Save Soft golden-baked pretzel twists filled with creamy tangy cranberry jalapeño dip make a festive appetizer or snack with just the right hint of heat.
The first time I made these pretzel twists for a family get-together everyone was intrigued by the cranberry jalapeño filling and they were gone in minutes! Mixing a classic dip into homemade soft pretzels is a showstopper every time.
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 (for dough): 1 tsp
- Unsalted butter: 2 tbsp melted
- Fresh or frozen cranberries: 1 cup (100 g) chopped
- Diced pickled jalapeños: 1/4 cup (60 g) (seeds removed for less heat)
- Cream cheese: 8 oz (225 g) softened
- Honey: 2 tbsp
- Green onions: 1/4 cup (25 g) chopped
- Salt (for filling): 1/4 tsp
- Water (for 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 in size.
- 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.
- Shape the twists:
- Punch down the risen dough and divide into 12 equal pieces. Roll each piece 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 cranberry jalapeño filling along the center. Pinch the edges to seal then gently twist each filled rope and form into a pretzel or twist shape.
- Boil:
- In a large pot bring water and baking soda to a boil. Carefully dip each pretzel twist into the boiling water for 20 seconds then remove with a slotted spoon and place on prepared baking sheets.
- Egg wash and bake:
- Beat the egg and brush over each pretzel. Sprinkle with coarse sea salt. Bake for 15 18 minutes or until golden brown. Cool slightly before serving.
Save Making these pretzels together with kids is always a fun hands-on holiday activity. There's lots of laughter as everyone shapes their own twist.
Serving Suggestions
Enjoy warm pretzel twists with extra creamy cranberry jalapeño dip on the side. They are excellent paired with a crisp Riesling or wheat beer for parties and gatherings.
Storage
Store leftover twists in an airtight container at room temperature for up to 2 days or freeze for longer freshness. Reheat briefly in the oven before serving.
Nutritional Information
Each pretzel twist contains about 230 calories 7 g total fat 34 g carbohydrates and 6 g protein. Vegetarian friendly and festive.
Save Warm pretzel twists with tangy creamy filling are sure to become a holiday favorite. Serve them fresh for irresistible flavor and soft texture.
Recipe Guide
- → What type of cranberries should I use?
Fresh or frozen cranberries both work well. Chop them finely to blend easily with the filling.
- → Can dried cranberries be substituted?
Yes, dried cranberries can be used but reduce the honey since dried fruits add more sweetness.
- → How spicy are these twists?
The pickled jalapeños add mild heat. Remove seeds for less spice, or add extra for a bolder kick.
- → Is it necessary to boil the pretzel twists?
Boiling ensures an authentic pretzel texture and deep golden color before baking.
- → Can I prepare these ahead of time?
Yes, assemble the twists in advance, refrigerate, and bake fresh before serving for best results.
- → What is the best dipping sauce?
Serve with extra cranberry jalapeño filling or a creamy dip to complement the flavors.