Candied Jalapeño-Cheddar-Stuffed Pretzels
Jalapeño poppers are a delightful amalgamation of zingy chile peppers and a creamy cheese filling. Taking inspiration from these popular party-time finger foods, we decided to swap out the typical fried breading for pretzels, highlighting the delicate crunch on the outside and fluffy, soft center of the baked bread. A simple yet decadent filling of cream cheese, white Cheddar, and sweet-spicy jalapeños turns these savory bites into an indulgent snack.
Candied Jalapeño-Cheddar-Stuffed Pretzels
Makes 12 pretzels
Ingredients
6 ounces (170 grams) cream cheese, room temperature1½ cups (170 grams) shredded white Cheddar cheese, plus more for topping½ cup (110 grams) Candied Jalapeños (recipe follows), finely chopped, plus more for topping½ teaspoon (1 gram) ground black pepperPretzel Dough (recipe follows)8 cups (1,920 grams) water¼ cup (60 grams) baking sodaCoarse salt, for sprinkling
Instructions
In a medium bowl, stir together cream cheese, Cheddar, Candied Jalapeños, and black pepper until well combined. Cover and let stand at room temperature for at least 30 minutes or up to 2 hours, or refrigerate overnight. (If refrigerating overnight, let stand at room temperature for 30 minutes.)
Cut 12 (6×5¼-inch) rectangles of parchment paper. Place rectangles on rimmed baking sheets; dust with flour.
Spoon cheese mixture into a pastry bag, and cut a ½-inch opening in tip.
On a clean surface, divide Pretzel Dough into 12 portions (about 75 grams each). Gently deflate 1 portion of dough to release any large air bubbles; roll into a 14-inch-long rope. (Keep remaining dough covered to prevent it from drying out.) Using a rolling pin, flatten rope into a strip, with one long side closest to you.
Pipe about 1½ tablespoons (27 grams) filling along center of strip, leaving a 2-inch gap at each end of strip. Fold top and bottom of dough over filling; pinch to seal. Gently roll and stretch rope to 18 inches long, tapering slightly at ends.
Shape rope into a “U.” Cross strands about 2 inches from ends. Twist ends around each other once, and fold down so loose ends touch rounded part of “U” shape just to sides of center; gently press to secure, and carefully stretch to open pretzel shape, if necessary. Place on a prepared parchment rectangle. Repeat with remaining dough and remaining filling. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.
Preheat oven to 375°F (190°C).
In a medium saucepan, bring 8 cups (1,920 grams) water and baking soda to a low boil over medium-low heat.
Using parchment to transfer, carefully lower pretzels, 1 or 2 at a time, top side down, into boiling water mixture; discard parchment. Cook for 30 seconds per side. Remove dough using a large slotted spatula or spoon, letting excess water drip off. Place 1 inch apart on nonstick baking sheets. Sprinkle with coarse salt, Cheddar, and whole Candied Jalapeños.
Bake, one pan at a time, until golden brown, 12 to 16 minutes. Immediately and carefully remove from pans. Serve warm or at room temperature. Refrigerate in an airtight container for up to 3 days.
Candied Jalapeños
Makes about 2 cups
Ingredients
2 cups (400 grams) granulated sugar1 cup (240 grams) apple cider vinegar½ cup (120 grams) water2 teaspoons (4 grams) mustard seeds1 teaspoon (2 grams) garlic powder½ teaspoon (1.5 grams) kosher salt1 pound (454 grams) jalapeños, stemmed and cut crosswise into ¼-inch-thick slices
Instructions
In a medium saucepan, bring sugar, vinegar, ½ cup (120 grams) water, mustard seeds, garlic powder, and salt to a boil over medium heat, stirring occasionally until sugar dissolves. Add jalapeños; cook, stirring occasionally, until jalapeños are darkened and just soft, about 5 minutes. Remove jalapeños using a slotted spoon, and place in a heatproof bowl.
Cook liquid over medium heat until thickened and syrupy, about 10 minutes. Pour onto jalapeños. Let cool completely. Refrigerate in an airtight container for up to 1 week.
Pretzel Dough
Makes 12 pretzels or buns
Ingredients
4¼ cups (531 grams) all-purpose flour, divided, plus more for dusting1 tablespoon (12 grams) granulated sugar1 tablespoon (9 grams) kosher salt1 (0.25-ounce) package (7 grams) instant yeast*1 cup (240 grams) water½ cup (120 grams) whole milk2 tablespoons (28 grams) unsalted butter
Instructions
In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, kosher salt, and yeast by hand until combined.
In a small saucepan, heat 1 cup (240 grams) water, milk, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; using the paddle attachment, beat at medium-low speed until combined, about 1 minute. With mixer on low speed, gradually add remaining 2¼ cups (281 grams) flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at low speed until a soft, somewhat tacky dough forms, 10 to 12 minutes, stopping to scrape dough hook and sides of bowl. (Dough will mostly pull away from sides of bowl and should pass the windowpane test.) Shape dough into a smooth round.
Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
Notes
*We used Red Star® Instant Yeast.
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