Go Back
+ servings
Melted cheese coming out of a Jalapeno Cheese Stuffed Pretzel.
Print Recipe
4.84 from 6 votes

Disneyland Jalapeño Cheese Stuffed Pretzel

The Jalapeño Cheese Stuffed Pretzel is one of my very favorite treats at Disneyland. Now you can have this cheese-filled taste of Disney at home!
Prep Time30 minutes
Cook Time10 minutes
Raising Time1 hour
Total Time1 hour 40 minutes
Course: Snack
Cuisine: German
Keyword: disneyland, Soft Pretzels
Servings: 8 pretzels
Calories: 701kcal
Author: Erica Walker

Ingredients

  • 4 teaspoons active dry yeast
  • 2 tablespoons sugar
  • 1 ½ cups warm water
  • 3 tablespoons oil
  • 3 ¾ cups flour
  • 1 teaspoon kosher salt
  • 1 (1-pound) block jalapeno cheese or pepper jack cheese (not shredded)
  • cup baking soda
  • 4 cups plus 1 tablespoon water, divided
  • 1 egg
  • shredded Parmesan cheese or coarse sea salt, for topping

Instructions

  • In a small bowl, mix together yeast, sugar, and warm water. Let stand until foamy and creamy, about 10 minutes. Add oil to the yeast mixture. Set aside.
    Small bowl of foamy yeast, sugar and oil with a whisk.
  • In a stand mixer bowl or large bowl, combine flour and salt.
    Mixing bowl of flour and salt.
  • Pour yeast mixture into flour mixture and knead on low speed for 10 minutes. (If mixing it by hand, knead the dough for the same amount of time.)
    Mixing bowl with flour and wet ingredients in the center. Hook attachment on the side.
  • Lightly oil a large bowl. Place dough inside, turning to coat.
    Large oiled bowl with a dough ball.
  • Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
    Large bowl with risen dough.
  • While the dough rises, cut the cheese into 1-inch-long rectangular pieces. I did this by cutting the 1-pound block of cheese into fourths lengthwise, and then I cut each fourth in half lengthwise again to make 8 long sticks. (Each pretzel will use 1 of these long sticks of cheese.) Cut each stick into 1-inch-long pieces. Cover the cheese to keep it from drying out. Set aside.
    Cutting board with Pepper Jack cheese cut into long sticks. Knife on the side.
  • When the dough has risen, heat the oven to 450 degrees F. Cover a baking sheet with aluminum foil and spray foil with cooking spray. Set aside.
    Dough cut into eight pieces on a floured surface.
  • Turn dough out onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a rope and use a rolling pin to flatten it out.
    Long flattened piece of dough with cheese cubes lined up in the center.
  • Place cheese pieces along the middle of the dough, leaving a few inches of dough on each end without cheese. This will make it easier to twist into shape.
    Snake like rope of dough on a floured surface.
  • Pinch the dough tightly up around the cheese and roll it out until it is in a rope shape again. Make sure there are no holes along the seam; you don't want the cheese to ooze out.
    Pretzel dough twisted twice.
  • Twist into a pretzel shape. Cover with plastic wrap if needed to keep it from drying out.
    Dough shaped like a pretzel.
  • In a large saucepan, bring baking soda and 4 cups of water to a boil, stirring until the baking soda is dissolved. Remove from heat.
    Pot of hot baking soda water.
  • Completely dip each pretzel in the baking soda solution for 10-20 seconds each. Using a slotted spatula, remove pretzels from the water and place them on a baking sheet. Pinch together any separated seams, if needed.
    Boiled pretzel in a pot of hot water.
  • Preheat oven to 450 degrees. Place aluminum foil over a baking sheet and spray with cooking spray. 
    Pan lined with foil and sprayed with non stick spray.
  • In a small bowl, beat the egg with the remaining 1 tablespoon water until foamy. Brush egg mixture over the top of each pretzel and sprinkle with cheese or sea salt.
    Four pretzels sprinkled with parmesan cheese.
  • Bake for 8-10 minutes, until golden brown.
    Flour golden baked Jalapeno Cheese Stuffed Pretzels on a baking sheet.

Nutrition

Calories: 701kcal | Carbohydrates: 91g | Protein: 27g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 71mg | Sodium: 556mg | Potassium: 196mg | Fiber: 4g | Sugar: 4g | Vitamin A: 465IU | Calcium: 444mg | Iron: 5.8mg