Spicy, Cheesy Jalapeno Popper Stuffed Pretzel Rolls Recipe
I just pulled a batch of these Jalapeno Popper Stuffed Pretzel Rolls from the oven, and my kitchen smells incredible. The combination of savory bacon, spicy jalapenos, and gooey cheese all wrapped in a soft, chewy pretzel is simply divine.
It’s the ultimate comfort snack that always disappears in minutes whenever I make it. If you enjoy creative stuffed dishes, you should also explore our guide for the Chile Relleno Quesadilla Recipe for another delicious meal idea.
Additional Tips for Making this Recipe Better
Having made these rolls many times, I’ve picked up a few tricks to guarantee they come out perfectly every time.
- Chill the Filling Thoroughly: I find that freezing the cheese balls for about 15-20 minutes before wrapping them in dough makes the shaping process much cleaner and easier.
- Don’t Skip the Bath: The baking soda bath is not just for show. I once rushed and skipped it, and the rolls lacked that signature chewy crust and deep color. It’s a quick step that makes a huge difference.
- Seal the Seams Well: Take an extra moment to firmly pinch the dough closed around the filling. This prevents any of that delicious cheesy goodness from leaking out during baking.
- Use Freshly Grated Cheese: I always recommend grating your own cheese. Pre-shredded cheeses have additives that can prevent them from melting as smoothly as a freshly grated block.
Fun Variations to Try
One of the best parts about this recipe is how adaptable it is. You can easily switch things up to suit your taste or what you have on hand. These rolls are a fantastic base for all sorts of creative dinner recipes.
- Make it Vegetarian: Simply omit the bacon. For a similar savory element, you could add finely diced sautéed mushrooms or sundried tomatoes to the filling.
- Switch Up the Cheeses: Try using pepper jack for an extra spicy kick, or smoked gouda for a deep, smoky flavor that pairs wonderfully with the jalapenos.
- Herb-Infused Filling: Mix in some fresh chopped cilantro or chives into the cream cheese filling for a burst of fresh, herby flavor.
- Sweeter Heat: For a sweet and spicy twist, add a teaspoon of honey or hot honey to the cheese mixture. It creates a fantastic flavor contrast.
Equipment You Need
You don’t need any highly specialized tools for this recipe, just a few kitchen basics.
- Mixing Bowls: For preparing the filling and letting the dough rise.
- Food Processor: To quickly and easily mix and knead the pretzel dough.
- Large Pot: For the essential baking soda bath.
- Baking Sheet: To bake the rolls to golden-brown perfection.
- Slotted Spoon: For safely moving the rolls in and out of the hot water bath.
How to Serve Jalapeno Popper Stuffed Pretzel Rolls
These rolls are fantastic on their own, but a few simple touches can make them even more special.
- Serve them warm from the oven for the best experience and maximum cheese melt.
- Pair them with a cool and creamy dipping sauce like ranch dressing or a simple sour cream and chive dip.
- For an elegant dessert to follow, consider making our Churro Saltine Toffee Recipe for a perfectly portioned sweet treat.
- Arrange them on a platter with other game-day snacks like wings, nachos, and fresh vegetable sticks.
Calories Count
Here is the approximate nutritional information for one pretzel roll.
- Calories: 250 kcal
- Carbohydrates: 30g
- Protein: 9g
- Fat: 11g
- Sodium: 500mg
- Sugar: 1g
How to Store Jalapeno Popper Stuffed Pretzel Rolls
These rolls are best enjoyed fresh, but leftovers are still delicious. Here’s how to properly store them.
- Let them cool completely before storing them in an airtight container at room temperature for up to two days.
- To restore them, simply reheat in an oven at 350°F for 5-10 minutes until warmed through.
- For longer storage, wrap rolls individually and freeze for up to three months; thaw before reheating.
Why You’ll Love This Recipe
There are so many reasons to fall in love with these stuffed pretzel rolls.
- The Perfect Flavor Combo: They capture all the beloved flavors of a jalapeno popper inside a warm, soft pretzel.
- A Guaranteed Crowd-Pleaser: These are always the first snack to disappear at any party or game-day gathering.
- Surprisingly Simple: While they look impressive, the steps are straightforward and easy for any home baker to follow.
- Customizable Heat: You can easily adjust the spice level by using more or fewer jalapenos and red pepper flakes.
More Details for the Perfect Batch
The key to a great pretzel is the texture. The bread flour provides the chewiness, while the baking soda bath creates that iconic dark, crisp exterior. Don’t rush the rising times, as this is what makes the rolls light and airy inside.
When boiling, work in batches to avoid overcrowding the pot, which can lower the water temperature and affect the crust.
Most importantly, have fun with it! Baking should be an enjoyable process, and the reward of biting into a warm, cheesy pretzel roll you made from scratch is totally worth the effort.
Jalapeno Popper Pretzel Rolls Recipe
Ingredients
Method
- First, combine the softened cream cheese, crumbled bacon, chopped jalapenos, garlic powder, red pepper flakes, Monterey Jack, and cheddar cheese in a medium bowl. Mix everything until it’s well-combined and smooth. Then, divide and shape the mixture into 12 small balls and place them in the refrigerator to firm up while you prepare the dough.
- In a food processor, pulse the bread flour, yeast, salt, and sugar to combine them. With the processor running, slowly stream in the hot water until a smooth ball of dough forms. Continue to process for about 60 seconds to knead the dough. This method is much faster than kneading by hand.
- Transfer the dough to a lightly greased bowl, turning it over once to coat the top. Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot. Let the dough rise for about 30 to 40 minutes, or until it has doubled in size.
- Gently punch down the risen dough and divide it into 12 equal portions. Take one piece of dough and flatten it into a small disc. Place one of the chilled cheese balls in the center and carefully wrap the dough around it, pinching the seams tightly to seal it completely.
- Place the shaped rolls seam-side down on a baking sheet. Cover them again with the towel and let them rise for another 20 minutes. This second rise ensures the rolls are light and puffy. While they rise, preheat your oven to 375°F (190°C).
- In a large pot, bring 8 cups of water and the baking soda to a rolling boil. Carefully drop a few rolls at a time into the boiling water. Boil them for just 30 seconds on each side. This quick bath is essential for developing that classic pretzel crust.
- Using a slotted spoon, remove the rolls from the water and place them on a baking sheet sprinkled with cornmeal. Brush the tops with the lightly beaten egg white, sprinkle generously with coarse salt, and top each with a slice of fresh jalapeno if desired. Bake for 25 minutes until they are a deep golden brown.