Sunday, November 16, 2014

Jalapeño Popper Cheesy Pretzel Bombs


Soft and chewy pretzel poppers are stuffed with ooey gooey cheese, crispy bacon and spicy jalapeños.  This scrumptious recipe is like nothing you have ever eaten before.  Game day, girls night or a Tuesday night with the family these Jalapeño Popper Cheesy Pretzel Bombs will rock your world!

Munchkin and I made these together.  It was so much fun.  Once they went into the oven the whole family gathered in the kitchen anticipating the incredible magic that was going on in the oven.  The jalapeno's, bacon and cheese all melding together with the pretzel as it bakes to create a sensational firecracker of an appetizer that will explode in your mouth.

Once they came out of the oven we doing the hot potato as we tried to eat them while they were scorching hot.  Needless to say they were so good we ate another, and another, and another and eventually called them dinner.  I am sure you will love them too!

With love from our kitchen table to yours!  XO

RECIPE AT THE BOTTOM


Do you  love TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

http://theslowroasteditalian-printablerecipe.blogspot.com/2014/01/jalapeno-popper-cheesy-pretzel-bombs.html
Check out more of our favorite 'stuffed' recipes below.  Click the link or the image to open in a new window and scroll to the bottom of the new page to see the recipe.

http://www.theslowroasteditalian.com/2013/09/outrageously-cheesy-stuffed-pretzel-bombs-recipe.html
Outrageously Cheesy Stuffed Pretzel Bombs are the perfect bite size appetizer to impress your guests.  Pretzel bites are loaded with cheddar cheese and baked to perfection.  All of this comes together in under an hour.  I could live on these little beauties.  Pretzels oozing with ooey gooey cheese.  I get goosebumps just thinking about them.

Packed with 3 Italian cheeses, these Cheesy Mozzarella Stuffed Meatballs are deliciously fun to eat!


Crazy Caramel Apple Pie Bombs are the pull apart bread of your dreams.  They are packed with caramel and apples and baked to perfection.

====================================================================

Jalapeño Popper Cheesy Pretzel Bombs
SERVES 36  |  ACTIVE TIME 42 Min  |  TOTAL TIME 50 Min

2¼ teaspoons active dry yeast (1 packet)
12 ounces warm beer (110°-120°), I used Blue Moon *see cooks note
2 tablespoons granulated sugar
3 ½ cups all-purpose flour + more for dusting counter
1 teaspoon kosher salt + more for pretzel tops
2 tablespoons baking soda
2 cups water
8 ounces cream cheese
8 ounces shredded Mexican cheese blend (or cheddar cheese)
1 (4 ounce) can diced jalapeños
12 ounces bacon, cooked and chopped into bite size pieces

Preheat oven to 450°. 

Pour beer into the 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 and stir.  Allow yeast to bloom for 5-10 minutes.  Once it is nice and foamy, it is ready. *It should look like the 'head' of a beer poured too quickly and smell yeasty.

Meanwhile in a medium mixing bowl combine cheeses, bacon and jalapeños.  Mix together.  You may need to use a wood spoon to get it well mixed. 

In a small bowl beat egg, set aside.  Sprinkle clean counter top 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 for 3- 5 minutes until the 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 you pull it out of the mixer, not sticky.

Place dough on floured counter top and knead in flour until it is no longer tacky, just a minute or two.  Form dough into a ball.  We are going to cut this ball into 36 (somewhat) even pieces.  First quarter the ball of dough. *I used a bench scraper, but a butter knife would work too.  Roll each quarter into a fat log.  Cut that into 3 pieces.  Roll each piece into a log and cut into 3 pieces.  When you are done you will have 36 pieces.

Fill a medium (4 cup) bowl with 2 cups of hot water and add baking soda.  Place baking sheet, baking soda water and cheese mixture on the counter that you are working on. 

Roll each dough piece (one at a time) into a ball and then flatten it into a circle.  Add 1 tablespoon of cheese mixture in the center *I used a tablespoon scooper.  Carefully pull each side over the cheese to create a ‘cheese package’, pinching the edges closed.  Roll the dough into a ball.  Be careful to make sure you can not see the cheese through the dough.  Tap fingers in flour, pinch any tears and roll again.  Set aside and repeat until you have 3 stuffed dough balls.  Transfer 3 stuffed dough balls to hot water mixture and allow to set while you prepare the next 3.  Prepare the next 3 dough balls.  Remove dough balls from water with a slotted spoon and place on prepared baking sheet.  Place 3 newly prepared balls into the water and 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 and sprinkle with course salt.

Bake for 8-10 minutes until the tops are browned.

The ooey gooey cheese may escape some of your pretzel bombs.  That is a beautiful thing!  Scoop all that cheesy goodness up onto the plate and serve.  Your guests will go crazy over them.

Enjoy!

COOKS NOTE:  You can mix the dough by hand if you do not have a stand mixer.  Add water, yeast and sugar to a large bowl.  Once the yeast blooms stir in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and knead for 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.

You can substitute milk or water for the beer.

PRINT RECIPE

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

44 comments:

  1. Oh my goodness Donna!! I have no words. I have got to have these in my life asap :)

    ReplyDelete
    Replies
    1. Thanks jenny! I was popping them cold out of the fridge. I may need an intervention. LOL

      Delete
  2. HOLY MOLY, these look incredible! I love the scene of you all eating them hot out of the oven and happily calling it dinner. I'd do the same thing!

    ReplyDelete
    Replies
    1. Thanks for stopping by Erin! They were so good, I was popping the left overs out of the fridge and eating them cold. LOL

      Delete
  3. These look incredibly dangerous. Not sure if I'd be able to share. They'd be gone before they hit the Superbowl buffet table. LOL Definitely pinning these mouthing watering morsels.

    ReplyDelete
    Replies
    1. Thanks Sylvia! They are awesome. Let us know if you get a chance to make them.

      Delete
  4. Replies
    1. You are welcome any time Gerry! Thanks for stopping by.

      Delete
  5. can you use frozen bread/roll dough??

    ReplyDelete
  6. These sound incredible. Do you think you could make them up ahead of time, put them in refrigerator, then do the boiling/baking at party time?

    ReplyDelete
  7. These sound incredible. Do you think you could do them ahead of time, put in refrigerator, then boil an bake later in the day?

    ReplyDelete
    Replies
    1. That's exactly what I'm planning on doing. My only concern is the dough sitting (albeit covered) in the fridge for a day. But I've done it before without issue!

      Delete
  8. can you use frozen dough?

    ReplyDelete
  9. Oh my, I love jalepeno and cheese together - must make these. Thanks so much!

    ReplyDelete
  10. Oh my - I love jalepeno and cheese. This looks amazing. Thanks for the recipe!

    ReplyDelete
  11. Oh my goodness! I could easily stuff myself with these cheesy pretzels!

    ReplyDelete
  12. what could you use as a beer substitute? ginger ale?

    ReplyDelete
    Replies
    1. You can substitute water in place of the beer. There is enough yeast that you don't need to worry about the fizz. Enjoy!

      Delete
  13. OH MY GOODNESS! Made these yesterday while snowed in. They are divine. I have enough filling leftover and plan to make another batch for Superbowl Sunday. I can already imagine making these with pepperoni/cheese/sauce stuffed inside! So glad I found your site.

    Lori Connors

    ReplyDelete
  14. This looks incredible. I just saw you won an award, congrats, I'm a long time lurker and I'm really pleased for you. I just wanted to let you know. Enjoy.

    ReplyDelete
  15. can u substitute the beer?

    ReplyDelete
    Replies
    1. Absolutely! Milk or water would be perfect. Make sure to follow the recipe as written, except swap the ingredient.

      Delete
  16. This recipe is really incredible.
    I like it so much!
    I want to prepare these bombs for my husband.
    Thank you!
    Have a nice day.
    Babe

    ReplyDelete
  17. This recipe is really incredible.
    I like it so much!
    I want to prepare these bombs for my husband.
    Thank you!
    Have a nice day.
    Babe

    ReplyDelete
  18. and you don't let the dough rise at all?

    ReplyDelete
    Replies
    1. Nope just work straight through the recipe and they come out perfect. Enjoy and let us know how it goes.

      Delete
  19. Just came out of the oven for a Super Bowl party. I had to taste test and they are amazing! Can't wait to share....this may be a new go to!

    ReplyDelete
  20. I've made then twice in the last month. They are amazing!

    ReplyDelete
  21. I've made these twice in the last month. The first time I followed the recipe exactly. The second time I got creative with different ingredients.
    This is an awesome recipe!

    ReplyDelete
  22. Can you prepare these ahead of time and then cook them the next day? I'm traveling and want to take these but afraid they might get soggy.

    ReplyDelete
    Replies
    1. You could toss them in the freezer and then thaw and pop them in the oven. I have never tried it, But I think that would be your best option for making them ahead. Let me know how it goes. I am sure our other readers would love to know. ENjoy!

      Delete
  23. Oh my goodness! I don't usually ever write about the recipes I try but I absolutely have to tell you how amazing these are! I was a little hesitant to make my own dough but I went for it and it wasn't as hard as I thought! And the filling! Oh my. I had a little left over and it was delicious as a dip! Anyways these are too good! I'm in love! Wishing I didn't only make half a batch!

    ReplyDelete
    Replies
    1. I am so happy it worked out so well. I am hooked on these pretzel bombs.

      Delete
  24. Can these be refrigerated after dipping them in hot water and baked later?

    ReplyDelete
  25. I just made these (have half in my mouth as we speak XD) and they are amazing!! I left out the cream cheese and used a cheddar/mozza mix and used water instead of beer, but damn are they good.

    ReplyDelete
  26. Made these and they are super easy (a bit time consuming but easy) and oh so yummy. Shared with both my work and my husbands work and both requested more.

    ReplyDelete
  27. These sound great...next weekend I'm off I think I will try these ..thanks for sharing.

    ReplyDelete
  28. I need someone to come to my house and cook these lol... I'm to lazy, but these look yummy..

    ReplyDelete
  29. I can eat 5 or 6 of these in one meal. I wanna pain it with soda.

    ReplyDelete
  30. I finally managed to make these yesterday! They are amazing.
    So much work though, even without having to let them rise they took more than 2 1/2 hours to make. Also took 12+ minutes in the oven. But so worth it (will skip the bacon next time).

    If I wanted to prepare them in advance I think I would stop before dipping them in hot water. Fill them, dump them in the fridge, cover with a moist tea towel and then put them in the baking soda water right before baking.

    ReplyDelete

If you really like a post, please Facebook, Tweet, Stumble and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover