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Jalapeño Cheese Stuffed Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 22 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 32 minutes
  • Yield: 8 pretzels
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

These Jalapeño Cheese Stuffed Pretzels combine soft, chewy pretzel dough with gooey, spicy jalapeño cheese for a delicious homemade snack. The pretzels are boiled briefly in a baking soda bath for that iconic chewy crust, then baked to golden perfection and topped with Parmesan or coarse sea salt. Perfect as a savory appetizer or a satisfying treat for cheese lovers who enjoy a little heat.

Ingredients

Scale

Dough

  • 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

Instructions

  1. Prepare the Dough: In a bowl, mix active dry yeast, granulated sugar, and warm water at 110°F. Let the mixture sit for about 10 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix in Oil: Stir in the vegetable oil into the yeast mixture.
  3. Combine Dry Ingredients and Knead: In a large bowl, combine the all-purpose flour and kosher salt. Add the yeast mixture and knead the dough for about 10 minutes until it becomes smooth and elastic.
  4. Let Dough Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until it has doubled in size.
  5. Prepare the Cheese Filling: Cut the jalapeño cheese into 1-inch pieces and set aside for stuffing.
  6. Preheat Oven: Preheat your oven to 450°F (230°C).
  7. Divide Dough: Punch down the risen dough to release air. Divide it into 8 equal portions.
  8. Shape and Stuff Pretzels: Roll each piece into a 12-inch rope. Flatten slightly and place the jalapeño cheese pieces down the center. Pinch the dough around the cheese to seal completely, then reshape the rope and twist it into a pretzel shape. Place on a baking sheet lined with parchment paper.
  9. Prepare Baking Soda Bath: Bring 4 cups of water and ⅓ cup baking soda to a boil on the stovetop, then remove from heat.
  10. Boil Pretzels: Dip each shaped pretzel into the baking soda bath for 30 seconds to develop the signature chewy crust, then return them to the baking sheet.
  11. Apply Egg Wash and Toppings: Brush each pretzel with the beaten egg wash, then sprinkle with shredded Parmesan cheese or coarse sea salt as desired.
  12. Bake: Bake the pretzels in the preheated oven for 10-12 minutes or until they turn golden brown.
  13. Cool and Serve: Let the pretzels cool slightly before serving to avoid burning from the hot, melted cheese inside.

Notes

  • Ensure the water for the yeast is at the correct temperature (about 110°F) to activate the yeast without killing it.
  • Sealing the dough properly around the cheese is important to prevent leaks during boiling and baking.
  • The baking soda bath is key to achieving the characteristic pretzel crust—a quick dip before baking develops this texture.
  • Substitute jalapeño cheese with pepper jack or another spicy cheese if preferred.
  • Use parchment paper or a silicone baking mat to prevent sticking on the baking sheet.
  • Adjust oven rack position to the middle for even baking.

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Find it online: https://cozyfamilydinners.com/jalapeno-cheese-stuffed-pretzels-recipe/