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Jalapeno Cheddar Pretzel Twists

 Jalapeno Cheddar Pretzel Twists

Jalapeno Cheddar Pretzel Twists

As far as I’m concerned, there’s nothing better than a hot, homemade pretzel, and these Jalapeno Cheddar Pretzel Twists are the ultimate in pretzel perfection!

If you’ve ever made homemade pretzels, you know that the secret is dipping the dough in a mixture of hot water and baking soda. It’s what gives pretzels their familiar, chewy crust.

Are you in the mood for something savory, cheesy, and with just the right amount of kick? If yes, then you’re in for a treat with these Jalapeno Cheddar Pretzel Twists. This recipe is a delightful spin on the classic pretzel, infusing the warm, soft dough with spicy jalapenos and melty cheddar cheese for an irresistible combination. Whether you’re looking for a tasty snack to share with friends, a unique appetizer for your next party, or just a fun baking project, these pretzel twists have got you covered. Follow this step-by-step guide to make your own batch of these flavorful twists.

These Jalapeno Cheddar Pretzel Twists combine the soft, chewy texture of traditional pretzels with the bold flavors of jalapenos and cheddar cheese, making them a crowd-pleaser for any occasion. With a prep time of just 20 minutes and a cooking time of 10 minutes, you can have these delicious twists ready in no time. So why wait? Get your ingredients ready, and let’s start baking!


Ingredient 

  • 1 1/4 cups warm water
  • 2 1/2 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 3-4 cups flour
  • 2 medium jalapenos seeded and finely minced
  • 2 cups shredded cheddar cheese
  • 4 cups very hot water
  • 1/4 cup baking soda
  • 1 egg + 2 tablespoons water
  • Coarse salt for sprinkling
  • 2 tablespoons melted butter

Instructions

Preheat oven to 450 degrees. Line a large baking sheet with parchment paper.

In a stand mixer fitted with the dough hook, combine the water, yeast and sugar. Let stand for 5-10 minutes, or until mixture is frothy. Stir in the salt.

Add 3 cups of the flour to the mixer and stir to combine. Mix in the jalapenos and cheese. Add the remaining flour, as needed, a little bit at a time, until the dough comes together in a ball and is slightly tacky, but not sticky. You may not use all the flour.

Fill a large bowl with the hot water. Stir in the baking soda until dissolved. In a small bowl, whisk together the egg and water to create an egg wash; set aside.

On a lightly floured countertop, divide the dough into four equal sections. Roll each section into a log and cut the log into three pieces. Repeat with the remaining dough. You should have 12 equal pieces of dough.

Roll each segment of dough into a rope 18-24 inches long. Fold the rope in half, then twists the two segments of rope together. Pinch the ends together and tuck underneath. Place pretzel twist on the prepared baking sheet and repeat with the remaining dough.

Transfer each pretzel twist into the hot water mixture for about 30 seconds. Using a slotted spoon, transfer the pretzels back to the baking sheet. Re-twist pretzels as needed. Brush each pretzel with the egg wash, then sprinkle with coarse salt.

Bake for 8-10 minutes, or until pretzels are golden brown. Let cool slightly, then brush with melted butter.

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