Description
Imagine biting into a soft, warm pretzel biscuit with that incredible salty, chewy crust, only to discover a molten center of spicy jalapeño cheddar cheese. This easy recipe is perfect for busy weeknights or a fun weekend project, bringing smiles all around.
Ingredients
- 4 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1.25 teaspoons fine sea salt
- 1.5 cups warm water (105–115 degrees F)
- 2 tablespoons vegetable shortening, or softened butter
- 4 tablespoons unsalted butter, melted
- 4 oz sharp cheddar cheese, cut into 16 cubes
- 2 tablespoons fresh jalapeños, finely diced (1–2 jalapeños)
- 0.5 cup baking soda
- 12 cups water, for bath
- 1.5 tablespoons coarse pretzel salt
- 2 tablespoons fresh chives, finely minced
Instructions
- Prepare the Dough: Whisk flour, yeast, sugar, and 1 teaspoon of the fine sea salt in a large bowl. Add warm water and shortening. Mix until a shaggy dough forms, then knead for 8-10 minutes until elastic. Place dough in a greased bowl, cover, and let rise in a warm place until doubled (about 1 to 1.5 hours).
- Prepare the Filling: Gently toss the cheddar cheese cubes with the diced jalapeños in a small bowl. Set aside.
- Shape the Biscuits: Punch the risen dough down and divide it into 16 equal pieces (about 50 g each). Flatten each piece into a 7-8 cm (3-inch) disc. Place a jalapeño-cheddar cube in the center of each disc. Pinch the dough firmly around the filling to seal it completely, forming a smooth ball. Place the shaped biscuits on a parchment-lined baking sheet.
- Prepare for Bath and Bake: Preheat oven to 425 degrees F (220 degrees C). Line two large baking sheets with parchment paper. Bring 12 cups of water to a boil in a wide pot. Carefully add the baking soda and the remaining 0.25 teaspoon fine salt; the mixture will foam. Reduce heat to a gentle simmer.
- Dip and Transfer: Using a slotted spoon, carefully lower 2-3 biscuits into the simmering baking soda bath for 20-30 seconds per side. Remove, allowing excess water to drip off, then transfer the dipped biscuits to the prepared baking sheets. They will appear slightly wrinkly.
- Season and Score: Brush the tops of the dipped biscuits generously with melted butter. Sprinkle generously with coarse pretzel salt. Using a sharp knife, score a shallow ‘X’ or a single slit on top of each biscuit to aid rising and allow cheese to peek through.
- Bake the Biscuits: Bake for 15-20 minutes, or until the biscuits are deep golden brown and an internal temperature of 195-200 degrees F (90-93 degrees C) is reached.
- Serve Warm: Transfer the hot biscuits to a wire rack and let cool for 5-10 minutes. Serve warm for optimal molten centers, garnished with fresh chives.
Notes
Measure all ingredients before starting to speed up the process. Use two large baking sheets to bake all biscuits efficiently. Avoid overworking the dough to prevent tough biscuits. Ensure the cheese filling is firmly sealed to prevent leakage during baking. Do not over-dip in the baking soda bath; limit to 20-30 seconds per side to avoid a metallic taste. Biscuits are best fresh but store well for meal prep. A 1:1 gluten-free all-purpose flour blend can be used for dietary needs. For a faster rise, place the covered dough bowl in a slightly warm (turned off) oven.
- Prep Time: 57 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit (about 80 g)
- Calories: 240 calories
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 18 mg
Keywords: pretzel, biscuit, jalapeño, cheddar, cheesy, snack, easy, baking, family meal, comfort food