Introduction

These Best Jalapeno Cheddar Pretzel Twists offer a delicious blend of spicy jalapenos and sharp cheddar baked into soft, golden pretzels. Perfect for snacking or serving at parties, they bring a flavorful twist to a classic treat.

The image shows several twisted breadsticks stacked closely together on a white marbled surface. Each breadstick is golden brown with a shiny, slightly bubbled crust and small pieces of green herbs scattered inside the dough. The texture looks flaky and soft with some layers visible where the dough twists. The tops of the breadsticks are sprinkled with coarse salt, adding a touch of texture and contrast to the glossy brown. The breadsticks vary slightly in size but all have the same twisted shape and golden color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups warm water
2 1/2 tsp active dry yeast
1 tbsp granulated sugar
1/2 tsp salt
3 to 4 cups all-purpose flour
2 medium jalapenos, seeded and minced
2 cups cheddar cheese, shredded
4 cups very hot water (for water bath)
1/4 cup baking soda (for water bath)
1 large egg plus 2 tbsp water (for egg wash)
Coarse salt, for topping
2 tbsp unsalted butter, melted (for finishing)

Instructions

Step 1: Preheat your oven to 450°F (232°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy. Stir in salt, then add 3 cups flour and mix to combine. Add minced jalapenos and shredded cheddar cheese. Gradually add more flour until the dough forms a cohesive ball that is slightly tacky but not sticky.
Step 3: Prepare the baking soda bath by dissolving baking soda in very hot water in a large bowl. In a separate small bowl, whisk the egg with water to make an egg wash and set aside.
Step 4: On a lightly floured surface, divide the dough into four equal parts. Roll each into a log and cut each log into three pieces, making 12 pieces total. Roll each piece into a rope about 18-24 inches long. Fold each rope in half and twist the two strands together, pinching and tucking the ends underneath to form a pretzel twist. Place twists on the prepared baking sheet.
Step 5: Dip each pretzel twist into the hot baking soda bath for about 30 seconds. Remove with a slotted spoon and place back on the baking sheet, reshaping if needed. Brush each with egg wash and sprinkle with coarse salt.
Step 6: Bake for 8-10 minutes until golden brown. Let cool slightly, then brush with melted butter for a rich flavor and glossy finish.

Tips & Variations

For extra flavor, add a pinch of smoked paprika to the dough.
If you prefer less heat, use only one jalapeno or substitute with mild green pepper.
For a richer twist, try mixing in a blend of cheddar and Monterey Jack cheese.
Use coarse kosher salt or pretzel salt for the classic crunchy topping.

Storage

Store leftover pretzel twists in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes to restore their soft texture and freshly baked flavor. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a close-up of twisted breadsticks stacked on a white marbled surface. Each breadstick has a golden-brown crust with a shiny, glossy finish and visible bubbles from baking. Green pieces of chopped herbs are sprinkled throughout the dough, adding spots of color. The breadsticks have a soft, airy texture marked by gentle folds and twists, with a sprinkling of coarse salt on top. The light hits the breadsticks, highlighting their warm, inviting tones and the contrast between crisp outer crust and soft inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it covered. Allow it to come to room temperature before shaping and baking.

What if I don’t have baking soda for the water bath?

The baking soda bath is key for creating the pretzel’s characteristic crust and color. You can try using baking powder as a substitute, but results may vary. For best flavor and texture, use baking soda.