Fluffy dough, sliced jalapeños, sharp cheddar, and garlic butter—these Jalapeño Cheddar Soft Pretzels are the ultimate snack upgrade.
Okay, confession time: I was this close to ordering delivery one rainy afternoon. But instead of falling victim to soggy fries and regrets, I rolled up my sleeves and made these Jalapeño Cheddar Soft Pretzels… and wow. Not to sound dramatic, but they kinda saved my soul. There’s something about the warmth of fresh bread, the bite of jalapeños, and gooey cheddar that feels like a victory lap for your taste buds. My husband inhaled two before I even got the tray down—and let’s just say the rest didn’t last much longer.
Why You’ll Love This Jalapeño Cheddar Soft Pretzels Recipe?
Let’s start with the obvious: carbs, cheese, and a little heat. But here’s the real magic—these pretzels are soft and fluffy inside, golden outside, and hit with garlic butter the second they come out of the oven. They’ve got all the comfort of a classic soft pretzel, but with that extra kick that makes people say, “Wait… what’s in these?” Game day? Covered. Midnight snack? Absolutely. Monday survival food? Always.
Ingredient Notes:
Before we jump in, here’s the behind-the-scenes on the key players:
-
Warm Milk: Helps the yeast do its thing. You want it warm, not hot—think “cozy bathwater.”
-
Brown Sugar: Just enough to feed the yeast and add a subtle depth to the dough.
-
Yeast: You’ll know it’s alive when it gets all foamy and smells like fresh bread.
-
Flour & Salt: All-purpose works just fine. Salt balances out the sweetness and cheddar.
-
Jalapeños: Fresh or pickled—your call. Pickled adds tang, fresh brings the fire.
-
Cheddar: Go for sharp. Pre-shredded is okay, but fresh-grated melts better.
-
Baking Soda Bath: This step gives the pretzels their signature chewy crust.
-
Garlic Butter: Not optional. It’s the finishing move that makes people moan at first bite.
How To Make Jalapeño Cheddar Soft Pretzels?
Step 1. Activate That Yeast
Warm milk, brown sugar, and yeast go into a bowl. Stir and let it hang out for 5–7 minutes until bubbly. If nothing happens, your yeast might be sleeping on the job—grab a fresh packet.
Step 2. Mix and Knead the Dough
Add flour and salt, stir until you get a shaggy dough, then knead it until smooth and springy. Not sticky, not dry—just right. Let it rise for 20 minutes while you preheat the oven and prep your baking soda bath.
Step 3. Prep the Pretzel Spa
Boil water and baking soda. This is what gives the pretzels that deep golden crust. Don’t skip it, or you’ll end up with something more… roll-like.
Step 4. Shape Your Pretzels
Divide the dough into 8 pieces and roll into ropes. Dip each into the baking soda bath for 10 seconds, then form into pretzel shapes. It’s easier than it sounds—and no one cares if they’re wonky. Rustic = charming.
Want To Save This Recipe?
Step 5. Top and Bake
Add jalapeños and cheddar. Go heavy. Bake at 400°F for 8–10 minutes until the cheese bubbles and the edges are golden.
Step 6. Slather in Garlic Butter
Right out of the oven, brush them with melted butter and garlic powder. It’s messy and glorious. Serve immediately.
Storage Options:
If (big if) you have leftovers, store them in an airtight container at room temp for a day, or in the fridge for up to 3 days. Reheat in a toaster oven to bring back that crispy edge. Microwave? Meh. It’ll do in a pinch, but nothing beats oven-warmed.
Variations and Substitutions:
-
No Cheddar? Try mozzarella, pepper jack, or even feta for a twist.
-
Want More Heat? Add red pepper flakes to the dough or use fresh jalapeños with seeds.
-
Gluten-Free? Use a 1:1 gluten-free flour blend, but expect a slightly different texture—still delicious though!
-
Dairy-Free? Swap the butter and cheese for dairy-free alternatives. Still dreamy.
What to Serve with Jalapeño Cheddar Soft Pretzels?
-
Beer Cheese Dip – obviously.
-
Salsa or Guac – for a Tex-Mex vibe.
-
Chili – dunk these bad boys right in.
-
Or just… cold beer and a quiet moment. Heaven.
Frequently Asked Questions:
Can I freeze the dough?
Yep! Freeze the shaped dough before the baking soda bath. When ready to bake, thaw, dip, top, and go.
Can I use instant yeast?
Absolutely. Just skip the proofing step and mix it right in with the flour.
Do they reheat well?
Better than expected. Use an oven or toaster oven for that just-baked crisp. Microwave if you’re desperate (no judgment).
So, what do you think—are you team spicy pretzel yet? I’d love to hear how yours turn out. Tag me if you bake them, or just drop me a line in the comments. Happy baking, and don’t forget the garlic butter!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Jalapeño Cheddar Soft Pretzels
Ingredients
For the Dough:
- 1 cup warm milk 110°F / 45°C
- 3 tablespoons unsalted butter melted
- 3 tablespoons light brown sugar
- 3 teaspoons active dry yeast
- 2¾ cups all-purpose flour plus more for dusting
- 1 teaspoon fine sea salt
For the Baking Soda Bath:
- 4 cups water
- ¼ cup baking soda
For the Topping:
- 1 cup sliced jalapeños pickled or fresh
- 1 cup sharp cheddar cheese freshly grated
- ¼ cup unsalted butter melted
- 2 teaspoons garlic powder
Instructions
Activate the Yeast:
- In a large mixing bowl, combine the warm milk, melted butter, brown sugar, and active dry yeast. Stir gently and allow the mixture to sit for 5–7 minutes, or until foamy. This step ensures the yeast is properly activated.
Prepare the Dough:
- Add the all-purpose flour and salt to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms. Transfer the dough onto a lightly floured surface and knead for 3–4 minutes, or until smooth and elastic. Place the dough into a greased bowl, cover with a clean towel, and allow it to rise in a warm location for 20 minutes.
Preheat and Prepare the Baking Soda Bath:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a medium saucepan, bring 4 cups of water and ¼ cup baking soda to a gentle boil.
Shape the Pretzels:
- Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each piece into an 18-inch rope. One at a time, dip the ropes into the boiling baking soda bath for 10 seconds using tongs. Place each onto the prepared baking sheet and form into classic pretzel shapes.
Add Toppings and Bake:
- Top each shaped pretzel with several slices of jalapeño and a generous sprinkle of shredded cheddar cheese. Bake for 8–10 minutes, or until the pretzels are golden brown and the cheese is bubbling.
Apply Garlic Butter Finish:
- In a small bowl, whisk together the melted butter and garlic powder. As soon as the pretzels are out of the oven, brush each one generously with the garlic butter. Serve warm for best results.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
