What is the best salt for homemade soft pretzels?

Pretzel salt is the best salt for sprinkling over pretzels. It's coarse, with large grains that adhere to the dough but won't melt in the heat of the oven. You can also use another type of coarse salt or sea salt, but avoid regular table salt.

What happens if I don't soak the pretzel dough?

If you skip the baking soda bath, your pretzels will still bake up well enough. However, they'll be softer (more like cinnamon rolls) and won't have a chewy, dark exterior.

Why brush homemade soft pretzels with an egg wash before baking?

Giving the shaped pretzel dough a light brush with egg not only helps the salt adhere but also makes the pretzels crispy and golden-baked. If you'd like to make these cheddar pretzels egg-free, brush them lightly with water instead.

Cheddar Jalapeño Pretzels | Beyond Frosting

Description

Homemade cheddar jalapeño pretzels are loaded with spicy diced chilies and melty cheddar cheese. Made with beer, they’re soft, chewy, buttery, and delicious!

Ingredients

1 ¼ cups warm beer (110°-120°F)
2 ¼ teaspoons active dry yeast
2 tablespoons granulated sugar
3 ½ – 4 cups all-purpose flour
1 teaspoon kosher salt
2 jalapenos, seeded and minced
2 cups finely shredded cheddar cheese
4 cups hot water
¼ cup baking soda
1 large egg
2 tablespoons cool water
Pretzel salt (or another coarse salt)
2 tablespoons melted butter

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Instructions

Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat.
Heat the beer in a microwave safe dish to 110°-120° F. If it’s too hot, allow to cool. Then pour the warm beer into the bowl of your stand mixer.
Sprinkle the yeast and sugar over top of the beer and stir together. Allow the yeast to bloom for 3-5 minutes (or more as needed until really foamy).
Add 3 ½ cups all-purpose flour and salt to the mixer. Knead the dough for about 3 minutes until the dough comes together into a ball.
Next add the jalapenos and cheese and mix until combined about 1 minutes. The dough should be tacky, not sticky. When you touch the dough with your fingertip and then pull it away, there should be no dough stuck to your finger. If your dough is sticky, add additional flour, about ¼ cup at a time.
In a large mixing bowl, combine the hot water and baking soda and stir until the baking soda dissolves.
Place the dough on an unfloored counter and form a ball. Quarter the dough. Roll each quarter into a log and then cut it into 3 equal pieces. When you are done, you will have 12 pieces.
Roll each rope 12-18 inches long. Fold the rope in half and then twist together. Pinch the bottom edges together and tuck under the edge.
Place the pretzel twist in the baking soda bath for 30-45 seconds. Remove the twists from the water with a slotted spoon and place them on the prepared baking sheet. Retwist as needed. Repeat for all 12 pieces.
In a small dish, beat the egg together with the water. Brush the egg wash over the pretzels and sprinkle with a coarse salt.
Bake for 8-10 minutes or until the tops are golden brown. One removed from the oven, brush the tops with melted butter. Serve warm.

Notes

This recipe is reprinted with permission from Donna Elick and Page Street Publishing
Donna’s tip for this recipe is, if you’re sensitive to alcohol, you can substitute the beer with water.