Jalapeño Cheddar Pretzel Knots

$To make my delicious jalapeño cheddar pretzel knots, you will need: - 2 ¼ teaspoons active dry yeast - 1 cup warm water (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) Using fresh ingredients is key for great flavor. Fresh jalapeños make your pretzels vibrant and spicy. Fresh cheese melts better, giving you that gooey goodness. When ingredients are fresh, they also add more nutrients. This makes your dish not just tasty, but also healthier. You can swap some ingredients if you need to. For example: - Instead of active dry yeast, use instant yeast for a quicker rise. - If you don’t have sharp cheddar, try mild cheddar or pepper jack. - For a gluten-free option, use a gluten-free flour blend. These substitutions will still yield a tasty result! Experiment and find what works best for you. {{ingredient_image_1}} To start, you need to mix warm water, sugar, and yeast in a bowl. Let it sit for 5–10 minutes until it becomes foamy. This step wakes up the yeast. In a large bowl, combine flour and salt. Then, add the foamy yeast mix, shredded cheddar cheese, and chopped jalapeños. Stir everything until a dough forms. Knead the dough for 5–7 minutes until it's smooth. If it feels sticky, sprinkle in a bit more flour. Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about one hour, or until it doubles in size. When kneading, use your palms and push the dough away from you. Fold it back toward you, and repeat. This builds strength in the dough. After the dough has risen, punch it down gently to release air. Divide it into 10–12 equal pieces. Roll each piece into a rope about 10 inches long. Then, shape it into a knot. To make this easier, cross one end over the other and tuck it under. This method helps keep the shape. Bring about 8 cups of water to a simmer in a large pot. Add ¼ cup of baking soda carefully. Expect bubbling, so be cautious! Drop the pretzel knots into the water in batches. Boil each knot for about 30 seconds. This step gives the pretzels their unique texture. After boiling, use a slotted spoon to remove them and place them on a baking sheet lined with parchment paper. To rise your dough well, find a warm spot. I like using the oven. Just turn it on for a minute, then off. Place your covered dough inside. Let it sit for about one hour. This helps the yeast grow and makes the dough fluffy. For great texture, knead your dough well. Knead for five to seven minutes. The dough should feel smooth and elastic. If it sticks to your hands, add a bit more flour. Mixing sharp cheddar and jalapeños into the dough adds loads of flavor. The cheese melts perfectly while the jalapeños give a nice kick. Serve your pretzel knots warm for the best taste. They pair well with mustard or cheese dip. For a drink, try a cold beer or soda. You can also enjoy them with a fresh salad for a light meal. Pro Tips Use Fresh Jalapeños: For the best flavor and heat, use fresh jalapeños rather than canned ones. Adjust the quantity based on your spice preference. Boiling Soda Solution: Ensure the baking soda is fully dissolved in the simmering water before adding the pretzel knots. This step enhances the pretzel's texture. Egg Wash for Shine: The egg wash gives the pretzel knots a beautiful golden color and a nice shine. Don’t skip this step for a more appealing finish. Storage Tips: Store any leftover pretzel knots in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes for best results. {{image_2}} You can boost the heat by adding more jalapeños. Slice them thin for more bite. You can also use pickled jalapeños for a tangy twist. If you want even more spice, add hot pepper flakes to the dough. This makes your knots a fun treat for heat lovers. For a sweet twist, mix in cinnamon and sugar. Use half the cheddar cheese and add a bit of brown sugar instead. You can also top them with a sweet glaze after baking. This version pairs well with chocolate sauce or cream cheese dip. It’s a treat for dessert lovers! You can make these pretzel knots gluten-free! Use a gluten-free flour blend. Ensure it has xanthan gum for the right texture. The rest of the recipe stays the same. You will still have a tasty snack without the gluten. Enjoy this option with friends who need gluten-free treats! To store your leftover pretzel knots, let them cool first. Wrap each knot in plastic wrap. Place them in an airtight container. This keeps them fresh for up to 3 days at room temperature. If you want to keep them longer, store them in the fridge for up to a week. Reheating your pretzel knots can be easy. Preheat your oven to 350°F. Place the knots on a baking sheet. Cover them with foil to keep moisture. Heat for about 10 to 15 minutes until warm. If you prefer a soft knot, use the microwave. Heat each knot for 15 to 20 seconds. Just be careful not to overheat them. Freezing pretzel knots is a great way to save them. Allow the knots to cool completely. Wrap each one tightly in plastic wrap. Then place them in a freezer-safe bag. They can last up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for a fresh taste. Yes, you can make Jalapeño Cheddar Pretzel Knots ahead of time. After you shape the knots, place them on a baking sheet. Cover the sheet with plastic wrap and put it in the fridge. The knots can stay there for up to 24 hours. When you are ready to bake, let them sit at room temperature for 30 minutes. Then, boil and bake them as usual. If you don't have active dry yeast, you can use instant yeast. The amount is the same: 2 ¼ teaspoons. Instant yeast works faster and does not need proofing. You can mix it directly with the dry ingredients. Another option is to use baking powder, but this will change the texture. Your pretzel knots may not be as chewy if you go this route. Homemade pretzel knots last about 2 to 3 days when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them. Frozen pretzel knots can keep for up to 3 months. Reheat them in the oven for the best results. You learned how to make Jalapeño Cheddar Pretzel Knots from scratch. We went over ingredients, step-by-step instructions, and helpful tips. You now understand how to customize and store these tasty snacks. With fresh ingredients and a few tricks, your pretzels can shine. Explore fun variations and enjoy with friends. I hope you are excited to bake and share these delicious knots! Happy cooking!$

Jalapeño Cheddar Pretzel Knots

Delicious pretzel knots infused with jalapeños and cheddar cheese.

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Prep Time 20

Cook Time 15

Total Time 1 30

Course Appetizer

Cuisine American

Servings 10

Ingredients

2.25 teaspoons active dry yeast
1 cup warm water (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 warm water, sugar, and yeast. Let it sit for about 5–10 minutes until foamy.
In a large bowl, mix flour and salt. Add the yeast mixture, shredded cheddar cheese, and chopped jalapeños. Stir until a dough forms.
Knead the dough for about 5–7 minutes until smooth and elastic. If the dough is sticky, add a little more flour.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 10–12 equal pieces. Roll each piece into a rope about 10 inches long and shape it into a knot.
In a large pot, bring about 8 cups of water to a simmer. Add baking soda carefully (it will bubble!) and drop the pretzel knots in batches. Boil each knot for about 30 seconds before removing and placing them on the prepared baking sheet.
Brush each pretzel knot with the beaten egg and sprinkle with coarse sea salt.
Bake in the preheated oven for 12–15 minutes or until golden brown.
Allow the pretzel knots to cool slightly before serving.

Notes

Serve warm for the best flavor.

Keyword cheddar, jalapeño, pretzel, snack