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A hand with light purple nail polish holds a golden-brown, freshly baked soft pretzel topped with cheese. In the background, there are two green jalapeños on a dotted cloth and a wooden cutting board.

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!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Raising Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 pretzels
Course: Snack
Cuisine: German
Ingredients Method

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  pound block jalapeno cheese or pepper jack cheese (not shredded)
  • ⅓ cup baking soda
  • 4 cups plus 1 tablespoon water, divided
  • 1 egg
  • shredded Parmesan cheese or coarse sea salt, for topping

Method
 

  1. Step 1: 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.
    A bowl filled with frothy beaten egg whites, accompanied by a whisk. A cloth with a pattern of multicolored stars is visible in the background on a marble surface.
  2. Step 2: In a stand mixer bowl or large bowl, combine flour and salt.
    A glass mixing bowl filled with flour sits on a white marble countertop. A whisk is partially visible on the right side, and a folded white cloth with small red and blue stars is in the background on the left.
  3. Step 3: 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.)
    A glass mixing bowl with flour and a pool of liquid in the center, likely the beginning stages of making dough. Next to the bowl is a white cloth with a small red and blue dotted pattern. The setup is on a white marble surface.
  4. Step 4: Lightly oil a large bowl. Place dough inside, turning to coat.
    A ball of dough rests in a clear glass bowl on a white marble surface. A white cloth with small multicolored dots is partially visible in the top left corner.
  5. Step 5: Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
    A bowl of sourdough starter sits on a marble countertop. The starter has a bubbly and slightly frothy surface, indicating active fermentation. A white cloth with small, colorful dots is partially visible in the background.
  6. Step 6: 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.
    A black-handled knife and four sticks of cheese with visible seasoning are arranged on a wooden cutting board. The cutting board rests on a grayish marble surface.
  7. Step 7: 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.
    A slab of dough is rolled out on a floured surface. The dough is divided into several equal sections with a dough scraper, which is also visible in the background alongside a spoon containing more flour.
  8. Step 8: 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.
    An elongated strip of raw dough is laid out with evenly spaced cubes of cheese. Next to the strip are three balls of dough, a small wooden scoop filled with flour, and a rolling pin, all set on a marble surface.
  9. Step 9: 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.
    A marble countertop with three dough balls, a long rolled-out dough, a wooden rolling pin, a small bowl of flour, and cheese slices in the top right corner. The ingredients suggest preparation for baking or cooking.
  10. Step 10: 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.
    A piece of dough twisted to form a pretzel shape lies on a marble surface. To the right, there is a small wooden rolling pin and some sliced cheese. Additional dough pieces are situated on the left side.
  11. Step 11: Twist into a pretzel shape. Cover with plastic wrap if needed to keep it from drying out.
    A close-up of uncooked pretzel dough shaped into a traditional knot on a marble surface. A small wooden rolling pin and additional dough portions are visible nearby, suggesting the process of making homemade pretzels.
  12. Step 12: 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.
    A stainless steel pot with black handles sits on a marble countertop. The pot is filled with clear water that appears to be steaming. A white cloth with colored dots is partially visible next to the pot.
  13. Step 13: 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.
    A pot with water boiling a pretzel dough. Next to the pot is a green spatula with a wooden handle and a white cloth with a pattern of small, colorful shapes. The scene is set on a marble countertop.
  14. Step 14: Preheat oven to 450 degrees. Place aluminum foil over a baking sheet and spray with cooking spray.
    A rectangular baking sheet is covered with a sheet of crinkled aluminum foil. The foil has various wrinkles and folds, reflecting light unevenly. The baking sheet rests on a white surface.
  15. Step 15: 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.
    A baking tray lined with aluminum foil, holding four uncooked pretzels sprinkled with grated cheese. The tray is placed on a light-colored countertop, and a white cloth with colored polka dots is partially visible on the side.
  16. Step 16: Bake for 8-10 minutes, until golden brown.
    Four golden, freshly baked soft pretzels with a light sprinkling of coarse salt and cheese are arranged on a foil-covered baking sheet. The pretzels have a slightly crispy exterior, and the baking sheet shows some toasted cheese crumbs.