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.
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.