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Jalapeño Cheddar Pretzel Twist Bites

Prep Time:

2 hours

Bake Time:

15 minutes

Total Time:

2.5 hours


14-16 servings




For the pretzel dough:

  • 1½ cups warm milk (120-130°F)

  • 1 tablespoon granulated sugar

  • 1 (¼ -ounce) package active dry yeast

  • 4 ½ cups all-purpose flour

  • 3 cups sharp cheddar cheese, shredded (from block), divided

  • ¼ cup unsalted butter, melted

  • 2 teaspoons salt

For the topping:

  • 10 cups water

  • ⅔ cup baking soda

  • 1 large egg yolk

  • 1 tablespoon water

  • 2 fresh jalapeños, seeds removed, thinly sliced

  • Kosher salt (optional, if not adding jalapeños)

Tools Needed

Stand Mixer

Strainer Ladle

Basting Brush


Dough Scraper

Cooling Rack

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Adapted from Just A Taste

  1. Add milk to a medium saucepan and warm on the stove over medium-low heat, until the temperature reaches 120-130°F.

  2. In the bowl of a stand mixer, combine the milk and sugar. Sprinkle the yeast on top and allow it to sit for 5 minutes or until it begins to foam.

  3. Secure the hook attachment to the stand mixer, then add the flour, 2 cups cheese, butter, and salt to the bowl and mix on low until the ingredients are combined.

  4. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl.

  5. Form the dough into a ball, and place into a large bowl greased with olive oil. Roll the ball in the bowl to lightly cover in oil.

  6. Cover the bowl with plastic wrap and place it in a warm place for 1 hour, or until the dough has doubled in size. 

  7. Preheat the oven to 450ºF.

  8. Line two baking trays with parchment paper.

  9. Stir together the 10 cups of water and the baking soda in a large pot. Bring the mixture to a rolling boil.

  10. While the water comes to a boil, turn the dough onto your work surface and divide it into 24 equal pieces. (Do not flour your work surface.)

  11. Roll out each piece of dough into a 9-10 inch rope. Fold each rope in half, twisting the two pieces around one another and pressing the ends together. Twist the bottom end around the top, feeding it through the top hole and pressing to secure.

  12. One by one, carefully place each twist into the boiling water for 30 seconds. Remove from the water using a large slotted spoon or spatula and place on a cookie sheet. 

  13. In a small bowl, beat together the egg yolk and water, creating an egg wash. Brush the tops of the twists with the wash.

  14. Sprinkle remaining cheese over top and add sliced jalapeños. If not adding jalapeños, sprinkle with Kosher salt.

  15. Bake trays one at a time until the pretzel bites are golden brown in color, 14 -18 minutes. Remove the twists from the oven and allow them to cool on a wire rack for 15 minutes before serving.

Recipe Tags

Appetizer, Spicy, Bread, Super Bowl

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