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jalapeno cheese pretzels on parchment lined baking sheet

Jalapeno Cheese Pretzels

  • Author: Elizabeth Van Lierde
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 pretzels 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian


These Jalapeno Cheese Pretzels are a soft, chewy, spicy, cheesy masterpiece. Make these as an appetizer or snack for Game Day or any time you want to have some fun in the kitchen!



For pretzel dough:

1 cup warm water (100-110 degrees F)

1 package (2 ¼ tsp) instant yeast

3 cups all purpose flour

1 tsp kosher salt

1 tbsp melted butter

1 tbsp sugar

For water bath:

1 cup boiling water

2 tbsp baking soda

For topping:

1 egg, whisked

1 ½ cups shredded sharp cheddar cheese

2 jalapenos, thinly sliced

Kosher salt


Make pretzel dough: In a small bowl or glass measuring cup, combine warm water and yeast and dissolve for 1-2 minutes. In a bowl fitted with a stand mixer and a dough hook (you can mix by hand if needed), add in flour, salt, melted butter, sugar and yeast mixture. Turn the mixer on to medium-high speed and knead for about 5 minutes, or until the dough is smooth. Place dough into a clean, dry bowl and cover with a kitchen towel or plastic wrap. Place dough in a dry place for about 60 minutes, or until doubled in size.

Preheat oven: Preheat the oven to 475 degrees. Line a baking sheet with parchment paper and set aside. 

Mix water with baking soda: Combine 1 cup boiling water and baking soda in a shallow bowl and whisk until baking soda is dissolved.

Shape pretzels: Punch dough down and divide into 8 equal pieces. Roll each piece on a lightly oiled surface (spray lightly with non-stick spray) and roll dough pieces out into a long thin rope and shape into a pretzel. Dip each side of the pretzels into baking soda water mixture for 30 seconds. Transfer pretzel to parchment lined baking sheet.

Top and bake: Brush each pretzel with egg wash and sprinkle lightly with kosher salt. Top each pretzel with a handful of shredded cheddar cheese and 5-6 jalapeno slices. Allow pretzels to rest for 10 minutes and then bake for 8-10 minutes, or until golden brown.


Leftover pretzels will keep in an airtight container at room temperature for 4 days. Reheat in the toaster oven or oven set to 350 degrees F for 8-10 minutes.

Keywords: dough, salt, baking soda