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- 1 ¾ cups warm water (110°F) - 2 tablespoons granulated sugar - 1 packet (2 ¼ teaspoons) active dry yeast - 4 cups all-purpose flour - ½ cup baking soda - 1 teaspoon salt - 1 cup shredded sharp cheddar cheese - 2 jalapeños, finely chopped (seeds removed for less heat) - 1 large egg, beaten (for egg wash) - Coarse sea salt, for sprinkling - Optional: ½ teaspoon garlic powder for extra flavor You can replace all-purpose flour with bread flour for a chewier bite. If you want less heat, use just one jalapeño or substitute with mild peppers. For cheese, try mozzarella or pepper jack for different tastes. If you need a dairy-free option, use vegan cheese. Instead of egg wash, use milk or a plant-based milk for a shiny finish. Fresh ingredients make a big difference in flavor and texture. Use warm water that feels good to the touch. Yeast should be active and fresh for the dough to rise well. Old flour can lead to tough pretzels. Fresh jalapeños add a bright, zesty kick. Always check the dates on your ingredients for the best results. {{ingredient_image_1}} Start by making the dough. In a large bowl, mix 1 ¾ cups of warm water, 2 tablespoons of sugar, and 1 packet of active dry yeast. Let this sit for 5 to 10 minutes. You want it to get frothy. This shows the yeast is active. Next, take another bowl and mix 4 cups of all-purpose flour with 1 teaspoon of salt. If you like, you can add ½ teaspoon of garlic powder for extra flavor. Gradually add this dry mix to the yeast mixture. Knead the dough for about 5 minutes until it is soft and smooth. Now, it’s time to add the fun stuff! Mix in 1 cup of shredded sharp cheddar cheese and 2 finely chopped jalapeños. Knead the dough again to spread the cheese and jalapeños evenly. Once the dough is ready, place it in a greased bowl. Cover it with a clean towel and let it rise in a warm spot for about 1 hour. It should double in size. After it rises, punch down the dough to release air. Turn it out onto a floured surface. Cut the dough into small 1-inch pieces and roll each piece into a ball. Next comes the boiling. In a large pot, boil 10 cups of water mixed with ½ cup of baking soda. Drop in the pretzel bites in batches, about 8 to 10 at a time. Boil each batch for 30 seconds. Use a slotted spoon to take them out and place them on a baking sheet. Preheat your oven to 425°F (220°C) while you prepare the pretzel bites. Once they are on the baking sheet, brush the tops with a beaten egg. Sprinkle coarse sea salt over them for a tasty finish. Bake the bites for 12 to 15 minutes. You want them golden brown and fully cooked. When they come out of the oven, let them cool slightly. Now, they are ready to enjoy! To get that ideal pretzel texture, focus on the boiling step. Boiling the bites in water with baking soda gives them a chewy outside. Make sure the water is at a rolling boil before adding the dough. Boil each batch for exactly 30 seconds. This short time is key for a good rise in the oven. After boiling, brush the bites with egg wash. This helps them turn golden brown and shiny. Pairing these bites with the right dip can boost their flavor. Here are some great options: - Cheese Sauce: Creamy and cheesy, it complements the cheddar. - Mustard: A tangy mustard adds a nice kick. - Guacamole: Smooth and creamy, it balances the heat from the jalapeños. - Sour Cream: Cool and rich, it makes a great contrast to the spicy bites. Feel free to mix and match! Avoid these common mistakes for the best results: - Not Measuring Ingredients Accurately: Precision is key. Use measuring cups for the flour and water. - Skipping the Boiling Step: This step is crucial for the right texture. Don’t skip it! - Under or Overbaking: Keep an eye on the oven. Bakes should be golden brown, not burnt. - Not Letting the Dough Rise Enough: Allow the dough to double in size. This creates a fluffy inside. By following these tips, you can make Jalapeno Pretzel Bites that are both tasty and fun! Pro Tips Tip for Perfect Dough: Ensure your water is at the right temperature (around 110°F) to activate the yeast without killing it. Tip for Cheese Melting: Use freshly shredded cheese for better melting and flavor compared to pre-packaged shredded cheese. Tip for Extra Flavor: Add a pinch of cayenne pepper to the dough for an extra kick of heat that complements the jalapeños. Tip for Boiling: Boiling the pretzel bites in baking soda water gives them their signature flavor and chewy texture, don't skip this step! {{image_2}} You can change the cheese in jalapeno pretzel bites for new tastes. Try mozzarella for a milder, stretchy bite. Pepper jack adds more heat and flavor. Swiss cheese gives a nutty taste. You can even mix cheeses for a unique twist. Each choice will change the flavor and make your bites special. To adjust the heat, you have options. If you want less spice, remove all the jalapeño seeds. You can also use fewer jalapeños. For more heat, use extra jalapeños or add a pinch of cayenne pepper. You could also sprinkle red pepper flakes on top before baking. This way, you can make the bites just how you like them. You can make these bites vegan by swapping cheese with a plant-based version. Use almond or oat milk instead of water. For gluten-free bites, replace all-purpose flour with gluten-free flour. Just make sure to check the baking soda for gluten. These changes let everyone enjoy jalapeno pretzel bites, no matter their diet! To store leftover jalapeno pretzel bites, let them cool first. Place them in an airtight container. They stay fresh for about 2 days at room temperature. If you want to keep them longer, store them in the fridge. Just remember, the texture may change a bit. When you’re ready to eat your leftovers, preheat your oven to 350°F (175°C). Place the pretzel bites on a baking sheet. Heat them for about 5-7 minutes. This method helps restore their soft and chewy texture. You can also microwave them, but they may get a bit chewy. If you want to save them for later, freezing works well. Place the cooled pretzel bites in a single layer on a baking sheet. Freeze them for about 1 hour until firm. Then, transfer them to a freezer-safe bag. They can last up to 3 months in the freezer. When you want to enjoy them again, thaw in the fridge overnight and reheat as mentioned above. Jalapeno pretzel bites are soft, chewy snacks made from dough. They have a nice kick from jalapenos and the rich flavor of cheddar cheese. These bites are perfect for sharing or enjoying on your own. Homemade pretzel bites can last about 2 to 3 days when stored in an airtight container. For best taste, eat them fresh. If you keep them longer, they might get tough. Yes, you can make these pretzel bites ahead! Prepare the dough and shape the bites. Then, freeze them before boiling. When you’re ready, just boil, bake, and enjoy. These bites taste great with various dips. You can serve them with cheese sauce, ranch dressing, or spicy mustard. Get creative and try different sauces! The spice level depends on the jalapenos you use. Removing the seeds makes them milder. If you love heat, leave some seeds in for a bigger kick. Making your own Jalapeno Pretzel Bites is fun and tasty. We covered important ingredients and how fresh they should be. You learned step-by-step instructions for making the dough and baking. We shared tips to help you achieve the best texture and avoid common mistakes. Plus, you found many delicious variations and effective storage methods. Enjoy your pretzel bites with different dipping sauces. Now, get in the kitchen and start creating your perfect snack!

Jalapeno Pretzel Bites

Delicious pretzel bites infused with jalapenos and cheddar cheese, perfect for snacking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Course Appetizer
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1.75 cups warm water (110°F)
  • 2 tablespoons granulated sugar
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • 4 cups all-purpose flour
  • 0.5 cup baking soda
  • 1 teaspoon salt
  • 1 cup shredded sharp cheddar cheese
  • 2 units jalapeños, finely chopped (seeds removed for less heat)
  • 1 large egg, beaten (for egg wash)
  • to taste units coarse sea salt, for sprinkling
  • 0.5 teaspoon garlic powder (optional)

Instructions
 

  • In a large mixing bowl, combine warm water, sugar, and yeast. Let the mixture sit for about 5-10 minutes until it becomes frothy.
  • In another bowl, mix the flour and salt (and garlic powder if using). Gradually add this mixture to the yeast mixture and knead until a soft dough forms (about 5 minutes).
  • Incorporate the shredded cheddar cheese and chopped jalapeños into the dough, kneading until evenly distributed.
  • Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
  • Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Once the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into 1-inch pieces and roll each piece into a ball.
  • In a large pot, bring 10 cups of water and the baking soda to a rolling boil. Drop the pretzel bites in batches (about 8-10 at a time) and boil for 30 seconds. Using a slotted spoon, transfer them back to the prepared baking sheet.
  • Brush the tops of the pretzel bites with the beaten egg and sprinkle with coarse sea salt.
  • Bake in the oven for 12-15 minutes, or until they are golden brown and cooked through.
  • Remove from the oven and let cool slightly before serving. Enjoy these bites warm with your favorite dipping sauce.

Notes

For less heat, remove the seeds from the jalapenos.
Keyword cheddar, jalapeño, pretzel, snack