Irresistible Jalapeño Cheddar Pretzel Rolls Recipe Perfect for Snacks

There’s something magical about the combination of spicy jalapeños, gooey cheddar cheese, and the warm, chewy goodness of a freshly baked pretzel roll. It’s the snack you didn’t know you needed but won’t ever forget once you’ve tried it. These Jalapeño Cheddar Pretzel Rolls are the perfect blend of comfort food and bold flavors, and honestly, they’re the kind of treat that disappears within minutes of hitting the table.

The first time I made these pretzel rolls was for a game night with friends. I wanted something unique, something that felt indulgent but wouldn’t have me stuck in the kitchen all evening. Let me tell you, they were a total hit! Every bite packs a punch of cheesy, spicy, and salty deliciousness. Whether you’re hosting a gathering or just craving a warm, savory snack to enjoy with your favorite dip, this recipe will become your go-to in no time.

If you’ve never made pretzel dough before, don’t worry. It’s way easier than it seems, and with my step-by-step instructions and tips, you’ll be whipping these up like a pro. So, grab your apron and let’s make some magic with these irresistible Jalapeño Cheddar Pretzel Rolls!

Why You’ll Love This Recipe

These Jalapeño Cheddar Pretzel Rolls are more than just your average snack. Here’s why they’ll be your new favorite recipe:

• Perfect blend of flavors: The spicy kick of jalapeños paired with creamy cheddar cheese and the salty chew of pretzel dough is a match made in heaven.
• Easy to make: Don’t let the idea of making pretzel dough intimidate you. I’ve tested this recipe countless times to make sure it’s foolproof even for beginners.
• Great for entertaining: These rolls are always a crowd-pleaser, whether it’s game day, a holiday party, or just a casual hangout.
• Customizable: You can easily adjust the spice level or swap out the cheese for your favorite variety.
• Comfort food at its best: Every bite of these rolls feels like a little hug for your taste buds – warm, soft, and absolutely delicious.

Unlike traditional pretzel recipes, these rolls have a unique twist with the jalapeño and cheddar combo. It’s a fun way to elevate (oops, I mean change up!) your snack game without getting too fancy. Plus, they’re perfect for dipping into mustard, cheese sauce, or even a spicy marinara. Trust me, once you taste them, you’ll understand why they’re irresistible.

What Ingredients You Will Need

This recipe uses simple ingredients that work together to create bold flavors and an unforgettable texture. Here’s what you’ll need:

• All-purpose flour: The base of your pretzel dough. You’ll need 4 cups for this recipe.
• Active dry yeast: Helps the dough rise and creates that soft, airy texture.
• Granulated sugar: Just a tablespoon to feed the yeast and balance the flavors.
• Salt: For flavor and that signature pretzel taste.
• Warm water: Helps activate the yeast and brings the dough together.
• Unsalted butter: Melted butter adds richness to the dough.
• Cheddar cheese: Use sharp cheddar for a bold flavor. Shred it yourself for the best melt.
• Fresh jalapeños: Slice them thinly for that spicy kick. You can adjust the amount based on your spice tolerance.
• Baking soda: Needed for the pretzel bath to achieve that classic chewy texture and golden brown finish.
• Egg: For the egg wash that gives your pretzel rolls a shiny, golden crust.
• Coarse sea salt: For sprinkling on top – a must for that authentic pretzel flavor.

If you’re looking for substitutions, you can use dairy-free cheese for a vegan option or swap all-purpose flour for whole wheat flour for a healthier twist. Just be sure to adjust the water accordingly to account for the different textures.

Equipment Needed

Here’s what you’ll need to make sure your Jalapeño Cheddar Pretzel Rolls turn out perfectly:

• Large mixing bowl: For combining your dough ingredients.
• Stand mixer with a dough hook: Optional, but it makes kneading the dough a breeze.
• Baking sheet: Lined with parchment paper or greased lightly.
• Large pot: For the baking soda water bath.
• Slotted spoon: Helps you remove the pretzel rolls from the water bath without breaking them.
• Pastry brush: To apply the egg wash for a shiny finish.

If you don’t have a stand mixer, don’t worry—you can knead the dough by hand. It might take a little more effort, but it’s worth it! And if you don’t have a pastry brush, a spoon can work in a pinch.

Preparation Method

1. In a large mixing bowl, combine 1 cup of warm water, 1 tablespoon of granulated sugar, and 2 ½ teaspoons (7g) of active dry yeast. Let the mixture sit for about 5 minutes until it becomes frothy.
2. Add 4 cups (500g) of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons (28g) of melted butter to the yeast mixture. Stir until the dough comes together.
3. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. If you’re using a stand mixer, knead with the dough hook for 5-6 minutes on medium speed.
4. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1 hour or until doubled in size.
5. Once the dough has risen, punch it down and divide it into 12 equal portions. Flatten each portion into a disk and add 1-2 tablespoons of shredded cheddar cheese and a few slices of jalapeño in the center. Fold the edges over the filling and pinch to seal.
6. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
7. Bring a large pot of water to a boil and add ¼ cup (60g) of baking soda. Carefully drop each dough ball into the boiling water for 20-30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
8. Brush the tops of the rolls with an egg wash (1 beaten egg) and sprinkle with coarse sea salt.
9. Bake for 12-15 minutes or until the rolls are golden brown and puffed up. Check them around the 12-minute mark to avoid overbaking.
10. Remove from the oven and let cool for 5 minutes before serving. Enjoy warm with your favorite dip!

Cooking Tips & Techniques

Making pretzel rolls is easier than you think, but these tips will help ensure success:

• Use warm water to activate the yeast, but not too hot – it should be between 100-110°F (37-43°C). Too hot, and you risk killing the yeast.
• Don’t skip the baking soda water bath! This step is crucial for achieving the signature pretzel texture and flavor.
• If your dough feels too sticky, sprinkle a little more flour as you knead it. But don’t overdo it—too much flour can make the rolls dense.
• For a milder spice, remove the seeds from the jalapeños before slicing.
• To save time, you can prepare the dough a day in advance and let it rise in the fridge overnight.

Variations & Adaptations

These Jalapeño Cheddar Pretzel Rolls are highly customizable! Here are some fun ways to mix things up:

• Gluten-Free Option: Use a gluten-free all-purpose flour blend and adjust the water slightly to achieve the right dough consistency.
• Cheese Swap: Try pepper jack for an extra kick or mozzarella for a gooey, milder option.
• Add Protein: Toss in some cooked, crumbled bacon or diced chicken for a heartier snack.
• Make it Vegan: Use vegan cheddar and a flaxseed or aquafaba egg wash instead of a traditional egg wash.
• Seasonal Twist: Swap jalapeños for roasted red peppers or sun-dried tomatoes for a different flavor profile.

One time, I tried adding a sprinkle of garlic powder to the dough, and it gave the rolls a delicious, garlicky depth. Don’t be afraid to experiment—these rolls are like a blank canvas for your favorite flavors!

Serving & Storage Suggestions

Here’s how to make the most of your Jalapeño Cheddar Pretzel Rolls:

• Serving: These rolls are best enjoyed warm, right out of the oven. Pair them with a creamy cheese dip, spicy mustard, or even a bowl of chili for a satisfying meal.
• Presentation: Arrange the rolls on a wooden board with a small bowl of dip in the center for a rustic, Pinterest-worthy look.
• Storage: Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Reheating: Warm them in the oven at 350°F (175°C) for 5-7 minutes or microwave for 15-20 seconds to restore their softness.
• Freezing: These rolls freeze beautifully! Wrap them individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.

Nutritional Information & Benefits

Here’s a quick breakdown of the nutrition per roll (approximate):

• Calories: 220
• Protein: 7g
• Fat: 8g
• Carbohydrates: 28g
• Fiber: 1g

These rolls are a great source of protein thanks to the cheese and dough. Jalapeños add a dose of vitamin C and a kick of flavor without adding many calories. If you’re looking for a lower-carb option, you can experiment with almond flour or a keto-friendly flour blend. Just be cautious with substitutions, as they may alter the texture.

Conclusion

If you’re looking for a savory snack that’s bursting with flavor and perfect for sharing, these Jalapeño Cheddar Pretzel Rolls are it. They’re easy to make, completely customizable, and guaranteed to impress anyone who tries them.

Irresistible Jalapeño Cheddar Pretzel Rolls

Print Recipe

A delicious combination of spicy jalapeños, gooey cheddar cheese, and warm, chewy pretzel rolls. Perfect for snacks or entertaining.

• Author: Sarah
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 rolls 1x
• Category: Snack
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 cups all-purpose flour
• 2 ½ teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons unsalted butter, melted
• 1 ½ cups shredded sharp cheddar cheese
• 2 fresh jalapeños, thinly sliced
• ¼ cup baking soda
• 1 egg, beaten
• Coarse sea salt for sprinkling

Instructions

1. In a large mixing bowl, combine 1 cup of warm water, 1 tablespoon of granulated sugar, and 2 ½ teaspoons of active dry yeast. Let sit for 5 minutes until frothy.
2. Add 4 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of melted butter to the yeast mixture. Stir until the dough comes together.
3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, or knead with a stand mixer for 5-6 minutes on medium speed.
4. Place the dough in a lightly greased bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
5. Punch down the dough and divide into 12 equal portions. Flatten each portion, add 1-2 tablespoons of shredded cheddar cheese and a few slices of jalapeño in the center, then fold and pinch to seal.
6. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
7. Bring a large pot of water to a boil and add ¼ cup of baking soda. Drop each dough ball into the boiling water for 20-30 seconds, then remove with a slotted spoon and place on the baking sheet.
8. Brush the tops of the rolls with egg wash and sprinkle with coarse sea salt.
9. Bake for 12-15 minutes until golden brown and puffed up. Let cool for 5 minutes before serving.

Notes

[‘Use warm water between 100-110°F to activate the yeast.’, ‘Don’t skip the baking soda water bath for authentic pretzel texture.’, ‘Adjust the spice level by removing jalapeño seeds or using fewer slices.’, ‘Prepare the dough a day ahead and let it rise in the fridge overnight.’]

Nutrition

• Serving Size: 1 roll
• Calories: 220
• Fat: 8
• Carbohydrates: 28
• Fiber: 1
• Protein: 7

Keywords: pretzel rolls, jalapeño cheddar, snack recipe, comfort food, easy baking