Jalapeno Popper Stuffed Pretzels

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.

• Ready In: 2 hrs 15 mins
• Yields: 40 poppers

Ingredients

• For pretzels

• 1 1⁄2 cups  warm beer (warm water can substitute)
• 1⁄4 cup brown sugar
• 1 (1/4ounce) 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

• Filling

• 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

Directions

1. Make the pretzel dough: Combine warm beer (or water) with brown sugar, and stir until the sugar is almost dissolved.
2. Add yeast, stirring until incorporated. Cover bowl with plastic wrap. Set aside in a warm place for 10 minutes, or until foamy.
3. In a large bowl, combine flour and salt. Add melted butter, stirring until well distributed.
4. 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.
5. 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.
6. Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until doubled.
7. Make filling: In a food processor, chop jalapenos until finely minced (if using fresh).
8. Add softened cream cheese, continue to process until mixture is well combined, and smooth.
9. 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.
10. Cover with plastic wrap, chill for 1 hour.
11. Once the pretzel dough has doubled in size: Roll small, walnut-sized balls out of the cheese mixture. You should have about 40.
12. Divide the pretzel dough into approximately 40 chunks.
13. 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.
14. Pinch the ends together well, and gently roll the popper in your hands to seal it (this should lessen any filling leaking during baking).
15. After the popper is well sealed, roll the ball gently to elongate it into a more oval shape, if desired. Repeat for remaining pieces.
16. Preheat oven to 425°F
17. Bring water to a boil in a large pot. Add baking soda (BE CAREFUL - it will foam up!), and stir until combined.
18. Boil the pretzels, about 10 at a time, for about a minute.
19. Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point.
20. 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).
21. 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.
22. Bake for 15 to 18 minutes, until golden brown. Serve warm.