Jalapeno Popper Stuffed Pretzel Rolls Recipe
These Jalapeño Popper Stuffed Pretzel Rolls combine creamy, cheesy filling with smoky bacon and zesty jalapeños, all wrapped in soft, chewy pretzel dough. Boiling the rolls before baking gives them their signature texture and golden crust. A sprinkle of coarse salt, cheddar cheese, and fresh jalapeño slices adds the perfect finishing touch. Enjoy them as a bold appetizer or a fun snack!
Ingredients
- Filling:
- 1 8-ounce package cream cheese, softened
- 3 slices bacon cooked and crumbled
- 1 1/2 tablespoons chopped pickled jalapeños
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1 cup shredded Monterey Jack or mozzarella cheese
- 1/2 cup shredded cheddar cheese
- Dough & Boiling:
- 2¾ cups bread flour
- 1 envelope quick-rise yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup + 2 tablespoons hot water 125-130°F
- Cornmeal for dusting
- 8 cups water
- 1/4 cup baking soda
- 2 tablespoons sugar
- Topping:
- 1 egg white lightly beaten
- Coarse salt
- 1/4 cup shredded cheddar cheese
- 1 fresh jalapeño thinly sliced
Instructions
- Make the Filling: In a medium bowl, mix cream cheese, bacon, pickled jalapeños, garlic powder, red pepper flakes, Monterey Jack cheese, and 1/2 cup cheddar cheese. Stir until well combined. Shape into 12 heaping tablespoon-sized balls, place on a plate, cover with plastic wrap, and refrigerate until ready to use.
- Prepare the Dough: In a food processor, combine bread flour, yeast, salt, and sugar. Pulse to blend. With the machine running, slowly add hot water through the feed tube, just enough to form a smooth dough. Process for 1 minute to knead. Transfer the dough to a greased bowl, turning to coat. Cover loosely with plastic wrap and let rise in a warm spot until doubled in size, about 30-40 minutes.
- Assemble the Rolls: Punch down the dough and knead on a lightly floured surface until smooth. Divide into 12 equal pieces. Flatten each piece, place a cream cheese filling ball in the center, and wrap the dough around it, sealing well. Place seam-side down on a floured baking sheet. Using a serrated knife, cut an "X" on top of each roll. Cover with a towel and let rise for about 20 minutes until doubled.
- Boil & Bake: Preheat oven to 375°F. Grease a baking sheet and sprinkle with cornmeal. Bring 8 cups of water to a boil in a large saucepan. Add baking soda and sugar. Working in batches, boil 4 rolls at a time for 30 seconds per side. Use a slotted spoon to transfer them to the prepared baking sheet, placing them "X" side up. Brush with egg white, sprinkle with coarse salt, and top each roll with a little cheddar cheese and a jalapeño slice. Bake for about 25 minutes until golden brown. Enjoy warm!
Notes
- Keep Dough Warm: Let the dough rise in a warm spot for the best texture.
- Seal Tightly: Prevent leaks by sealing the dough fully around the filling.
- Boiling is Key: This step ensures the classic chewy pretzel crust.
- Score with a Serrated Knife: Cutting an “X” helps steam escape and enhances appearance.