These soft pretzels remind me of going to the carnival (or Oktoberfest celebrations!), but since we can’t go in person this year, I’m bringing the party home with my jalapeno smoked-cheddar stuffed pretzels. Yes, you read that right! These pretzels are soft, golden brown and stuffed with a creamy filling. Alternatively, you can skip the filling (but why would you?!) and toss them in a sweet cinnamon sugar mix. Serve with salsa, cheese sauce or even butter — or try them with my favourite decadent cream cheese icing recipe.
Prep Time: 25 minutes
Rest Time: 55 minutes
Bake Time: 10 minutes
Total Time: 90 minutes
Servings: 8 servings
3 cups all-purpose flour
2 Tbsp granulated sugar
1 tsp salt
1 Tbsp instant yeast
1 cup warm water
¼ cup ( ½ stick ) butter, melted
Jalapeno Cheddar Filling
¼ cup cream cheese
½ cup smoked cheddar, grated
⅓ cup jalapenos, diced
½ tsp salt
¼ tsp granulated garlic
Cinnamon Sugar Topping
½ cup granulated sugar
1 Tbsp ground cinnamon
¼ cup baking soda, for boiling
¼ cup melted butter, for brushing
Coarse salt, for topping
1. In the bowl of a stand mixer with the dough hook attachment, mix together the flour, sugar, salt, yeast, water and melted butter. Knead for 7-10 minutes on medium-low speed until the dough is soft and smooth. Place on the counter, cover with the mixing bowl and let rest for 45 minutes until the dough doubles in size.
2. Meanwhile, make the jalapeno cheddar filling. Mix together the cream cheese, smoked cheddar, jalapenos, salt and garlic. Set aside.
Related: 15 Must-Try German Dishes to Celebrate Oktoberfest
3. Preheat oven to 425°F. Line 2 baking sheets with parchment paper. Boil 8 cups of water on the stovetop.
4. Divide the dough into 8 equal portions and roll each piece into a smooth ball. Starting with one piece — keeping the rest covered so they don’t dry out — roll the dough into a log about 12 inches long. Flatten to about 2 inches wide. Add about 2 Tbsp of the jalapeno cheddar filling in the centre lengthwise. Pinch the dough together to close the seams, making sure to push out any air. Gently roll the dough with your hands until it’s about 24 inches long.
5. To shape the pretzels, take the left side and cross over the right, cross over the right again and flip the ends up and pinch to seal.
6. Add the baking soda to the boiling water. Boil the pretzels 2 at a time for 30 seconds, remove with a spider strainer and place on the baking sheet. Sprinkle the filled pretzels lightly with coarse salt and let rest for 10 minutes until the pretzels dry out.
7. Bake for 10 minutes until golden brown. Remove from oven and brush liberally with the melted butter. Enjoy warm. If you’ve opted to skip the filling and go the cinnamon sugar route, now brush the pretzels with melted butter and toss in cinnamon sugar mix to coat.
Like Sabrina’s soft pretzels? Check out her no-bake key lime pie icebox cake, dessert wontons and easy peach plum cobbler.