Jalapeño Popper Cheesy Pretzel Bombs
Try this Jalapeño Popper Cheesy Pretzel Bombs recipe, or contribute your own.
Try this Jalapeño Popper Cheesy Pretzel Bombs recipe, or contribute your own.
- 1 large egg
- 2 cups water
- 8 ounces cream cheese
- 2 tablespoons granulated sugar
- 2 tablespoons baking soda
- 2 1/4 teaspoons active dry yeast (1 packet)
- 12 ounces warm beer (110 degrees-120 degrees) i used blue moon *see cooks note
- 12 ounces bacon cooked and chopped into bite size pieces
- 8 ounces shredded mexican cheese blend (or cheddar cheese)
- 1 (4 ounce) can diced jalapeã±os
- 3 1/2 cups all-purpose flour + more for dusting counter
- 1 teaspoon kosher salt + more for pretzel tops
- Carbohydrate 0.307050131180361 g
- Cholesterol 94.4580085892105 mg
- Fat 33.0999304767562 g
- Fiber 0 g
- Protein 0.882287709215294 g
- Saturated Fat 20.7615660628878 g
- Serving Size 1 1 Serving (84g)
- Sodium 241.092938031276 mg
- Sugar 0.307050131180361 g
- Trans Fat 2.49332315083459 g
- Calories 296 calories
Step-by-step
- Preheat oven to 450 degreesF.
- Pour beer into the bowl of a stand mixer fitted with a dough hook, sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
- Meanwhile in a medium mixing bowl combine cheeses, bacon and jalapeños. Mix together.
- In a small bowl beat egg, set aside. Sprinkle clean counter top with ½ cup flour. Line a baking sheet with parchment paper or spray with cooking spray. Set aside.
- Add flour and salt to stand mixer. Knead for 3-5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
- Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First quarter the ball of dough. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. When you are done you will have 36 pieces.
- Fill a medium (4 cup) bowl with 2 cups of hot water and add baking soda. Place baking sheet, baking soda water and cheese mixture on the counter that you are working on.
- Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center. Carefully pull each side over the cheese to create a ‘cheese package’, pinching the edges closed. Roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough. Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until you have 3 stuffed dough balls.
- Transfer 3 stuffed dough balls to hot water mixture and allow to set while you prepare the next 3. Prepare the next 3 dough balls. Remove dough balls from water with a slotted spoon and place on prepared baking sheet. Place 3 newly prepared balls into the water and prepare 3 more. Repeat until all dough balls are on the cookie sheet.
- Arrange all pretzel balls on parchment so they are not touching. Brush egg wash onto each one and sprinkle with course salt.
- Bake for 8-10 minutes until the tops are browned. The ooey gooey cheese may escape some of your pretzel bombs. Scoop all that cheesy goodness up onto the plate and serve. Enjoy!
My Unexpectedly Addictive Jalapeño Popper Pretzel Bombs
Okay, friends, let’s talk about these Jalapeño Popper Cheesy Pretzel Bombs. I stumbled upon this recipe on a whim, looking for something fun and flavorful to bring to a potluck. Let me tell you, these weren't just a hit; they were a phenomenon. People were practically fighting over the last few, and I’m not exaggerating. The combination of salty pretzel, spicy jalapeño, and creamy cheese? It’s a flavor explosion that’s impossible to resist. I’m usually not one for overly complicated recipes (my cooking style leans more towards quick and easy), but these were surprisingly manageable, and the results? Absolutely worth the effort.
The process started with a simple pretzel dough. Now, I’m not a baker by any stretch of the imagination. I usually stick to my tried-and-true pasta dishes and quick stir-fries. But, armed with this recipe, even I managed to create soft, slightly chewy pretzel dough without too much fuss. The slightly sweet flavor of the beer added a unique touch that elevated the overall flavor profile.
The real magic, however, lies in the filling. The combination of cream cheese, sharp cheddar, smoky bacon, and fiery jalapeños is simply divine. I’ve tried variations with different cheeses – pepper jack adds an extra kick, while Monterey Jack provides a milder, creamier flavor – but the original blend remains my absolute favorite. The filling is rich and decadent, perfectly balanced by the saltiness of the pretzel dough. I used a simple tablespoon scoop to ensure consistent filling sizes, which made the process much easier. A great tip I learned was to pinch and roll the dough carefully after filling, to prevent the cheesy goodness from escaping during baking.
The baking process was straightforward; the pretzel balls puffed up beautifully, developing a lovely golden-brown crust. The cheese filling melted into a gooey, irresistible heart, causing a few minor eruptions (a delightful bonus, I might add). Each bite was a symphony of textures and flavors: the soft chewiness of the pretzel, the creamy richness of the filling, and the satisfying crunch of the bacon bits – a perfect balance. I highly recommend using parchment paper, making cleanup incredibly easy.
These pretzel bombs are surprisingly versatile. They’re perfect for parties, game days, or even a cozy night in. I’ve even been known to sneak a couple (or three) for a late-night snack. They’re addictive, I won’t lie. However, the recipe is easily adaptable. You could try different fillings, experimenting with different cheeses, adding other spices, or substituting sausage for the bacon. The possibilities are endless!
The beauty of this recipe is its ability to transform a simple gathering into a memorable one. The warm, comforting aroma of baking bread, coupled with the excited chatter of guests vying for a taste of these delectable bites – It’s a scene I’ve replayed in my mind several times since that first successful potluck.
So, if you’re looking for a recipe that’s both impressive and surprisingly easy to make, look no further. These Jalapeño Popper Cheesy Pretzel Bombs are a guaranteed crowd-pleaser. Just be prepared for requests for the recipe – trust me, you’ll be getting a lot of them.
Pro Tip: Make the cheese filling ahead of time to save some prep time on the day of your party or event. And remember, don’t be afraid to experiment with different flavors!
Serving Suggestions:
- Serve them warm with a side of your favorite dipping sauce, such as ranch dressing, marinara sauce, or even a spicy mustard.
- These also pair well with a cold beer or a crisp white wine.
- They're equally delicious at room temperature, making them a great option for potlucks or gatherings where you might not have an oven readily available.
