Ingredients
Scale
- 3 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon sugar
- 1 cup warm water
- 2 tablespoons unsalted butter (melted)
- 1/2 cup shredded sharp cheddar cheese
- 2–3 jalapeños (thinly sliced)
- 1/4 cup coarse sea salt
- 1/4 cup baking soda
- 4 cups water
Instructions
- In a large bowl, combine warm water and instant yeast. Stir in salt, garlic powder, sugar, and melted butter. Gradually add flour until a shaggy dough forms; transfer to a lightly floured surface and knead until smooth and elastic. Let rest for 10 minutes.
- Divide dough into 8–10 portions. Roll each portion into a long rope. Sprinkle shredded cheddar along the rope, press thin jalapeño slices into the dough, then fold/roll to encase and twist into pretzel shapes or simple twists.
- Bring 4 cups water and baking soda to a simmer in a wide pot. Working briefly, dip each twist into the baking soda bath for 20–30 seconds (flip once), then transfer to a parchment-lined baking sheet. Brush with melted butter and top with extra cheddar and coarse sea salt.
- Preheat oven to 400°F (200°C). Bake twists for 18–20 minutes, or until deep golden brown. Serve warm with mustard, cheese dip, or your favorite sauce.
Notes
For a milder heat, remove seeds from jalapeños. Can be made ahead and frozen unbaked for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 twisted pretzel
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Keywords: pretzel, jalapeño, cheese, snack, party food