Jalapeño Cheddar Pretzel Knots

$- 2 ¼ teaspoons active dry yeast - 1 cup warm water (about 110°F) - 2 tablespoons granulated sugar - 4 cups all-purpose flour - 2 teaspoons salt - ½ cup sharp cheddar cheese, shredded - 2-3 fresh jalapeño peppers, finely chopped - ¼ cup baking soda (for boiling) - 1 egg, beaten (for egg wash) - Coarse sea salt (for topping) The active dry yeast must be fresh. This ensures the dough rises well. If you don't have granulated sugar, you can use brown sugar. It will add a slight caramel flavor. For flour, all-purpose works best, but you can also use bread flour for a chewier pretzel. If you want, you can swap sharp cheddar with a milder cheese. Gouda or Monterey Jack works well too. If you like it spicy, add more jalapeños or try serrano peppers. For cheese, sharp cheddar gives a strong flavor. Look for a good-quality block cheese. Shred it yourself for better melting. Pre-shredded cheese often has anti-caking agents that can affect texture. When it comes to jalapeños, choose firm peppers. They should be bright green and free of soft spots. Adjust the heat by removing seeds. This can make your pretzel knots less spicy if that’s your goal. {{ingredient_image_2}} Start by getting your warm water ready. Measure 1 cup and make sure it is about 110°F. Then, add 2 tablespoons of sugar into the water. Stir it gently to mix. Now, sprinkle 2 ¼ teaspoons of active dry yeast on top. Let this sit for 5 to 10 minutes. The mixture will foam up, showing the yeast is working. Grab a large mixing bowl and add 4 cups of all-purpose flour and 2 teaspoons of salt. Mix these well. Once your yeast mixture is foamy, pour it into the flour bowl. Next, add ½ cup of shredded sharp cheddar cheese and 2-3 finely chopped jalapeños. Use a wooden spoon to mix until a dough starts to form. Now it's time to knead! Place the dough on a lightly floured surface. Knead it for about 5 to 7 minutes. You want it to feel smooth and elastic. If it sticks to your hands, sprinkle in a bit more flour. After kneading, grease a bowl lightly with oil. Put the dough in, coating the top with oil. Cover the bowl with a damp cloth. Let it rise in a warm spot for about 1 hour, or until it doubles in size. Once the dough has risen, gently punch it down to let out the air. Divide the dough into 10 to 12 equal pieces. Roll each piece into a 10-inch long rope. Now twist each rope into a knot shape. Tuck the ends underneath. In a large pot, bring about 8 cups of water to a gentle simmer. Carefully stir in ¼ cup of baking soda. Be careful; it will bubble! Drop the pretzel knots in batches into the water. Boil each knot for about 30 seconds. Use a slotted spoon to remove them and place them on a baking sheet lined with parchment paper. Brush each knot with a beaten egg for a shine. Sprinkle coarse sea salt on top. Bake in a preheated oven at 425°F for 12 to 15 minutes. They should look puffed and golden brown. Let them cool for a few minutes before serving. To get the right heat, start with 2 jalapeños. If you want more spice, add another. For a milder taste, remove the seeds and membranes. The cheese adds richness, so use sharp cheddar for a bold flavor. You can also mix in a mild cheese like Monterey Jack. This blend gives you the best of both worlds. A great pretzel crust starts with boiling the knots in a baking soda solution. This step helps create that shiny, golden exterior. Make sure your water simmers gently; boiling too hard can break the knots. After boiling, brush each knot with beaten egg for an extra shiny finish. Don’t skip the coarse sea salt on top; it’s key for flavor. One common mistake is not letting the dough rise enough. Always let it double in size for the best texture. Another issue is over-kneading the dough. Knead just until smooth and elastic, which should take about 5–7 minutes. Lastly, avoid crowding the pot when boiling. Boil in batches to ensure each knot cooks evenly. Pro Tips Activate Your Yeast Properly: Make sure your water is at the right temperature (about 110°F) to activate the yeast effectively. If it’s too hot, it can kill the yeast, and if it’s too cold, the yeast won’t activate. Knead for Texture: Kneading the dough for 5–7 minutes is crucial for developing gluten, which gives your pretzel knots their chewy texture. Don’t rush this step! Boil for Color: Boiling the pretzel knots in baking soda water before baking not only enhances their color but also adds to their distinctive pretzel flavor. Make sure to keep the water at a gentle simmer. Egg Wash for Shine: Applying an egg wash before baking will give your pretzel knots a beautiful golden-brown finish. Be generous with it for the best results. {{image_4}} You can switch up the cheese in your pretzel knots. Try using mozzarella for a stretchy texture. Pepper jack will add a spicy kick. Cream cheese can give a rich and creamy taste. Experiment with whatever cheese you enjoy. Just keep in mind the flavor balance. You want cheese that melts well to create a gooey center. Want to boost the flavor? Consider adding spices to the dough. Garlic powder or onion powder can add depth. For a zesty touch, mix in some smoked paprika or cumin. You can also top the pretzel knots with seeds. Try sesame seeds or poppy seeds for added crunch. These flavors can really enhance your snack experience. Don't forget about dessert! You can make sweet pretzel knots too. Use cinnamon and sugar in the dough for a sweet twist. After baking, brush them with melted butter. Then coat them in a cinnamon-sugar mix for a treat. Serve with a side of chocolate or caramel sauce. This sweet variation is a fun way to enjoy pretzels. To keep your Jalapeño Cheddar Pretzel Knots fresh, store them in an airtight container. Make sure they cool completely before sealing. You can also wrap them in plastic wrap for extra protection. Place the wrapped knots in the container. This method keeps them soft and tasty for about 2-3 days at room temperature. When reheating, avoid the microwave. It makes the pretzels chewy. Instead, use the oven. Preheat it to 350°F (175°C). Place the knots on a baking sheet and heat for about 5-7 minutes. This helps revive their crispy outside and soft inside. You can also spritz a bit of water on them before reheating. This adds moisture and enhances flavor. Freezing pretzel knots is easy for later snacks. First, let them cool completely. Then, wrap each knot in plastic wrap. After that, place them in a freezer-safe bag or container. Label it with the date. They can last up to 3 months in the freezer. When you're ready to enjoy, thaw them in the fridge overnight. Reheat as mentioned above to restore their fresh taste. Jalapeño Cheddar Pretzel Knots last about 3 to 4 days when stored in an airtight container. You can keep them at room temperature. If you want to enjoy them longer, consider freezing them. They can last up to 3 months in the freezer. Yes, you can make these pretzel knots in advance. You can prepare the dough, shape the knots, and then refrigerate them. Just cover them well to keep them from drying out. When you are ready, let them rise at room temperature before boiling and baking. These pretzel knots pair well with many dips. You can serve them with creamy cheese dip, spicy mustard, or even a zesty salsa. They also go nicely with a fresh green salad for a light meal. Absolutely! A stand mixer makes the dough process easier. Use the dough hook attachment to mix and knead the ingredients until smooth. Just keep an eye on the texture, ensuring it is elastic and not too sticky. Jalapeño Cheddar Pretzel Knots are fun and tasty to make. We covered the right ingredients, step-by-step instructions, and helpful tips. You learned how to adjust flavors and avoid mistakes. Don't forget to try different cheeses or spices for a twist. Store leftovers properly and enjoy them later. These knots are perfect for snacks or gatherings. Now get cooking and share your delicious results with friends!$

Jalapeño Cheddar Pretzel Knots

Delicious pretzel knots infused with sharp cheddar and fresh jalapeños.

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Prep Time 20

Cook Time 15

Total Time 1 30

Course Appetizer

Cuisine American

Servings 10

Calories 250 kcal

Ingredients

2.25 teaspoons active dry yeast
1 cup warm water (about 110°F)
2 tablespoons granulated sugar
4 cups all-purpose flour
2 teaspoons salt
0.5 cup sharp cheddar cheese, shredded
2 3 fresh jalapeño peppers, finely chopped
0.25 cup baking soda (for boiling)
1 egg beaten (for egg wash)
to taste coarse sea salt (for topping)

Instructions

In a mixing bowl, combine the warm water and sugar, before gently stirring in the yeast. Allow the mixture to sit undisturbed for 5-10 minutes until it becomes foamy, indicating that the yeast is activated.
In a large mixing bowl, whisk together the all-purpose flour and salt until well combined. Pour in the foamy yeast mixture, then add the shredded cheddar cheese and finely chopped jalapeños. Mix using a wooden spoon until a dough begins to form.
Transfer the dough to a lightly floured surface and knead it for about 5–7 minutes. The dough should become smooth and elastic; if it feels sticky, sprinkle in a little extra flour as needed.
Lightly grease a bowl with oil and place the kneaded dough inside, turning it to coat the top. Cover the bowl with a damp cloth or plastic wrap, and let it rise in a warm environment for about 1 hour, or until it has doubled in size.
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking.
After the dough has risen, gently punch it down to release the air. Divide it into 10–12 equal portions. Roll each piece into a rope approximately 10 inches long, then twist and shape each rope into a knot, tucking the ends underneath.
In a large pot, bring about 8 cups of water to a gentle simmer. Carefully stir in the baking soda (it will bubble) which adds a beautiful golden color to the pretzels. Drop the pretzel knots in batches into the simmering water, allowing each knot to boil for about 30 seconds. Remove them with a slotted spoon and place them on the prepared baking sheet.
Use a pastry brush to generously coat each pretzel knot with the beaten egg for a shiny finish, then sprinkle with coarse sea salt to taste.
Bake the pretzel knots in the preheated oven for 12–15 minutes or until they are puffed and golden brown.
Allow the pretzel knots to cool on the baking sheet for a few minutes before transferring them to a wire rack or serving plate.

Notes

Serve with a side of creamy cheese dip or mustard for an elegant appetizer display.

Keyword cheddar, jalapeño, pretzel, snack