Ingredients
For the Dough:
- 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
For the Filling:
- 1 lb jalapeño cheese (or pepper jack), cut into 1-inch pieces
For the Baking Soda Bath:
- ⅓ cup baking soda
- 4 cups water
For the Topping:
- 1 egg, beaten with 1 tbsp water (egg wash)
- Shredded Parmesan cheese or coarse sea salt
Instructions
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Prepare the Dough:
- In a bowl, mix yeast, sugar, and warm water. Let sit for 10 minutes until foamy.
- Stir in vegetable oil.
- In a large bowl, combine flour and salt. Add the yeast mixture and knead for 10 minutes, until smooth.
- Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled.
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Prepare the Filling:
- Cut jalapeño cheese into 1-inch pieces and set aside.
-
Shape the Pretzels:
- Preheat oven to 450°F (230°C).
- Punch down the dough and divide into 8 equal pieces.
- Roll each piece into a 12-inch rope, flatten slightly, and place cheese down the center.
- Pinch the dough around the cheese to seal, reshape into a rope, twist into a pretzel shape, and place on a lined baking sheet.
-
Prepare the Baking Soda Bath:
- Bring 4 cups of water and baking soda to a boil. Remove from heat.
- Dip each pretzel in the solution for 30 seconds, then return to the baking sheet.
-
Bake the Pretzels:
- Brush with egg wash, sprinkle with Parmesan or sea salt.
- Bake for 10-12 minutes until golden brown.
- Let cool slightly before serving—the cheese will be hot!
Notes
- Spicy Lovers: Add chopped jalapeños inside for an extra kick.
- Cheese Swap: Try cheddar, smoked gouda, or mozzarella.
- Sweet Version: Skip cheese, brush with butter, and sprinkle with cinnamon sugar after baking.
- Vegan Option: Use vegan cheese and plant-based egg wash.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
