Pin it 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 created this recipe after wanting a holiday appetizer that featured fresh cranberries and the punch of jalapeño. These pretzel twists became a family favorite at our Thanksgiving spread.
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 (for dough) + 1/4 tsp (for filling)
- Unsalted butter: 2 tbsp, melted
- Fresh or frozen cranberries: 1 cup (100 g), 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
- Water: 6 cups (1.5 L) for boiling
- Baking soda: 1/4 cup (35 g)
- Egg: 1 large (for egg wash)
- Coarse sea salt: for sprinkling
Instructions
- Prepare 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: knead for 5 (to 7) minutes until smooth and elastic. Cover and let rise for 40 minutes or until doubled in size.
- Make Filling:
- Meanwhile, beat cream cheese until smooth in a medium bowl. Mix in cranberries, jalapeños, honey, green onions, and salt until evenly combined. Set aside.
- Shape Pretzels:
- Punch down the risen dough and divide into 12 pieces. Roll each into a rope about 12 inches (30 cm) long. Flatten each rope into a strip about 1.5 inches (4 cm) wide. Spread a spoonful of filling along center. Pinch edges to seal: gently twist and shape into a pretzel or twist.
- Boil Twists:
- In a large pot, bring water and baking soda to boil. Dip each pretzel twist into boiling water for 20 seconds. Remove with slotted spoon and place on baking sheet.
- Prepare for Baking:
- Beat egg and brush over each twist. Sprinkle with coarse sea salt.
- Bake:
- Bake at 425°F (220°C) for 15 (to 18) minutes until golden brown. Cool slightly before serving.
Pin it We served these pretzels straight out of the oven last Christmas Eve. My kids rushed to the table, especially loving the sweet-tangy filling and sprinkling on their own coarse salt.
Required Tools
Large mixing bowl, stand mixer (optional), saucepan, slotted spoon, baking sheets, parchment paper, pastry brush
Nutritional Information
Per twist: 230 calories, 7 g total fat, 34 g carbohydrates, 6 g protein
Allergen Information
Contains gluten, dairy, and egg. May contain traces of nuts if processed in shared facilities.
Pin it For best results, enjoy these twists fresh from the oven. They make any get-together special with just the right balance of sweet and heat.
Recipe FAQs
- → How do I adjust the heat level?
Remove jalapeño seeds for less spice or use mild pickled jalapeños. For more heat, add fresh jalapeños.
- → Can I substitute fresh cranberries?
Yes, use dried cranberries if fresh or frozen are unavailable; reduce honey to balance sweetness.
- → What is the purpose of the baking soda bath?
Boiling the twists in baking soda water gives the classic pretzel texture and enhances browning.
- → How do I prevent the filling from leaking?
Seal the dough edges thoroughly and twist gently to keep the creamy filling inside during baking.
- → What drinks pair well with these twists?
Crisp white wines like Riesling or light wheat beers complement the tangy and creamy flavors well.
- → Are these twists suitable for vegetarians?
Yes, all the ingredients listed are vegetarian-friendly.