I create these cheesy, spicy twists by folding fresh jalapeño and sharp cheddar into pretzel dough, giving them that classic chewy crust through a quick soda bath—perfect for snacking or entertaining.

Why I’ll Love This Recipe

I love these twists for their blend of textures and flavors: the satisfying chew of pretzel crust, the kick from jalapeños, and gooey cheddar—all ready in under an hour with no long rising time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Warm water
• Active dry yeast
• Sugar
• Salt
• All-purpose flour
• Fresh jalapeños, seeded & finely minced
• Shredded cheddar cheese
• Very hot water
• Baking soda
• Egg + water (for egg wash)
• Coarse salt (for sprinkling)
• Melted butter

Directions

Preheat oven to 450 °F and line a baking sheet with parchment.
In a stand mixer, combine warm water, yeast, and sugar. Let proof 5–10 minutes until frothy, then stir in salt.
Mix in 3 cups flour, jalapeños, and cheese. Add more flour until dough forms a slightly tacky ball.
Prepare a baking soda bath by dissolving baking soda in very hot water.
Whisk egg and water to make egg wash.
Divide dough into four sections; roll each into logs and cut into three, totaling 12 pieces.
Roll each piece into an 18–24 in rope, fold and twist together, pinching ends and tucking them under.
Dip twists in baking soda bath for about 30 seconds, return to sheet, retwist if needed. Brush with egg wash and sprinkle coarse salt.
Bake 8–10 minutes until golden. Brush with melted butter while warm.

Servings and Timing

Yield: About 12 pretzel twists
Prep Time: 35 minutes
Bake Time: 8–10 minutes
Total Time: 45 minutes

Variations

Swap sharp cheddar for pepper-jack to boost spice.
Use classic pretzel shapes instead of twists.
Serve with queso or cheese sauce for dipping.

Storage/Reheating

Storage: I keep cooled twists in an airtight container at room temperature; they stay fresh for up to 2 days.
Freezing: I wrap them individually in plastic and freeze for up to 3 months.
Reheating: I reheat them at 350 °F for 5–7 minutes (from thawed) or straight from frozen, then brush with butter.

FAQs

How can I make these less spicy?

I reduce the heat by using fewer jalapeños or opting for milder peppers. Removing seeds and membranes also helps tone it down.

Can I make these ahead of time?

Yes, I prepare the twists and freeze them unbaked. When I’m ready, I bake them straight from the freezer, just adding a few minutes to the bake time.

What if I don’t have a stand mixer?

I mix the dough by hand and knead it on a floured surface until it’s smooth and elastic—usually about 5 to 7 minutes.

Do I have to do the baking soda bath?

I always do it—it’s what gives the pretzels their traditional chewy texture and signature crust. Skipping it makes them more like regular breadsticks.

Can I use different cheese?

Absolutely. I’ve tried other cheeses like pepper-jack or gouda. As long as the cheese is flavorful and melts well, it works great.

Conclusion

These Jalapeño Cheddar Pretzel Twists give me the best of all worlds: heat, cheese, and that perfect pretzel chew. I love how quick they are to make and how easily they impress, whether I’m snacking solo or serving a crowd.