Cranberry Jalapeño Dip Pretzels (Printable)
Twisted pretzels with tangy cranberry jalapeño cream cheese. Soft, golden, and great for gatherings.
# What You Need:
→ Pretzel Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 cup warm water (about 110°F)
03 - 2 1/4 teaspoons active dry yeast
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted
→ Cranberry Jalapeño Filling
07 - 1 cup fresh or frozen cranberries, chopped
08 - 1/4 cup diced pickled jalapeños, seeds removed
09 - 8 ounces cream cheese, softened
10 - 2 tablespoons honey
11 - 1/4 cup chopped green onions
12 - 1/4 teaspoon salt
→ Boiling & Topping
13 - 6 cups water
14 - 1/4 cup baking soda
15 - 1 large egg
16 - Coarse sea salt, for sprinkling
# Directions:
01 - In a large mixing bowl, stir together warm water, granulated sugar, and active dry yeast. Allow the mixture to rest for 5 minutes until foamy.
02 - Incorporate melted butter, salt, and all-purpose flour into the yeast mixture. Mix until a shaggy dough forms. Knead for 5 to 7 minutes until the dough is smooth and elastic. Cover and allow to rise for 40 minutes or until doubled in volume.
03 - In a medium bowl, beat the softened cream cheese until smooth. Fold in chopped cranberries, diced jalapeños, honey, green onions, and salt to form the filling. Set aside.
04 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
05 - Punch down the risen dough and divide into 12 equal portions. Roll each into a rope approximately 12 inches long. Flatten each rope to 1.5 inches wide, spread a spoonful of filling along the center, then pinch to seal the edges. Twist each rope to create a pretzel or twist shape.
06 - In a large saucepan, bring 6 cups water and baking soda to a boil. Dip each pretzel twist in the boiling solution for 20 seconds, remove with a slotted spoon, and transfer to prepared baking sheets.
07 - Lightly beat the egg and brush over each pretzel twist using a pastry brush. Sprinkle the tops with coarse sea salt.
08 - Bake the pretzel twists at 425°F for 15 to 18 minutes, or until golden brown. Cool slightly before serving.
# Expert Advice:
01 -
- Festive and flavorful combination of sweet cranberry and spicy jalapeño
- Perfect party appetizer that's fun to make and impressive to serve
02 -
- These pretzels contain wheat (gluten), dairy, and egg.
- You can adjust jalapeño heat level and swap dried cranberries but reduce honey slightly.
03 -
- Make ahead: Freeze shaped, unbaked pretzels and bake fresh as needed.
- Serve with extra cranberry jalapeño dip or pair with a crisp Riesling.