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Vegan Jalapeno Cheddar Pretzels

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  • Author: Eat Drink Shrink
  • Total Time: 1 hour 15 minutes
  • Yield: 4-5 pretzels 1x




  1. In large bowl, add 2/3 cup warm water, sugar, and yeast.
  2. After 5 minutes, add the oil, bread flour, white flour and salt to the yeast mixture.
  3. Combine with hands until it forms a dough
  4. Remove the dough from bowl, add a little bit of oil to coat the bowl and prevent sticking, and place dough back, cover with plastic wrap or a towel. Let proof for 1 hour.
  5. Remove the dough from the bowl and fold in the finely chopped jalapeño avoiding adding in the seeds. I used about 1 1/2 jalapeños, you can always add more if desired.
  6. Break the dough into 4 sections and start shaping the dough. With each piece I work the middle with both hands and press outward to stretch the dough into ropes. Bring the dough around in a circle and twist as you come down and placing the opposite ends of the bottom and press. The thinner you make them the more defined they will be. I love big and fluffy so that was my approach. 
  7. Preheat the oven to 425 Fahrenheit. in large pot, combine water and baking soda and bring it boil. 
  8. After shaping the pretzels, soak the pretzels one at a time for 20-30 seconds. They should float to the top. Any more and they may have too much of a metallic taste. Place pretzel on a baking sheet covered in parchment paper.
  9. Top with vegan cheddar cheese and sliced jalapeños. Bake for 10 minutes. Rotate mid bake. Turn on broil.
  10. Bake for an additional 5, but watch the pretzels to prevent burning. 
  • Prep Time: 1 hour
  • Cook Time: 15 minutes


  • Serving Size: 1