Jalapeño Popper Cheesy Pretzel Bombs

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Ingredients:

  • 2¼ teaspoons active dry yeast (1 packet) 1
  • 2 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

Procedure:

  • 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.

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.

Read more: http://www.rtacabinetstore.com/recipes/

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Jalapeño Popper Cheesy Pretzel Bombs

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