Save to Pinterest Soft, golden-baked pretzel twists filled with a creamy, tangy cranberry jalapeño dip—perfect for a festive appetizer or snack with a hint of heat.
I first made these for a holiday gathering, and everyone raved about the unexpected burst of flavor inside the warm pretzel twist. It quickly became a tradition for our family celebrations.
Ingredients
- All-purpose flour: 3 1/4 cups (400 g)
- Warm water: 1 cup (240 ml) (about 110°F/43°C)
- Active dry yeast: 2 1/4 tsp (1 packet)
- Granulated sugar: 1 tbsp
- Salt: 1 tsp
- Unsalted butter: 2 tbsp, melted
- Cranberries: 1 cup (100 g), fresh or frozen, chopped
- Pickled jalapeños: 1/4 cup (60 g), diced (seeds removed for less heat)
- Cream cheese: 8 oz (225 g), softened
- Honey: 2 tbsp
- Green onions: 1/4 cup (25 g), chopped
- Salt (filling): 1/4 tsp
- Water (boiling): 6 cups (1.5 L)
- Baking soda: 1/4 cup (35 g)
- Egg: 1 large (for egg wash)
- Coarse sea salt: for sprinkling
Instructions
- Make the dough:
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Knead and rise:
- Add melted butter, salt, and flour. Mix until a shaggy dough forms, then knead for 5 (7 minutes until smooth and elastic. Cover and let rise for 40 minutes or until doubled.
- Prepare the filling:
- In a medium bowl, beat cream cheese until smooth. Mix in cranberries, jalapeños, honey, green onions, and salt until evenly combined. Set aside.
- Preheat and prepare pans:
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Shape twists:
- Punch down dough and divide into 12 pieces. Roll each into a rope (about 12 inches/30 cm). Flatten into a strip about 1.5 inches (4 cm) wide. Spread filling along center, pinch edges to seal, gently twist and form into a pretzel or twist shape.
- Boil and arrange:
- In a large pot, bring water and baking soda to a boil. Dip each pretzel twist in boiling water for 20 seconds, remove with slotted spoon and place on baking sheets.
- Egg wash and salt:
- Beat the egg and brush over pretzels. Sprinkle with coarse sea salt.
- Bake:
- Bake for 15 (18 minutes or until golden brown. Cool slightly before serving.
Save to Pinterest Our kids love helping twist the dough and create fun shapes. Serving these fresh from the oven always makes for lively conversation and happy faces around the table.
Required Tools
Large mixing bowl, stand mixer (optional), saucepan, slotted spoon, baking sheets, parchment paper, pastry brush
Allergen Information
Contains: Wheat (gluten), dairy, egg. May contain traces of nuts if processed in shared facilities. Always check product labels for allergen cross-contamination.
Nutritional Information
Per pretzel twist: Calories: 230, Total Fat: 7 g, Carbohydrates: 34 g, Protein: 6 g
Save to Pinterest Enjoy these cranberry jalapeño dip twist pretzels warm for the best texture and flavor. They're sure to become a crowd favorite at your next gathering.
Recipe Questions & Answers
- → How spicy are the cranberry jalapeño pretzel twists?
The spiciness can be adjusted based on the amount of jalapeños used. Removing seeds reduces heat for a milder taste.
- → Can dried cranberries be substituted for fresh?
Yes, dried cranberries work well but reduce the honey slightly to avoid excess sweetness.
- → Is it necessary to boil the pretzel twists before baking?
Boiling the twists in a baking soda solution is key for the classic golden crust and chewy texture.
- → What dipping sauces pair well?
Additional cranberry jalapeño dip, honey mustard, or creamy cheese dips complement these pretzel twists nicely.
- → Can these pretzel twists be made ahead?
They taste best fresh but can be reheated briefly in the oven for serving later. Store airtight to maintain softness.
- → Are these suitable for a vegetarian diet?
Yes, all ingredients are vegetarian-friendly. Always check cheese and egg sources if strict adherence is needed.