Jalapeno Popper Stuffed Pretzels

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• 1 1/2 cups warm beer (warm water can substitute)
• 1/4 cup brown sugar
• 1 (1/4 ounce) package active dry yeast (about 2 1/4 tsp)
• 5 cups all-purpose flour
• 1/2 teaspoon salt
• 4 ounces unsalted butter, melted
• olive oil
• 4 large jalapenos, seeded or 1 (4 ounce) can jalapenos, drained
• 8 ounces cream cheese, softened
• 8 ounces sharp cheddar cheese, grated
• 3 quarts water
• 3/4 cup baking soda
• 2 eggs
• 1 tablespoon cold water
• coarse sea salt

Recipe

• 1 make the pretzel dough: combine warm beer (or water) with brown sugar, and stir until the sugar is almost dissolved.
• 2 add yeast, stirring until incorporated. cover bowl with plastic wrap. set aside in a warm place for 10 minutes, or until foamy.
• 3 in a large bowl, combine flour and salt. add melted butter, stirring until well distributed.
• 4 pour in yeast/beer mixture, stirring until well combined. turn dough out onto a clean surface, knead for a couple of minutes. dough should be soft and smooth.
• 5 pour about 1 tbsp of olive oil into a large, clean metal or glass bowl. add freshly kneaded dough to the bowl, turning to coat with the oil.
• 6 cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until doubled.
• 7 make filling: in a food processor, chop jalapenos until finely minced (if using fresh).
• 8 add softened cream cheese, continue to process until mixture is well combined, and smooth.
• 9 turn mixture out into a medium mixing bowl, add shredded cheddar cheese. use a wooden spoon to fully incorporate the cheddar into the cream cheese mixture.
• 10 cover with plastic wrap, chill for 1 hour.
• 11 once the pretzel dough has doubled in size: roll small, walnut-sized balls out of the cheese mixture. you should have about 40.
• 12 divide the pretzel dough into approximately 40 chunks.
• 13 one at a time, flatten a ball of dough out in the palm of your hand. place a cheese ball in the middle, and bring the sides of the dough up and around, fully encasing the cheese.
• 14 pinch the ends together well, and gently roll the popper in your hands to seal it (this should lessen any filling leaking during baking).
• 15 after the popper is well sealed, roll the ball gently to elongate it into a more oval shape, if desired. repeat for remaining pieces.
• 16 preheat oven to 425°f
• 17 bring water to a boil in a large pot. add baking soda (be careful - it will foam up!), and stir until combined.
• 18 boil the pretzels, about 10 at a time, for about a minute.
• 19 gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point.
• 20 use a slotted spoon to transfer each popper to a baking sheet lined with parchment paper and/or lightly coated with cooking spray. (you’ll need 2 baking sheets).
• 21 for the finishing touch: whisk together eggs and water, and brush this mixture across the tops of the poppers. generously sprinkle the tops with coarse sea salt.
• 22 bake for 15 to 18 minutes, until golden brown. serve warm.