Description
These Jalapeño Cheese Stuffed Pretzels are soft, chewy pretzels packed with spicy jalapeño cheese in every bite. With a golden crust from a baking soda bath and a sprinkle of Parmesan or sea salt on top, they make a perfect snack or appetizer with a kick of heat and melty cheese inside.
Ingredients
Scale
Dough Ingredients
- 4 tsp active dry yeast
- 2 tbsp granulated sugar
- 1 ½ cups warm water (110°F)
- 3 tbsp vegetable oil
- 3 ¾ cups all-purpose flour
- 1 tsp kosher salt
Filling
- 1 lb jalapeño cheese (or pepper jack), cut into 1-inch pieces
Baking Soda Bath
- ⅓ cup baking soda
- 4 cups water
Topping
- 1 egg, beaten with 1 tbsp water (egg wash)
- Shredded Parmesan cheese or coarse sea salt for sprinkling
Instructions
- Prepare the Dough: In a bowl, combine the active dry yeast, granulated sugar, and warm water (110°F). Let the mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
- Add Vegetable Oil: Stir the vegetable oil into the yeast mixture thoroughly.
- Combine Flour and Salt: In a large bowl, mix together the all-purpose flour and kosher salt. Then add the yeast-oil mixture and knead the dough for about 10 minutes until it is smooth and elastic.
- Let the Dough Rise: Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm area for about 1 hour or until it doubles in size.
- Prepare the Cheese Filling: While the dough is rising, cut the jalapeño cheese into 1-inch pieces and set aside.
- Preheat the Oven: Preheat your oven to 450°F (230°C) to have it ready for baking the pretzels.
- Shape the Pretzels: Punch down the risen dough to release air, then divide it into 8 equal portions. Roll each portion into a 12-inch rope, flatten it slightly, and place the jalapeño cheese pieces down the center.
- Seal and Twist: Pinch the dough edges around the cheese tightly to seal it inside. Reshape the rope to enclose the cheese fully, then twist each into a classic pretzel shape and place on a lined baking sheet.
- Prepare Baking Soda Bath: Bring 4 cups of water and the baking soda to a boil in a pot, then remove from heat.
- Bathe the Pretzels: Dip each shaped pretzel into the baking soda bath for about 30 seconds, then carefully place them back onto the baking sheet to prepare for baking.
- Apply Egg Wash and Toppings: Brush each pretzel with the beaten egg wash and sprinkle shredded Parmesan cheese or coarse sea salt on top to add flavor and create a golden crust.
- Bake the Pretzels: Bake in the preheated oven for 10 to 12 minutes until the pretzels turn a beautiful golden brown color.
- Cool Before Serving: Let the pretzels cool slightly after baking to avoid burning from the hot melted cheese inside, then serve warm for best flavor.
Notes
- Be sure to seal the pretzels tightly around the cheese to prevent leakage during baking.
- You can substitute pepper jack for jalapeño cheese if preferred for a similar spicy flavor.
- Dipping in the baking soda bath is essential for achieving the traditional pretzel crust and color.
- Serve pretzels warm for a gooey cheese experience.
- These pretzels can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
