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Jalapeño Cheese Stuffed Pretzel being pulled apart with cheese stretching out
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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!
Course Snack
Cuisine German
Keyword disneyland, Soft Pretzels
Prep Time 20 minutes
Cook Time 10 minutes
Raising Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 pretzels
Calories 701kcal
Author Erica Walker

Ingredients

  • 4 tsp. active dry yeast
  • 2 Tbsp. sugar
  • 1 1/2 c. warm water
  • 3 Tbsp. oil
  • 3 3/4 c. flour
  • 1 tsp. kosher salt
  • 1 lb. jalapeno cheese (Pepper Jack cheese works great too)
  • 1 egg
  • 1 Tbsp. water
  • shredded cheese or coarse sea salt to taste

Instructions

  • In a small bowl, mix together yeast and 2 Tbsp. sugar in 1 1/2 cup warm water. Let stand until foamy and creamy (about 5-10 minutes). Add oil to yeast mixture and set aside. 
  • In a stand mixer bowl, or large bowl combine flour and salt. 
  • Pour yeast mixture into flour mixture and knead on low speed for 10 minutes. (If mixing by hand, knead dough for same amount of time.) 
  • Place dough in a lightly oiled bowl, turning to coat. cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size. 
  • While dough is rising, cut cheese into 1"-long rectangular pieces (I did this by cutting a 1 Lb. block of cheese into fourths, lengthwise, and then cut each fourth in half again lengthwise to make 8 long sticks. Then I cut them down into smaller pieces (see picture above)). Each pretzel will have the equivalent of 1 "stick" of cheese. 
  • Cover cheese to keep from drying out. 
  • When dough has risen, turn 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 out. 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, see picture above). 
  • Pinch dough tightly up around the cheese and roll out until rope shape again. Make sure there are no holes along the seam-- you don't want the cheese to ooze out. 
  • Twist into a pretzel shape. Cover with plastic wrap if needed to keep from drying out. 
  • Preheat oven to 450 degrees. Place foil over a baking sheet and spray with cooking spray. 
  • In a large saucepan, dissolve 1/3 cup baking soda in 4 cups water and bring to a boil, stirring until soda is dissolved. Remove from heat. 
  • Dip each pretzel into the baking soda-water solution for 10-20 seconds. Using a slotted spatula, remove from water and place pretzels on baking sheet. Pinch together any separated seams if needed. 
  • In a small bowl, beat egg with 1 Tbsp. water until foamy. Brush egg mixture over the top of each pretzel and sprinkle with cheese or sea salt.
  • Bake in preheated oven until golden brown, about 8-10 minutes.

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