2 hrs 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.
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Units: US | Metric
- 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
For the finishing touch
- 1Make the pretzel dough: Combine warm beer (or water) with brown sugar, and stir until the sugar is almost dissolved.
- 2Add yeast, stirring until incorporated. Cover bowl with plastic wrap. Set aside in a warm place for 10 minutes, or until foamy.
- 3In a large bowl, combine flour and salt. Add melted butter, stirring until well distributed.
- 4Pour 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.
- 5Pour 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.
- 6Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until doubled.
- 7Make filling: In a food processor, chop jalapenos until finely minced (if using fresh).
- 8Add softened cream cheese, continue to process until mixture is well combined, and smooth.
- 9Turn 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.
- 10Cover with plastic wrap, chill for 1 hour.
- 11Once the pretzel dough has doubled in size: Roll small, walnut-sized balls out of the cheese mixture. You should have about 40.
- 12Divide the pretzel dough into approximately 40 chunks.
- 13One 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.
- 14Pinch the ends together well, and gently roll the popper in your hands to seal it (this should lessen any filling leaking during baking).
- 15After the popper is well sealed, roll the ball gently to elongate it into a more oval shape, if desired. Repeat for remaining pieces.
- 16Preheat oven to 425°F
- 17Bring water to a boil in a large pot. Add baking soda (BE CAREFUL - it will foam up!), and stir until combined.
- 18Boil the pretzels, about 10 at a time, for about a minute.
- 19Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point.
- 20Use 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).
- 21For 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.
- 22Bake for 15 to 18 minutes, until golden brown. Serve warm.
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Nutritional Facts for Jalapeno Popper Stuffed Pretzels
Serving Size: 1 (4796 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 133.1
- Calories from Fat 58
- Total Fat 6.5 g
- Saturated Fat 3.8 g
- Cholesterol 27.6 mg
- Sodium 1239.4 mg
- Total Carbohydrate 14.0 g
- Dietary Fiber 0.5 g
- Sugars 1.6 g
- Protein 3.8 g