So, if you haven’t guessed by now, our family LOVES the combo of yum that is bacon, jalapeños and cream cheese.  We love Bacon Jalapeño Popper Dip, we reaaaallllly love Bacon Jalapeño Popper Sandwiches, and now we love it stuffed into easier-to-make-than-you-think homemade Jalapeño Stuffed Pretzels.  In fact, now that I have such a great recipe for the pretzel rolls, I think the possibilities are endless.  Basically anything with cheese of any kind and bacon plus mushrooms or artichokes or sausage.

Oh, my.  This could be bad…

nahhhh…

My son said that these are his favorite thing I’ve ever made.  (!!!!!)

Now you kind of have to try them.

I owe a debt of gratitude to Donna over at The Slow Roasted Italian for this one.  Clever stuff, girl.

There are lots of steps.  It’s true.  But they are easy steps and these pretzel rolls don’t even need time to rise, so just hang in there. It’ll be worth it.

To start, cut 1 lb. of bacon into small pieces and fry until crisp.

Mix 8 oz. cream cheese, 8 oz. freshly shredded Cheddar cheese, 1/4 c. diced jalapeños (I used jarred), and your crispy bacon pieces in a separate, large mixing bowl .  As an option, you can also add in 1 T. dry ranch powder.  The flavors go together beautifully.

Next, put 12 oz. of warm water, milk or beer (I used water) into my stand mixer bowl.  You’ll want the temp to be good and warm, but not hot, technically 110-120 degrees.  

Add in 2 1/4 tsp. yeast (1 packet) and 2 T sugar,

and let the whole thing sit for about 5 minutes so the yeast can begin to work its magic.

 After five minutes, add in 3 1/2 c. flour and 1 tsp. Kosher salt and mix until the dough pulls away from the sides and forms somewhat of a ball.  Add more flour a bit at a time until the dough is tacky to the touch, but not sticky enough to stick to your hands.  Let the mixer knead it for 3-5 minutes.

To make the dough into little dough-nuggets for filling, on a clean and floured surface start with one big ball o’ dough and quarter it.  Roll each quarter into a log and cut it into thirds.  Cut each third into thirds again to make 36 pieces that are roughly the same size.

 Now, set up an assembly line to put these beauties together.

You’ll need your dough pieces,

your filling,

a deep bowl containing 2 c. of warm water and 2 T. of baking soda,

a small bowl with a beaten egg and a baster,

two baking sheets lined with parchment paper (or greased)

and Kosher salt.

With your fingers, flatten each dough-nugget into a circle.  Place about 1 T. of the cheese filling in the center and then work to wrap the dough around the filling so that no filling shows.  Pinch the edges together to try to eliminate any seams.  When you have a few done, set them in the baking soda water to soak while you work on the next few.

Remove each set of stuffed and soaked dough balls to the baking sheet where you will brush them with egg wash and sprinkle them with Kosher salt.

Bake in a preheated 450 degree oven for 8-10 minutes or until the tops are beautifully golden.

Serve warm with Ranch for dipping if you’d like, but honestly, these little guys are so packed with flavor that you will probably do like I did and forget all about serving them with anything at all.

Next time  you have a need to make something with serious “WOW!” factor, try these little cheesy, gooey, yummy guys.

Oh, and you’re welcome.  :o)

Jalapeño Popper Stuffed Pretzels

 

Print

Prep time

45 mins

Cook time

10 mins

Total time

55 mins

 

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: That Which Nourishes

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.

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