# Components:
→ Pretzel Cake Base
01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar
06 - 1 cup buttermilk, at room temperature
07 - 2 large eggs
08 - ¼ cup unsalted butter, melted
09 - ½ cup shredded sharp cheddar cheese
10 - ¼ cup chopped pickled jalapeños
11 - 1 tablespoon yellow mustard
12 - 1 tablespoon olive oil, for greasing
→ Topping
13 - 8 ounces cream cheese, softened
14 - ¼ cup sour cream
15 - 1 tablespoon lemon juice
16 - ½ teaspoon garlic powder
17 - ¼ teaspoon smoked paprika
18 - ⅓ cup chopped scallions
19 - ½ cup crispy cooked bacon, crumbled (optional)
20 - ½ cup chopped pickled jalapeños
21 - ¾ cup mini pretzels, roughly crushed
22 - ½ cup shredded cheddar cheese
# Directions:
01 - Preheat oven to 350°F. Grease a rimmed 9x13-inch baking sheet or pan with olive oil.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, sea salt, and granulated sugar.
03 - In a separate bowl, whisk buttermilk, eggs, melted butter, and yellow mustard until fully combined.
04 - Add wet mixture to dry ingredients. Stir gently until incorporated, then fold in shredded cheddar cheese and chopped jalapeños.
05 - Pour batter onto prepared baking sheet, spreading evenly with a rubber spatula.
06 - Bake for 20 to 25 minutes, until surface is golden and a toothpick inserted in the center emerges clean. Cool completely in the pan on a rack.
07 - While cake cools, beat cream cheese, sour cream, lemon juice, garlic powder, and smoked paprika in a mixing bowl until smooth and fluffy.
08 - Once cake is cool, evenly distribute cream cheese mixture over the surface.
09 - Sprinkle scallions, crumbled bacon (if using), chopped jalapeños, crushed mini pretzels, and shredded cheddar across the top.
10 - Cut into squares using a sharp knife and serve immediately for ideal texture.
