Description
These Jalapeño Cheese Stuffed Pretzels offer a perfect combination of soft, chewy pretzel dough with a spicy, melty jalapeño cheese center. Crisped to golden perfection in a baking soda bath and baked to a delightful finish, they are an irresistible snack or appetizer with a flavorful kick.
Ingredients
Scale
Dough Ingredients
- 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
For Topping
- 1 egg, beaten with 1 tbsp water (egg wash)
- Shredded Parmesan cheese or coarse sea salt for sprinkling
Instructions
- Prepare the Dough: In a bowl, combine the active dry yeast, granulated sugar, and warm water (110°F). Let it sit undisturbed for 10 minutes or until the mixture becomes foamy, indicating the yeast is active.
- Add Oil: Stir in the vegetable oil into the yeast mixture thoroughly.
- Mix and Knead: In a large bowl, whisk together the all-purpose flour and kosher salt. Pour in the yeast mixture and knead the dough for about 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1 hour or until it has doubled in size.
- Prepare the Filling: Cut the jalapeño cheese or pepper jack into 1-inch pieces and set aside for stuffing the pretzels.
- Preheat Oven: Preheat your oven to 450°F (230°C) to get it ready for baking.
- Divide Dough: Punch down the risen dough to release air. Divide it into 8 equal parts.
- Shape with Cheese: Roll each dough piece into a 12-inch rope and flatten it slightly. Place the cheese pieces along the center of the rope.
- Seal and Shape Pretzels: Pinch the dough over the cheese to seal completely, reshape into a rope, then twist into a pretzel shape. Place shaped pretzels on a baking sheet lined with parchment paper or a silicone mat.
- Prepare Baking Soda Bath: In a pot, bring 4 cups of water and ⅓ cup of baking soda to a boil, then remove from heat.
- Bake Soda Dip: Carefully dip each pretzel into the baking soda water bath for about 30 seconds, then return them to the baking sheet to drain.
- 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.
- Bake Pretzels: Bake the pretzels in the preheated oven for 10 to 12 minutes or until they turn a deep golden brown color.
- Cool and Serve: Remove from the oven and allow pretzels to cool slightly before serving as the cheese inside will be very hot.
Notes
- Ensure the water used for activating yeast is warm, not hot, to avoid killing the yeast.
- The baking soda bath is key for giving pretzels their characteristic chewy crust and brown color.
- For a spicier version, add finely chopped jalapeños to the cheese filling.
- If jalapeño cheese isn’t available, pepper jack cheese is a great alternative.
- These pretzels are best enjoyed fresh but can be reheated in the oven for a few minutes to restore crispness.
