Cheesy cheddar and spicy jalapeno stuffed pretzel bites are easy to make and a total crowd pleaser! Serve fresh for your big Super Bowl party, or freeze and reheat for a no-fuss snack on the go.
This post is in partnership with Fleischmann’s® Yeast, all opinions are my own.
I’m a closet soft pretzel addict. My mother passed it onto me when I was young and we would take trips to the mall food court just for pretzels and lemonade. These days I don’t hit the mall very often, but every time I am waiting at the airport to catch a flight, I have to scour the terminal for one of those pretzel shops to get my fix. We recently had a soft pretzel shop open up about 5 minutes from our house and I’m already a regular patron – it’s bad you guys. I might need help.
When I’m not devouring them for lunch or dinner on my own, I love serving up pretzel bites as an appetizer for get-togethers, parties, and let’s not forget that tailgating season upon us! If you haven’t made soft pretzels at home, it’s SO easy and with the help of Fleischmann’s® RapidRise™ Yeast, this dough requires minimal rising time and yields a perfectly soft, chewy pretzel dough.
One of my favorite ways to jazz up classic homemade pretzel bites is by stuffing them with something ooey gooey cheesylicious and something with a little kick. Enter that classic cheddar and jalapeno flavor combo I cannot get enough of.
I like to use cheddar cheese sticks because they’re so convenient. Just unwrap and chop them into little cubes and you’re done! And for the jalapenos, I highly recommend using jarred, pre-sliced jalapenos. It’s so convenient to not have to chop them yourself, plus the jarred variety are typically more tame than a fresh jalapeno so you still get some heat, but not enough to burn the mouth of any of your party guests.
The key to getting that signature chewy outside and soft, airy inside you want from a pretzel, is to boil the pretzel bites in some water and baking soda for just 30 seconds or so. Then let them rest on a paper towel for a few seconds to get rid of excess moisture before brushing a little egg wash over the top, sprinkling on some coarse sea salt, and baking them at 400 degrees for about 10-12 minutes til they’re a nice golden brown.
This is kind of an inside-0ut dipping situation and the nice thing about that is you don’t have to worry about sauces! I always, always get cheese sauce when I order a soft pretzel at the airport or the pretzel shop in town, but when you’ve got a pretzel bite already filled with gooey cheese and bits of spicy jalapeno, you’re all set!
What people are saying about these Cheddar Jalapeno Pretzel Bites
“So I’ve made these twice already… My boyfriend and I love them! Great Saturday afternoon snack.” – Elsa
Cheddar Jalapeno Pretzel Bites
Cheesy cheddar and spicy jalapeno stuffed pretzel bites are easy to make and a total crowd pleaser! Serve fresh, or freeze and reheat for a no-fuss snack on the go.
- 4-4 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 envelope Fleischmann's® RapidRise Yeast
- 1 1/2 teaspoons salt
- 1 cup milk
- 1/2 cup water
- 2 tablespoons oil
- 2 eggs, lightly beaten
- coarse sea salt
- 6 cheddar cheese sticks, cut into cubes
- 1/2 cup jarred jalapeno slices, roughly chopped
- 1/3 cup baking soda
Combine 2 cups flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and oil until very warm (120° to 130°F); stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover with a towel and allow to rest on floured surface for 10 minutes.
Divide dough into 6 sections. Roll each into a rope about 12 inches long, then cut into 2-inch pieces. Roll each piece into a ball, flatten slightly and place a cheese cube and about 1/2 teaspoon chopped jalapenos to the middle. Pinch the sides of the dough around the cheese and jalapenos to seal shut and gently roll back into a ball. Cover with a towel and let rest.
Fill a large pot with 2 inches of water and bring to a boil. Add baking soda (careful, it will bubble and foam). Add 6 pretzel bites to boiling water at a time, allow to boil for 30 seconds, then use a slotted spoon to transfer to a paper towel-lined plate. Repeat with remaining pretzel bites, then transfer all to a greased baking sheet. Brush with beaten eggs and sprinkle generously with coarse sea salt.
Bake at 400 degrees for 8-13 minutes until golden brown on the outside. Serve immediately, or store in airtight container for up to 3 weeks in the freezer. Microwave for about 30-60 seconds before serving once frozen.
Recipe slightly adapted from Fleischmann’s® Snowflake Soft Pretzels.