Can you get enough jalapenos?
Or cheese for that matter? I feel like I have been living off blocks of cheese lately, I am close to turning into a mouse. But a classy mouse who takes their cheese with tea and crackers.
Living off of cheese and pretzels actually.
I have been baking so many pretzels this week, it’s practically like I am a vendor at an amusement park.
But the reason for all of this pretzel making is because I bought NEW YEAST!!
I always love buying new yeast. Whenever mine gets too old, I still use it to make bread because I HATE waste!! And I know it will never turn out as good as if I was using fresh yeast, but I will use it nonetheless.
So as a special treat, when I saw these Bacon and Cheddar Stuffed Jalapeno Soft Pretzels at a Baker by Nature’s blog, I knew I needed to bookmark it, and make it as soon as humanly possible.
So I made it… TWICE!!
One version I made was with the bacon and cheese topping (as pictured above), and the other was with just regular coarse salt topping (pictured below) which also rocked my world.
These are a perfect summer snack to eat outside on your porch with a couple of drinks. Which has pretty much been my life for the past week.
I really do love summer!
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Bacon and Cheddar Stuffed Jalapeno Soft Pretzels
Ingredients
- 1 1/2 cups warm water (between 110-115°F)
- 2 1/4 tsp instant yeast
- 1 1/2 Tbsp granulated sugar
- 2 tsp salt
- 4 1/4 cups all-purpose flour
- 6 Tbsp salted butter, softened
- 2 medium jalapenos, chopped
- 8 cups water
- 1/2 cup baking soda
- 11 strips bacon, cooked until crispy and roughly chopped
- 5-5.5 oz cheddar cheese, shredded
- 1 large egg
Instructions
- In the bowl of a stand mixer fitted with a dough hook, mix together the water, yeast, sugar and salt, and let stand for around 10 minutes until it becomes creamy.
- Slowly mix in the flour, butter and jalapenos on medium speed until smooth, around 10 minutes.
- Cover the dough with a cloth, and place it in a warm area to double in size, around 1 hour.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large saucepan, combine the water and baking soda, and bring to a boil.
- Divide the dough into 8 equal pieces.
- Roll each piece into a 16 inch long rope. Roll each rope out so that it is 4 inches wide.
- In a medium bowl, mix together the cheese and the bacon.
- Spread the cheese and bacon mixture evenly in each of the pretzel ropes. Roll the dough jelly roll style and pinch the ends.
- Twist the pretzel ropes into a pretzel shape, then place in the boiling water for 30 seconds. Remove from the water, and place on the prepared baking sheet. Repeat for the remaining pretzels.
- In a small bowl, beat the the egg.
- Brush the tops of the pretzels with the egg wash, and sprinkle them with any remaining bacon and cheese mixture.
- Bake in the preheated oven for 17-20 minutes, or until the pretzels are golden brown.
Yummy! I would love some with chicken soup! Would be such nice comfort food.
OMG that bacon and pieces of jalapenos look fabulous on these pretzels, love all the flavors and I would definitely take one if you have any left!
xo
http://peasandpeonies.com/
Omg this looks so tempting..i feel like grabbing it now
Bacon, Jalapeño and cheese stuffed in a pretzel?! Just YES! These are perfect for anytime of the year, but especially now… preferably with a drink in hand while soaking in the sun. Thanks for sharing the yum! ♡
P.s. you are so right, one can never have too much cheese or Jalapeños!
Jalapeño Cheese Mouse – I can definitely see that being a thing! And he could be living in one of them pretzels right there! Darn, they look tasty 😀 <3 Must get around to having a week of "A Taste of Madness", mathin Cathleen-tastic food 😀 Thanks for sharing! x
Oh my. These look dangerous. And this new looking blog even more so!
I have a little red book, full of recipes I must try, and pretzels are one of them. You have taken them to a whole new level here and I could dive right in and devour them all 🙂
You can never have enough jalapeños in my opinion. The more the better. I really need to try making my own pretzels.
Dannii – Hungry Healthy Happy
These might be the BEST soft pretzels I have ever come across.
perfect looking ones,yummy!!
These are gorgeous, and I have such a thing for soft pretzels.
HOLY SSHIZZZZ i want this so bad!! soft, warm, gooey, cheesy pretzels are my all time favorite. well done you!
http://www.sweatyandfit.com
Hi Cathleen, wow! you really went all out, these look amazing!
Great job on these cheesy pretzels! They look so good! We are heading to the mall tomorrow and I'm daydreaming about a wretzel pretzel…this looks even better!
Oh YUM!.These Jalapeño look dangerously delicious and addictive! 🙂
Anu-My Ginger Garlic Kitchen
Hoh, I'm in love with your pretzels!
WOW! These are freakin' amazing! I want one, two, three!!!
Love your photos! I have never tried pretzel before but this is very enticing!
I hope you're enjoying summer break!
OMG, these flavors are absolutely to die for! This is the perfect food for a Super Bowl party – my guests will be over the moon this year!
That is such a great idea!! I love these pretzels so much 🙂
Hihi I can so relate to using all my old yeast to avoid wasting it! I’ve also been known to have extra jalapeños on hand, so I think these pretzels are going to happen soon! They sound amazing!
I hope they do! You won’t be disappointed 🙂