Description
Soft, warm pretzels stuffed with gooey melted cheese and a zesty kick of jalapeños. These hand-held treats are perfect as a snack, appetizer, or party food!
Ingredients
For the Pretzel Dough:
- 1 ¼ cups warm water (about 110°F or 43°C)
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 tablespoon granulated sugar
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil (for greasing the bowl)
- Coarse salt, for sprinkling (optional)
For the Cheese and Jalapeño Filling:
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 jalapeños, finely chopped (seeds removed for a milder flavor, or left in for more heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika (optional for extra flavor)
- Salt and pepper, to taste
For Boiling:
- 10 cups water
- ⅓ cup baking soda
For Brushing:
- 1 egg, beaten (for egg wash)
- Coarse salt, for sprinkling on top (optional)
Instructions
Start by activating the yeast. In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently to dissolve the sugar and yeast in the water. Let the mixture sit for 5-10 minutes, or until it becomes frothy. This step ensures that the yeast is active and ready to make the dough rise.
In a large mixing bowl, combine the flour and salt. Add the melted butter and the activated yeast mixture to the flour. Stir everything together until a dough begins to form.
Once the dough starts coming together, turn it out onto a lightly floured surface and knead for 5-7 minutes. The dough should be smooth, elastic, and slightly sticky but not overly wet. If the dough is too sticky, you can add a little more flour, one tablespoon at a time.
Once the dough is kneaded, place it in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size. During this time, you can prepare the cheese and jalapeño filling.
While the dough is rising, prepare the cheese and jalapeño filling. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, shredded mozzarella cheese, chopped jalapeños, garlic powder, onion powder, smoked paprika (if using), and a pinch of salt and pepper.
Mix all the ingredients together until smooth and fully combined. The cream cheese helps to bind the cheeses together and creates a creamy texture, while the jalapeños provide a fresh, spicy kick. If you like your pretzels spicier, you can add more jalapeños or even a little hot sauce to the mixture.
Once the filling is ready, set it aside until the dough has finished rising.
Once the dough has risen, punch it down gently to release any air bubbles. Turn the dough out onto a floured surface and divide it into 8 equal portions.
Roll each portion into a long rope, about 12-15 inches long. Take each dough rope and carefully flatten it out with your hands to create a slightly wider surface that will hold the cheese filling.
Spoon a generous amount of the cheese and jalapeño filling into the center of each flattened dough rope. Be careful not to overfill, as the filling might leak out during baking. Once the filling is in place, fold the dough over the filling and pinch the edges together to seal the pretzel. You want to ensure the filling is securely enclosed within the dough to prevent it from leaking during baking.
Next, shape each stuffed dough piece into a classic pretzel shape by twisting the ends of the dough rope and bringing them toward the center, forming a loop. Press the ends gently to seal the pretzel shape.
In a large pot, bring 10 cups of water to a boil. Once boiling, add the baking soda to the water. The baking soda will help the pretzels develop a beautiful golden-brown crust during baking.
Carefully drop the shaped pretzels into the boiling water, one or two at a time. Boil each pretzel for about 30 seconds, then use a slotted spoon to remove it from the water and place it on a baking sheet lined with parchment paper. This step gives the pretzels their signature chewy texture and rich color.
Repeat this process for all of the pretzels, making sure to space them out on the baking sheet to allow for even baking.
Once all the pretzels are boiled, brush each one with a beaten egg wash. The egg wash will give the pretzels a beautiful, shiny finish when they bake. You can also sprinkle coarse salt on top of each pretzel at this stage if you like the salty crunch.
Preheat your oven to 425°F (220°C) and place the baking sheet in the oven. Bake the stuffed pretzels for 20-25 minutes, or until they are golden brown and the cheese inside is melted and bubbly.
Be sure to keep an eye on the pretzels during baking to avoid overbaking. The cheese filling should stay inside the pretzel, but some bubbling at the seams is normal.
Once baked, remove the pretzels from the oven and allow them to cool for a few minutes on a wire rack before serving.
Serve the cheese and jalapeño stuffed pretzels warm, either on their own or with a side of dipping sauces like ranch dressing, spicy mustard, or a creamy cheese dip. They’re perfect for snacking, serving at a party, or enjoying with a cold drink.
- Prep Time: 45 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 12-15g
- Carbohydrates: 30-35g
- Protein: 7-9g