Jalapeño Popper Stuffed Pretzels
 
Prep time
Cook time
Total time
 
All of the goodness of a jalapeño popper stuffed into a soft, salty pretzel bite. Cream cheese, jalapeños, bacon, and cheddar spice up these little balls of yum.
Alison:
Recipe type: Appetizer
Serves: 3 dozen
Grocery List
  • 2¼ tsp. active yeast (1 packet)
  • 12 oz. warm water, milk or beer
  • 2 T. sugar
  • 3½ c. flour (plus additional for dough and counter dusting)
  • 1 tsp. Kosher salt (plus additional for tops of pretzels)
  • 2 c. warm water
  • 2 T. baking soda
  • 8 oz. cream cheese
  • 8 oz. Cheddar cheese
  • ¼ c. diced jalapeños (I used jarred)
  • 1 lb. bacon
  • 1 T. dry ranch powder (optional)
Here's how...
  1. Cut the bacon into small pieces and fry until crisp. Remove from grease and drain on paper towel.
  2. In a large mixing bowl, mix softened cream cheese, Cheddar cheese, diced jalapeños, and cooked bacon. Add in 1 T. dry Ranch seasoning mix.
  3. Into a mixer bowl, add the warm water (milk or beer will work as well), yeast and sugar. Let is sit for 5 minutes or so until the yeast is foamy.
  4. Add in the flour and salt and mix until somewhat of a ball is formed. Add more flour until the dough is tacky to the touch, but doesn't stick to your hands. Let the mixer knead for 3-5 minutes or knead by hand for 6-8.
  5. On a clean, floured surface, quarter the dough.
  6. Roll each quarter into a log and cut it into thirds.
  7. Cut each third into thirds again to make 36 pieces that are roughly the same size.
  8. Set up an assembly line containing the dough pieces, the filling, a deep bowl containing 2 c. warm water and 2 T. baking soda, a small bowl with a beaten egg and a brush, two baking sheets lined with parchment paper or greased, and a small bowl of Kosher salt.
  9. Flatten each dough nugget into a circle. Place about 1 T. of the cheese filling in the center and wrap the dough around the filling so no filling shows. Pinch the edges together to eliminate seams. When you have a few done, set them in the baking soda/water to soak while you work on the next few.
  10. Removes each set of stuffed, soaked dough balls to the baking sheet and brush with egg wash and sprinkle with Kosher salt.
  11. Bake in a preheated 450 degree oven for 8-10 minutes or until the tops are golden brown.
  12. Serve warm with Ranch dipping sauce.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/jalapeno-popper-stuffed-pretzels/