Giant Jalapeno Popper Stuffed Pretzel

November 29, 2016

I can't even begin to explain the cheese overload in this pretzel. 

 

and how buttery and flaky the pretzel is....

 

with the little kick of jalapeno at the end. 

 

And it's totally ok to eat the whole thing because why not?

It's one massive pretzel. 

 

Unless you tryna share. - this would also be great on game day for all your buds to pick on.

Now for sure - use fresh jalapenos...not the jarred stuff.

 

I know fresh ones can be scary sometimes and I'm sure you're wondering why on earth I kept the seeds on in this picture.....

 

But baking the peppers really tones down the heat of them. 

Can we just talk about this. 

 

DA CHEEESE DOE.

I only used one kind of cheese, well two technically...extra sharp Cheddar Cheese and Cream Cheese.

 

Although the cheesy-ness is the best part of this, the pretzel is really the star here. So I wanted to keep the filling simple. 

I can't even. Can't even. Can't.

 

Lemme drown in dat cheese sauce.

 

Giant Jalapeno Popper Stuffed Pretzel

 

yield: 1 giant pretzel

prep time: 2 hours 10 minutes

cook time: 20 minutes

 

Ingredients:

Pretzel Dough:

3/4 c very warm water

1 tsp sugar

pinch of salt

1 1/8 tsp dry active yeast

1 1/4 c bread flour

1 c all purpose flour

6 Tbs of melted butter cooled

1 Tbs minced dried onion

2 cloves of garlic pressed

 

Jalapeno Popper Filling:

4 oz cream cheese (softened)

1 small jalapeno finely minced + extra for topping

1/2 c cubed extra sharp cheddar cheese + extra for topping

4 garlic cloves, pressed or finely minced

 

Other:

1/4 c baking soda

4 Tbs Melted butter for brushing 

Sea Salt

 

Directions:

  1. In a bowl or stand mixer with paddle attachment, combine the warm water, sugar, salt and yeast. Let sit for 15 minutes. 

  2. Add in the rest of the pretzel dough ingredients and mix until well combined and forms into a ball..the dough ball will be kind of tough and not sticky. Cover and let sit for 2 hours. 

  3. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  4. Mix together your popper filling.

  5. Take the pretzel dough on an unfloured surface and shape into a long 2 inch thick rope. About 3 feet in lenght.

  6. Flatten the rope so that you can fill it. I flattened mine to about 2 1/2 inches thick. 

  7. Take your popper filling and put down the center of the flattened pretzel dough. 

  8. Going down the rope, take the top and bottom and pinch together, sealing the rope and continue all the way down until fully sealed. You want to make sure this is sealed tight so the filling doesn't ooze out. Let rest another 10 minutes.

  9. In a large pot over medium high heat, bring water to a boil. 

  10. Once boiling add the baking soda.

  11. Take your pretzel and form into any desired shape or the traditional. Gently place into the baking soda boiling water and let cook for about 2 minutes. 

  12. Because the pretzel is so big you will have to use a colander to straight the pretzel out, otherwise use a very large spider to fish it out. 

  13. Place onto your baking sheet, brush with melted butter, sprinkle with salt and top with more cheddar cheese and jalapenos. 

  14. Bake for 20 minutes or until golden brown and oozes with the cheese.

  15. ENJOY!!!

 

 

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