You are here: Home » Cruelty Free Recipes » Cheesy Jalapeno Pretzel Recipe

Cheesy Jalapeno Pretzel Recipe

We are terrible at making bread, but we promise these pretzels are easy to make…and certainly worth the time. These chewy, spicy pretzels feel like they are straight off a vendor in the streets of NYC, but better, because they’re homemade, vegan, and cheesier than your father’s jokes. These pretzels are perfect for a Netflix kind of night. Enjoy!
Cheesy Jalapeno Pretzel Recipe
This recipe is vegan, and dairy free

SERVES

6

INGREDIENTS

TO MAKE THE PRETZELS:

  • 1 1/2 cups warm water
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 2 1/4 teaspoons active dry yeast
  • 4 tablespoons vegan unsalted butter, melted
  • 4 1/2 cups bread flour
  • 1 tablespoon olive oil
  • 5 cups tap water
  • 1/3 cup baking soda
  • 3-4 jalapeños
  • 2 cups vegan nacho cheese shreds

FOR THE JALAPEÑO CHEESE DIP:

  • 1 10-ounce block vegan mozzarella
  • 1 cup almond milk
  • 1 jalapeño

PREPARATION:

TO MAKE THE PRETZELS:

  1. In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar, salt, and yeast. Turn on the dough hook for a moment to stir to combine, then let sit for 5 minutes, or until frothy. This is not entirely necessary with active dry yeast, but it lets you see early on if your yeast is still alive so you don’t waste a lot of ingredients.
  2. Add the melted vegan butter and flour and mix with the dough hook; once combined, knead on level 2 for 5 minutes, or until you get a nice soft, smooth dough ball that clears the sides of the bowl but still sticks on the bottom.
  3. Pour the olive oil in a 2-quart mixing bowl and use a paper towel to grease the bowl with it.
  4. Transfer the dough ball to the bowl, cover, and put somewhere warm to rise until it’s doubled in size, about 1 to 1-1/2 hours.
  5. When the dough has doubled in size, preheat the oven to 450°F. Line 2 rimmed baking sheets with parchment paper and grease with to ensure the pretzels don’t stick.
  6. Dump the water and baking soda into a 3-quart pot (not hard-anodized) and bring to a rapid boil.
  7. In the meantime, lightly grease your work surface. Dump the dough ball onto the work surface and, using a sharp knife, divide the dough into 8 equal pieces.Take one piece of dough and roll it out into a long snake around 20-24 inches long.
  8. Shape the dough into a “U”, then cross over the ends and twist, pressing the ends onto the bottom of the “U” to make a pretzel shape. Transfer to the prepared baking sheet.
  9. Repeat with the rest of the dough.
  10. Drop one pretzel into the boiling water and let it sit for 30 seconds. Remove with a turner back to the prepared baking sheet. Repeat with the rest of the pretzels.
  11. Arrange 6 jalapeño slices over each pretzel, then sprinkle with shredded vegan cheese, dividing evenly among the 8 pretzels. Bake for 14-16 minutes, or until browned and the cheese has caramelized, rotating pans halfway through the baking time. Remove to wire racks to cool slightly before serving. Best eaten within 24 hours of preparing.

FOR THE JALAPEÑO CHEESE DIP:

  1. Chop the vegan cheese into square and place in a pot over medium heat with the almond milk, cook for 5-7 minutes while stirring until evenly combined. Add the jalapeños and serve warm. The milk will adjust the consistency. If it’s  too thick, add more.