzels. {{image_2}} You can swap the cheddar for other cheeses. Try mozzarella for a gooey inside. Cream cheese adds a rich and smooth texture. Pepper jack gives a spicy kick. You can also mix different cheeses for more flavor. Just remember to shred the cheese for easy melting. Jalapeños can be mild or hot. If you want less heat, remove the seeds. You can also use fewer jalapeños. For more spice, add extra jalapeños or try serrano peppers. You can even use pickled jalapeños for a tangy twist. Adjust the spice to fit your taste. Get creative with your fillings! You can add cooked bacon or sausage for a meaty treat. Spinach and feta create a fresh and tasty option. For a sweet twist, try adding chocolate chips. The possibilities are endless, so experiment with what you love. Have fun with different flavors! To store leftover pretzels, let them cool completely first. Place them in an airtight container. This helps keep them soft and fresh. You can also wrap them in plastic wrap or aluminum foil. Store them at room temperature for up to two days. For longer storage, consider freezing them. To reheat pretzels, preheat your oven to 350°F (175°C). Place the pretzels on a baking sheet. Warm them for about 10 minutes. This method restores their crispy outside and soft inside. You can also use a microwave. Heat for 15-20 seconds, but this may make them a bit chewy. If you want to freeze your pretzels, wrap each one tightly in plastic wrap. Then, place them in a freezer bag or container. They can last for up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best taste. You can easily prepare these pretzels ahead of time. Make the dough and fill it with cheese and jalapeños. After shaping, place each pretzel on a baking sheet. Cover the sheet with plastic wrap and refrigerate. When ready to bake, let them sit at room temperature for about 30 minutes. This helps the dough rise again. Then, boil and bake as usual. Yes, you can use gluten-free flour. Look for a blend designed for yeast baking. This helps the pretzels rise and stay soft. Follow the same steps in the recipe. However, the texture may differ from traditional pretzels. They might be denser but still tasty. Several dips pair well with these pretzels. Here are a few tasty options: - Spicy mustard - Cheese sauce - Ranch dressing - Salsa - Creamy jalapeño dip These dips add extra flavor and make the pretzels even more fun to eat! In this article, we explored how to make delicious pretzels. We covered key ingredients, provided substitutes, and gave measurement tips. The step-by-step instructions guide you through yeast prep, dough mixing, and shaping. We shared tips for perfect texture and baking. You can even try different cheese and spice options. Enjoy these pretzels fresh or stored for later. With the right care, you’ll savor every bite. Get creative with flavors and dips for your perfect snack. Happy baking!$

Jalapeño Cheddar Stuffed Pretzels

Delicious pretzels filled with sharp cheddar cheese and jalapeños, perfect for snacking.

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Prep Time 20

Cook Time 15

Total Time 1 40

Course Appetizer

Cuisine American

Servings 10

Calories 250 kcal

Ingredients

2 cups warm water (110°F)
1 packet active dry yeast (2 ¼ teaspoons)
2 tablespoons granulated sugar
5 cups all-purpose flour
1 tablespoon salt
½ cup baking soda
1 large egg (beaten for egg wash)
1 cup sharp cheddar cheese, shredded
2-3 pieces jalapeños, finely chopped (seeds removed for less heat)
to taste coarse sea salt for sprinkling

Instructions

In a mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy.
In a large bowl, whisk together the flour and salt. Gradually add the yeast mixture into the flour, mixing until a dough begins to form.
Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
Once the dough has risen, punch it down and divide it into 10 equal pieces. Roll each piece into a long rope, about 18 inches in length.
Flatten the rope slightly and place a tablespoon of shredded cheddar cheese and a few chopped jalapeños in the center. Fold the dough over the filling and pinch to seal.
Shape the filled dough into a pretzel by twisting the ends together and folding them down towards the center.
In a large pot, bring about 10 cups of water to a boil, then add the baking soda (be careful, as it will bubble up).
Gently drop each pretzel into the boiling water for about 30 seconds, allowing them to poach before removing them with a slotted spoon.
Place the pretzels on the prepared baking sheets, brush the tops with the beaten egg, and sprinkle with coarse sea salt.
Bake for 12-15 minutes, or until the pretzels are golden brown.
Allow them to cool slightly before serving, or enjoy warm!

Notes

Serve the pretzels on a wooden board with a side of spicy mustard or cheese dip for an appetizing display.

Keyword cheese, jalapeño, pretzels, snack