Jalapeno Popper Stuffed Pretzels

A napkin lined plastic food basket is full of golden brown soft pretzel bites. In the foreground, one of the buns has a bite taken out, revealing a jalapeno and cheese filling.

5 from 5 votes

As is, these have the ideal amount of heat – enough to give it some kick, not enough to make it painful or mask the actual flavor. Feel free to use more or less jalapenos based on your personal preferences.

Prep Time45

Cook Time25

Rising Time2

Course: Appetizer, Snack

Cuisine: American

Servings: Large Poppers

Calories: 131kcal

Author: Marie Porter

Equipment

2 Baking Sheets
Parchment Paper

Ingredients

Dough

1 ½ cups Warm beer
¼ cup Light Brown Sugar
1 package Active Dry Yeast About 2 ¼ tsp
5 cups all-purpose flour
½ teaspoon Salt
4 oz Unsalted Butter Melted
Olive Oil

Filling

4 Jalapenos Seeded
8 oz Cream Cheese Softened
8 oz Sharp Cheddar Cheese Grated

Assembly

3 quarts Water
¾ cup Baking Soda
1 Large Egg
1 tablespoon Cold Water
Coarse sea salt

Instructions

Combine warm beer with brown sugar, stir until sugar is almost dissolved. Add yeast, stirring until incorporated. Set aside in a warm place for 10 minutes, or until foamy.
In a large bowl, combine flour and salt. Add melted butter, stirring until well distributed. Pour in yeast/beer mixture, stirring until well combined.
Turn dough out onto a clean surface, knead for a couple of minutes. Dough should be soft and smooth.
Pour about 1 tablespoon of olive oil into a large, clean metal or glass bowl. Add freshly kneaded dough to the bowl, turning to coat with the oil. Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until doubled.
In a food processor, chop jalapenos until finely minced. Add softened cream cheese, continue to process until mixture is well combined, and smooth.
Turn mixture out into a medium mixing bowl, add shredded cheddar cheese. Use a wooden spoon to fully incorporate the cheddar into the cream cheese mixture.
Cover with plastic wrap, chill for 1 hour.
Once the dough has doubled in size:
Divide dough into approximately 40 walnut-sized chunks.
One at a time, flatten a ball of dough out in the palm of your hand. Place a cheese ball in the middle, and bring the sides of the dough up and around, fully encasing the cheese.
Pinch the ends together well, and gently roll the popper in your hands to seal it – this should lessen blowouts during the baking process.
After popper is well sealed, roll the ball gently to elongate it into a more oval shape, if desired. Repeat for remaining pieces.
Preheat oven to 375F. Line 2 baking sheets with parchment paper
Bring water to a boil in a large pot. Add baking soda, stir until combined.
Boil the pretzels, about 10 at a time, to about a minute. Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point.
Use a slotted spoon to transfer each popper to prepared baking sheers
Whisk together eggs and water, brush this mixture across the tops of the poppers. Generously sprinkle the tops with coarse sea salt.
Bake for 15 to 18 minutes, until golden brown. Allow to cool for a minute or two before eating. Enjoy

Nutrition