Print
Spicy Cheddar Pretzels
Try these Spicy Cheddar Pretzels, dipped in a homemade Spicy Mustard made with Dr. Pepper. This will be a game-day favorite for everyone.
Servings 8 pretzels
Calories 472kcal
Ingredients
Spicy Cheddar Pretzels
- 1 1/2 cup warm water
- 2 1/4 teaspoons active instant yeast
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 1/2 cups all-purpose flour + ½ cup to roll out the dough
- 2 large eggs beaten
- 2 cups cheddar cheese
- 7.5 ounces Dr. Pepper
- 1 jalapeno sliced
Spicy Mustard
- 1/2 cup mustard powder
- 3 tablespoons Dr. Pepper
- 2 tablespoons honey
- 2-4 tablespoons water
- salt to taste
Instructions
Spicy Glaze
- In small sauce pan add the Dr Pepper and sliced jalapeno, bring to a boil. Let it boil for 6-7 minutes. Remove from burner and set aside.
Spicy Cheddar Pretzels
- Preheat oven to 425F degrees. Line two (2) baking sheets with parchment paper and set aside.
- In a small bowl or measuring up, dissolve yeast in the 1 1/2 cups of warm water. Gently stir the yeast into the water until most of the yeast is dissolved, about 1 minute. Add salt and sugar; stir until combined.
- In a large bowl, add 1 cup of flour, slowly stir in the water & yeast mixture. Now, stir in 2 cups of flour, adding one cup at a time, mixing with a wooden spoon until dough is thick. Then, add 3/4 cup flour until the dough is no longer sticky.
- At this point, if you touch it, the dough should not stick to your fingers. If it is still sticky, add up to 1/4 - 1/2 cup or flour. If you poke the dough, it should bounce back - that means it is ready to knead.
- Take the dough out. Place the dough onto a lightly floured surface. Knead the dough for about 3 minutes. Shape the dough into roughly round ball. With a sharp knife, cut ball of dough into 1/8 sections, making 8 triangles. I cut this like I do a pie. You do not need to be exact, each pretzel will have their own look and will taste just the same.
- Roll the dough into a rope, about 18-22 inches long, depending on how large you want your pretzels. Over the prepared pan grab one of the dough ropes and make a “U” shape and then bring the ends down toward the center of the “U” and cross them. You will immediately see the pretzel shape. Gently press the ends into the dough, or where the dough crosses. Repeat with remaining dough, making 8 pretzels, four (4) to each pan.
- In a small bowl, beat the eggs and dunk each pretzel into the egg wash so that all sides are covered. Place back onto the baking sheet and sprinkle.
- Place in the oven, and bake for 12 minutes, or until golden. Remove the pan from the oven and immediately brush with Spicy Glaze. Top each pretzel with ¼ cup grated shredded cheddar cheese. Place back in oven for 3-5 minute or until the cheese is crispy and a golden brown.
- Once you remove them from the oven, immediately remove from the pan. If you are like my husband and want some heat, brush with the spicy glaze again. For me and the kids, we just like the hint, so I do not brush the second time for us.
Spicy Mustard
- Combine mustard powder, honey, Diet Dr Pepper and 2 tablespoons of water in a small mixing bowl or 2-cup measuring cup and stir until well combined. Add additional water one (1) teaspoon at a time until you get the desired consistency.
- Serve with pretzels immediately as they are best warm. Enjoy!
Notes
Pretzel recipe adapted from Sally’s Baking Addiction Whole Wheat Pretzels
Nutrition
Calories: 472kcal | Carbohydrates: 67g | Protein: 19g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 494mg | Potassium: 207mg | Fiber: 3g | Sugar: 10g | Vitamin A: 360IU | Vitamin C: 2.6mg | Calcium: 243mg | Iron: 4.4mg