an overhead shot of a plate of cheddar jalapeno pretzel twists

Cheddar Jalapeño Pretzels

  • Author: Beyond Frosting


These homemade CheddarJalapeño Pretzels are made with beer and loaded with diced jalapeños and cheddar cheese. These pretzels make great appetizers and are perfect for game day.


  • 1 ¼ cups warm beer (110°-120°F)
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 3 ½4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 jalapenos, seeded and mined
  • 2 cups finally 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


  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. In a large mixing bowl, combine the hot water and baking soda and stir until the baking soda dissolves.
  7. 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.
  8. 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.
  9. 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.
  10. In a small dish, beat the egg together with the water. Brush the egg wash over the pretzels and sprinkle with a coarse salt.
  11. 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.


  • 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 for water.