Cheddar Jalapeno Pretzel Bites | Creme De La Crumb

Cheesy cheddar and spicy jalapeno stuffed pretzel bites are easy to make and a total crowd pleaser! Serve fresh for your big Super Bowl party, or freeze and reheat for a no-fuss snack on the go. 

This post is in partnership with Fleischmann’s® Yeast, all opinions are my own. 

Cheddar Jalapeno Pretzel Bites |

I’m a closet soft pretzel addict. My mother passed it onto me when I was young and we would take trips to the mall food court just for pretzels and lemonade. These days I don’t hit the mall very often, but every time I am waiting at the airport to catch a flight, I have to scour the terminal for one of those pretzel shops to get my fix. We recently had a soft pretzel shop open up about 5 minutes from our house and I’m already a regular patron – it’s bad you guys. I might need help.

Cheddar Jalapeno Pretzel Bites |

When I’m not devouring them for lunch or dinner on my own, I love serving up pretzel bites as an appetizer for get-togethers, parties, and let’s not forget that tailgating season upon us! If you haven’t made soft pretzels at home, it’s SO easy and with the help of Fleischmann’s® RapidRise™ Yeast, this dough requires minimal rising time and yields a perfectly soft, chewy pretzel dough.

Cheddar Jalapeno Pretzel Bites |

One of my favorite ways to jazz up classic homemade pretzel bites is by stuffing them with something ooey gooey cheesylicious and something with a little kick. Enter that classic cheddar and jalapeno flavor combo I cannot get enough of.

I like to use cheddar cheese sticks because they’re so convenient. Just unwrap and chop them into little cubes and you’re done! And for the jalapenos, I highly recommend using jarred, pre-sliced jalapenos. It’s so convenient to not have to chop them yourself, plus the jarred variety are typically more tame than a fresh jalapeno so you still get some heat, but not enough to burn the mouth of any of your party guests.

Cheddar Jalapeno Pretzel Bites |

The key to getting that signature chewy outside and soft, airy inside you want from a pretzel, is to boil the pretzel bites in some water and baking soda for just 30 seconds or so. Then let them rest on a paper towel for a few seconds to get rid of excess moisture before brushing a little egg wash over the top, sprinkling on some coarse sea salt, and baking them at 400 degrees for about 10-12 minutes til they’re a nice golden brown.

Cheddar Jalapeno Pretzel Bites |

This is kind of an inside-0ut dipping situation and the nice thing about that is you don’t have to worry about sauces! I always, always get cheese sauce when I order a soft pretzel at the airport or the pretzel shop in town, but when you’ve got a pretzel bite already filled with gooey cheese and bits of spicy jalapeno, you’re all set!

Cheddar Jalapeno Pretzel Bites |
Cheddar Jalapeno Pretzel Bites |

Cheddar Jalapeno Pretzel Bites

Cheesy cheddar and spicy jalapeno stuffed pretzel bites are easy to make and a total crowd pleaser! Serve fresh, or freeze and reheat for a no-fuss snack on the go. 

  • 4-4 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 envelope Fleischmann’s® RapidRise Yeast
  • 1 1/2 teaspoons salt
  • 1 cup milk
  • 1/2 cup water
  • 2 tablespoons oil
  • 2 eggs, lightly beaten
  • coarse sea salt
  • 6 cheddar cheese sticks, cut into cubes
  • 1/2 cup jarred jalapeno slices, roughly chopped
  • 1/3 cup baking soda
  1. Combine 2 cups flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and oil until very warm (120° to 130°F); stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover with a towel and allow to rest on floured surface for 10 minutes. 

  2. Divide dough into 6 sections. Roll each into a rope about 12 inches long, then cut into 2-inch pieces. Roll each piece into a ball, flatten slightly and place a cheese cube and about 1/2 teaspoon chopped jalapenos to the middle. Pinch the sides of the dough around the cheese and jalapenos to seal shut and gently roll back into a ball. Cover with a towel and let rest.

  3. Fill a large pot with 2 inches of water and bring to a boil. Add baking soda (careful, it will bubble and foam). Add 6 pretzel bites to boiling water at a time, allow to boil for 30 seconds, then use a slotted spoon to transfer to a paper towel-lined plate. Repeat with remaining pretzel bites, then transfer all to a greased baking sheet. Brush with beaten eggs and sprinkle generously with coarse sea salt.

  4. Bake at 400 degrees for 8-13 minutes until golden brown on the outside. Serve immediately, or store in airtight container for up to 3 weeks in the freezer. Microwave for about 30-60 seconds before serving once frozen. 

Recipe slightly adapted from Fleischmann’s® Snowflake Soft Pretzels. 

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