Spicy Cheddar & Monterey Jack Jalapeño Soft Pretzels
These Spicy Cheddar & Monterey Jack Jalapeño Soft Pretzels are cheesy, spicy, and soft, making them perfect for snacks and parties.
Ingredients
Dough
- 2 cups warm water Use warm water (not hot) to activate yeast.
- 1 packet active dry yeast
- ¼ cup granulated sugar
- 4 ½ cups all-purpose flour
- ½ cup unsalted butter, melted
- 1 teaspoon salt
Filling
- 1 cup shredded cheddar cheese Freshly shredded cheese melts best.
- 1 cup shredded Monterey Jack cheese Use all cheddar or all Monterey Jack for different melt and tang.
- 2-3 pieces jalapeños, chopped Remove seeds for milder heat.
Toppings
- 1 piece egg (for egg wash)
- Coarse sea salt (for topping)
Instructions
Preparation
- In a large bowl, combine warm water, yeast, and sugar. Let it sit for about 5 minutes until frothy.
- Add flour, melted butter, and salt to the mixture. Stir until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth.
- Incorporate shredded cheeses and jalapeños into the dough.
- Let it rise in a warm place for about 1 hour, or until doubled in size.
Baking
- Preheat the oven to 450°F (230°C) and line baking sheets with parchment paper.
- Divide the dough into equal pieces and shape them into pretzels.
- Boil water in a large pot and add baking soda. Boil each pretzel for 30 seconds before placing them on the baking sheet.
- Brush each pretzel with beaten egg and sprinkle with coarse sea salt.
- Bake for 12-15 minutes or until golden brown.
Notes
Store cooled pretzels in an airtight container for up to 2 days at room temperature. Reheat in the oven at 350°F (175°C) for 5-8 minutes to refresh the crust. For longer storage, freeze cooled pretzels in a sealed bag for up to 2 months.