Prep 2 hrs
Cook 15 mins
I found this recipe on www.celebrationgeneration.com. I haven't tried it yet, but the pictures they have look great, and I thought it'd be a cool thing to make for a Superbowl party. Prep time includes rising time.
- 1 1⁄2 cups warm beer (warm water can substitute)
- 1⁄4 cup brown sugar
- 1 (1/4 ounce) package active dry yeast (about 2 1/4 tsp)
- 5 cups all-purpose flour
- 1⁄2 teaspoon salt
- 4 ounces unsalted butter, melted
- olive oil
- 4 large jalapenos, seeded or 1 (4 ounce) can jalapenos, drained
- 8 ounces cream cheese, softened
- 8 ounces sharp cheddar cheese, grated
For the boiling
- 3 quarts water
- 3⁄4 cup baking soda
For the finishing touch
- 2 eggs
- 1 tablespoon cold water
- coarse sea salt
- Make the pretzel dough: Combine warm beer (or water) with brown sugar, and stir until the sugar is almost dissolved.
- Add yeast, stirring until incorporated. Cover bowl with plastic wrap. 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 Tbsp 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.
- Make filling: In a food processor, chop jalapenos until finely minced (if using fresh).
- 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 pretzel dough has doubled in size: Roll small, walnut-sized balls out of the cheese mixture. You should have about 40.
- Divide the pretzel dough into approximately 40 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 any filling leaking during baking).
- After the 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 425°F
- Bring water to a boil in a large pot. Add baking soda (BE CAREFUL - it will foam up!), and stir until combined.
- Boil the pretzels, about 10 at a time, for 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 a baking sheet lined with parchment paper and/or lightly coated with cooking spray. (you’ll need 2 baking sheets).
- For the finishing touch: Whisk together eggs and water, and 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. Serve warm.