Jalapeño Twists
If you’re a fan of spicy snacks with a cheesy twist, these Jalapeño Twists will become your new favorite! These pretzel-like twists are perfect for any occasion, from casual gatherings to game-day munchies. The combination of jalapeños and cheddar cheese wrapped in a soft, chewy dough makes for an irresistible treat. Here’s how you can whip up a batch in no time.
Ingredients:
- 1 1/4 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3-4 cups flour
- 2 medium jalapeños, seeded and finely minced
- 2 cups shredded cheddar cheese
- 4 cups very hot water
- 1/4 cup baking soda
- 1 egg + 2 tablespoons water (for egg wash)
- Coarse salt for sprinkling
- 2 tablespoons melted butter
Directions:
- Preheat and Prepare:
- Preheat your oven to 450°F (230°C).
- Line a large baking sheet with parchment paper.
- Activate the Yeast:
- In a stand mixer fitted with the dough hook, combine warm water, yeast, and sugar.
- Let the mixture stand for 5-10 minutes, or until it becomes frothy.
- Stir in the salt.
- Form the Dough:
- Add 3 cups of flour to the yeast mixture and mix until combined.
- Incorporate the minced jalapeños and shredded cheddar cheese.
- Gradually add the remaining flour until the dough is slightly tacky but not sticky.
- Prepare the Baking Soda Solution:
- Dissolve the baking soda in 4 cups of hot water in a large bowl.
- Make the Egg Wash:
- In a small bowl, whisk together the egg and 2 tablespoons of water; set aside.
- Shape the Twists:
- Divide the dough into four sections. Roll each section into a log and cut each log into three pieces.
- Roll each piece into an 18-24 inch rope, fold it in half, and twist.
- Dip and Bake:
- Dip each twist in the hot baking soda water for 30 seconds, then place it on the prepared baking sheet.
- Brush each twist with the egg wash and sprinkle with coarse salt.
- Bake for 8-10 minutes, until golden brown.
- Finish and Serve:
- Cool the twists slightly and brush them with melted butter.
- Serve warm and enjoy!
Nutrition and Serving Information:
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
- Calories: Approx. 300 per serving
- Servings: Makes 12 pretzels
These Jalapeño Twists are sure to spice up any snack time. The combination of the soft dough with the kick of jalapeños and the rich taste of cheddar is simply unbeatable. Happy baking!
Jalapeño Twists
- Total Time: 30 minutes
- Yield: 12 1x
Ingredients
1 1/4 cups warm water
2 1/2 teaspoons active dry yeast
1 tablespoon sugar
1/2 teaspoon salt
3–4 cups flour
2 medium jalapeños, seeded and finely minced
2 cups shredded cheddar cheese
4 cups very hot water
1/4 cup baking soda
1 egg + 2 tablespoons water (for egg wash)
Coarse salt for sprinkling
2 tablespoons melted butter
Instructions
Preheat oven to 450°F. Line a large baking sheet with parchment paper.
In a stand mixer fitted with the dough hook, combine warm water, yeast, and sugar. Let stand for 5-10 minutes, or until frothy. Stir in salt.
Add 3 cups of flour; mix until combined. Incorporate the minced jalapeños and cheddar cheese. Gradually add remaining flour until the dough is slightly tacky but not sticky.
Dissolve baking soda in 4 cups of hot water in a large bowl. In a small bowl, whisk together the egg and 2 tablespoons of water to make an egg wash; set aside.
Divide dough into four sections, roll each into a log, and cut each log into three pieces. Roll each piece into an 18-24 inch rope, fold in half, and twist.
Dip each pretzel in the hot baking soda water for 30 seconds, then place on the baking sheet. Brush with egg wash and sprinkle with coarse salt.
Bake for 8-10 minutes until golden brown. Cool slightly and brush with melted butter.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 300 Kcal