A few weeks ago, we made these pretzel sticks that were absolutely divine. They certainly were the best soft pretzels I have ever eaten in my entire life. We decided that an out-of-this-world combination would be to stuff the already delicious pretzel with jalapeno popper filling. That’s precisely what I decided to bring for our “game night” the other night. Holy smokes they were tasty. All things wonderful about the soft and salty pretzel combined with the creamy, spicy, and cheesiness of the popper filling.
These have “tailgate party” written all over them. If you really wanted to bring out the tailgate theme, you could dip the pretzel poppers in chili. That may just be heaven in one bite! They are also perfect for BBQs, picnics, and as an appetizer to share. I can’t wait to make them again!
|Next time I am going to increase the filling to pretzel dough ratio.|
For the Pretzel Dough…
Use the recipe for these.
- 2 cups of nonfat milk
- 2 packets of active dry yeast
- 6 healthy tablespoons of packed brown sugar
- 1/4 cup of butter, softened
- 5 1/2ish cups of all-purpose flour (maybe a little more or less depending on the dough)
- 2 teaspoons of salt
- 1/3 cup of baking soda
- 2 cups of warm water
- kosher salt for dusting
- Warm the milk in a 2 cups pouring measuring cup (or a bowl, I suppose) in the microwave until hot but not boiling (about 110 degrees). This will be about 1 1/2 or 2 minutes.
- Add the yeast to the milk and let proof until foamy, about 5 minutes.
- When the yeast has proofed, pour the mixture into a stand mixture and add the brown sugar, butter, 1 cup of flour, and the 2 teaspoons of salt.
- Mix with your paddle attachment until blended.
- Switch to the dough hook attachment.
- Add the remaining flour a cup at a time.
- “Knead”/mix on medium low until the dough is elastic and comes off the sides of the bowl freely.
- Move the dough to a medium-sized mixing bowl liberally sprayed with cooking spray.
- Cover the dough with plastic wrap and let rise until doubled, about an hour.
For the Popper Filling…
- 10 ounces of 1/3 fat cream cheese, softened
- about 1/2 cup of light sour cream
- about 1 1/2 cup of Mexican blend cheese
- 4-6 ounces of dices jalapenos
- Add all the ingredients to a mixing bowl, and stir to combine.
- Scoop the filling into a gallon sized ziploc bag. Cut a small corner off of one of the corners. (This is now your “piping bag”.)
- Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper or a silpat.
- Break off a small ball of dough and roll out on a well floured surface.
- Pipe your desired amount of filling.
- Fold up the sides and pinch the ends. Use a butter knife to cut off the excess.
- When all of the pretzel poppers have been assembled, whisk together the warm water and the baking soda in a large mixing bowl.
- Dump a cookie sheet full of the poppers into the water/baking soda and slosh around.
- Let the excess water drip off the popper and re-place them on the parchment-lined cookie sheet.
- Bake for 8-12 minutes until golden brown. The cooking time will vary based on the ratio of dough to filling and how big your poppers are. Keep a close watch–make sure they don’t burn.