PRETZEL JALAPENO POPPERS RECIPES
JALAPEÑO POPPER STUFFED PRETZELS RECIPE - TABLESPOON.COM
If you love pretzels, jalapeño poppers and stuffed Asian dumplings, meet your new favorite recipe. A combo of all three, these cheese- and chicken-filled Jalapeño Popper Stuffed Pretzels also happen to be one of the best biscuit dough hacks you’ll ever try.
Provided by Cheeky Kitchen
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F and line a baking pan with parchment paper. Mix together cream cheese, chicken, cheddar, jalapeño, purple onion, salt and pepper.
- Open biscuit dough and gently pull each biscuit apart at the center, filling each with a spoonful of chicken mixture.
- Seal the edges tightly, then roll into balls.
- Bring water to a boil in a deep-sided sauté pan and stir in baking soda. Gently drop biscuits into the water, boiling for about 60 seconds on each side. Gently remove biscuits from water with a large slotted spoon and transfer to a parchment-lined baking sheet. If desired, biscuits can be carefully re-shaped to create nice, round balls.
- Use a sharp knife to score a very small “X” into the top of each biscuit, not cutting deep enough to slice into the center filling. Sprinkle with coarse salt.
- Bake 40-45 minutes, or until golden brown.
Nutrition Facts : Calories 290 , CarbohydrateContent 26 g, CholesterolContent 40 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 11 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 890 mg, SugarContent 5 g, TransFatContent 0 g
JALAPENO POPPER PRETZEL BITES RECIPE | CHEFDEHOME.COM
Try stopping after just one of these Jalapeno Popper Pretzel Bites! Just try it! I bet whole bowl will be empty before you even realize it. I bet! These are so so good.
To kick-off the Sunday games or holiday family fun snack or just because you craving a bar-snack at home... these pretzel bites not only taste delicious but make a yummy presentation too. Really, these are best of both, cheesy jalapeno poppers and soft baked pretzels. Actually, I call'em bar-snack 2.0!! 2 snacks in price of one. Make it at home, and it is almost free!
Seriously, almost free!! All you need is flour, butter, yeast for making soft homemade pretzels and few pickled jalapenos and 1 cup of shredded cheese for stuffing! And you get bowl full of cheesy jalapeno cheese stuffed pretzel bites! Now, imagine ordering a big platter of pretzels and jalapeno bites in a bar!
So, let's cook at home! Grab your favorite chair in front of TV and dig in!
Have you ever had Jalapeno Cheddar Pretzel while roaming around in shopping mall? I bet, you did!! Omg! I love eating pretzel whenever I get chance to visit mall. After churros, I think this is one of my biggest mall/bar-food obsession!
Since jalapenos makes buttery pretzel even more delicious... looks like these are made for each other.
Now, no jalapeno fan can stay away from another bar-finger-food!
Yes, you guessed it!
Jalapeno Poppers!
Tadaa!!
So, today, I decided to bring home, two bar appetizers in one bite with Jalapeno Popper Pretzel Bites.
OMG! You Guys!! These Jalapeno Popper Pretzel Bites are so good. First the buttery pretzel, then pickled jalapeno, then warm melted cheese oozing out. Dip in marinara or just eat without it. It tastes delicious either ways!
I start by kneading the dough for pretzel bites with yeast, milk, butter and seasoning. Kneading helps develop the gluten and makes pretzel bites soft and chewy.
After one rise of 1-1.5 hour, dough is ready to stuff and bake. The recipe yields 24 tennis ball size pretzel bites. And it doubles easily. So feel free to make a bigger batch.
Once dough has risen, I divide it in 24 portions. Slightly flatten each piece and stuff with little bit of cheese and jalapeno slice. I used 3 whole pickled jalapenos and sliced them in 24 pieces. You can also use pre-sliced jalapenos. In both cases, make sure to pat them dry. That helps make perfectly cheesy pretzel bites without any moisture.
Once ready to bake, pretzel bites get quick water bath in soda+salt water. Moment dough hits the water, you can smell the signature aroma of pretzel cooking.
A quick trip to oven and pretzel bites are ready to rock game day/family movie night/ or just-because- you-craving-pretzels-night! ;-)
Make-Ahead: Make dough Sunday morning, stuff with cheese and jalapeno, and refrigerate (covered). Boil and bake in evening before serving.
I made a big batch of jalapeno cheese stuffed pretzel bites last weekend. We ate a lot of them while watching Sunday game but I had 5-6 leftover. I left those covered on kitchen counter. Next morning, warmed up 20 secs in microwave and these were as soft and cheesy as just baked.
So, you can even bake few batch ahead of time. And microwave as many as needed.
The fact that these are jalapeno popper and soft pretzels in one.. These were hit in my family! I'm sure baking another batch soon coming weekend! I hope you will get chance to try them soon too!
Enjoy!
-Savita
Provided by Savita
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 24 Pretzel Bites
Number Of Ingredients 11
Steps:
- Line two baking sheet parchment paper and set aside. In a dough mixing bowl, add 1/2 cup lukewarm water and sugar and mix well. Sprinkle yeast on top and let it bloom. (8-10 minutes)
- Once yeast bloom, add in 2 cup flour, salt, melted and cooled butter, 1/2 cup milk and combine with spatula until dough comes together. Transfer to a kneading surface, add remaining flour 1-2 tbsp at a time while kneading the dough. Knead for 5 minutes to build gluten. Transfer to a buttered clean bowl, cover and set aside to rise until doubles in size. 2 hours.
- Punch down the risen dough, remove on a flour dusted board and dive into 24 equal portions. Also set oven to preheat at 450 degrees. And bring a pot of water to rolling boil for pretzel bath.
- Press each portion of dough to make small flat surface, fill with slice of jalapeno and a heaping teaspoon cheese. Close all sides and roll to a small tennis size ball. Set aside. Repeat with all 24 portions.
- When water start boiling, add in baking soda and salt mixture and stir well. Gently drop in each pretzel ball and boil for 20 seconds. Then remove with slotted spoon onto parchment lined sheet tray. Repeat with all 24 portions.
- Sprinkle ready pretzel dough balls with coarse salt or pretzel salt. Bake in preheat oven for 8-10 minutes.
- Once baked, brush butter on pretzel bites and let cool slightly before serving! Serve with side of marinara and enjoy!
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JALAPENO POPPER CHEESY PRETZEL BOMBS - RECIPES - FAXO
From faxo.com
Reviews 5
Calories 295 cal per serving
- Preheat oven to 450 degrees. Pour beer into bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top; add sugar; stir. Allow yeast to bloom for 5-10 minutes. When nice and foamy, it's ready, looking like the 'head' of a beer poured too quickly and smell yeasty. Meanwhile, in a medium mixing bowl, combine cheeses, bacon and jalapenos; mix using a wooden spoon to get it well mixed. In a small bowl, beat egg; set aside. Sprinkle clean countertop with ¼ cup flour; line a baking sheet with parchment paper or spray with cooking spray; set aside. Add flour and salt to stand mixer. Knead 3- 5 minutes until dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when puledout of the mixer, not sticky. Place dough on floured countertop; knead in flour until no longer tacky, just 1 minute or 2. Form dough into a ball. To cut this ball into 36 even pieces, first quarter the ball of dough using a bench scraper or a butter knife. Roll each quarter into a fat log, then cut that into 3 pieces. Roll each piece into a log; cut into 3 pieces. When finished, there should be 36 pieces. Fill a medium (4 cup) bowl with 2 cups hot water; and add baking soda. Place baking sheet, baking soda, water and cheese mixture on the countertop. One at a time, roll each dough piece into a ball and then flatten it into a circle. Add 1 tablespoon cheese mixture in the center, using a tablespoon scooper. Carefully pull each side over the cheese to create a ‘cheese package’, pinching the edges closed. Roll dough into a ball, being careful to to not see the cheese through the dough. Dust fingers in flour, pinch any tears; roll again. Set aside and repeat until there are 3 stuffed dough balls. Transfer 3 stuffed dough balls to hot water mixture; allow to set while preparing the next 3. Prepare the next 3 dough balls. Remove dough balls from water with a slotted spoon; place on prepared baking sheet. Place 3 newly prepared balls into the water; prepare 3 more. Repeat until all dough balls are on the cookie sheet. Arrange all pretzel balls on parchment so they are not touching. Brush egg wash onto each one; sprinkle with course salt. Bake 8-10 minutes until the tops are browned. ****Mix the dough by hand if you do not have a stand mixer. Add water, yeast and sugar to a large bowl. When yeast has bloomed, stir in the salt and the flour; mix with a spoon. Turn dough out onto floured countertop; knead 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions. I microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees. Milk or water can be substituted for the beer.
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