Description
These Jalapeño Cheese Stuffed Pretzels are a deliciously soft and chewy treat with a spicy twist, filled with creamy jalapeño cheese. Perfectly boiled in a baking soda bath for that classic pretzel crust and baked to golden perfection, these pretzels make a flavorful snack or party appetizer that combines a spicy kick with melty cheese inside a beautifully twisted dough.
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 it sit for 10 minutes until the mixture is foamy, indicating the yeast is active.
- Add Oil: Stir in the vegetable oil to the yeast mixture until fully incorporated.
- Mix Dry Ingredients: In a large bowl, mix together all-purpose flour and kosher salt. Add the yeast mixture to the flour and knead the dough for about 10 minutes until it becomes smooth and elastic.
- Let Dough Rise: Place the dough in a greased bowl, cover it with a cloth or plastic wrap, and allow it to rise in a warm place for 1 hour or until it doubles in size.
- Prepare the Filling: Cut the jalapeño cheese or pepper jack cheese into 1-inch pieces and set them aside for stuffing.
- Preheat Oven: Set your oven to 450°F (230°C) to get it ready for baking the pretzels.
- Divide Dough: Punch down the risen dough to release air, then divide it into 8 equal pieces.
- Shape Pretzel Ropes: Roll each piece into a 12-inch rope, slightly flatten the rope, and lay the cheese pieces down the center of the rope.
- Seal and Twist: Pinch the dough tightly around the cheese to seal it inside, then reshape the rope and twist it into a classic pretzel shape. Place each on a lined baking sheet.
- Prepare Baking Soda Bath: Bring 4 cups of water and ⅓ cup baking soda to a boil, then remove from heat carefully.
- Bake Soda Dip: Dip each shaped pretzel into the baking soda bath for 30 seconds, then return to the baking sheet for baking.
- Apply Egg Wash and Toppings: Brush each pretzel with the beaten egg wash. Sprinkle with shredded Parmesan cheese or coarse sea salt depending on preference.
- Bake the Pretzels: Bake in the preheated oven for 10-12 minutes or until the pretzels are golden brown and crusty on the outside.
- Cool and Serve: Let the pretzels cool slightly before serving as the cheese inside will be very hot. Enjoy warm.
Notes
- Ensure the water used to activate the yeast is warm but not hot to avoid killing the yeast.
- Sealing the pretzel dough tightly around the cheese is important to prevent leakage during boiling and baking.
- The baking soda bath is key to achieving the pretzel’s signature chewy crust and rich color.
- Use gloves when handling jalapeño cheese if sensitive to spicy ingredients to avoid irritation.
- Allow pretzels to cool for a few minutes before eating to avoid burning from hot melted cheese.
- You can substitute jalapeño cheese with pepper jack or any spicy cheese to vary the heat level.
