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To make Jalapeño Cheddar Pretzel Bites, gather these ingredients: - 1 ½ cups warm water (about 110°F) - 2 tablespoons granulated sugar - 1 packet (0.25 oz) active dry yeast - 4 cups all-purpose flour - 1 teaspoon kosher salt - ½ cup shredded sharp cheddar cheese - 2-3 jalapeños, finely diced (seeds removed for less heat) - ⅓ cup baking soda - 1 egg, beaten (for egg wash) - Coarse sea salt for topping Choosing the right ingredients can enhance your pretzel bites. For the cheese, I recommend using sharp cheddar. It gives a nice rich flavor that balances well with the heat of the jalapeños. If you like it spicier, keep some seeds in the jalapeños. For milder bites, remove all the seeds. Always use fresh ingredients for the best taste. If you need to make substitutions, there are great options. For gluten-free pretzel bites, use a gluten-free flour blend. For a vegan version, replace the cheddar with vegan cheese and skip the egg wash. You can brush the bites with a bit of olive oil instead. These swaps can help everyone enjoy this tasty snack! For more details on how to make these bites, check out the Full Recipe. To start, gather your ingredients. You will need warm water, sugar, yeast, flour, salt, cheese, and jalapeños. In a large mixing bowl, combine 1 ½ cups of warm water (about 110°F), 2 tablespoons of granulated sugar, and 1 packet of active dry yeast. Let it sit for about 5 minutes until it gets frothy. This shows that the yeast is active. Next, add 4 cups of all-purpose flour and 1 teaspoon of kosher salt to the yeast mixture. Mix until a rough dough forms. It should come together but may be sticky. Transfer the dough to a floured surface and knead it for about 5-7 minutes. It should become smooth and elastic. During this time, add ½ cup of shredded sharp cheddar cheese and 2-3 finely diced jalapeños to the dough. Knead until they are well mixed in. Place your dough in a greased bowl. Cover it with a damp towel. Let it rise in a warm place for about 1 hour or until it doubles in size. This step is crucial for soft pretzel bites. Once your dough has risen, punch it down to remove the air. Turn it out onto a floured surface and divide it into 24 equal pieces. Roll each piece into a small rope. You can twist each rope into a pretzel shape or keep them as small bites. This part is fun and lets you get creative! Make sure each piece is formed well. If you prefer, you can make them slightly bigger for larger bites. Just remember to adjust your baking time if you change the size. Now it’s time for boiling. In a large pot, bring 10 cups of water and ⅓ cup of baking soda to a boil. Carefully drop each pretzel bite into the boiling water for about 30 seconds. This helps create that classic pretzel texture. Remove them and let them drain on a paper towel. Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Place each boiled pretzel bite on the sheets. Brush each one with a beaten egg for a nice golden color. Don’t forget to sprinkle them with coarse sea salt for extra flavor. Bake for 12-15 minutes or until the bites turn golden brown. Once baked, let them cool slightly before serving. These bites are great with mustard or cheese dip. For the full recipe, check out the details above. Enjoy your Jalapeño Cheddar Pretzel Bites! Making Jalapeño Cheddar Pretzel Bites can be fun, but mistakes can happen. Here are some common ones: - Using cold water: Always use warm water for the yeast to activate. Cold water won't work. - Skipping the kneading: Kneading gives the dough its strength. Don't rush this step. - Not measuring ingredients: Accurate measurements lead to the best results. Use a scale if you can. - Overcrowding the baking sheet: Leave space between pretzel bites to ensure they bake evenly. For the best texture and flavor, follow these tips: - Use high-quality cheese: Sharp cheddar adds a nice kick. Experiment with different types for new flavors. - Knead well: Aim for a smooth and elastic dough. This helps create the perfect chewy texture. - Boiling the dough: Boiling in baking soda water gives pretzels their classic flavor and dark color. Don’t skip this step! - Baking until golden: Watch your oven closely. Remove them when they are golden brown for the best taste. Serve your pretzel bites warm for a delightful experience. Here are some great dip ideas: - Mustard: A tangy mustard pairs well with the cheesy bites. - Cheese dip: Melted cheese enhances the flavors. - Salsa: Adds a fresh kick that complements the jalapeños. - Guacamole: Creamy and smooth, it balances the spice. For the full recipe, check out the complete guide to making these tasty bites! {{image_2}} You can switch up the cheese for fun. Try mozzarella for a gooey texture. Pepper jack adds a spicy kick. Gouda gives a nice smoky flavor. You can mix different cheeses for an exciting taste. Experiment with cheese blends to find your favorite. Adjust the heat with different jalapeños. Use serrano peppers for a hotter bite. For milder options, try banana peppers. You can remove all seeds for less heat. Consider roasting the jalapeños for a deeper flavor. This gives your bites a unique twist. Dips make these bites even better. Mustard is a classic choice, but cheese sauce is great too. You can also try salsa for a fresh taste. Creamy ranch dressing pairs nicely with the heat. Serve with veggies or a salad for a complete snack. Check out the Full Recipe to explore more ideas! Store your Jalapeño Cheddar Pretzel Bites in an airtight container. This keeps them fresh. Let them cool completely before placing them in. You can keep them at room temperature for up to two days. For longer storage, move them to the fridge. They will last for about a week in the fridge. To reheat, use your oven. Preheat it to 350°F (175°C). Place the pretzel bites on a baking sheet. Heat for about 5 to 10 minutes. This will make them warm and crispy again. You can also use a microwave, but they may get soft. To avoid this, wrap them in a damp paper towel. Heat for 15 to 20 seconds at a time. You can freeze your pretzel bites for later. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze until firm, about 1 to 2 hours. After that, transfer them to a freezer-safe bag or container. They will stay good for up to three months. When ready to eat, thaw them overnight in the fridge. Reheat as mentioned above for the best results. For more details on making these bites, refer to the Full Recipe. To make gluten-free Jalapeño Cheddar Pretzel Bites, swap regular flour for gluten-free flour. Use a blend that includes xanthan gum for the best texture. Follow the same steps in the recipe. Just be careful with the boiling stage; gluten-free dough can be more delicate. Yes, you can use fresh jalapeños! Fresh jalapeños will give your bites a different taste. They add a crunch and a bright flavor. Make sure to remove the seeds for less heat. Dicing them finely will help mix the flavor evenly into the dough. If your dough doesn’t rise, check the yeast. It should be fresh and active. If it doesn’t froth in the warm water, it may be dead. Make sure your warm water isn't too hot; it can kill the yeast. If all else fails, give the dough more time in a warm spot. In this post, we explored how to make Jalapeño Cheddar Pretzel Bites from scratch. We covered key ingredients, step-by-step instructions, and tips to avoid common mistakes. I shared variations to try and storage tips for your leftovers. These pretzel bites are fun to make and taste great. Enjoy them fresh from the oven or with your favorite dip. With practice, you’ll master this snack. Get ready to impress friends and family!

Jalapeño Cheddar Pretzel Bites

Discover the ultimate snack with these Jalapeño Cheddar Pretzel Bites! With a perfect blend of spicy jalapeños and sharp cheddar, these soft, chewy bites are sure to impress. Follow our easy step-by-step recipe to create these irresistible treats right at home. Perfect for parties or movie nights, they pair wonderfully with your favorite dips.
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Ingredients
  

1 ½ cups warm water (about 110°F)

2 tablespoons granulated sugar

1 packet (0.25 oz) active dry yeast

4 cups all-purpose flour

1 teaspoon kosher salt

½ cup shredded sharp cheddar cheese

2-3 jalapeños, finely diced (seeds removed for less heat)

⅓ cup baking soda

1 egg, beaten (for egg wash)

Coarse sea salt for topping

Instructions
 

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.

    Add the flour and kosher salt to the yeast mixture, mixing until a rough dough forms.

      Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Incorporate the shredded cheddar cheese and diced jalapeños during the kneading process.

        Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

          Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

            In a large pot, bring 10 cups of water and the baking soda to a boil.

              Once the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into 24 equal pieces and roll each piece into a rope, then twist it into a pretzel shape or simply into small bites.

                Carefully drop each pretzel bite into the boiling soda water for about 30 seconds. Remove and let drain on a paper towel before placing on the prepared baking sheets.

                  Brush each pretzel bite with the beaten egg and sprinkle with coarse sea salt.

                    Bake for 12-15 minutes or until the pretzel bites are golden brown.

                      Allow to cool slightly before serving. Enjoy with your choice of mustard or cheese dip!

                        Prep Time: 30 minutes | Total Time: 1 hour 45 minutes | Servings: 24 bites