Cheese and Jalapeño Stuffed Pretzels

Amy Massey
by Amy Massey
8 Pretzels
2 hr 10 min

These pretzels aren't just any pretzels, they are stuffed with gooey mozzarella, Cheddar cheese and pickled jalapeños for a spicy kick! These delicious salty snacks are best served warm so the cheese is still stringy inside and are great paired with a cold beer,but are equally filling enough to have for lunch.

Even if you are a novice baker, this recipe is super fun to make and the pretzels really are a labour of love. Give them a try for a fun filled afternoon finished off with a tasty treat!

Golden pretzels with a delicious surprise inside!

The bread tears so easily to reveal the gooey mozzarella inside.

Cheddar, mozzarella and pickled jalapeños are sealed carefully within the dough.

A handmade pretzel ready to be cooked.

Cheese and Jalapeño Stuffed Pretzels
Recipe details
  • 8  Pretzels
  • Prep time: 10 Minutes Cook time: 2.25 Hours Total time: 2 hr 10 min
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  • 350ml warm water
  • 1 tbsp granulated sugar
  • 2 tsps salt
  • 2 1/2 tsps dried active yeast
  • 3 1/2 tbsps unsalted butter, melted
  • 540g all purpose flour
  • 250g mozzarella, cut into thin strips
  • 250g cheddar cheese, grated
  • 150g pickled jalapeños, finely chopped
  • Large pot boiling water
  • 150g baking powder
  • 1 egg, beaten
  • Large handful coarse seasalt, for sprinkling.

Pour your warm water into a large mixing bowl and add the sugar. Stir until the sugar has dissolved.
Sprinkle the yeast on top of the water and leave to stand for 10 mins until the yeast begins to foam on top.
Add the melted butter and stir well.
Tip in the flour and salt and stir together.
Knead using a stand mixer with a dough hook attachment for 5 mins until you have a smooth ball of dough.
Place the dough in a lightly oiled bowl and cover with cling film. Leave in a warm place for 1 hour until the dough has doubled in size.
Preheat your oven to 220 degrees celcius.
Lightly oil your work surface and divide the dough into 8 equal pieces.
Roll the dough out into 24 inch strips that reassemble pieces of rope. The easiest way to do this is to hold each end and whip it round and round like a skipping rope.
Flatten the dough rope, then sprinkle the grated cheddar along the middle.
Place thin strips of mozzarella all along the dough, then top with sprinkles of chopped jalapeños.
Pinch the edges of the dough together to seal the cheese within the rope.
Make a U shape out of the rope, then grab each end, twist them and cross them over into a pretzel shape. Press the edges of the dough down to secure the shape.
Fill a large pot with water and add the baking powder, then bring to a rapid boil.
Line a baking tray with greaseproof paper and lightly grease with oil.
Drop the pretzel into the boiling water and cook for 30 seconds.
Remove the pretzel with a spatula and drop straight onto the baking tray.
Brush the surface of the pretzel with the egg wash and sprinkle with sea salt.
Bake in the centre of the oven for 12 mins until golden.
Amy Massey
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  • Linda Stanford Linda Stanford on Oct 04, 2020

    Please offer conversion of measurements in cups vs metric.

    • Amy Massey Amy Massey on Oct 04, 2020

      Hi Linda, here in the UK, we don't use cups as a measurement. I have however, found this handy conversion chart that may be of use to you.

      Many thanks and I hope you have fun making these pretzels! 🙂

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