Sunday, January 1, 2017

Jalapeno Popper Cheesy Pretzel Bombs (With NEW VIDEO)

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

http://www.theslowroasteditalian.com/2014/01/jalapeno-popper-cheesy-pretzel-bombs-recipe.html



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.

CHECK OUT THE NEW VIDEO:



WAIT FOR THE  Jalapeno Popper Cheesy Pretzel Bombs VIDEO TO LOAD.

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!

http://amzn.to/2npi3zd

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

http://amzn.to/2npi3zd

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Jalapeño Popper Cheesy Pretzel Bombs:

  • You can mix the dough by hand if you do not have a stand mixer.  Add water (or beer), 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.
  • You can substitute milk or water for the beer.

    What you will need to make Jalapeño Popper Cheesy Pretzel Bombs:

    • KitchenAid
    • Baking sheetJelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
    Enjoy!
    With love from our simple kitchen to yours. 

    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!

    Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  

    Jalapeño Popper Cheesy Pretzel Bombs close up

    Check out more of our favorite "stuffed" recipes: 

    Cheesy Bacon and Egg Breakfast Bombs  
    Crazy Caramel Apple Pie Bombs
    Outrageously Cheesy Stuffed Pretzel Bombs  



    See how easy this Jalapeño Popper Cheesy Pretzel Bombs  is to make. Watch the video!!!





    Yield: 36

    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!
    prep time: 42 minscook time: 8 minstotal time: 50 mins

    Ingredients

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

    Instructions

    1. Preheat oven to 450°F.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. Arrange all pretzel balls on parchment so they are not touching.  Brush egg wash onto each one and sprinkle with course salt.
    10. Bake for 8-10 minutes until the tops are browned.
    11. 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.
    12. Enjoy!

    DONNA'S NOTES

    1. You can mix the dough by hand if you do not have a stand mixer.  Add water (or beer), 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.
    2. I microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees.
    3. You can substitute milk or water for the beer.
    4. SHORTCUT: You can use 36 frozen dinner rolls (I use Rhodes) in place of the dough recipe.












    Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

    70 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
      Replies
      1. I haven't tried it, but it is on my list. I will post as soon as I have a good recipe.

        Delete
    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
    31. Donna, Can you use a food processor to mix the dough?

      ReplyDelete
    32. I made them my kids cant stop eating them, left the jalapeno out for them. Delish!!!! Making some more right now. Have them in the oven. Cant wait!!!!

      ReplyDelete
    33. Hi. Why do we need to put them in the water with baking soda?
      Anna

      ReplyDelete
    34. these are sooo yummy! followed it step by step and they came out perfect

      ReplyDelete
    35. Has anyone made them ahead of time then froze them? Im wondering if I bake them til just brown (for the crusty outside) them freeze...any thoughts

      ReplyDelete
    36. made these for thanksgiving and they were incredible! my family went crazy over them so I made them again the next day. They were best straight out of the oven but we still ate them after they cooled down.

      ReplyDelete
    37. Can i skip the beer or is there an optional?

      ReplyDelete
    38. looks yummy. How do I cut the receipe to serve 12 instead of 36?

      ReplyDelete
    39. This recipe was perfectly detailed and easy to follow which is a tremendous help timewise! We didn't have beer so I used a bottle of hard cider we had leftover from houseguests instead, and they were divine! I doubt it affected the taste noticeably. Had to send some over to the neighbors as 36 is a dangerous number to have hanging around when you're trying to stay disciplined... 😉 Thanks for sharing!

      ReplyDelete
    40. This comment has been removed by the author.

      ReplyDelete
    41. Followed the recipe exactly and they were delicious! I have made cheese or cheese/meat stuffed bread before, but this pretzel dough was the perfect way to wrap it up! Thanks for sharing

      ReplyDelete
    42. These look so sinfully delicious! I'm adding this to our tailgate menu for sure.

      Also, I've shared this on my Super Bowl Recipe Roundup: http://karylskulinarykrusade.com/recipe-roundup-super-bowl/

      ReplyDelete
    43. I love this recipe, and want to make them for a potluck at work. Can anyone suggest the best way to keep them fresh and delicious until the afternoon? Warm setting on a crockpot? Room temp? Etc.

      ReplyDelete
    44. I saw in your notes that you can get premade biscuits. Would you still need to putt them in the water?

      ReplyDelete
      Replies
      1. Hi Cassie. I would use ready made dinner rolls, that you find in the freezer section. I love the Rhode's brand dinner rolls. Yes you would still put them in the water. That is what makes them a pretzel. You can just bake them but they will not have a pretzel coating. Enjoy and let us know how it goes.

        Delete
    45. Think it would be okay to get these prepped the day before and bake them the next day?

      ReplyDelete
    46. Hi Donna. I want to make these pretzel bombs; however, I want to use the Rhodes's dinner rolls. Do I just let the dinner rolls thaw and then precede with the recipe? Many thanks. LaWanda

      ReplyDelete
    47. I made these tonight with Water as I did not have beer, but they came out great! They were a lot of work and took me a lot of time, but in the end it was totally worth it. My kitchen looked like a wreck when I was done though.

      ReplyDelete
    48. I made these tonight with Water as I did not have beer. They came out great! It was very time consuming and my kitchen looked like a war zone afterwards but these came out perfect and taste great!

      ReplyDelete
    49. Use the frozen dinner roll dough balls instead of making the dough. Just let them thaw.

      ReplyDelete
    50. Dumb question maybe, but what is the water / baking soda bath for ? Just curious ;)

      ReplyDelete
    51. My waistline says damn you.
      My taste buds say Thank You, Thank You!

      ReplyDelete

    If you really like a post, please Facebook 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. ❤ ❤ ❤