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Jalapeño popper-stuffed soft pretzels

Nicole Leggio

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

Daily Flavor

 Jalapeño popper-stuffed soft pretzels

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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