Jalapeno Popper Stuffed Pretzels

March 03, 2014

Your favorite dip stuffed into a soft, chewy pretzel!

!For the Pretzel
4 1/2 - 5 C all-purpose or bread flour
2 1/4 tsp (1 pkt) instant dry yeast
1 1/2 tbsp sugar
2 tsp salt
1 1/2 C water, warmed to 120-130 degrees F
6 tbsp unsalted butter, melted and cooled
!For the Filling
8 oz cream cheese, softened
1 1/2 C shredded cheese, I used a Mexican blend
1/3 C finely chopped jalapeno
2 tbsp chopped green chiles (If using canned, be sure to drain chiles as best you can)
1 tsp crushed red pepper flakes
1 tsp garlic powder
3 strips of bacon, cooked and crumbled
!For the Water Bath and Glaze
10 C water
2/3 C baking soda
1 egg
coarse sea salt
shredded cheese

In the bowl of a stand mixer, combine 3 cups flour, yeast, sugar and salt. Add in water and butter. With mixer on low, slowly add another 1½ cups flour. If mixture is still too wet, add additional flour up...
See the full directions on my site

Nutritions

Calories
886

Sodium
945mg
39% DV

Fat
51g
79% DV

Protein
34g
68% DV

Carbs
120g
40% DV

Fiber
12g
49% DV

Snack Baked