Cheddar Jalapeno Pretzel Bites Recipe
Introduction
Cheddar Jalapeno Pretzel Bites are a deliciously cheesy and spicy snack perfect for any occasion. Soft, golden pretzel dough surrounds a gooey cheddar center with a kick of jalapeno for added flavor. These bites are fun to make and even more fun to eat.
Ingredients
- 4-4 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 envelope Fleischmann’s® RapidRise Yeast
- 1 ½ teaspoons salt
- 1 cup milk
- ½ cup water
- 2 tablespoons oil
- 2 eggs (lightly beaten)
- Coarse sea salt
- 6 cheddar cheese sticks (cut into cubes)
- ½ cup jarred jalapeno slices (roughly chopped)
- ⅓ cup baking soda
Instructions
- Step 1: In a large bowl, combine 2 cups of flour, sugar, yeast (undissolved), and salt. Heat the milk, water, and oil until very warm (120° to 130°F), then stir into the flour mixture. Add enough remaining flour to form a soft dough. Knead on a floured surface until smooth and elastic, about 4 to 6 minutes. Cover with a towel and let rest on the floured surface for 10 minutes.
- Step 2: Divide the dough into 6 equal sections. Roll each into a 12-inch rope and cut into 2-inch pieces. Flatten each piece slightly, place a cheddar cube and about ½ teaspoon chopped jalapenos in the center, then pinch the dough around the filling to seal. Roll gently into a ball. Cover with a towel and let rest.
- Step 3: Bring 2 inches of water to a boil in a large pot. Add baking soda carefully—it will bubble and foam. Boil 6 pretzel bites at a time for 30 seconds, then transfer with a slotted spoon to a paper towel-lined plate. Repeat with all pieces, then arrange on a greased baking sheet. Brush each with beaten eggs and sprinkle generously with coarse sea salt.
- Step 4: Bake in a preheated 400°F oven for 8-13 minutes, until golden brown. Serve warm immediately or let cool for storage.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika to the dough or substitute sharp white cheddar for a different cheese twist.
- If you prefer less heat, rinse the jalapeno slices before chopping to mellow their spice.
- Use a thermometer to ensure the liquid is warm, not hot, to protect the yeast.
Storage
Store leftover pretzel bites in an airtight container in the freezer for up to 3 weeks. To reheat, microwave frozen bites for 30 to 60 seconds until warm. Avoid refrigerating as it can make the dough tough.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these pretzel bites ahead of time?
Yes, you can prepare and shape the pretzel bites in advance, then freeze them before boiling and baking. Just thaw before cooking for best results.
What can I substitute for the baking soda bath?
The baking soda bath helps create the pretzel’s characteristic crust and color. You can try using baking powder, but the texture and appearance may differ. For authentic results, baking soda is recommended.
PrintCheddar Jalapeno Pretzel Bites Recipe
Cheddar Jalapeno Pretzel Bites are a deliciously savory snack featuring soft pretzel dough stuffed with melty cheddar cheese and spicy jalapeno slices. Perfectly boiled in a baking soda bath and then baked to golden perfection, these pretzel bites combine a chewy exterior with a gooey cheesy center and a kick of heat from jalapenos, making them an irresistible treat for gatherings or anytime snacking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: About 36 pretzel bites 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Dough Ingredients
- 4 to 4 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 envelope Fleischmann’s® RapidRise Yeast (about 2 ¼ teaspoons)
- 1 ½ teaspoons salt
- 1 cup milk
- ½ cup water
- 2 tablespoons oil
- 2 eggs, lightly beaten (for brushing)
- Coarse sea salt, for sprinkling
Filling
- 6 cheddar cheese sticks, cut into cubes
- ½ cup jarred jalapeno slices, roughly chopped
Boiling Bath
- ⅓ cup baking soda
Instructions
- Prepare the Dough: In a large bowl, combine 2 cups of the all-purpose flour, sugar, undissolved yeast, and salt. Warm the milk, water, and oil together until very warm, about 120° to 130°F. Stir the warm liquid mixture into the flour mixture. Gradually add enough of the remaining flour to form a soft dough. Knead the dough on a floured surface until it becomes smooth and elastic, around 4 to 6 minutes. Cover the dough with a towel and let it rest on the floured surface for 10 minutes.
- Shape the Pretzel Bites: Divide the rested dough into 6 equal sections. Roll each section into a rope approximately 12 inches long, then cut the ropes into 2-inch pieces. Take each piece of dough and roll it into a ball, then flatten slightly. Place one cube of cheddar cheese and about ½ teaspoon of chopped jalapenos in the center. Pinch the dough edges around the filling to seal it completely and gently roll back into a ball. Cover the prepared bites with a towel and allow them to rest.
- Boil the Pretzel Bites: Fill a large pot with 2 inches of water and bring it to a rolling boil. Carefully add ⅓ cup of baking soda into the boiling water—it will bubble and foam. Add 6 pretzel bites at a time to the boiling water and boil for 30 seconds. Using a slotted spoon, transfer them to a paper towel-lined plate to drain. Repeat until all pretzel bites have been boiled. Then transfer all to a greased baking sheet.
- Brush and Season: Brush each pretzel bite generously with the beaten eggs to give them a glossy finish. Sprinkle coarse sea salt over the top for that classic pretzel flavor.
- Bake the Pretzel Bites: Preheat the oven to 400°F (204°C). Bake the pretzel bites for 8 to 13 minutes or until they are golden brown on the outside. Remove from the oven and serve immediately for best flavor and texture.
- Storage and Reheating: Store any leftover pretzel bites in an airtight container in the freezer for up to 3 weeks. To reheat, microwave frozen pretzel bites for 30 to 60 seconds until warm.
Notes
- Be sure to seal the dough well around the cheese and jalapenos to avoid leaks during boiling.
- The baking soda bath is essential for forming the pretzel’s characteristic chewy crust and brown color after baking.
- Use coarse sea salt for the best texture and flavor contrast on top of the pretzel bites.
- Adjust the amount of jalapenos to suit your preferred heat level or substitute with other spicy peppers.
- These pretzel bites can be made ahead and frozen; just reheat before serving for fresh taste.
Keywords: pretzel bites, cheddar pretzels, jalapeno pretzels, savory snack, party appetizer, baking soda bath pretzels
