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Here are the ingredients you'll need for Jalapeño Cheddar Stuffed Pretzels. Each one adds to the flavor and fun of this tasty snack. - 2 ½ cups all-purpose flour - 1 packet (2 ¼ teaspoons) active dry yeast - 1 tablespoon sugar - 1 teaspoon salt - 1 cup warm water (110°F/43°C) - 1/4 cup butter, melted - 1 cup sharp cheddar cheese, shredded - 2-3 jalapeños, finely chopped (seeds removed for less heat) - 1/2 teaspoon garlic powder - 1/4 teaspoon smoked paprika - 1/4 cup baking soda (for the bath) - Coarse sea salt (for topping) Using fresh ingredients makes a big difference. The sharp cheddar provides a rich flavor. The jalapeños add a nice kick, but you can adjust the heat by removing the seeds. The baking soda bath gives pretzels that golden crust we all love. Enjoy these snacks warm, and don't forget the dips! {{ingredient_image_1}} 1. Start by mixing one packet of active dry yeast with one cup of warm water. The water should be about 110°F (43°C). Add one tablespoon of sugar to the mix. Let it sit for 5 to 10 minutes. This helps the yeast become frothy. 2. While the yeast is working, grab a large bowl. Combine 2 ½ cups of all-purpose flour, one teaspoon of salt, ½ teaspoon of garlic powder, and ¼ teaspoon of smoked paprika. Make a well in the center. Pour in the melted butter and the yeast mixture. 1. Stir the mixture until a dough forms. Now, it’s time to knead! Lightly flour your surface and knead the dough for about 5 to 7 minutes. You want it to be smooth and elastic. 2. Place the dough in a greased bowl. Cover it with a cloth. Let it rise in a warm area for about one hour or until it doubles in size. 3. While the dough rises, prepare the filling. In a bowl, mix one cup of shredded sharp cheddar cheese with 2-3 finely chopped jalapeños. Remove the seeds for less heat. 4. Once the dough has risen, punch it down. Divide it into 10 equal pieces. Roll each piece into a long rope, about 12-14 inches long. 5. Flatten each rope slightly and add a spoonful of your jalapeño cheddar filling in the center. Fold the dough over the filling and pinch the edges tightly to seal. 1. Bring a large pot of water to a boil. Add ¼ cup of baking soda to the water. Carefully drop each stuffed pretzel into the boiling water for about 30 seconds, flipping halfway through. 2. Use a slotted spoon to remove the pretzels and place them on a baking sheet lined with parchment paper. 3. Sprinkle coarse sea salt over each pretzel. Now, preheat your oven to 425°F (220°C). 4. Bake the pretzels for 12 to 15 minutes. Look for a golden-brown color. Once they are done, let them cool slightly before serving. Kneading and resting the dough is key. Knead it for about 5-7 minutes until it feels smooth. This builds gluten, which gives pretzels their chewy bite. After kneading, let it rest in a greased bowl. Cover it with a cloth and place it in a warm spot. You want the dough to double in size, which takes about 1 hour. To check if it has risen, gently press it with your finger. If the dough springs back, it’s ready. You can add extra spices to kick up the taste. Try a pinch of cumin or a dash of cayenne for more heat. If you want a different cheese, swap sharp cheddar for mozzarella or pepper jack. Each cheese brings its own flavor to the pretzel. You can even mix cheeses for a unique twist. These pretzels shine with dips. A creamy cheese dip or spicy mustard pairs perfectly. For a fun touch, serve them with a side of salsa or guacamole. For parties, arrange the pretzels on a platter. Sprinkle fresh herbs on top for a nice look. Serve warm for the best taste! Pro Tips Use Fresh Jalapeños: Fresh jalapeños provide the best flavor and heat. If you prefer a milder taste, be sure to remove the seeds and membranes. Let the Dough Rise Properly: Ensure your dough rises in a warm, draft-free area. This helps develop the gluten, resulting in chewier, more flavorful pretzels. Boiling is Key: Boiling the pretzels in baking soda water helps create that classic pretzel crust. Don’t skip this step for the perfect texture! Experiment with Cheese: While sharp cheddar is delicious, try mixing in different cheeses like pepper jack or mozzarella for a unique flavor twist. {{image_2}} You can spice things up by using different chili peppers. Try serrano or habanero for more heat. Each pepper adds its unique flavor. You can also mix in sriracha or hot sauce into the cheese filling. This adds a nice kick to every bite. Cheese is key in this recipe. You can switch to mozzarella for a milder taste. Pepper jack gives a nice bite and extra flavor. Mixing different cheeses can create a unique taste. For example, combine sharp cheddar with creamy gouda. You don't have to stick to the classic shape. Try twisting the dough into fun shapes or bites. It makes them perfect for parties or gatherings. You can also make themed shapes for holidays, like hearts for Valentine’s Day. Be creative and have fun with it! To keep your pretzels fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. Refrigerate them for up to 3 days. To freeze, wrap each pretzel tightly in plastic wrap and then in foil. They can last in the freezer for up to 3 months. When you're ready to eat, thaw in the fridge overnight. Reheat in the oven at 350°F (175°C) for about 10 minutes. This will make them warm and soft again. At room temperature, pretzels last about 2 days. Keep them covered to avoid drying out. Look for signs of spoilage, like an off smell or mold. If they feel hard or dry, they may not taste good anymore. Always trust your senses. If something seems off, it’s best to toss them. Enjoy your Jalapeño Cheddar Stuffed Pretzels while they are fresh! Yes, you can use whole wheat flour. It adds fiber and nutrients. However, it can make the dough denser. You may need to add more water to keep it moist. Start with a little extra warm water as you mix. To make these pretzels vegan, swap out the butter for a plant-based alternative. Use olive oil or coconut oil instead. Replace the cheese with a vegan cheese option. You can also use a flaxseed meal mix for added binding. These pretzels pair well with dips. Try serving them with creamy cheese dip or spicy mustard. Salsa and guacamole also add a nice kick. For a fresh twist, serve with a side of ranch dressing. You can find these pretzels at local bakeries or gourmet shops. Some restaurants offer them as appetizers. Check out food trucks or markets that focus on snacks. Online delivery services may also have them. Yes, you can easily double the recipe. Just use twice the amount of each ingredient. Make sure you have enough space for the dough to rise. Divide the dough into equal pieces for even cooking. You now have all the steps to make tasty Jalapeño Cheddar Stuffed Pretzels. We covered the essential ingredients, how to prepare the dough, shape the pretzels, and tips for baking. Remember to experiment with flavors and shapes to keep it fun. Store your pretzels properly to enjoy them fresh. Whether you share them at a party or enjoy them solo, these pretzels will impress. Get ready to delight your taste buds with this simple recipe!

Jalapeño Cheddar Stuffed Pretzels

Delicious pretzels filled with sharp cheddar cheese and spicy jalapeños.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup warm water (110°F/43°C)
  • 0.25 cup butter, melted
  • 1 cup sharp cheddar cheese, shredded
  • 2 to 3 jalapeños, finely chopped (seeds removed for less heat)
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon smoked paprika
  • 0.25 cup baking soda (for the bath)
  • N/A coarse sea salt (for topping)

Instructions
 

  • In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
  • In a large bowl, mix the flour, salt, garlic powder, and smoked paprika. Make a well in the center and add the melted butter and the yeast mixture.
  • Stir until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm area for about 1 hour, or until doubled in size.
  • While the dough is rising, prepare the filling by combining the shredded cheddar and finely chopped jalapeños in a bowl.
  • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • After the dough has risen, punch it down and divide it into 10 equal pieces. Roll each piece into a long rope, about 12-14 inches in length.
  • Flatten the ropes slightly and place a spoonful of the jalapeño cheddar mixture in the center. Fold the dough over and pinch the edges to seal tightly.
  • Bring a large pot of water to a boil and add the baking soda. Carefully drop each stuffed pretzel into the boiling water for about 30 seconds, flipping halfway through. Remove with a slotted spoon and place on the prepared baking sheet.
  • Sprinkle coarse sea salt over each pretzel.
  • Bake for 12-15 minutes or until golden brown. Allow the pretzels to cool slightly before serving.

Notes

Serve warm with a side of creamy cheese dip or spicy mustard for extra flavor!
Keyword cheese, jalapeño, pretzels, snack