Jalapeno Popper Stuffed Soft Pretzels
Jalapeno popper stuffed soft pretzels are fluffy, bready, and loaded with cheddar cheese, cream cheese, and fresh jalapenos!
Equipment
- Stand mixer with dough hook attachment
- Large bowl
- Large pot
- Slotted spoon or spatula
- 2 parchment paper lined baking sheets
Ingredients
- 1 1/2 cups water 110 degrees
- 2 tbsp sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup salted butter room temperature
- 4 1/2 cups all purpose flour
- 1 1/2 tsp salt
Jalapeno popper filling
- 4 slices bacon
- 8 oz cream cheese
- 1 jalapeno chopped, ribs and seeds removed
- 1/2 cup shredded cheddar cheese
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
To boil
- 1/3 cup baking soda
For topping
- 1 cup shredded cheddar cheese
Instructions
- Cook the bacon. Lay the bacon in a cold cast iron pan, then place over medium heat on the stove. Cook the bacon until it is crispy. Remove the bacon from the pan, then place it on a paper towel lined plate and allow it to cool. Once it has cooled, crumble it and place in a bowl.
- Proof the yeast. Combine the warm water, sugar, and yeast in a stand mixer bowl. Lightly stir, then allow it to get foamy and bubbly, about 5-8 minutes.
- Make the pretzel dough. Combine the all purpose flour, butter, and salt in the stand mixer bowl, then attach the dough hook. Knead the dough for 3-4 minutes until the dough comes away from the sides of the mixing bowl.
- Rise the dough. Place the dough in a lightly oiled bowl, then drape a damp kitchen towel over the top of the bowl. Place the bowl in a warm, draft free area and allow it to rise for 1 hour until it has doubled in size.
- Shape the pretzels. Dump the dough onto your work surface, then divide it into 8 equal sized balls. Stretch and roll the balls into 13" long logs. Use a rolling pin to flatten the logs so they are 3" wide X 13" long. Smear 1-2 heaping tbsp of the jalapeno popper filling into the center of the dough. Roll one edge of the dough over the top of the filling, then pinch to blend the seam. Roll the dough into logs using your hand and your work surface. To shape the pretzels, grab both ends of the dough and stretch them overhead of the center fold of the dough. Twist the ends once, then drape them back down over the center fold. Pinch the ends of the dough into the pretzel to help it keep the shape.
- Boil the pretzels. Preheat to oven to 425 degrees. Bring a large pot of water to a roaring boil. Remove the pot from the stovetop and slowly add the baking soda. Bring the pot back to the stove and return to a boil. Add one pretzel to the water at a time, using a spoon to splash the water on to the top of the pretzel. Boil them for 30 seconds each. Use a large slotted spoon or spatula to gently remove them from the water. Place them on the parchment paper-lined baking sheets. Sprinkle the tops of the pretzels generously with more cheddar cheese
- Bake the pretzels. Place the baking sheets in the middle rack and the one below it in the oven. Bake for 5 minutes, then rotate the baking sheets to the pretzels that were facing the front of the oven is now facing the back. Bake for another 5 minutes. Rotate the baking sheets again so the top one is not on the bottom rack. Bake for 8-10 minutes. Allow them to cool for 10 minutes on a wire cooling rack. Mangia!
Nutrition
Calories: 610kcalCarbohydrates: 60gProtein: 17gFat: 34gSaturated Fat: 19gCholesterol: 91mgSodium: 2352mgPotassium: 189mgFiber: 3gSugar: 4gVitamin A: 966IUVitamin C: 2mgCalcium: 196mgIron: 4mg
Nutrition values are estimates, for exact values consult a nutritionist.
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