Jalapeño Popper Cheesy Pretzel Bombs

THE SLOW ROASTED ITALIAN(1)
Petra Diefenbach: "Delicious. A bit of work but worth it. The dough…" Read More
12Ingredients
50Minutes
140Calories

Ingredients

US|METRIC
  • 12 ounces beer (warm, 110°-120°, I used Blue Moon *see cooks note)
  • 2 1/4 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)
  • 4 ounces jalapeños (diced)
  • 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
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    140Calories
    Sodium19% DV450mg
    Fat14% DV9g
    Protein8% DV4g
    Carbs4% DV11g
    Fiber2% DV<1g
    Calories140Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol25mg8%
    Sodium450mg19%
    Potassium60mg2%
    Protein4g8%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber<1g2%
    Sugars1g2%
    Vitamin A4%
    Vitamin C2%
    Calcium6%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Petra Diefenbach a year ago
    Delicious. A bit of work but worth it. The dough didn’t need the extra quarter cup on the work surface I maybe used 1/8 it was getting too dry so watch carefully. Dough was a bit dryer especially when making the balls but even still turned out great. A bit of water on the fingers helped seal them when dry. Also I would not recommend parchment!! Mine stuck and had layer of parchment on bottom that I had to peel out with layer of outer dough. Next time I’ll use cooking spray.

    PlanShop