Description
These Spicy Cheddar & Monterey Jack Jalapeño Soft Pretzels are soft, chewy, and packed with bold cheesy flavor and a kick of heat. Loaded with sharp cheddar, creamy Monterey Jack, and fresh jalapeños
Ingredients
Scale
For the Dough
- 3 ¾ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ cups warm water
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp melted butter
For the Filling
- 1 cup shredded sharp cheddar
- 1 cup shredded Monterey Jack
- 2 fresh jalapeños, finely diced (remove seeds for less heat)
Baking Soda Bath
- 8 cups water
- ⅓ cup baking soda
Topping
- 1 egg (beaten, for egg wash)
- Coarse salt
- Extra shredded cheese (optional)
Instructions
Activate Yeast
- In a bowl, combine warm water and sugar.
- Sprinkle yeast on top and let sit 5–10 minutes until foamy.
Make Dough
- Stir in salt, melted butter, and flour.
- Knead 5–7 minutes until smooth.
- Cover and let rise 1 hour until doubled.
Prepare Filling
Mix cheddar, Monterey Jack, and diced jalapeños in a bowl.
Shape Pretzels
- Divide dough into 8 pieces.
- Roll each into a rope, flatten slightly, add cheese filling inside, seal tightly, then shape into pretzels.
Baking Soda Bath
- Preheat oven to 425°F (220°C).
- Bring water and baking soda to a boil.
- Dip each pretzel for 20–30 seconds.
- Place on lined baking sheet.
Bake
- Brush with egg wash.
- Sprinkle coarse salt and extra cheese.
- Bake 15–18 minutes until golden brown.
- Prep Time: PT20M
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pretzel
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg