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Jalapeno Popper Pretzel Rolls Recipe
Ben Carraoli

Jalapeno Popper 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.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dinner
Calories: 250
Ingredients Method

Ingredients
  

  • For the Creamy Jalapeno Filling
  • Cream Cheese 8 oz – This creates the smooth, tangy base of your filling. Be sure to use a full-fat block for the richest consistency.
  • Bacon 3 slices – Cooked until crispy and crumbled, this adds a smoky, savory crunch. Turkey bacon is a great alternative if you prefer.
  • Chopped Pickled Jalapenos 1.5 tbsp – These provide that classic popper tang and a moderate amount of heat. Fresh, finely diced jalapenos can be used for a sharper, spicier kick.
  • Garlic Powder 1/2 tsp – A dash of garlic powder deepens the savory flavor profile.
  • Crushed Red Pepper Flakes 1/4 tsp – For an extra layer of warmth. Feel free to adjust this to your personal spice preference.
  • Shredded Monterey Jack or Mozzarella Cheese 1 cup – This is the secret to that irresistible cheese pull. Grating your own cheese from a block ensures it melts perfectly without any anti-caking agents.
  • Shredded Cheddar Cheese 1/2 cup – Adds a sharp, distinct flavor that complements the other cheeses.
  • For the Soft Pretzel Dough
  • Bread Flour 2 ¾ cups – The higher protein content in bread flour creates a chewier pretzel. All-purpose flour will work, but the texture will be slightly different.
  • Quick-Rising Yeast 1 envelope – This helps the dough rise faster, getting these rolls ready in less time.
  • Salt 1 tsp – Crucial for both flavor and controlling the yeast's activity.
  • Sugar 1 tsp – A small amount feeds the yeast and helps it activate.
  • Hot Water 1 cup + 2 tbsp – The water must be between 125–130°F to properly activate the yeast without killing it.
  • For the Pretzel Bath and Topping
  • Cornmeal – Sprinkling this on your baking sheet prevents the rolls from sticking.
  • Water 8 cups – Used for the baking soda bath.
  • Baking Soda 1/4 cup – This alkaline bath is what gives pretzels their signature dark brown crust and classic flavor.
  • Egg White 1 – Brushing this on before baking creates a beautiful, shiny finish.
  • Coarse Salt – The perfect finishing touch for that authentic pretzel taste.
  • Fresh Jalapeno 1, sliced – An optional garnish that adds visual appeal and an extra pop of heat.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.