Cheesy Jalapeño Stuffed Pretzel Bites

• 1 1/2 cups warm water (110°F)
• 2 teaspoons sugar
• 1 package active dry yeast
• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup unsalted butter, melted
• 1 egg, beaten
• 2 cups shredded sharp cheddar cheese
• 1/2 cup diced jalapeños (fresh or canned)
• 1/4 cup baking soda dissolved in 4 cups water
• Coarse salt for sprinkling

Steps

1. 1 Combine warm water, sugar, and yeast; let sit for 5 minutes until frothy.
2. 2 In a large bowl, mix flour and salt. Add yeast mixture and melted butter; knead until smooth.
3. 3 Cover and let dough rise for 1 hour.
4. 4 Divide dough into 24 pieces. Flatten each piece, add a bit of cheese and jalapeño, then seal into a ball.
5. 5 Bring the baking soda solution to a simmer. Boil each ball for 30 seconds, then transfer to a parchment-lined sheet.
6. 6 Preheat oven to 425°F. Brush bites with beaten egg and sprinkle with coarse salt.
7. 7 Bake for 12-15 minutes until golden.
8. 8 Serve warm and enjoy!

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper

Variations

• Add cooked bacon bits for a smoky twist.
• Substitute pepper jack cheese for an extra spicy version.

Substitutions

• Use gluten-free flour for a gluten-free option.
• Substitute diced green chilies for jalapeños for a milder heat.

Pairings

• Beer cheese dip
• Spicy mustard

Nutrition

Tips

• For extra spice, add more jalapeños or include jalapeño juice.
• These bites can be made ahead and reheated in the oven.

Storage

Store in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-10 minutes.

Freezing: Freeze uncooked bites on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2-3 minutes to cook time.

Serving Suggestions

• Serve with beer cheese dip or spicy mustard for added kick.

FAQ