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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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