Can you get enough jalapenos?
Or cheese for that matter? I feel like I have been living off blocks of cheese lately, I am close to turning into a mouse. But a classy mouse who takes their cheese with tea and crackers.
Living off of cheese and pretzels actually.
I have been baking so many pretzels this week, it’s practically like I am a vendor at an amusement park.
But the reason for all of this pretzel making is because I bought NEW YEAST!!
I always love buying new yeast. Whenever mine gets too old, I still use it to make bread because I HATE waste!! And I know it will never turn out as good as if I was using fresh yeast, but I will use it nonetheless.
So as a special treat, when I saw these pretzels at a Baker by Nature’s blog, I knew I needed to bookmark it, and make it as soon as humanly possible.
So I made it… TWICE!!
One version I made was with the bacon and cheese topping (as pictured above), and the other was with just regular coarse salt topping (pictured below) which also rocked my world.
These are a perfect summer snack to eat outside on your porch with a couple of drinks. Which has pretty much been my life for the past week.
I really do love summer!
Bacon and Cheddar Stuffed Jalapeno Soft Pretzels is a great way to use up extra jalapeno peppers. One of my favourite snack recipes.
- 1 1/2 cups warm water (between 110-115°F)
- 2 1/4 tsp instant yeast
- 1 1/2 Tbsp granulated sugar
- 2 tsp salt
- 4 1/4 cups all-purpose flour
- 6 Tbsp salted butter, softened
- 2 medium jalapenos, chopped
- 8 cups water
- 1/2 cup baking soda
- 11 strips bacon, cooked until crispy and roughly chopped
- 5-5.5 oz cheddar cheese, shredded
- 1 large egg
In the bowl of a stand mixer fitted with a dough hook, mix together the water, yeast, sugar and salt, and let stand for around 10 minutes until it becomes creamy.
Slowly mix in the flour, butter and jalapenos on medium speed until smooth, around 10 minutes.
Cover the dough with a cloth, and place it in a warm area to double in size, around 1 hour.
Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large saucepan, combine the water and baking soda, and bring to a boil.
Divide the dough into 8 equal pieces.
Roll each piece into a 16 inch long rope. Roll each rope out so that it is 4 inches wide.
In a medium bowl, mix together the cheese and the bacon.
Spread the cheese and bacon mixture evenly in each of the pretzel ropes. Roll the dough jelly roll style and pinch the ends.
Twist the pretzel ropes into a pretzel shape, then place in the boiling water for 30 seconds. Remove from the water, and place on the prepared baking sheet. Repeat for the remaining pretzels.
In a small bowl, beat the the egg.
Brush the tops of the pretzels with the egg wash, and sprinkle them with any remaining bacon and cheese mixture of sea salt.
Bake in the preheated oven for 17-20 minutes, or until the pretzels are golden brown.