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Jalapeño popper-stuffed soft pretzels

Nicole is the author, recipe developer and photographer behind the food blog Cooking for Keeps. She believes you can eat anything in moderation, so her blog focuses on a varied hodgepodge of indulgent and healthy recipes alike. When she’...

Cheesy pretzels with a kick

Homemade soft pretzels are delicious, but this cheese and jalapeño-stuffed version is even better.

Cheesy pretzels with a kick

Cheesy pretzels with a kick

Cheesy pretzels with a kick

Homemade soft pretzels are delicious but this cheese and jalapeño-stuffed version is even better.

Warm soft pretzels aren't just for the ballpark anymore. This cheesy homemade snack is the perfect addition to your game day spread.

Jalapeño popper-stuffed soft pretzels recipe

Yields 8


  • 1-1/2 cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 4-1/2 cups all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • Canola oil
  • 8 ounces shredded sharp cheddar cheese, divided
  • 4 ounces cream cheese
  • 1 jalapeño, roughly chopped
  • 1 teaspoon garlic powder
  • Scant 2/3 cup baking soda
  • 1 egg beaten with 1 tablespoon water

Optional for topping

  • Salt
  • Granulated garlic
  • Granulated onion
  • Poppy seeds


  1. In an electric mixer fitted with a dough hook, combine water, sugar and kosher salt. Sprinkle yeast over the mixture. Let set for 5 minutes until foamy. Add in flour and melted butter.
  2. Mix the dough on low speed until combined. Increase the speed to medium and mix for 5-7 minutes until dough becomes smooth and pulls away from the sides of the bowl.
  3. Grease a large bowl with canola oil. Place dough in the bottom of the bowl and coat with oil. Cover with a towel and place in a warm place. Let rise for 1 hour.
  4. While the dough rises, make the filling. In a food processor, combine 6 ounces cheddar cheese, cream cheese, jalapeño and garlic powder. Pulse until combined and jalapeños are more finely chopped.
  5. Once the dough has risen, cut into 8 equal pieces. Roll each piece of dough into an 18-inch rope. Flatten rope with a rolling pin so that it becomes a very long rectangle. Spread 1 tablespoon of filling along the middle of each rectangle. Fold back over and pinch to seal, roll back into a rope. Shape into pretzels.
  6. Place pretzels in the freezer for 5 minutes to firm up the cheese filling.
  7. Preheat oven to 450 degrees F.
  8. Bring a large stockpot full of water to a rolling boil. Add baking soda. Place pretzels one at a time in the water and baking soda mixture. Cook for 45 seconds, flipping halfway through.
  9. Transfer pretzels to a greased baking sheet. Brush pretzels with egg mixture and then sprinkle with desired topping and remaining shredded cheese.
  10. Bake until golden brown, about 12-15 minutes.

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