Irresistible Homemade Cheddar Jalapeño Soft Pretzels: Your New Favorite Snack
Discover the magic of homemade cheddar jalapeño soft pretzels that are so incredibly delicious, your friends and family will swear they came from a gourmet pretzel shop! These delectable treats are generously filled with finely chopped pickled jalapeños and lavishly topped with melted shredded cheddar cheese, creating a perfect balance of savory, cheesy, and mildly spicy flavors in every soft, chewy bite.
There’s a reason soft pretzels hold a special place in our hearts – and our bellies! For me, my homemade jalapeño soft pretzel recipe stands head and shoulders above anything you might find at even the most famous mall pretzel vendors. It’s a bold claim, I know, but I stand by it! There’s an undeniable allure to those mall pretzels, isn’t there? The moment you step through the doors, that irresistible aroma of warm, freshly baked dough hits you like a friendly freight train, urging you to succumb to its charm. You find yourself walking towards the stand, eager to purchase that pillowy soft, salty, and often pepper-laden delight.
And what’s a pretzel without the perfect beverage? A cold, icy soda – whether it’s a zesty Sprite or a classic Coke – is the ideal companion to wash down all that savory goodness. But what if I told you that this entire experience, from the tantalizing aroma to the last satisfying bite, could be effortlessly recreated right in your own kitchen? Yes, you can make these incredible cheddar jalapeño soft pretzels at home, and without breaking a sweat, I promise!
These aren’t just any soft pretzels; these are cheddar jalapeño soft pretzels. We’re taking the classic ballpark variety and elevating it, even surpassing the familiar mall versions. When was the last time you saw a famous pretzel chain adding luxurious cheddar cheese into the mix? Exactly! This recipe doesn’t just incorporate jalapeños; it infuses the dough with them and then tops the pretzels with a generous blanket of shredded cheddar, creating an explosion of flavor and texture that’s simply unparalleled. And as if that wasn’t enough to tempt you, I’m also going to reveal the absolute best dipping companion for these pretzels. Trust me, it’s a game-changer.
My Passion for Soft Pretzels: A Culinary Journey
My love affair with soft pretzels goes way back. I was probably one of the few elementary school kids who consistently chose the jalapeño variety whenever the opportunity arose. That passion continued through high school; these spicy, salty delights were a weekly ritual. My friends and I would pile into my little Civic after school, heading to the mall for what we called “window shopping,” though I’m wise enough now to admit I was there primarily for the pretzels, and less for the quintessential teenage mall experience. They became my go-to “junk food” dinner during hot summer months while working at local sporting events. Even during back-to-school shopping, when my mom and I would inevitably crave something salty, a soft pretzel was our shared indulgence. Not a single summer passed without a soft pretzel from the mall. My dedication to these doughy wonders is truly profound.
The journey to perfecting homemade pretzels began many years ago when I first shared a homemade pretzel recipe on my blog. That original recipe was everything a good pretzel should be: golden and perfectly salty on the outside, incredibly soft and delightfully chewy on the inside. It was also wonderfully versatile, allowing for easy customization. Over the years, I started experimenting, adding my own twists. First came a handful of chopped jalapeños mixed right into the dough. Then, I decided they needed more, so I added slices on top. Finally, a generous sprinkle of shredded cheddar cheese was added for that extra layer of savory, golden deliciousness. And just like that, these incredible cheddar jalapeño pretzels were born, evolving from a simple passion into a perfected recipe.
Crafting Your Pretzels: From Yeast to Dough
Bloom the Yeast for Fluffy Jalapeño Soft Pretzels
As with any yeast-based dough, the first crucial step is activating your yeast. This process, often called “blooming,” ensures your yeast is alive and ready to make your pretzels wonderfully light and airy. In a medium-sized bowl or a large measuring cup, combine warm milk, your instant yeast, a touch of melted butter, and brown sugar. The brown sugar acts as food for the yeast, while the warm milk provides the ideal cozy environment for it to awaken and become active. It’s essential that the milk is warm, not hot. If it feels too hot to the touch on your finger, it’s too hot for the delicate yeast and could kill it. Let this mixture sit undisturbed for about 10 minutes. After this time, you should see a bubbly or foamy layer on the surface, indicating your yeast is thriving. If there are no bubbles or foam, your yeast may have gone bad, or your milk was too hot. In such a case, it’s best to start over with fresh yeast and cooler milk to ensure successful pretzel dough.
Once your yeast has bloomed beautifully, it’s time to bring the dough together. Stir in the remaining pretzel ingredients with a sturdy wooden spoon until a cohesive dough starts to form. This is the perfect moment to incorporate your chopped jalapeños. I prefer to use the tamed pickled variety found in a jar, as they offer fantastic flavor without overwhelming heat. Remember to drain them thoroughly, pat them dry with a paper towel, and then chop them before adding them to the mixture. Once the dough has mostly come together in the bowl, turn it out onto a clean, lightly floured counter. Knead the dough gently for about 5-10 times, or until it forms a smooth, elastic ball. Then, place the dough into an oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for about an hour. During this time, the yeast will work its magic, doubling the dough in size and developing those wonderful pretzel flavors.
Baking Perfection: From Bath to Golden Brown
Bake Your Delicious Jalapeño Soft Pretzels
After your dough has risen magnificently, it’s time for the fun part: shaping and baking! Gently punch down the dough to release the air, then divide it into 6-8 equal pieces, depending on your desired pretzel size. Roll each piece into a long, skinny rope, aiming for about 24 inches in length. Now, carefully twist the rope into the classic pretzel shape – a few simple folds will do the trick, no need to overcomplicate it! While you’re shaping, prepare your baking soda bath. Heat about 3 cups of water in a medium pot until it’s quite hot but not vigorously boiling. Add the baking soda to the hot water; you’ll notice it will fizz and bubble. This alkaline bath is crucial for giving pretzels their distinct chewy exterior and characteristic dark, golden-brown crust.
Using a slotted spoon, carefully dunk each shaped pretzel into the hot baking soda solution for precisely 10 seconds. This brief soak is enough to achieve the desired effect without making the pretzels taste metallic. Quickly remove the pretzel and place it on a prepared baking sheet. Once all your pretzels have had their bath, brush them generously with a beaten egg yolk. This egg wash contributes to that beautiful glossy, golden finish. Now, for the toppings: sprinkle them with coarse salt for that iconic pretzel flavor and texture. For an extra touch of visual appeal and flavor, place a few extra slices of pickled jalapeño on top. And if you’re feeling indulgent, pile on a decent amount of freshly shredded cheddar cheese. I highly recommend freshly shredded cheese here, as it melts much more beautifully and evenly than pre-shredded varieties, creating a gooey, irresistible topping.
Pop your pretzels into a preheated oven and bake them until they are gloriously golden brown, which typically takes about 10-12 minutes. Keep an eye on them, especially if you made smaller pretzels, as they might be ready closer to the 10-minute mark. The aroma filling your kitchen will be absolutely divine! Once the pretzels are hot out of the oven, for an extra layer of richness and shine, you can brush them with any remaining melted butter. In my household, there’s a slight debate: I sometimes prefer them without the cheese, enjoying the pure jalapeño pretzel flavor, while my husband is a firm believer that cheddar cheese pretzels are the ultimate indulgence. The beauty of this recipe is that you can decide how you like yours – with cheese on all, half, or none!
The Ultimate Pairing: Serving Your Jalapeño Pretzels
Now, for the grand finale: what to serve with these incredible jalapeño pretzels? Regardless of whether you piled cheddar cheese on top of your pretzel or opted for the pure jalapeño experience, there is one non-negotiable accompaniment: salsa con queso. Seriously, this pairing will change your pretzel-eating life! You can certainly whip up a batch of homemade queso, which is always a treat, or you can grab your favorite jarred variety from the grocery store. My local store has a packaged version that is absolutely heavenly, and I honestly can’t imagine eating a soft pretzel without it anymore.
Simply warm up your salsa con queso while your pretzels are baking. As soon as those golden, cheesy, spicy pretzels emerge from the oven, serve them immediately with that warm, melty queso on the side. The combination of the warm, soft pretzel with the creamy, zesty queso is an unparalleled flavor sensation that you won’t soon forget. These jalapeño soft pretzels have become a treasured summertime staple in my home, and I sincerely hope you’ll find a relaxing afternoon to gather your loved ones and make these together. It’s more than just a recipe; it’s an experience to share. Dip, dunk, and enjoy every single delightful bite!
Cheddar Jalapeño Soft Pretzels
1 hour 20 minutes
10 minutes
1 hour 30 minutes
Homemade cheddar jalapeño soft pretzels so good people will think you got them from your favorite pretzel shop! These are loaded with pickled jalapeños and topped with shredded cheddar on top!
Ingredients
Dough:
- 1 cup warm milk
- 2 ¼ teaspoons instant yeast (1 packet)
- 3 tablespoons brown sugar
- 8 tablespoons butter, melted (divided)
- 2 ¼ cups all-purpose flour (plus more)
- 1 ¼ teaspoon salt
- ¼ cup chopped pickled jalapeños (plus a few slices for topping)
Finish:
- ¼ cup baking soda
- 3 cups warm water
- 1 egg yolk
- coarse salt, for topping
- 1 cup shredded cheddar cheese
Instructions
- MAKE THE DOUGH: Be sure to drain the jalapeno peppers and dry them on a paper towel. Then just chop them up and set them aside for now. In a large mixing bowl, combine the milk, yeast, sugar and 2 tablespoons of butter and let sit for 10 minutes until the yeast activates. Stir in the salt then the flour and jalapeño and allow a dough to form, mixing for just 1-3 minutes until the dough comes together.
- MAKE THE PRETZEL: Dumb the dough out onto a floured work surface and knead. If the dough is too sticky add a tablespoon of flour at a time until the dough can easily be kneaded but is still slightly tacky. Knead a total of 5-10 times. Add to an oiled bowl, cover and let the dough rise for an hour.
- PRETZEL BATH: Position a rack in the center of the oven and preheat the oven to 450ºF. After the dough rises, punch down the dough and divide the dough out into 6-8 equal pieces (depending on preferred size) Roll out into a long, skinny rope, like close to 24 inches. Fold the ends into to make a pretzel shape. You can twist the center if you’d like, I was too lazy to deal.
- BAKE: Heat a medium pot with water when it’s hot, add the baking soda and stir. Gently dip each pretzel into the baking soda mixture using a slotted spoon for 10 seconds. Remove and arrange pretzel on a baking sheet. Brush with the beaten egg yolk and sprinkle with coarse salt if desired and top with additional jalapenos and shredded cheese. You can use cheese on 1/2 of them like I did, or all of them; your call! Bake until golden, 10-12 minutes (closer to 10 mins if you’ve made 8 pretzels.) Brush the pretzels with the remaining melted butter and serve warm with salsa con queso!
Notes
- You can use tamed or hot peppers for this, either will work. I went the tamed route because I like it more for flavor than heat!
Have you made this recipe?
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