Jalapeno Popper Stuffed Pretzel
We are knot kidding around. A summer favorite, the jalapeno popper jumped right inside this MEGA creamy stuffed pretzel. With a kick of heat, a dash of salt, and a dip of Brew City mustard this pull apart pretzel will knock your socks off! Beer, pretzels, and fall colors are ushering in this new season.
6 1/2 Bread Flour
4 T Course Kosher Salt
1 Stick Unsalted Butter- Cold, Cubed
2 C Water
1/2 Oz Active Dry Yeast
1/2 C Brown Sugar
8 C Water
1/2 C Beer
1/2 C Baking Soda
1/2 C Brown Sugar
1 T Water
Optional- Pretzel Salt
8 Oz Cream Cheese
2 Large Jalapenos- Fine Diced, Remove Seeds
6 Strips Bacon- Cooked, Fine Dice
1 t Bacon Bomb
1/2 C Cheddar Cheese- Shredded
1/2 C Pepper Jack Cheese- Shredded
Brew City Ale Mustard
Heat 2 cups water to 100-110 degrees in a glass measuring cup.
Add brown sugar and stir to dissolve. Pour in yeast, stir and set to the side until it gets nice and foamy.
In a stand mixer bowl add flour and combine salt. Mix with hands until evenly distributed.
Add cubed butter and mix into flour mixture with hands pressing the butter cubes until fully coated with flour and evenly distributed.
Pour yeast liquid into the bowl and use mixer with a dough hook, set on low for 1 min. Increase speed to medium and mix for 4-5. Dough should not be sticking to the sides and will form into a ball.
On a floured surface, knead the dough for 2-3 minutes until it forms a nice ball shape and place in a medium bowl and cover with plastic wrap. Place in the fridge for 8-24 hours.
Next day- preheat oven to 450 degrees.
Filling: In a bowl add cream cheese, diced jalapenos, shredded cheese and diced bacon bits. Chill in fried for 15-20 minutes or until ready to use.
In a large shallow soup pot warm 8 cups water, baking soda, beer, and brown sugar. Bring to a low simmer and cover until ready to use.
Roll out dough into a large rectangle 8”x 12”-16”. To make 4 larger pretzels cut in to 4 strips at least 2’’ thick. For a medium pretzel roll dough cut into 6-8 (1-1.5”)strips. And leave strips flat for stuffing and make as length as long as dough will allow.
It is key to not over stuff the pretzel. Place a small line of filling over the mustard. Enough to be able to pinch between your fingers. The more you use the harder it will be to roll and it will be more likely to burst open while baking.
Start rolling the bottom edge up and over the filling and pressing that edge into the middle of the dough. Then roll towards the top of the dough and press the edge into the roll and blend the seam as much as possible.
Roll to lengthen and smooth the dough.
Wrap the pretzel. Start with dough in U shape and cross the top ends making an X shape. Bring the edges to the bottom of the U shape and press ends into the pretzel dough to secure.
Repeat until all pretzels are stuffed and wrapped.
Prepare a greased baking sheet.
Place pretzels in poaching liquid for 30 seconds. Pretzels should not touch each other in the liquid. Carefully strain pretzels with a large slotted utensil and place on baking sheet. Adjust shape if needed.
Pretzels should not touch on the sheet. Bake in batches if needed.
In a small bowl mix an egg with 1 T water and with a brush, egg wash each pretzel before putting in the oven.
Sprinkle with pretzel salt and place in the oven for 12-15 minutes until you have a nice dark brown color.
Allow to rest for a few minutes and then serve with mustard dipping sauce.