Bacon and Cheddar Stuffed Jalapeno Soft Pretzels

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 Bacon and Cheddar Stuffed Jalapeno Soft 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!

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Bacon and Cheddar Stuffed Jalapeno Soft Pretzels

Bacon and Cheddar Stuffed Jalapeno Soft Pretzels is a great way to use up extra jalapeno peppers. One of my favourite snack recipes.

5 from 3 votes

Print Pin Rate

Prep Time: 1 hour hour 53 minutes minutes

Cook Time: 17 minutes minutes

Total Time: 2 hours hours 10 minutes minutes

Ingredients

• 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

Instructions

• 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.
• Bake in the preheated oven for 17-20 minutes, or until the pretzels are golden brown.

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