Jalapeño Soft Pretzels
I’ve been seeing these “2-ingredient” soft pretzels all over Instagram just using Greek yogurt and self-rising flour, and I wanted to make some of my own! My favorite soft pretzel to get at the mall was always a cheddar jalapeño, and I still love them to this day! I made these cheese-less, but you can always sprinkle on some cheddar before baking.
I based these off of a recipe I found on Tasty, which also has some video instructions if you need help folding your pretzels! I did NOT fold these perfectly at all, but when they bake, you don’t see the imperfections nearly as much.
Ingredients (makes 8 small pretzels)
Self Rising Flour
1 3/4 cup flour
1 tsp salt
2 1/2 tsp + 1/8 tsp baking powder
Rest of Ingredients
1 cup Greek yogurt
2 tsp onion powder
1 tsp garlic powder
1/4 cup tamed pickled jalapeños (patted dry and finely diced) plus more for topping
2 tbsp baking soda (for boiling water)
1 egg
Coarse salt
1. Preheat oven to 400 F and bring a large part of water to a boil while you make the pretzel dough.
2. In a large bowl, mix together the self-rising flour ingredients. Then add in the greek yogurt, onion powder, diced pickled jalapeños, and mix together until it comes together to form a ball (I recommend using your hands).
3. Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the dough into a roughly 6-inch disk.
4. Using a pizza cutter, cut the dough into 8 equal pieces. One at a time, roll each piece out into a roughly 12-inch log. I recommend wetting your hands for this, as it will be easier to roll and will keep the dough from drying out. Make sure to keep your surface floured when you roll out each piece.
5. Line a baking sheet with parchment paper and spray with cooking oil. When your water is boiling, add in the 2 tbsp baking soda. Shape each of your individual logs into pretzels, and carefully add each pretzel to the boiling water (2-3 at a time), and let boil for 15 seconds or so, removing when the pretzel rises to the top. Using a slotted spatula, remove from the pot (letting the water drain out), and then transfer to a parchment paper-lined baking sheet.
6. In a small bowl, whisk the egg together, and brush it on top of each the pretzels. Sprinkle with salt and top with a few jalapeños on each. If you’re using cheese on this step, add the cheese after the egg wash and before the jalapeño. Bake for 20-25 minutes until pretzels are golden.