Cheesy Jalapeño Pretzel Sticks Recipe

Introduction

These Cheesy Jalapeño Pretzel Sticks offer a perfect blend of gooey cheddar and spicy jalapeños wrapped in a soft, golden pretzel dough. Ideal for a snack or appetizer, they bring a delightful twist to traditional pretzels with a cheesy, mildly spicy kick.

Ingredients

• 3 1/2 cups all-purpose flour
• 1 packet active dry yeast (7 g)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup warm water (110°F)
• 2 tablespoons unsalted butter, melted (for dough)
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup finely chopped pickled or fresh jalapeños, seeds removed
• 6 cups water
• 1/4 cup baking soda
• 2 tablespoons unsalted butter, melted (for brushing)
• Coarse sea salt, for sprinkling

Instructions

1. Step 1: In a large bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5 minutes until the mixture becomes bubbly and foamy, indicating the yeast is active.
2. Step 2: Add the flour, salt, and 2 tablespoons of melted butter to the yeast mixture. Mix and knead the dough for about 5 to 7 minutes until it is smooth and elastic.
3. Step 3: Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour, or until it doubles in size.
4. Step 4: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a rectangle about 6 by 2 inches.
5. Step 5: Evenly scatter shredded cheddar cheese and chopped jalapeños over the center of each dough rectangle. Fold the dough over the filling and pinch the edges firmly to seal, forming stick shapes.
6. Step 6: In a large pot, bring 6 cups of water to a boil. Carefully stir in the baking soda; the mixture will foam, so be cautious.
7. Step 7: Using a slotted spoon, gently lower the filled pretzel sticks into the boiling baking soda water for 20 to 30 seconds. Remove them carefully and place them on the prepared baking sheet.
8. Step 8: Brush each pretzel stick with melted butter and sprinkle with coarse sea salt. Bake for 15 to 18 minutes, until the pretzels are golden and the cheese is bubbling. Allow to cool slightly before serving.

Tips & Variations

• For an extra kick, add a pinch of smoked paprika or cayenne pepper to the dough or on top before baking.
• Use different cheeses like pepper jack or mozzarella for a milder or creamier flavor.
• Fresh jalapeños add more heat, while pickled jalapeños give a tangy contrast—choose according to your taste.
• If you don’t have baking soda, substitute with baking powder, but pretzels won’t get the characteristic chewy crust as well.

Storage

Store leftover pretzel sticks in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for about 5-7 minutes to restore crispness. Avoid microwaving, as it can make the pretzels soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it back to room temperature before shaping and baking.

How do I prevent the cheese from leaking during boiling?

Be sure to pinch the edges of the dough tightly to seal the cheese and jalapeños inside. Using a little water to moisten the dough edges can help create a better seal.

Cheesy Jalapeño Pretzel Sticks Recipe

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★★★★★

4.5 from 55 reviews

• Author: Jack
• Total Time: 1 hour 38 minutes
• Yield: 12 pretzel sticks 1x

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Description

These Cheesy Jalapeño Pretzel Sticks are soft, flavorful pretzel treats filled with sharp cheddar cheese and spicy jalapeños. The dough is boiled briefly in a baking soda bath to give the pretzels their iconic chewy texture, then baked until golden and bubbly. Perfect as a savory snack or appetizer with a kick of heat and melty cheese in every bite.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 1/2 cups all-purpose flour
• 1 packet active dry yeast (7 g)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup warm water (110°F)
• 2 tablespoons unsalted butter, melted

Filling

• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup finely chopped pickled or fresh jalapeños, seeds removed

Baking Soda Bath

• 6 cups water
• 1/4 cup baking soda

Finishing

• 2 tablespoons unsalted butter, melted
• Coarse sea salt, for sprinkling

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Instructions

1. Activate Yeast: In a large bowl, combine warm water (110°F), sugar, and active dry yeast. Let sit for 5 minutes until the mixture becomes bubbly and foamy, indicating the yeast is active.
2. Prepare Dough: Add the all-purpose flour, salt, and melted butter to the yeast mixture. Mix ingredients and knead the dough for 5 to 7 minutes until it becomes smooth, elastic, and non-sticky.
3. Proof Dough: Cover the bowl with a clean towel and let the dough rise in a warm, draft-free area for about 1 hour or until it doubles in size.
4. Divide and Shape: Preheat the oven to 425°F and line a baking sheet with parchment paper. Punch down the risen dough, then divide it into 12 equal portions. Roll each piece into a rectangle approximately 6 by 2 inches.
5. Add Filling: Distribute the shredded sharp cheddar cheese and finely chopped jalapeños evenly onto the center of each dough rectangle. Fold the dough over the filling and pinch the edges tightly to seal and form pretzel sticks.
6. Prepare Pretzel Bath: Bring 6 cups of water to a boil in a large pot. Carefully stir in the baking soda — the mixture will foam, so be cautious.
7. Boil Sticks: Using a slotted spoon, gently lower each filled pretzel stick into the boiling baking soda water for 20 to 30 seconds. Remove and transfer them to the prepared baking sheet.
8. Finish and Bake: Brush each pretzel stick with melted butter and sprinkle generously with coarse sea salt. Bake in the preheated oven for 15 to 18 minutes, or until the pretzels are golden brown and the cheese inside bubbles. Allow to cool slightly before serving.

Notes

• For a milder heat, use fresh jalapeños with seeds removed; use pickled jalapeños for a tangier flavor.
• Ensure water for yeast activation is not too hot to avoid killing the yeast.
• When boiling pretzels in baking soda water, do not overcrowd the pot; boil sticks in batches if needed.
• Serve warm for best flavor and texture as the cheese is melted and gooey.
• Leftovers can be reheated in an oven or air fryer to restore crispiness.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: cheesy pretzel sticks, jalapeño pretzels, baked pretzels, spicy snack, cheese stuffed pretzels