Print

Flavorful Jalapeño Cheddar Soft Pretzels Recipe with Creamy Beer Cheese Dip

jalapeño cheddar soft pretzels - featured image
Print Recipe

Soft pretzels stuffed with sharp cheddar and diced jalapeños, paired with a creamy beer cheese dip. This recipe offers a perfect balance of spicy, cheesy, and soft with a golden crust, ideal for snacks or parties.

Ingredients

Scale
  • 3 ½ cups (440 g) all-purpose flour
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 1 ¼ cups (300 ml) warm water (around 110°F / 43°C)
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt
  • 2 tablespoons (28 g) unsalted butter, melted
  • 2 medium fresh jalapeños, seeded and finely diced
  • 1 cup (115 g) sharp cheddar cheese, shredded
  • 1/3 cup (80 g) baking soda
  • 10 cups (2.4 liters) water (for boiling)
  • Coarse sea salt (for sprinkling)
  • 1 ½ cups (170 g) sharp cheddar cheese, shredded (for dip)
  • 4 ounces (113 g) cream cheese, softened
  • ½ cup (120 ml) light beer (lager or pilsner)
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Hot sauce (optional, a few dashes)
  • Freshly ground black pepper (to taste)

Instructions

  1. Activate the yeast: In a large bowl, whisk together warm water (110°F / 43°C), sugar, and yeast. Let sit for 5–10 minutes until frothy and bubbly.
  2. Make the dough: Add melted butter, salt, and half of the flour (about 1 ¾ cups / 220 g) to the yeast mixture. Stir to combine, then gradually add remaining flour until a shaggy dough forms. Stir in diced jalapeños and shredded cheddar cheese gently but thoroughly.
  3. Knead the dough: Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium speed for 6–7 minutes. Add flour if too sticky, but avoid overdoing it.
  4. Let it rise: Shape dough into a ball, place in lightly greased bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. Preheat oven to 450°F (232°C) and line baking sheet with parchment paper or silicone mat.
  6. Prepare baking soda bath: In a large pot, bring 10 cups (2.4 liters) water and 1/3 cup (80 g) baking soda to a boil.
  7. Shape pretzels: Punch down risen dough and divide into 8 equal pieces (~130 g or 4.5 oz each). Roll each into 20-inch (50 cm) ropes and twist into classic pretzel shapes.
  8. Boil each pretzel in baking soda bath for 20–30 seconds, then transfer to baking sheet using slotted spoon.
  9. Sprinkle coarse sea salt over pretzels while wet from bath. Bake for 12–15 minutes until golden brown and puffed.
  10. Make beer cheese dip: While pretzels bake, combine cream cheese and beer in medium saucepan over medium heat. Stir until smooth, then add shredded cheddar, garlic powder, onion powder, and black pepper. Stir until melted and creamy. Add hot sauce if desired.
  11. Serve warm: Let pretzels cool a few minutes before serving with creamy beer cheese dip.

Notes

[‘Do not skip the baking soda bath; it creates the signature chewy crust and deep brown color.’, ‘Remove jalapeño seeds for milder heat.’, ‘Knead dough until elastic but not tough; add flour sparingly if sticky.’, ‘Use sharp cheddar cheese for best flavor and meltability; avoid pre-shredded with anti-caking agents.’, ‘Heat beer and cream cheese mixture gently to prevent curdling.’, ‘Prepare jalapeños and shred cheese while dough rises to save time.’, ‘For gluten-free, substitute flour with gluten-free blend; texture will vary.’, ‘For dairy-free, use vegan cheese and cream cheese alternatives.’, ‘For alcohol-free dip, substitute beer with non-alcoholic beer or vegetable broth.’, ‘Leftover pretzels store well at room temperature for 2 days or frozen for up to a month; reheat at 350°F for 10 minutes.’, ‘Dip keeps refrigerated for 3-4 days; reheat gently before serving.’]

Nutrition

Keywords: jalapeño cheddar pretzels, soft pretzels, beer cheese dip, spicy snack, cheesy pretzels, homemade pretzels, game night snack

Find it online: https://lucydishes.com/flavorful-jalape-n-o-cheddar-soft-pretzels-recipe-with-creamy-beer-cheese-dip/