Jalapeño Cheddar Soft Pretzels Recipe

All-purpose flour: The base ingredient for the dough, providing structure and texture.

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Warm water: Activates the yeast and helps form the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the pretzels.

Shredded cheddar cheese: Adds a rich, savory flavor and melty texture.

Jalapeños: Provides a spicy kick to the pretzels.

Baking soda: Used in the boiling step to give the pretzels their unique texture.

Egg: Used for the egg wash to give the pretzels a shiny, golden finish.

When folding in the shredded cheddar cheese and diced jalapeños, make sure the dough is slightly sticky but not overly wet. This will help the ingredients distribute evenly without clumping. If the dough feels too dry, you can lightly dampen your hands with water to help incorporate the ingredients more smoothly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the pretzels denser.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without needing to be dissolved in water first, making the process quicker.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the pretzels.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight floral note.

• salt - Substitute with sea salt: Sea salt can offer a more complex flavor profile compared to regular table salt.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella has a milder flavor and melts well, though it won't have the same sharpness as cheddar.

• jalapeños - Substitute with serrano peppers: Serrano peppers are slightly hotter than jalapeños and can provide a similar flavor profile.

• baking soda - Substitute with baked baking soda: Baked baking soda (sodium carbonate) can be used for a more intense alkaline solution, which can give the pretzels a deeper brown color and more traditional flavor.

• water - Substitute with beer: Beer can add a unique flavor to the pretzel dough, making it more complex and slightly malty.

• egg - Substitute with milk: Milk can be used for the egg wash to help the pretzels brown, though it won't provide the same shine as an egg wash.

• shredded cheddar cheese - Substitute with shredded pepper jack cheese: Pepper jack cheese adds a bit of extra spice and a different flavor profile, complementing the jalapeños.

• Allow the pretzels to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Store the pretzels in an airtight container or a resealable plastic bag at room temperature for up to 2 days. If you want to keep them longer, consider freezing.
• To freeze, wrap each pretzel individually in plastic wrap or aluminum foil. This ensures they don’t stick together and makes it easier to grab one at a time.
• Place the wrapped pretzels in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the pretzels at room temperature for about 1-2 hours or overnight in the refrigerator.
• For a freshly baked taste, reheat the pretzels in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. You can also use a toaster oven for smaller batches.
• If you prefer a softer texture, microwave the pretzels on a microwave-safe plate for about 20-30 seconds. Be cautious not to overheat, as this can make them chewy.
• For an extra touch, brush the reheated pretzels with melted butter and sprinkle with a bit more shredded cheddar cheese before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the jalapeño cheddar soft pretzels on a baking sheet lined with parchment paper.
  3. Lightly spritz the pretzels with water to prevent them from drying out.
  4. Cover the pretzels loosely with aluminum foil to maintain their softness.
  5. Bake for 10-12 minutes, or until they are heated through and the cheddar cheese is melty.
  6. Remove the foil for the last 2 minutes if you prefer a slightly crispier exterior.

• Microwave Method:

  1. Place a damp paper towel over the jalapeño cheddar soft pretzels to keep them moist.
  2. Microwave on medium power for 30 seconds.
  3. Check the pretzels and continue to heat in 15-second intervals until they are warmed through.
  4. Be cautious not to overheat, as this can make the pretzels tough.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the jalapeño cheddar soft pretzels in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, checking halfway through to ensure they are not overcooking.
  4. The air fryer will give the pretzels a slightly crispier texture while keeping the inside soft.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Lightly butter the skillet to add a bit of flavor and prevent sticking.
  3. Place the jalapeño cheddar soft pretzels in the skillet and cover with a lid.
  4. Heat for 2-3 minutes on each side, or until the pretzels are warmed through and the cheddar cheese is gooey.
  5. This method will give the pretzels a nice, slightly crispy bottom while keeping the top soft.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the jalapeño cheddar soft pretzels on the toaster oven tray.
  3. Lightly spritz the pretzels with water to maintain moisture.
  4. Heat for 8-10 minutes, or until the pretzels are thoroughly warmed and the cheddar cheese is melted.
  5. For a crispier finish, remove the tray and let the pretzels sit in the toaster oven for an additional 2 minutes with the heat off.

• Large mixing bowl: Used to combine the warm water, sugar, and yeast, and later to mix in the flour and salt to form the dough.

• Measuring cups: Essential for accurately measuring the flour, water, and other ingredients.

• Measuring spoons: Used to measure the sugar, salt, and baking soda precisely.

• Wooden spoon: Handy for mixing the dough before kneading.

• Floured surface: Necessary for kneading the dough to achieve a smooth and elastic texture.

• Chef's knife: Used to dice the jalapeños.

• Cutting board: Provides a safe surface for dicing the jalapeños.

• Box grater: Used to shred the cheddar cheese.

• Large saucepan: Needed to bring the water and baking soda to a boil for the pretzel bath.

• Slotted spoon: Essential for dipping the pretzels into the boiling baking soda bath and removing them.

• Baking sheet: Lined with parchment paper to bake the pretzels.

• Parchment paper: Prevents the pretzels from sticking to the baking sheet.

• Pastry brush: Used to brush the beaten egg onto the pretzels.

• Oven: Preheated to 450°F (230°C) for baking the pretzels.

• Cooling rack: Allows the pretzels to cool slightly before serving.

Prepare ingredients in advance: Dice the jalapeños and shred the cheddar cheese ahead of time to streamline the process.

Use a stand mixer: If you have one, use a stand mixer with a dough hook to mix and knead the dough to save time and effort.

Preheat while kneading: Preheat your oven while you knead the dough to ensure it's ready when you are.

Boil water early: Start boiling the water and baking soda mixture while shaping the pretzels to minimize waiting time.

Batch processing: Shape and boil multiple pretzels at once to speed up the process.